This appetizer appears to be professionally prepared, yet it is really easy and simply takes 10 mins to create.
Eggplant Chrysanthemum is a dish created by the Han Chinese (漢族). The traditional way is to cut the eggplant into sections, cross-cut the surface so that the eggplants expand into a daisy-like shape. The edible flowers will then be dusted with flour before being deep fried in boiling oil. The dish is usually served with a sweet, sour tomato sauce.
This recipe here is a healthier adaptation of the dish, using the steaming method instead of deep frying. The sauce is also replaced with something spicy, to give the appetizer a kick. You can also practice more with your cutting technique.
Continue reading Appetiser For The Eyes
Autumn has always been my favourite season. Not only because I was born in autumn, but I also love the atmosphere and scenery during the season. The weather gets crisp and I love feeling the gentle breeze on the streets. Everything gets a bit more atmospheric in autumn with red, yellow and golden leaves. It’s also the best season for spices (my love for chai latte), warm cider and barbecues.
Today I share with you a heart-warming cuisine which I think is best served in autumn, the season of slow-cooked stews ♥(˘⌣˘ ). It is one of the French classics, Beef Burgundy (Bœuf Bourguignon in French). This tranditional dish is bursting with flavour. I love the mellow scent of red wine floating in the air around my house – the best way to celebrate the coming of Autumn!
Continue reading The Colours of Autumn