Appetiser For The Eyes

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.

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Hasselback Potato & Bacon Asparagus Rolls

This Swedish cuisine originated from Hasselbacken, the Stockholm restaurant where it was first served in the 18th century. Traditionally, the potatoes are sliced almost right through and then roasted until golden. Due to the special way of cutting, the potatoes are easier to cook through and the seasonings all submerge through the cracks. After roasting, the potatoes fan out and they are crisp on the outside and tender on the inside.

名字來自于18世紀瑞典斯德哥爾摩的一家餐廳, 主廚在馬鈴薯上切出平衡線, 但又不把馬鈴薯整個切斷
煮的時候更容易熟透, 調味料也更深入這些刀痕

copy of p1020245 copy of p1020244 It's golden and the golden herbs-infused butter is dripping down form it..
Continue reading Hasselback Potato & Bacon Asparagus Rolls