Nowadays, open-faced sandwiches are sometimes served at grand hotels for brunch & high tea. You can also spot them at many stylish, hyster cafes. but actually open sandwiches have a unique, humble origin.
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.
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!
I was curious about the reason of dividing sandwiches into two different sexes, i.e. Croque Madame & Croque Monsieur. So I googled about it and found that the French thought the sunny side up egg resembles women’s breasts, hence the feminine title (,,ﾟДﾟ)
All of a sudden, this dish seems so sexy lol. The French perspective on art and cuisine is definitely bold and unique, and I just love it.