After my great success with Moules Marinière, I decided to try cooking some of these clams again, but in a different way. I was curious to see if there was any Asian recipe for mussels and as it turns out one of my Thai-cooking book had an answer to that question. 🙂 Steamed Mussels Thai… Continue reading Steamed Mussels Thai Style

We were at the supermarket doing our usual weekly shopping. I paused by the vegetable section trying to figure out what to cook and buy… Finding something that both Pierre and I likes and that is a bit new isn’t easy since he doesn’t like most of the vegetables and our taste are so different.… Continue reading Gratin d’endives au jambon

Of late, our household has been on a “strict” diet (except little ninja) in our effort to shed that few centimeters off our waistline, which is why I haven’t been baking much sweet stuff. But when 5 o’clock rings, our mouth really start to crave for something sweet to go with that cup of tea.… Continue reading Coconut Squares

Craving… a wonderful feeling to have when you can satisfy that but a torture when you can’t. I have had this huge craving for Assam fish for quite a long time now which I had been trying to put out of my mind, without much success (like me trying to lose weight – I only… Continue reading Assam Fish

Moules Marinière (Moules = Mussels and Marinière being any shellfish cooked in white wine with onions and herbs) is the classic French mussel dish and the most common recipe used in restaurants nowadays. As it turns out, I live not far from the coast, so mussels are plentiful and fresh at local markets… but in… Continue reading Moules Marinière

Bibimbap (literally means “mixed rice” or “mixed meal” ) is one of most popular dish in Korea – a simple yet highly nutritious meal incorporating a variety of different vegetables along with beef and egg. In many parts of Korea, they also serve a vegetarian version, as well as another variation called dolsot bibimbap (“dolsot”… Continue reading Bibimbap

It means “pick-me-up” (metaphorically, “make me happy”) ). It is said that Tiramisu is a recent Italian creation and not an old recipe passed from generations to generations as one would have thought. According to an article written in 1981 by a certain Giuseppe Maffioli (1925-1985: a famous member of the Italian Cuisine Academy, also… Continue reading Tiramisu

The marvelous thing about living in the house of a great cook is you get delicious meals 365 days (obviously). However the danger is that you risk being spoiled for life regarding food – Asian food in my case – with the permanent tendency of comparing the dishes you eat outside to those at home.… Continue reading Chilli Prawns

My sincere apology for the delay in posting my mushroom recipe. Settling back to normal daily routine with a little one is hard and difficult after a summer vacation… plus I wanted to get good and precise mushroom information, and it turned out to be a lot harder than I expected (partly because it’s very… Continue reading Wild Mushrooms Pie

La pissaladière (pissaladiera in Provencal dialect) is a culinary specialty of the region of Nice. As it is some sort of onion pie, it is often considered as a type of pizza, and in fact the traditional Pissaladière is made with bread dough, along with pissalat, a sort of a paste or salted cream made… Continue reading La Pissaladière