Brioche Dough for Doughnuts
By     |    May 18, 2016
Posted in: Adventures of Ming, Making     |    No Comments

Brioche Dough for Doughnuts

For our wedding day, we decided to indulge a bit and make freshly fried doughnuts with freshly made dough. Before Kyle was in the scientific industry, he was a baker and for our wedding day brunch he made fresh brioche dough. Brioche is glorious. It is a rich bread that uses both eggs and butter for a light and puffy bread with a tender crumb. Usually you’d bake the bread […]

Read more
Our Civil Union #kmwedding
By     |    May 17, 2016
Posted in: Adventures of Ming, Recommendations     |    11 Comments

Our Civil Union #kmwedding

My best friend and I bought a house together in April 2015, and then later got engaged over the December holiday in 2015. Even though we already knew we wanted to spend the rest of our lives together, Kyle still wanted to surprise me. And you know what? He did good. For those who know us, we’re not big on celebrations and parties, and our union was no different. Kyle and I […]

Read more
Congee – Gluten-free Asian Savoury Porridge
By     |    May 13, 2016
Posted in: Making     |    No Comments

Congee – Gluten-free Asian Savoury Porridge

I recently wrote about Freekeh, White Rice and Bone Marrow Congee, now this post is for a humble alternative of that congee recipe. Congee is a gluten-free Asian savoury porridge, usually eaten as breakfast, made when you’re feeling unwell or even a baby’s first solid food. This dish ranges from a simple bland soft short grain rice with grated sweet potato watered down and simmered in water to an epic congee […]

Read more
Dark Muscovado Honeycomb on Afternoon Express
By     |    May 11, 2016
Posted in: Adventures of Ming, Making     |    No Comments

Dark Muscovado Honeycomb on Afternoon Express

Yesterday, I made honeycomb as a topping for apple pie pastry discs with host, Jeannie D.  Sebastian and the Afternoon Express team invited me to make something using Selati Muscovado sugar, a dark somewhat refined to unrefined brown sugar that has strong molasses content and flavour. Find out how to make a dark honeycomb using muscovado sugar here. Tweet

Read more
All about Broths on Yuppiechef
By     |    May 11, 2016
Posted in: Adventures of Ming, Making     |    No Comments

All about Broths on Yuppiechef

Man , I love a mean broth. But what is a broth? Is it the same thing as a stock? How is it better for my budget? Do you use vegetables, bones or meat? And why is it healthy? Read up on my article here. Tweet

Read more
Butterfingers and Yuppiechef
By     |    May 3, 2016
Posted in: Adventures of Ming     |    No Comments

Butterfingers and Yuppiechef

As one of my first foodie projects, I’ll be contributing to Yuppiechef’s blog as a food writer on Taiwanese food, drawing from my personal experiences and research. My first piece is an introduction to why I love Taiwanese food, and how I hang on to my origins while embracing the culture of the country I grew up in. Check out my first piece here. Tweet

Read more
Freekeh, White Rice and Bone Marrow Congee
By     |    Apr 27, 2016
Posted in: Adventures of Ming, Making, Recommendations     |    No Comments

Freekeh, White Rice and Bone Marrow Congee

Oh fun, thanks to Freekeh South Africa and The Really Interesting Food Company – Trifco I got to experiment with this precious ancient grain. Make something with it, and compete against nine other foodies. Now, some of you might know that I recently left the nine-to-five job for a freelance one to hopefully do something with food one day … so I doubt I’ll win, just stoked I get to play. Freekeh […]

Read more
Spicy Dutch Speculaas Cookies
By     |    Apr 19, 2016
Posted in: Making     |    No Comments

Spicy Dutch Speculaas Cookies

Kyle is South African-born Dutch. His oma from his dad’s left him a wonderful family cook book with an extensive selection of traditional Dutch recipes. This book has seen its days and is now held together with duct tape. In addition, his grandmother from his mom’s side left him a beautiful wooden Speculaas mould. For one batch Prep Time: 15 minutes to prep the dough 30 minutes resting time 15–20 minutes […]

Read more
Making Baozi on SABC3 Afternoon Express
By     |    Mar 15, 2016
Posted in: Making     |    No Comments

Making Baozi on SABC3 Afternoon Express

On Wednesday, 20 January 2016, the SABC 3 Afternoon Express team invited to me to join them in studio to make… whatever I felt like. Now that’s a bit a hard. But since Kyle and I just came back from a food-focused trip in Taiwan, I thought I’d make his favourite Taiwanese street food – the humble baozi. Lukang is a historical sea port facing the Taiwan strait in Changhua […]

Read more
Tasting and Travelling in Taiwan
By     |    Jan 15, 2016
Posted in: Adventures of Ming, Recommendations, Tasting     |    No Comments

Tasting and Travelling in Taiwan

This was Kyle’s first trip to Taiwan, so I was incredibly excited to go on missions with him in my home-country. From food and drink to tourist destinations and historical monuments, we covered quite a lot in our time there. Check out our adventure in Instagram pictures 🙂 #kmtaiwantrip After landing at Taoyuan Airport, we needed to take the bus first in order to take the train. The THSR travels up to […]

Read more