Chicken hearts with a sticky Taiwanese basting sauce

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Offal, you either like it or you don’t. I grew up enjoying giblets and my favourite is the chicken heart. I truly enjoy the unique textures and flavours. Hearts are nothing but specialised muscles with more nutrition (like most organs) over … Read More

Coconut milk sago pudding with summer fruit

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Sago is one of my favourite starches. Much like the tapioca pearls in a Taiwanese Bubble Tea, sago pearls/balls is smaller, gluten-free and with a chewy texture. Tapioca and sago starches are made from the same cassava tree – a type of … Read More

How to make Taiwanese Gua Bao 割包 (steamed cut buns)

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Heard about the famous bao? My friend Chi and I made this video on how to make gua bao dough. This humble Taiwanese street food is a steamed bun, folded like a taco with filling of interesting textures, has made its … Read More

Gluten-free Chinese Turnip Cake (蘿蔔糕)

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Asian turnip, daikon or in Chinese-Mandarin we simply say white carrot, is the main ingredient used in this dish, along with rice flour (and I used the one leftover from my Faithful to Nature challenge). This lovely vegetable has a mild … Read More

Congee – Gluten-free Asian Savoury Porridge

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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 … Read More

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 … Read More

Making Baozi on SABC3 Afternoon Express

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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 … Read More

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