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For the love of lemongrass

>> Tuesday, October 31, 2006

Janice left a comment earlier on my Five-Spice Tofu with Lemongrass Topping, asking recipe for beef stir fry with lemongrass. Having no written recipe since this dish is something I cook out of experiences, I replied her with very general directions. It was the simple home-style version, which was extremely easy to make. I am so glad Janice tried it out successfully and she liked it. Here is her reply:

Hi Anh,
I tried out the lemongrass beef stirfry tonight. It was great! My hubby said it was very fragrant...thanks for ur wonderful and simple recipe...

Cheers,
Janice

(^_^). (^_^)!

Here is the general basic recipe that I typed out:

1. Use a lot of lemongrass - slice the white part thinly. Mix this with your thinly sliced beef and some Chinese Cooking Wine. I recommend a good quality + tender beef. You can add some sliced fresh chili if you want it to be spicy.
2. Heat oil in the pan on high heat, add some minced garlic till fragrant. Then add the beef mixture to the pan, stir fry quickly till the beef is almost cook (still pink in colour). Add fish sauce and some sugar to taste, season with ground white pepper. Do not overcook the beef, or else it will be tough.
3. Dish out and serve hot with rice.

Easy, isn't it? :)

Having said (oh, written) that, I have to admit that there is another version of this dish. A more glorious version which of course requires much more work! I haven't eaten it for ages. But now, the memory of this dish, its aroma and texture really pushes me to the kitchen (*blush*). So ok ok, I promise, for the love of lemongrass (*laugh*), I will make this elegent version soon and post it here!



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Yeap, I made it!

>> Sunday, October 29, 2006



After four years in uni, my graduation finally comes! I should have graduated last year actually, but for the love of being a student (!!!), I decided to stay on one more year for an honours degree. The consolation for being one year late is that my name is almost on top of the list. So I had a front row seat plus I was presented on stage at the very beginning of the ceremony. :P



Being happy on the day, I still wished that my family - daddy, mommy and my little sis - could have been there. It would have been perfect... Nevertheless, my supervisor was there together with my closest friends. Thanks for coming guys!

On this special occasion, I want to give my deepest thanks to my parents. Thanks for your continous love and support me in all these years. I do hope that my achievements so far will make my parents proud! :)





Time for a new beginning!

To double the happiness, I received a phone call from my supervisor, saying that our joint working paper is accepted to an international finance conference in Paris. Even though I can't go there yet, the news is still very encouraging!

To end this post, here is the quote I put on the acknowledgement page of my Honour Thesis:

"A journey of a thousand miles must begin with a single step."
-Lao-Tsu


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Waking up for a wicked breaky treat!

>> Saturday, October 28, 2006


What do you normally do on a Saturday morning? Stay in bed after a late Friday night, getting all the sleep you want since you have had enough of early morning on weekdays? It sounds like me (^_^). I love sleeping in on the weekend, especially Sun after a Sat afternoon practising Aikido (not that I am an Aikido pro, but hey, it is still heavy exercising!).

Getting up late, I normally don't bother to have breaky, but stay hungry for a bit longer and have my brunch. But from time to t
ime, I do miss the special weekend breakfast treats at my homestay*. When I stayed with Kel, we normally survived on cereals & toasts for exactly 5 days before having tons of luxirious breakfast treats. You name it - pancakes, home made hasbrown, scrambled eggs, fritters etc. etc. It is always nice when someone cooks good food for you!!!

Anyway, this morning I decided to break my normal weekend routine by waking up early and doing some morning cooking. Ok, I was not that hardworking (!!!), but the real reason was because my friends stayed overnight at my place. And it would be a good gesture to provide breaky for them! This was a good start but hey, the lazy weekend gal in me did not totally disappear (*laugh*). Not wanting to spe
nd the whole beautiful Sat morning in the kitchen, I decided on one of the simplest yet tasty breakfast treats - scrambled eggs on toasts! And where I got the recipe from? Guess? Of course from my favourite celeb chef - Bill Granger!

Apparently Bill is famous for this scrambled eggs, which is served in his cafe' in Sydney. The Good Living section from the Herald Sun claimed this a definitive Sydney flavour. So it gotta be good. And I almost always trust Bill's recipe anyway. Having made a lot of his recipes, I haven't been disappointed yet. So in to the kitchen lazy gal, and start cooking!!
!

The recipe is extremely simple. The "secret" is to use cream instead of milk, which makes the dish very rich creamy. Although I love it, I know that my waistline cannot tolerate if I indulge too much (*laugh*). But once in a while, it is O
K I suppose.

BILLS SCRAMBLED EGGS

Recipe from "Bills Sydney Food" my Bill Granger



Ingredients
(enough to serve 2 people, but guys may need more!!!)
2 eggs (use the organic or free range type if you can)

1/3 cup of cream (again, the better the cream, the tastier the end result! Use organic if you can)
a pinch of salt butter to fry the egg (I used ghee instead to reduce the chance of burning the butter and destroying my eggs!)
Equipment
: a non-stick pan and a large wooden spoon
Direction
:
1. Whisk eggs, salt and cream together.

2. Melt butter in a non-stick pan over high heat. Take care not to burn your butter.
3. Pour the egg mixture in the pan, cook for 20 sec or until the edge is lightly set.
4. Stir the egg with a wooden spoon; gently bring the egg mixture from the outside to the centre. The idea is not to scramble the egg but fold them.
5. Leave to cook for another 20 sec. repeat the folding process. When eggs are JUST set, turn out onto a plate and serve with hot toast. (The egg will continue to cook when rest, so no need to cook longer. Otherwise the end result will be dry).

Note from Bill: do it in batch if you make more than 2 serves to avoid crowding the pan.
Note from ME: I ate this with a lot of pepper!

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SPICE UP that TOFU!

>> Wednesday, October 25, 2006

One of my assignments at school lately is to write and present about an herb. After hours of thinking and researching, I decided on lemongrass – one of my favourite herbs. I just love the name of this herb in English – lemongrass. In Vietnamese, it is called “cu sa”, which I think is less appealing.

Hm, frankly I cannot tell you much about this wonderful herb as yet, since I am still researching on it for my assignment (I will re-visit this wonderful herb after all research has been done!). But from my own experience, lemongrass is used extensively in Vietnamese and Thai cooking. It has a distinct lemony fragrance, which is wonderful in poultry, meat and even seafood dishes. I guess if you are familiar with Vietnamese Cuisine, you will know our famous Chicken with Lemon grass. Another version, less famous overseas but very popular in Nothern Vietnam, is veal/beef stir fry with lemon grass. Both are very yummy with hot rice…

Lemon grass is normally used fresh. To cook, only the white part is used. However, the leaves can be used to flavour stock so use this herb wisely!

For this week Weekend Herb Blogging, I decide to cook one of my favourite dishes – Five-spice Tofu. Everybody knows tofu is healthy to eat, but it can be very bland. The solution is of course to spice it up. Here I use the Chinese five-spice powder to do the job. Where is the lemongrass you ask? Well, lemongrass is not included in the five-spice powder but in the amazing topping, which I think is the main signature of this dish.

Even though I have already included some salt in the tofu and topping, I still serve this dish with some fish dipping sauce, which is not salty but flavorsome on its own right. Guess this is an old habit of a Vietnamese :P. You can substitute it with reduce-salt soya sauce (add some sugar and a dash of sesame oil for a better flavour). Note that the sauce is not neccessary, so you may not need it at all!

Oh well, here is my recipe for

Five-Spice Tofu with Lemongrass Topping


Ingredients

1 box of tofu – I used the 750g box which contained tofu in water. If you get the normal tofu, use about 600 gram

5 tablespoons of corn flour

2 tablespoons of plain flour

¼ - ½ teaspoon of Chinese Five Spice Powder, depending on taste

½ teaspoon salt (or to tatse)

Oil for shallow frying

3 stalks of lemongrass, white part only, minced

3 cloves of garlic, minced

1 small red chilli, minced

Extra ½-1 teaspoon five spice powder

Extra 1 tablespoon of oil

Extra 1/2 teaspoon of salt

1/2 teasppoon of ground white pepper

Preparation

  1. Drain the tofu well to remove excess water. This is an important step which helps the frying process later. I drained it on paper towel for about 20 mins, changing the towels twice.
  2. Cut the tofu to 4cm cube (larger if preferred)
  3. Combine the flour, five-spice powder and salt together in a large plate. Coat the tofu well with the flour mixture.
  4. Heat oil in a non-stick pan till hot, then shallow fry the tofu till golden brown. Set aside, keep warm in a low oven.
  5. For the topping, heat extra oil in the pan till hot. Fry the minced lemongrass, garlic and chilli for about 1-2 mins, until tender and fragrant. Season with five spice powder and pepper.
  6. Spread the mixture on top of fried tofu and serve hot with some soy/fish sauce.

The lemongrass photo is courtesy of importfood.com.

This entry is for Weekend Herb Blogging hosted by 28 cooks.



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Shantung Potatoes

>> Sunday, October 22, 2006

For Edith,

I happened to own a copy of Elizabeth Chong's Beyond Fried Rice, a very old cookbook. For anyone who doesn't know who is Elizabeth Chong, she is a famous Chinese Chef here in Australia. I think she is quite well-known overseas as well, particularly for the TV show "Tiny Delights". Anyway, having tried several recipes from Ms. Chong, I simply regard her cookbook as one of my cooking bible in home cooking. The recipes are very reliable and tasty. And what I like the best is that she manages to retain the complex flavours of Chinese Cooking. Some "Modern" Chinese Chefs nowadays have gone a bit too far when simplifying the recipe and procedures... Guess I am a bit too fussy, but I just hate to compromise on flavour!

This potato recipe is one of my favourite so far. It is very simple to make and great as a side dish. Note that Chinese (and a lot of Asian) people eat potato dishes as an accompaniment in the meal. I normally serve this with steam rice and some greens.

SHANTUNG POTATOES


Recipe taken from "Beyond Fried Rice" by Elizabeth Chong

Ingedients

500 gram potatoes

1 hot chilli pepper

1 tablespoon chopped onions

2 tablespoons chopped spring onions

1/2 teaspoon salt

2 teaspoons vinegar

3 tablespoons oil

1 tablespoon light soya sauce

Preparation

1. Peel the potatoes and cut into 5 mm scallop slices. Stack the slices and cut into 5 mm julienne strips.

2. Simmer the potatoe shreds in boiling water for 1 min. Drain. Chop the chilli pepper and arrange with the potato shreds and chopped onions on a plate.

Cooking

1. Heat the oil in a wok, swirling around the sides, stir fry the chilli pepper for 10 sec then chopped onions for 30 secs. Lower the heat and remove the chilli pepper and onions with a slotted spoon.

2. Turn up the heat, add potato shreds and stir fry in hoil oil for 2 mins. Add soya sauce, salt, vinegar and spring onions.

3. Reduce heat, and continue to stir fry for another minute. Lift out with skimmer and drain on absorbent paper. Serve on a heated dish.




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Mad with MANGOES

>> Friday, October 20, 2006

This is the pic I took at Victoria Market last week… Yeapie, mango is coming to season!!!

Mango is surely on my top list of favorite tropical fruit. Its sweetness and flavour is just awesome. I love eating it fresh and of course in different desserts and drinks. If the mango is a bit sour, use it to make a smoothie. This makes a heavenly drink for hot summer days. And not to forget mango lassi… Yum yum!

Last week, I went banana over mangoes, buying quite a lot of them. So to use them up, I decided to make this cold mango soufflé, which turns out quite nice. It has a smooth, light and fluffy texture. Hmmm, how to describe it? Just imagine the cross-over between ice-cream and pudding - if you know what I mean. Most importantly, it is a “lite” dessert (the fat content is virtually zero). Feeling almost guilt-free when you eat them. And it still tastes nice!!! Since the soufflé is already sweet, I serve it with some yoghurt. (Well, the yoghurt is full-fat version. I won’t eat low-fat yoghurt! :P).

Mango Soufflé

The original recipe used 400g can mango in syrup. I substituted this with two small fresh ripe mangoes. Feel free to use the canned one if you have to. However, nothing beats fresh fruits!

Adapted from recipe in Australian Table Magazine November Issue 2004

Ingredients

2 tablespoons of custard powder

¼ cup(55 gram) of castor sugar – adjust depending on the sweetness of your mangoes

375g can light evaporated milk

3 teaspoons gelatine

¼ cup (60ml) of boiling water

2 egg whites

2-3 medium sized mangoes – puree flesh

Methods

  1. Stir custard powder, 1 tablespoon of sugar and ½ cup of milk in s small saucepan until smooth. Stir in the remaining milk. Slowly bring to the boil, then, simmer for three mins. Transfer for a large bowl and set aside.
  2. In a small jug, vigorously whisk gelatine into boiling water until dissolved. Mix into custard.
  3. Mix mango puree into custard mixture
  4. Whisk eggwhites in a bowl until soft peak forms. Add remaining sugar, beating until thick and glossy. Fold into custard mixture.
  5. Spoon mixture into 6x1/2 cup soufflé dishes. Chill for 3 hours or overnight. Serve with yoghurt if desired.

Tips on how to choose FRESH MANGOES

Select firm, plump fruit with sweet fragrance. The flesh should give slight at the stem when pressed. Avoid ones with soft spots. Firm mangoes can be ripened at room temperature, then, store in the fridge for up to 3 days. Remember to wrap them in plastic bag.








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Food Show: Food Lover's Guide to Australia

This is surely one of my best loved food show. It goes to different regions of Australia and discovers the dynamic food culture there. As Australia has huge cultural diversity, its food culture is rich and wonderful. You can enjoy so many fabulous dishes from different cuisines around the globe.

The current show is currently featured on SBS every Wed at 7.30 pm. Simply tune in, and you will love it, too!

Here is their website, which contains information and recipes featured in the show.

http://www20.sbs.com.au/foodlovers/index.php

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Gimme a little more.... PASSION! ;-)

>> Wednesday, October 18, 2006




Theres no passion, I need passion
You need passion, we need passion
Cant live without passion
Wont live without passion

The above lyrics are Rod Stewart. Is his music too old for me? Perhaps ;). Anyway, I remember the song above was played a lot on TV when I was young. The music was ok, but it did get to the point when I wanted to turn the TV off each time I saw Rod Stewart. Don’t get me wrong, I love some of his music, but listening is better than watching him on TV….

Enough said for music (which is my other hobby), let’s now turn to food, which is the main theme of this blog. Yes, I want to talk about PASSION…FRUIT! I came to know passionfruit when coming to Melbourne since it is not available in the humid tropical area when I come from. But the first encounter was not the fruit itself but in a cheesecake, which was lovely – the tangy flavour matches really well with the creamy texture of the cheese. Not to mention those little decorative black seed. And the name– passion… How nice? :P

The fresh passionfruit we have in Mel is the tiny dark rough skin type. But watch! Inside the wrinkled skin is the mushy yellow flesh with numerous tiny black seeds. Have a try, and for a moment you will be struggled at the tartness. I won’t mind having some fresh since I love sour stuff. But it is at its best in cakes and creamy desserts!

Having bought some passionfruits from the market last week, I decided to bake some cupcakes, and the results are great. The acid in the fresh juice helps the cake to be very fluffy, soft and light (almost like when you bake buttermilk cake). But it is the icing that makes the cakes stand out – the sourness cuts back sweetness of the sugar. And you just want to eat more and more….

It is said that after eating passionfruit, you will fall in love with the next person you meet! (Anyone looking for love? Heheheheh). True or not? You decide. For me, I just can’t get enough of PASSION! :P

PASSIONFRUIT CUPCAKES

Recipe was taken from AUSTRALIAN TABLE (October 2006 issue). It calls for fresh passionfruits but I guess the ones in syrup will do too. Nevertheless, do try the fresh ones if you can get a hold of them. One point to remember is not to over-whip your egg white. The cake batter is stiff, so over-beating will make it hard to fold in.

Ingredients for about 6-7 ½ cup muffin size cakes

4 passionfruits, halved

125 gram unsalted butter, at room temperature

½ cup (110 gram) of castor sugar

1 tsp of vanilla extract

2 eggs, separated

11/2 cups (225 gram) of self-rising flour

1 tbsp of cornflour

½ cup (60 ml) milk

Method

  1. Preheat oven to 180 deg C. Grease and line muffin pans with paper cup
  2. Sieve passionfruit pulp to make ¼ cup juice. Discard seeds.
  3. Cream sugar, butter a nd vanilla till light and fluffy. Add egg yolks, beating well. Fold in sifted flour corn flour and ¼ tsp of salt alternately with milk, beginning and ending with flour. Stir in passionfruit juice.
  4. Whisk eggwhites until soft peaks form. Fold into the mixture. Spoon mixture into prepared pan until each hold is 2/3 full.
  5. Bake for 20 mins or until skewer comes out clean.
  6. Cool on a wire rack.

Passionfruit Icing

Ingredients

11/2 cup (220 gram) of icing

sugar, sifted

15 gram unsalted butter, at room temperature

1-2 tbsp of passionfruit pulp, with seeds

Method

Place sugar in a bowl, and make a well in the centre. Add butter and pulp and stir to make a paste. Place bowl over a pan of simmering water. Stir until butter melts and the icing is warm (I like my icing thin, so I added a bit of hot water). Spoon the icing over cool cupcakes, and allow to set before serving.

TIPS on choosing good fresh passionfruits:

Choose ones with smooth skin, and it’s heavy for its size. Store at room temp for 1 week or in the fridge for 2 weeks. Note that passionfruit seeds are edible. And the fruits are good source of fibre, vitamin C and potassium.




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PRAWN FRITTERS

>> Thursday, October 12, 2006



This is for Edith and Ida,

Come across this great Hay Hay it’s Donna Day #6 F is for Fritter. Since my recipe is based on her Basic Corn Fritters, I decide to join this great event with my version - Prawn Fritters! Please check out Milk and Cookies Blog for the round up after 15th Oct 2006!

Fritters are common snacks in Vietnam. The most popular type is banana fritters. Unlike a lot of versions I have seen from cookbooks, the banana in the Vietnamese fritters are thinly sliced, then coated with light batters and shredded sweet potatoes. They, then, are deep fried. These make wonderful snacks especially in winter. I remembered one street stall selling these fritters near my secondary school (located on Ham Long Street, Hanoi). Theirs perhaps are the best banana fritters I have ever tried!

Another famous fritters are savory one, made from medium prawn with shell and tail intact. This practice gives the fritters the crunchiness, yet, the prawn meat is still juicy and sweet. In Hanoi, there is one restaurant near West Lake which is famous for this dish. They have been there for years despite the growing number of good restaurants and café nearby.

I have been craving for these fritters for sometimes, but never have the time to make them. Until recently, when I read a whole section of Donna Hay Magazine (Sep/Oct 2006 issue) on how to make fritters. So I decided to have a go. But I won’t go for the banana ones as yet, since the price of banana in Melbourne is still too expensive. Thus, of course the choice is to modify the basic recipe in the magazine for my favourite prawn fritters. To my surprise, the texture is quite close to what I used to have. One improvement, I think, is I can shallow-fry instead of deep-fry these fritters. This makes the dish healthier I suppose.

Here is my version of the prawn fritters. Please note that the Vietnamese likes to serve these cuties with nuoc cham (a dipping sauce). I don’t have an exact recipe for this, but you can try the recipe provided by TT’s Playing with My Food. Remember, however, that the dipping sauce for prawn fritters don’t normally have lime in it. So I suggest you use white vinegar all through.



Recipe adapted from Basic Corn Fritters, appeared in Donna Hay Magazine Issue 29 (Sept/Oct 2006).

Ingredients

1 cup of self-rising flour, sifted

2 eggs

20 gram of corn oil

1/3 cup of water

Sea salt and white pepper, to taste

1 teaspoon of ground turmeric

150-200 grams of small/medium prawns (shrimps), leaving tail and shell on if preferred.

1 small sweet potatoes, peeled, cut into thin strips (optional)

Oil for swallow frying

Nuoc cham, to serve

Method

Place the flour, eggs, oil, water, salt, pepper and turmeric in a large bowl, whisk to combine

Fold through the prawns and sweet potatoes.

Heat oil in a non-stick pan. Gradually shallow fry the prawn fritters until golden brown on both sides. I suggest using 2 tbs of mixture for each fritters.

Serve hot with nuoc cham and some lettuce leaves, coriander etc. if preferred.

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Fish Braised in Caramel Sauce (Ca Kho)



This dish is one of my favourite back home. It is also a very popular in Vietnamese kitchen. You can easily find different versions all along the country – northern, southern or central Vietnam. Each region has its own distinct flavour added. While the flavour of the Northern version is well-balanced, some chili is added in the Central version. And in the South, the dish is somewhat sweeter. They are all yummy, and I don’t mind tasting all of them!

This dish also has a lot of variations based on the type of fish you have. The most popular choice is fresh water fish, and the “fatter” the fish, the tastier the dish. You can also use salt water fish, but in this case, add more spices to encounter the strong fishy smell. Some Vietnamese home chef also replaced some water with brewed green tea when using salt water fish. Still, another mouthwatering version which my nanny used to make all the time is to use fresh coconut juice. As I am writing this up, I remember my grandmother sometimes lie a layer of chopped sugar cane before adding the fish. The natural sweetness of coconut juice or sugar cane surely adds a light and delicate touch to this well-known dish.

You can also add some pork to the fish. If doing so, choose the piece of meat with some fat attached. I personally don’t fancy this version, but it is all up to your personal taste!

Below is the basic recipe for Ca Kho. 

Caramel Sauce
What you need:
  1. 100-125 ml of water
  2. 40-50 gram of sugar (use brown sugar for a darker sauce)
What to do
  1. Over low heat, melt sugar in a small sauce pan (Use your cheapest saucepan you have, please!). Stir constantly until the sugar is a little burnt with some smoke. Slowly add the water (you may not use all). Be careful not to burn yourself.
  2. Continue to boil the mixture over medium heat until all the sugar is diluted and you have a nice brown sauce. Dilute with more water if necessary.
The Dish
Ingredients
  1. One whole fish of your choice (about 800-900 grams), cut into steaks. In Australia, I normally use Rainbow Trout (whole) or Red Salmon Cutlets/Fillets.
  2. 5 cm fresh galangal root, bruised (No need to peel). I sometimes substitute galangal with 2-3 pieces of lemon grass, use white part only.
  3. 3 cm fresh ginger peeled and sliced.
  4. 2 tablespoon of fish sauce, Vietnamese style preferred
  5. Caramel Sauce (above)
  6. 2 teaspoons of white vinegar
  7. 1-2 tablespoons of oil (use sesame oil for a more flavourful dish)
  8. Some water (or coconut juice)
  9. Ground white pepper
  10. 1-2 chilies, if you want the dish to be a little spicy
  11. Salt and extra sugar, to taste
Method
  1. Even if your fish is already cleaned, still rinse it with some white vinegar diluted with water. This helps to remove the sticky texture on the fish skin, and reduce the smell too. You can also use some cold brewed tea for this.
  2. Place the fish steaks, galangal (or lemon grass), ginger, chili, pepper in a heavy base sauce pan. Pour the caramel sauce over. Add water just enough to cover the fish.
  3. Add fish sauce, white vinegar and the oil. (I use vinegar since my grandmother said vinegar will prevent the flesh from falling apart while braising).
  4. Bring the mixture to boil, then, reduce the heat. Braise the fish at low heat, covered for at least 30 mins. You may need to turn the fish cutlet once or twice so all of them are well coated with the simmer sauce. If the sauce is dried out, add little water. The longer you braise the fish, the tender it becomes. I like to braise my fish long enough so that the bone becomes very soft, you can just chew it.
  5. When the fish is nearly cooked to your liking, increase the heat to reduce the sauce. It should not be too watery or dry. Check the seasoning. The flavour should be well-balanced.
  6. Dish out, sprinkle with some extra ground white pepper. Don’t forget the sauce. It is delicious with steamed jasmine rice.
[VARIATIONS]
  1. Replace galangal with some lemon grass
  2. When using salt water fish, replace some of the water with brewed green tea.
  3. For a tastier dish, use fresh coconut juice in place of water
  4. To use the natural sweetness of sugar cane, lay some chopped & peeled fresh sugar cane in the saucepan before adding the fish & sauce. In this case, make sure that you use a heavy base sauce pan. Be careful not to burn the sugar cane.
  5. If using cat fish, add 100-200 of preserved mustard greens, chopped into bite size.

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It is like starting over!


I decided to start a new food blog, and abandon my previous one. I have been very lazy updating the old one. Perhaps it is also because writing about food is not something I am really used to. Another reason is that I have been writing up a paper for a conference/journal. Academic writing can be boring, which in turn dry out my passions.

Nevertheless, things changed since I started my hospitality course at William Angliss. Mind you my major is in finance, and I am going deeper in academia right now. But this short course is something I have really enjoyed… Working and studying along with people who are passionate about food makes you appreciate all the ingredients existed on Earth. And of course, you just can’t stop admiring all these chefs and cooks, who have made and created dishes with marvelous taste and appealing look.

Food for me, therefore, is not just something to live on. It goes beyond that. It is like a passion, a leisure which I truly enjoy and appreciate. Perhaps I won’t become a chef or restaurant owner, but I can always be a home cook, a recipe tester (and collector!) and after all a food lover!

I have decided to change my blog name to: Food Lover’s Journey. The name is inspired by a TV series on SBS.

Anyway, welcome to my “food blog”. (I have another blog where all my crazy thoughts are kept! You are welcome to drop by. The link is on the side bar).

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