Made with Pixian Doubanjiang (郫县豆瓣酱), these Sichuan style pork bones are numbing and spicy, loaded with flavours, almost addictive! Pixian Doubanjiang is a type of spicy fermented bean paste commonly used for making braised & stir-fried Chinese dishes. It is an umami-rich seasoning paste that’s almost good with everything.
In my country, rhubarb is not very commonly used for cooking or baking. When I first saw rhubarb in a grocery store, I wondered “what’s this ugly looking reddish plant that resembles celery”, and of course I had no intention to buy it. However, I learned to appreciate the vegetable (or fruit?) after trying a … [Read more…]
Oyakodon, meaning “parent-and-child donburi”, is a popular Japanese donburi dish invented in the late 19th century. It consists of sliced onion, chicken, eggs simmered in a sweet-savory sauce, poured over a bowl of steamed rice. Oyakodon is a rather simple dish that only requires one pan. It is a delicious, hearty and healthy meal done in 15 … [Read more…]
Pizza Margherita, a typical Neapolitan pizza, is without a doubt one of the most classic pizza varieties ( if not THE most classic). The toppings are simple: tomatoes, fresh mozzarella cheese, basil leaves…but the flavor is complex. I also love its vivid tri-colour representing colors of the national flag of Italy.