I mentioned in an earlier post that I wanted to try the beetroot-cured salmon recipe from a new cookbook. The contrast of color is visually impressive and love the subtle sweet earthy flavor from the beetroot. The recipe itself is easy but you need to prepare the salmon at least two to three days before consuming. When buying salmon use the freshest of fish, sushi grade if possible and plan to start the curing process the same day. Continue reading
Having enjoyed various Chinese dumplings on a recent trip I found myself wanting to try my hand at making dumpling skins. Although using a pasta machine is not very authentic, it’s an easier alternative to hand rolling dumpling skins, especially if you intend making lots.
This trip I decided to do something a little different and take a foodie tour while visiting Hong Kong. It’s a wonderful way of exploring parts of a city that are off-the-beaten-track, areas you might not have discovered on your own. And with certified tour guides leading the way, sharing their knowledge on the culture and people of the surrounding area. Took these photographs while on the Central and Sheung Wan foodie tour. Continue reading