The difference is the TTaste!
I hope you enjoy some of my recipes. My measurements tend to be loose and fancy. This may have something to do with being brought up cooking Chinese food, which one essentially cooks with taste and instinct. Also, each dish can change even if you make it again and again, depending on your mood, the ingredients and even your taste buds.
So, my measurements are purely a guideline. Have fun and explore new flavours!
Spicy Cold Soba (Buckwheat) Noodle
This is one of my favourite dishes to make. It’s a great vegetarian dish, but can easily be used as an accompaniment with grilled fish or meat. You can also use other types of noodle to make this dish, such as egg noodles, udon noodles, rice noodles.
90g Soba Noodle
30g Bean sprout
1 tablespoon light soy sauce
1 teaspoon Chinese black vinegar (or balsamic)
1 teaspoon sesame oil
1 teaspoon TTaste Chilli Oil
Spring Onion, thinly sliced for garnish
Boil soba noodle for approximately 3 minutes, then place the handful of bean sprout with the noodle and continue to simmer until the noodle is just cooked. Rinse in cold water immediately. Add the liquid marinade into the noodle and stir well. To finish, sprinkle spring onion to garnish. Serve immediately.
Hot & Sour Dipping Sauce
I make this fantastic dipping sauce every time I do a BBQ. It goes particularly well with grilled chicken. Try it, it’s so Moorish, people won't stop eating!
3 cloves of garlic finely chopped
1/2 cup, Rice Vinegar
2 tablespoon, Fish sauce
1 tablespoon, refined sugar
1 tablespoon, TTaste Chilli Oil
1 tablespoon, sesame oil
Coriander, finley chopped to garnish.
Spring onion, finely chopped to garnish
Add the sugar with a touch of hot water to dissolve. Add all other ingredients and mix well. It’s best to make the sauce 30 minutes before serving to allow the flavour to infuse.
Hot & Spicy Hummus
I often have hummus for breakfast.
I would dip my carrots or cucumbers whilst checking my emails. Best of all, it’s ready in an instant and low in calories.
1 can of chickpeas, rinsed thoroughly
3 gloves of garlic, peeled
1/2 lemon juice
1 tablespoon, tahini (optional)
Pinch of sea salt and ground white pepper
Extra Virgin Olive Oil
TTaste Chilli Oil, add to taste.
Put all ingredients, except chilli oil & olive oil into the blender. Whilst it’s being blitzed, slowly add the olive oil until you get the consistency you desire. I like mine very smooth and creamy. Finally, stir in TTaste Chilli Oil until you get the heat that you want. Voila, it’s ready to be served.
Spicy Tomato & Basil Pasta Salad
I often make this dish during the summer especially for BBQ or picnic. In fact recently I biked from London to Southend (52 miles no less) and took this dish as my energy boost. It was definitely a comfort and satisfying lunch. There's one thing to note here. I always rinse my pasta very quickly with cold water after boiling to remove the starch. This method is often use in Chinese recipe whilst cooking noodles to lighten the dish.
100g Penne pasta
4 large tomatoes diced
3 gloves of garlic finely diced
Handful of basil
Extra virgin olive oil
Sea salt & Black pepper
Cherry Tomatoes (Optional)
Lemon rind (Optional)
Boil pasta as per package instruction until al dente. Whilst the pasta is cooking, you can make the sauce at the same time. Gently heat the extra virgin olive oil with garlic until you can smell the aroma. Make sure you don't burn the garlic. Add the tomato, salt and pepper, lemon rind and continue to simmer until the tomato slightly breaks down and the juice blends with the garlic and olive oil. You can add some cherry tomato at this point for presentation, it’s optional.
Put the cooked pasta into the sauce, add fresh basil and fold the sauce into the pasta. To serve, drizzle TTaste Chilli Oil on top
Ultimate Scrambled Egg
must confess, this recipe was originated from a friend who told me about his use of chilli oil and after trying it at home, I was suitably impress. I normally use milk to lighten the egg mix, but if I am feeling extravagant, I would use single cream. The trick here is not to "scramble" the egg, but to fold the egg gently. Also, use a non-stick pan; keep the heat medium to low. Do not make more than 2 servings of eggs in one pan, or the eggs will get over cooked.
1 tablespoon of butter
1 teaspoon TTaste Chilli Oil
2 tablespoon milk or single cream
1 spring onion finely sliced
Pinch of salt
Whisk together eggs, milk or cream and salt.
Melt butter and add chilli oil and spring onions in a frying pan. After 10 seconds or so, pour in the egg mixture and after 20 seconds, using a spatula or wooden spoon, push the egg mixture on the outside of the pan to the centre. Let eggs set for an additional 20 seconds, then repeat. When all the eggs are just set in the centre of the pan - they'll look soft and somewhat wet - turn them out onto a plate and serve immediately.