Leg of Lamb is a dish that’s near and dear to my heart. I never see it on any menu so this holiday season, I had to make it when I saw it for sale. It has a distinct flavor, different than any other roast and in my opinion, better than rack of lamb. It’s rubbed down with garlic, rosemary and olive oil then roasted to a juicy medium rare. Served in thin slices next to hearty roast potatoes and butternut squash and peas w mint. Drizzle with a little lamb gravy and get ready to tuck in ’till Christmas morning. Continue reading “Aussie Leg of Lamb”
Ingredient: garlic
Sticky Chicken Adobo
Thursday night. Almost the weekend, but not quite. One more night of eating in. I check the fridge–chicken. Just chicken. Less than inspiring, practically boring. Then I remember what I’ve been wanting to make. Feeling victorious, I announce “I’m going to make adobo.” Continue reading “Sticky Chicken Adobo”
Shinsato Pork Liverwurst
This Little Piggy Part III
(Continued from Part II)
I know. Liverwurst. Doesn’t sound appetizing, but trust me. It’s awesome. I used to be made fun of for bringing liverwurst sandwiches to school. Those guys didn’t know what they were missing! We used our Shinsato pig liver to make a tasty pâté’ for banh mis on the beach. Continue reading “Shinsato Pork Liverwurst”
Aunty K’s Crispy Gau Gee
This crispy gau gee is so ono! It does not disappoint. Made with wonton pi from Young’s Noodle Factory, fresh fish cake from Chinatown, and a tangy ponzu dipping sauce.
Just a quick stop at Young’s Noodle Factory on Liliha and we were on our way to get a lesson in gau gee 101! Continue reading “Aunty K’s Crispy Gau Gee”
Basic Chicken Stock
You can use this stock as-is for soups or you can clarify further and turn into a consommé using egg whites. The consommé is used as a base for New Years Ozoni (mochi soup). Continue reading “Basic Chicken Stock”