Getting to know
the world,
one dish at a time.

Get salmon: Fillet the salmon (Remove bones + Skin)

Prepare spinach filling (Or any filling of liking…): Essentially: cook the vegetable, and mince it well, and make sure it is flavorful and dry: It can be any flavor, as long as it pairs well with Salmon:

Mushrooms pair well; garlic pairs well (When cooked enough…)

Lightly fry the salmon, so that its surface is cooked

Wrap salmon in spinach filling/mushroom filling, and wrap in crepe (optional) and then wrap in puff pastry:

Bake at 220 degree for about 30 minutes in air fryer

1. Fillet the fish and cut the fillets into chunks.
2. Dry-fry fish bones, fish heads, carrots, onions, celery in sequence. Add fresh rosemary and dried thyme.
3. Keep frying for several minutes.
4. Add dried chili peppers, bay leaves, coriander seeds, star anise, fennel seeds and fresh orange peel.
5. Pour in 100 ml white wine and keep stirring.
6. Add 100 ml Pernod and 100 ml brandy.
7. Keep stirring.
8. Clean the oysters, then add freshly squeezed orange juice and dried tomatoes to the same pot. Keep stirring.
9. Add 1.5 L water and simmer to reduce.
10. Add peeled tomatoes, then reduce for approx 10 minutes. (Do not boil too long, otherwise the fresh flavour of tomatoes will be lost.)
11. Blend the cooked soup in a blender.
12. Then strain it into the pot.
13. Bring the soup back to a boil.
14. Then add the pre-cut fish chunks, shrimps, clams and cleaned oysters into the soup to cook.
15. Finish by sprinkling sand chives on top.
16. Then cover with a lid and simmer briefly.

Ingredients

Alfalfa sprouts (the tender tips)

Seasoning: cooking oil, Chinese high-proof Baijiu, light soy sauce. Sugar is optional, add if you prefer a subtle sweet taste, plus a pinch of salt.

Instructions

1. Remove tough stems from alfalfa sprouts, wash thoroughly and drain well.
2. Heat the wok over high heat with cooking oil. Add the alfalfa sprouts once the oil is hot, stir-fry rapidly until the leaves wilt.
3. Drizzle high-proof Baijiu down the side of the wok, add light soy sauce, a pinch of salt and sugar if desired. Toss quickly.
4. Keep high heat throughout. Finish cooking quickly. Serve immediately while bright green and tender.

Note: High heat and fast stir-frying are the key. Baijiu brings unique aroma. Do not overcook, or the greens will turn yellow and tough.

Talking of which: There is also this best way (my favorite way) to steam mussels:

Clean mussels quite thoroughly (No need to remove whiskers inside though)

In a large open pan (Chinese style): Add ginger, spring onion, scallion, carrots, celery, and fry in pork lard until fragrant…

Chop onion into thick slices: add onions, more scallion:

Pour in white wine and water, and some other cooking alchohol… (anything works really)

Close lid, and steam mussels until they open:

And then steam some more, to a level of cookedness you like…

And you get these great mussels, along with this super delicious, clam flavor packed broth…

Whisk 300g egg whites with 120g sugar in water bath, until at 54 celsius:

Continue whisking, to get this swiss meringue

Fold half of meringue into 150g melted chocolate:

Then fold other half inside, to get this chcolate mouse:

Place in buttered and sugar coated cupcake molds:

Bake in 190 degree celsius oven for 16 minutes

Ingredients

Okra

Seasoning: blanching sauce

Instructions

1. Wash the okra thoroughly.
2. Blanch the okra in boiling water for 1 to 2 minutes. Take out and arrange on a plate.
3. Pour the blanching sauce directly over the okra.

Note: The traditional recipe calls for hot oil drizzled on top for extra aroma. We skip the hot oil for a healthier version.

Take parmasean: Grate a LOT of it, into a bowl,

And take some other cheeses and grate them as well: Pecorino romano + any spare cheese lying around you like: Mozarella, cheddar…

In a pot, boil your favorite pasta (mine is tagliatelle)

Crack 2 eggs + 3 egg yolk into the cheese, and mix evenly, preferably in a large pan

Fry some bacon, or something similar in another pan: Render most of the fat:

Put Bacon into the egg-cheese mixture, along with some of the rendered fat:

And then put the pasta into the egg-cheese mixture, to toss together; also add a bit of pasta water

Check for taste, and add some final seasoning accordingly

Serve, with some more grated cheese on top

Ingredients

Chicken wings

Marinade: garlic-ginger-scallion powder, light soy sauce, oyster sauce, dark soy sauce, seafood dipping sauce, a small amount of vinegar. Sugar is optional, add if you prefer sweetness.

Instructions

1. Cut several slashes on both sides of chicken wings to help absorb flavors.
2. Place wings in a bowl. Add garlic-ginger-scallion powder, light soy sauce, oyster sauce, dark soy sauce, a little seafood dipping sauce and a dash of vinegar. Add sugar as desired. Mix well and marinate. The longer the marinating time, the more flavorful.
3. Heat a tiny amount of oil in the pan. Pan-fry the wings until golden brown on both sides.
4. Pour in boiling water, cover the lid and simmer. Reduce the liquid over high heat until the sauce thickens and dries up.