Our Ten Most Popular Recipes
One of my favorite things to do with leftover rice is to fry it. I saw the GoChuJang paste in my refrigerator and thought, why not? I love the complex flavors the GoChuJang lends to the fried rice. It's sweet, it's spicy, and rich all at once!
The Korean Tofu Soon Soup is my inspiration here. I use the fermented hot bean paste, Gochujang to help flavor the soup.
This recipe is a variation of the Jerk Chicken, using most of the spices in dry form, hopefully reducing preparation time. This dish could make a great weeknight meal!
I have been cooking with kale for a while now, and this is my favorite way of preparing it - cut thinly and stir fried with leeks. Leeks impart a sweetness to the kale and complements it perfectly. This dish works well as a vegetable side to any dish.
A thick and rich gravy of beef and mushroom over buttery noodles - A classic Russian dish with a twist. Here I add some tomato along with crushed chilli peppers.
Taiwanese food has always had a hold on me. I love the strong flavors. Being keen on strong flavors, I've increased the amount of spices used. Also being a fan of noodles, I added noodles to the Braised Pork dish to make Taiwanese Braised Pork Noodle Soup. It is a great dish to warm up with on a cool winter's day.