WHO:
Based in London. Born in England to Hong Kong Chinese parents. Grew up in Germany. Lived in Beijing & New York. Indulges in ‘traveleating‘. Married to a vegetarian. Lives as a carnivore. Works as a Film Examiner at the British Board of Film Classification.
Author of ‘a traveleating journal: japan’, a small guidebook based on the [...]
Tag Archive 'recipe'
Welcome to The Larder, where you’ll find my research into the origins and background of certain foods and ingredients, particularly Chinese ones.
What is Tofu or Bean Curd?
What is Thousand Year Old Egg?
What are Chinese Dried Scallops?
What is XO Sauce?
What’s In My Chinese Kitchen?
8 Useful Japanese Ingredients
Please feel free to leave comments within [...]
Useful Info
Posted in food on Jan 30th, 2010
You’ll find here some ‘informational’ posts on Chinese food topics and Chinese food etiquette – handy tips on how to deal with certain foods that can be a little trickier to eat, as well as other useful information.
10 Food Photography Links
9 Useful Food & Travel Links
Foodies on Twitter
CHINESE FOOD:
Where To Eat [...]
Book Review: Spice Market by Jane Lawson
Posted in cookery, cookery books, cooking, food, recipe, traveleating on Nov 16th, 2009
Before I even laid eyes on Jane Lawson’s Spice Market, I knew it was my type of book. And when I finally leafed through the 450 pages, my instincts were confirmed. Apart from offering 250 recipes, the book is a comprehensive guide on the history and culinary uses of over 40 spices from around the [...]
How To Make Japanese Ginger Pork
Posted in Japan, Japanese, cookery, cooking, meat, recipe, traveleating on Nov 12th, 2009
Buta no shogayaki or Japanese pan-fried sliced pork with ginger sauce is a classic dish that I used to eat regularly when I was younger. While I would be busy making sixteen kilos of tonkatsu for the LSE Japan Society annual party every year, my Japanese friend would make the same amount of buta no [...]
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