Pickling Zucchini

Sliced Zucchini in thin slices. For brining liquid, in a small basin add 2 tbsp of sea salt and cold water enough to cover all the sliced Zucchini. Leave it at room temperature for at least half an hour or slightly longer. Thereafter drain the Zucchini slices but remember not to drain the slices with … Continue reading Pickling Zucchini


Salted Egg Yolk Crispy Fish Skin

Popular Appetizer served at Chinese restaurants with limited servings. Here's home prepared version with "unlimited servings".🤣 A packet of crispy fish skin. Here's how you prepare the paste for the dish. Ingredients: 4 salted egg yolk 3 tablespoons Milk or full cream Unsalted butter 1 tablespoon chilli powder Cornflour Pinch of salt Method: In a … Continue reading Salted Egg Yolk Crispy Fish Skin

Crab Roe

These massive aesthetically appealing crab roe or rather crab caviar. Next round, I shall try crab caviar by mixing the crab roe with salt for preservation. The she-crab roe appears in softer texture and more mustard in colour. Steam the she-roe until almost cook. Topped with Tobiko and garnished with toasted shredded Japanese seaweeds and … Continue reading Crab Roe