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
Appetizer
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
Pickled Mustard Green
How about preserved mustard leaves? Simple to prepare Appetizer sourish yet a little sweet and still crunchy. Easiest to prepare. Ingredient: Mustard Green 2 tbsp Apple Vinegar 2 tsp sea salt 1 cup pre-boiled water 2 tsp rock sugar Method: Soak the mustard green leaves in a basin of water and cut the leaves to … Continue reading Pickled Mustard Green
Flo's Passion For Cooking 