My mum makes the best comfort food. One of my favourite things she makes is sticky spare ribs. Her recipe has a Chinese twist – lots of garlic, ginger, and she uses hoi sin sauce instead of barbecue glaze to give it a deep, plummy flavour. Continue reading
Apologies for the lack of posts – I’ve been away for a week. But I’m back with a vengeance, and racing through the remaining four items from my Riverford meat box to make up for lost time. I started this week with a recipe I’ve always wanted to cook – ma-po tofu, which requires minced beef or pork. I’ve never tried this Szechuan dish; my knowledge of Szechuan food is limited, but I did pass through the Szechuan province once and recall a very spicy cuisine where everything was literally swimming in red chilli oil. Continue reading
I had a bad Saturday, and needed some liquid TLC. I knew just what to make – a traditional Chinese herbal tonic soup, just like my mum makes it. This soup recipe is the one that every Chinese mother knows, and it’s known for its healing properties.
The dark-winged hound of Zeus will come, the
savage eagle,
An uninvited banqueter, and all day long
Will rip your flesh in rags, and feast upon your
liver,
Gnawing it black.
- Prometheus Bound, Aeschylus
