• Location: United Kingdom
  • Favorite foods: Hakka cuisine, mei cai, abacus seeds, Singaporean food, laksa, zi char, nasi lemak, hokkien mee, beef burgers, pau, kopi roti, Taiwanese Shilin market food, matcha ice cream, pistachios, century egg, taramasalata, frijoles negros

Latest Comments

The Food Lab: The Best Guacamole (and the Science of Avocados)

Sorry, I would like to clarify - pressed garlic AND a roasted pureed garlic!

The Food Lab: The Best Guacamole (and the Science of Avocados)

I was always an onion and cilantro kind of gal, but at a Colombian friend's house I tried his guacamole which had pureed garlic ... I was blown away!

The Food Lab: Building a Better Egg McMuffin

Kenji, always use a fork for the muffins when halving them ... they need to be forked (heh) instead of sliced to maximise the craggy edges! That's where the butter goes! Face down in an oven, that's how it should be.

The Food Lab Turbo: No-Cook Blender Tomato Soup in Just 5 Minutes

I don't suppose a Nutribullet (the smoothie-making sort is one of those "high powered" ones to create sufficient cooking heat... ?

In Praise of Cheap Knives

Loved the catering supply knife I used at work so much I eventually decided to buy it. Google Nella cuts - a fat bladed chef's knife that combines the best of the Chinese veg chopper's fat blade and the slight rocking motion (but not too similar to a santoku). $20 (note that I'm from the UK) with an edge that doesn't dull too quick... Plastic handled, weighted but neither too heavy or light.

I've grown up in a household of santoku and have a collection with Sabatier, Taylor eye witness, Wusthof, and used many a Global knife (thanks to Aldi and good deals for European imports) but I've never really fallen in love with them.

number 12074 or 21878:

The Food Lab: Panzanella Salad Done Right

One of the best panzanella I've had involved marinated grilled octopus, fresh from the sea. I had it at a little restaurant near the coast as I followed my Italian friends to the coast from Rome ... there was no standard menu, just the daily specials. That reminds me, I have to reverse engineer it now!

Everything You Can Do With a Jar of Mayo

I use it to finish beef strognoff and for creamy tomato sauces... thickens really wonderfully with great flavour added instead of dulled.

The Baking Steel Griddle Has Arrived

@naags - I can't vouch for the safety of this on the steel itself but Coca Cola (regular) is an excellent rust remover. Cotton ball generously soaked on rust spot should do the trick in a minute with some rubbing.

The Good Bagel Manifesto

Please don't hurt me - as a Londoner I have never tasted a bagel other than the large supermarket variety of the cinnamon raisin variety. Occasionally I go for the large half-foot diameter sized ones at Sainsbury's, and liven their brick-like consistency by microwaving...

Why You Should Visit Singapore's Little India Now

I think the alcohol ban is only for open drinking on the streets or something like that, being served in premises is unaffected. This is a great resource and I can't wait to try the Indian Chinese cuisine!

Hey Chef, What Can I Do With Sumac?

I love sumac. Like powdered tart cherry skins with a hint of savoury. Tart but not juicy or wet, slightly plummy. Good on poached fish and a fruity olive oil.

Buddha's Delight: The Vegetarian Stir-Fry to Rule All Vegetarian Stir-Fries

Also known as Luo Han Zhai (if you can't google the cantonese results successfully).

The Best Way to Store Fresh Herbs

In our bar fridge we store mint at an angle in a shallow catering pan (1/4) with a inch or two of water and clingfilm. Can confirm they do last surprisingly long

How to Make Traditional Huevos Rancheros in a Flash

That bubbled and blistered fried egg I find to be definitive of tropical cuisine. I see it that way in Hawaii, Thailand and Malaysia!!! The non-stick pan style of dead fried eggs make me sad :(

This Week at Serious Eats World Headquarters

Always thought the soon-to-be-old logo to be a happy open gob. :D Under closer perusal it looks like a poorly stuffed haggis... I find most pot or fork-and spoon imagery somewhat trite and overused. I like the big mouth, not everybody on the site is a cook. Some of us just like to eat.

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

@Sweatin - the boiling water trick is how I make my chinese pancakes to go with duck. The dough is a little oily from a lard and scallion oil and sesame mix. I put two balls together, squish them down and roll as thin as I can manage. Fried on both sides gently in a pan on low heat. Peel into two to serve ;)

Taste Test: The Best Supermarket Bacon

Would have really liked images of the cooked product too to judge for shrinkage, textural concerns etc... I'm based in the UK so while I know my back bacon, this is "tail end" bacon to me and applications have traditionally been lardons, cooking bacon (essentially pancetta). I consider this an education in bacon!

How to Clean Out Your Spice Cabinet and Organize it—for Good

I have one of those plastic contraptions for cutlery and utensils that are just the right size for spice jars in rows. I have a label on top indicating what it is and some best-before date. I have two drawers of spices. It's nice because opening the drawer reveals everything at a glance (the labelled lids) and they are usually organised by spicy on the far right to herby on the far left, salts all closest to the opening.

Bulk stuff are in the 2nd drawer or in the freezer.

How to Make Uovo in Raviolo: Showstopping Runny Egg Yolk Ravioli

@Mr. Nick - sign me up for scotch egg riff. Maybe the excess egg white can serve as a binder for the pre-browned sausage? Alternatively ... perhaps the scotch uovo in raviolo can be steamed like a soup dumpling ...

2 Vegan Cheeses That Anyone Can Love

Have you tried fermented red tofu in a pot (fu ru)? While it's not cheese per se it does show that fermented vegan items are not a recent fad. The Shanghainese style "nan ru" is incredibly boozy and salty with a distinctly blue-cheese like taste. As it's wet but crumbly it smears into a very intense and stinky paste, usually used as a marinate for slow braised or roasted meats. I think a reasonable comparison is a boozy wet feta with a gorgonzola smell.

It appears in viet and thai cuisine too.

Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)

Kenji, I love shirataki and I tend to get them at a Chinese supermarket where they're tied into knots, perfect for clay pot braises and steamboats. Recently at an organic store (where else. ha) I saw this brand called Eat Water, which makes shirataki penne, tagliatelle and more. I rolled my eyes ... but the different shapes really do alter the bite and texture. Maybe you'd like to try them out since you're fond of it too. I make a Singapore laksa gravy because rice noodles can split if they overcook while sitting in hot temperatures (especially since what I have available are dried ones), shirataki stays bouncy.

Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

Is there anything specific about the variety of miso? Will red miso be alright?

Recipe Update: Even Better Vegan Mushroom 'Bacon'

That is amazing!!!!!! Being one to snack on crispy bacon, I'm making this for my snack (and sandwich) stash!

How to Make the Best Deep-Fried Jalapeño Poppers

Instead of having that dipping step ... maybe a spray bottle would work so the flour doesn't get washed into the milk?