why i’m writing this blog

Is the world truly in need of another food and lifestyle blog? A question I have been asking myself over and over again for the past year or so. Millions of blogs are out there, some of them highly successful providing their writers with a generous income, others doomed to die a slow and silent death for they are abandoned and forgotten about after the initial enthusiasm. Why would I even consider to try and create a blog that will somewhere along the way fall between those two extremes?


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spinach in ginger sauce

There wasn't really a need to share this recipe in combination with the one for Dan Dan noodles other than it makes a great addition to it. Especially if it's the 36th time you're making that for dinner and you'd like to mix up the flavours a little. If you choose to add this variety of leafy greens to your noodles, make sure to use bunched spinach. Not only because it has a wonderfully juicy texture, but also because other spinach leaves melt away when you blanch them. Your regular supermarket might not sell this variety of spinach, so take some time and pay a visit to your local Asian supermarket. In my experience, it is something they always have in stock.


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homemade chilli oil

Making chilli oil at home might seem like a daunting task. But let me reassure you, it truly isn't. The entire process has only three steps and it takes just a couple of minutes to complete. If you need a little extra convincing: homemade chilli oil has more fragrance than any oil you'll ever find in a store-bought bottle, it lasts just as long while it does not contain any additives, and you can adjust the ingredients according to your intolerances. Well, except for those who won't tolerate chillies. If that's the case, don't give up on me just yet. I share chilli-free recipes as well.


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