It’s been a year since Chilli Marmalade was born, and it’s been 365 days of very indulgent food! Unfortunately, my waistline has expanded with my readership and I’ve impulsively decided to have a go at The Fast Diet, or The 5:2 Diet. You may have read about it – this diet, designed by Dr Michael … Continue reading
I’ve always loved curry – from my mother’s curried sausages I ate as a child, I soon discovered a more diverse range of curries – creamy, nutty Indian lamb kormas, spicy fresh green Thai curries, and earthy Malaysian rendangs. It was a few years ago now that I tried my first Japanese chicken katsu curry, … Continue reading
Although I’m still full-to-bursting from the dim sum I enjoyed to celebrate the Chinese New Year, I’ve still got the taste for Chinese food, this fact never seems to change. As a treat, my mum used to take me to a dingy little charming Chinese restaurant in the Tasmanian suburb I grew up in for … Continue reading
Happy Chinese New Year! To kick off the Chinese New Year, Mr Q and I thought we’d drop into London’s Chinatown to take a look at the festivities. Unfortunately, the rain and the cold drove us from crowded, noisy Gerrard Street to the more sedate area around Carnaby Street. For our Chinese New Year’s dim … Continue reading
Jianbing (煎饼), typically eaten on the streets of Beijing, are sweet or savoury crêpes made from wheat flour that are sold straight from the hot pan by street vendors. I’m a big fan of French crêpes, and have been keen to try the Chinese version for a while now. Today, while strolling through London’s Chinatown, I … Continue reading
I’d say, especially in the colder months, I cook at least one curry per week. They’re so fast to throw together and a great way to get plenty of vegetables in. Instead of the heavier Indian-style curries, we favour lighter, fragrant Thai curries. Thai green curry (Kaeng khiao wan) is an absolute favourite at our … Continue reading
Lup cheong, or lap chong (臘腸) is to Chinese cuisine what chorizo is to Spanish cooking. That’s the best description I can muster for this gorgeous little dried fatty Chinese sausage. Lup cheong is all at once smoky, sweet and savoury, and is perfect as one of those back-of-the-fridge ingredients. I love lup cheong roughly chopped … Continue reading
Chilli Marmalade 