Korean Mini Maki (Ggoma Gimbap) with that infamous “drug sauce” made of mustard and soy sauce.
Maki making is super easy but it takes long time in prepping the ingredients.
Mini maki takes even longer time as one sheet of seaweed is cut in 4 therefore it need 4 times more rolling.
It’s totally worth it. 😋
When you crave for some healthiness after a holiday, go Korean! 🇰🇷
A few plates of goodness with a bowl of rice would make you physically and mentally feel better! 😁
Another amazing homemade meal – Massaman Curry.
It’s quite different from other curries we’ve cooked so far and I’ve never heard of this before.
It’s nutty, fragrant, aromatic and unique.
I loved every curry we cooked so far, but this Massaman could easily be on top.
Italian night with a bottle of Chianti, aged Aceto Balsamico di Modena and Linguine Bolognese (VG).
Can never say no to great Italian food!
Thai food is one of my favourite cuisines of the world.
Gareth cooked Vegan Chicken Green Curry last night and it was absolutely delicious! 🤩
Curry sauce was very flavourful, had a nice spice kick and veggies were crunchy.
Green sauce may not look that appetising, but don’t judge a book by its cover! (says a food photographer 😜)
Vegan English Breakfast.
Vegan bacon, grilled tomatoes, broccoli and king oyster mushrooms on white sourdough slices.
And multiple choices of sauces and condiments incl my absolute favourite Vegan Garlic Mayo.
Just found a new taste – the combination of king oyster mushrooms and garlic mayo.
Food is all about “mariage”.
When you have a dish in mind, a drink comes along, and when you have a drink to taste, a menu idea pops up in mind.
We had this pretty bottle of Korean plum wine which called up Mapo Tofu to accompany, and it was one of the greatest pairings on my recent dinner tables.
Vegan mince that I used to replace the usual pork mince was fab, not lacking in texture at all and super well blended in the sauce.
The taste was exactly how I remembered from Chinese restaurants in Korea, minus 50% of grease – meaning, not feeling guilty while eating a very tasty, fat-flavourful Chinese dish. 😁
This popular Thai dish can be fatty with a lot of peanut oil and high in cholesterol when made with prawns (which used to be my favourite choice), but the vegan version was very fresh and light (and delicious!) with a huge pile of bean sprouts and coriander leaves.
I’m definitely going to make it again. 😋
Feels like it’s been years since I properly made Bibimbap from scratch, not using leftovers.
This time is Vegan Bibimbap with vegan mince to replace beef, and it was another successful vegan version of non vegan dish.
A cute, cosy and friendly vegan café nestled under the railway, with colourful outdoor sittings.
Both food and coffee were delectable, especially Croissant Rarebit was very delicious. 😋
Such a nice little stop on a weekend morning stroll.
I love these simple pleasures. ☺️