Guys. I’m obsessed. I don’t use that word often but for today’s post, I just think it’s appropriate. Two things that I’m obsessed with for the past three months: A Chef’s Life, and chicken and rice.
Guys, this post makes #11 of the Meet My Inspiration series. As I mentioned earlier, I’ll be slowing down the series after this one. I cannot thank the bloggers, who have participated, enough for contributing. Your support really means a lot to me so THANK YOU! It was so much fun getting to know other bloggers, learn about their background and their way of blogging. I’m winding down the series not because I don’t have other bloggers that I find inspiriting (trust me, there’s plenty of them on my spreadsheet!) I decided to slow down MMI because I just really want to get back to cooking. You know, since I don’t blog full time and there’s only 24 hours in a day, I can only do so much during the week and on the weekends (fellow bloggers, you know exactly how that feels!) BUT that doesn’t mean that MMI is gone forever! To be honest, I haven’t planned out exactly what the next step is. I’m leaning towards doing MMI maybe only once a month instead of once a week. And of course, that would also depends on if other bloggers that I reach out to would be interested in participating as well. So we shall see.
I love shrimp. And I love shell-on shrimp even more!
Seafood is extremely easy to find in Hong Kong as it is surrounded by water. Did you know that there’re actually 260 outlaying islands in Hong Kong? Islands like Cheung Chau, Peng Chau, Lamma Island, and Lantau Island are the most populated amongst them all. There’re tons of fishing villages and historic sites that tourists often miss out on when they visit the Kong. The four major outlaying islands are pretty easy to get to by ferry which you can board from Central on Hong Kong Island. Plus, there are ferries that would take you from island to island. Sometimes I feel like even locals themselves don’t realize just how amazing these outlaying islands are! Going to the islands is always an adventure for people who don’t actually live there. After all, Hong Kong is not always about the hustle and bustle, especially when outdoor adventures are easily accessible within an hour or less. I’m talking about hiking, swimming, surfing, going to the beach, taking boat trips, eating fresh seafood, visiting fishing villages and old temples, etc. I can really go on and on about all the fun outdoorsy stuff in the Kong (as lately I’m doing some homework and begin to think about what kind of day trips I’d like to go on when I head back to Hong Kong NEXT MONTH!)
So, what brings me to this Ketchup Sriracha Shrimp? I think it’s just the fact that it’s another dish that reminds me of my mom’s cooking. Her version, however, does not involve any sriracha or spiciness, just plain simple ketchup shrimp. But when I was putting this recipe together, adding sriracha just makes sense!
For the new year, I decided that I’d start a new habit. It’s not really a New Year’s resolution but more of a long-term goal (well, and also because I just turned 30 and i think it’s time to beat myself with a stick of trying to maintain a healthier lifestyle.) I’ve been telling myself that I need to work out more regularly for the past couple of years. And now that I live so darn close to Prospect Park, it’d be a real shame not to take advantage of it so I started running. And it’s going okay so far!
Living in New York is rewarding but it’s also challenging (by that I mean a lot of hustle). When I go for a run, I try to put the daily things behind and focus on myself. I love New York. And I love Brooklyn. But that doesn’t mean that I wouldn’t like living or falling in love with another place.
THIS. This chicken dish will knock your socks off! It’s Hakka recipe #2 I’m sharing with you this year and you’re gonna LOVE it.
You should already know by now that I adore The Hakka Cookbook by Linda Lau Anusasananan. This soy-glazed black pepper chicken recipe is what I’ll be keeping for the rest of my life, and I’m not kidding here. It’s one of the simplest chicken dishes you’ll ever cook and it’s got a big punch of flavors.
Linda had learned this chicken dish from a man named Ying Hsien who’s father is a Hakka. Ying Hsien grew up in Northern India, and had moved to Toronto after the Sino-Indian war in the 60’s because jobs became harder to find for the Chinese living in India. This soy-glazed black pepper chicken is what Ying Hsien learned from his mother in India, and I simply just can’t believe that all it takes are four ingredients to produce such a distinct taste.
I don’t know about y’all but my week has been rough so yesterday my co-worker and I got ourselves a little treat, and we got these matching fox slippers! Aren’t they so adorable?!?
This week for Meet My Inspiration, I’m bringing you a blogger from the other side of the globe who blogs over at Omnivore’s Cookbook! Meet Maggie from Beijing, China. Her blog is all about Chinese and Asian cooking. Her latest post? Honey Lotus Root with Sticky Rice. You know it’s authentic cooking just by the name of the dish which is exactly why I started following her. What makes her blog so great is that she does step-by-step instructions, and you know she’s really into learning and knowing the ingredients just by reading her posts.
Remember when I wrote that post a while ago about my Hakka heritage? Well, I kinda promise myself that I’d cook more Hakka dishes for the blog this year, and this Chinese long beans with ground pork is one of them. It’s a stir-fry so it’s really easy to prep, and you can have dinner on the table in a jiffy!