Cooking Lab - Tofu and Century Egg Salad (夏日開胃：皮蛋豆腐)

A specialty Summertime dish. Silky tofu with gelatinous century egg, topped with pulled-pork floss. Wonderfully cool and refreshing.

今天熱到食慾都沒了，更別指望下廚開伙。來一道涼涼的皮蛋豆腐沙拉吧！當然要加豬肉鬆和蔥花在上面 。

(c) GMV - Got My Vote!

避暑去了~~

Cooking Lab - Baked Broccoli Falafel

Cooking Lab - Floral Dumplings (花式餃子)

It's the festive season and yes I am on holiday~~! 

Time to make some fancy dumplings. Pretty & delicious...

(c) GMV - Got My Vote!

做慣了普通餃子，想說今天有點時間，就來做些花式餃子。雖然比較費工，加了紅石榴，非常有聖誕的氣氛～ 很喜氣樣。

嗯，限定手工餃子，一人一口。

想想，還是做回普通餃子吧，你們吃的速度實在太快。。。

Cooking Lab - Edible Christmas Tree Salad

Cooking Lab - Korean Kimchi Pancake

Cooking Lab - Spicy Chorizo, Tomato, Red Wine & Egg Brunch

1/2cup freekeh rice

1 Tsp olive oil

4 Swiss mushroom

2 truss tomato

1 tsp smoked paprika

300g Kale

1 chorizo sausage

2 Tsp red wine 

2 eggs

1. Heat the oil in the frypan over medium heat.

2. Add tomato and mushroom and cook for 3 minutes or until soften. Remove

3. Cook freekeh rice according to packet instructions. 

4. Grill the chorizo sausages. 

5. Stir in the freekeh rice. 

6. Add salt, pepper and red wine. Reduce the heat and allow to simmer.

7. Stir in the tomato & mushroom.

8. Create 2 dips among the chrozio rice and crack the eggs into these.

9. Bake until the eggs are set.

10. Serve straight. 

Cooking Lab - Wokful of Wonders (Spicy Stir fry Udon w Wagyu Beef) 香香 快炒鍋 (四川辣味)