Sometimes you find a cookbook that inspires. I have to say, I’m a little addicted to printed cookbooks despite having accounts with Jamie Oliver and with Big Oven (both digital platforms are highly recommended) there is something special about leafing through pages of recipes and food photos.
One of my recent obsessions has been to dive into Chinese cuisine. This stems from a life-changing journey four years ago where I visited China on a 12 day tour.
I have learned to experience destinations through their culture and food. In China I loved walking down the alleys watching locals cook street food, as well as visiting their fine-dining restaurants.
Anyway, this book is awesome. I obtained it because I’d started to obsess about how to make dumplings. It adds so much more.
Tonight’s effort is Taiwanese Beef Rice. The liquid is basically a stock of ginger, garlic, onion, carrot, soy, oyster sauce, rice wine, caster sugar, vinegar, star anise, five spice and beef stock.
If you guys could smell this… Wow!!