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10/18/2026

Homemade Pesto with Parmigiano Reggiano

I recently attended a .na master class at . I also brought home a generous piece of Parmigiano Reggiano and some gnocchi. Since I have plenty of fresh basil growing at my home, I decided to make pesto!
It pairs wonderfully with my deep-fried pork chop and gnocchi. I can also save the leftover pesto for future meals.

Pesto Recipe
Ingredients:
4 garlic cloves
4 cups fresh basil
½ cup pine nuts
1 cup grated Parmigiano Reggiano .na
½ cup olive oil
Salt and pepper to taste

Instructions:
Place all the ingredients in a food processor.

Pulse a few times until the ingredients are finely chopped and the pesto reaches your desired consistency.

Season with salt and pepper to taste.

Enjoy your homemade pesto with pasta, gnocchi, or your favourite dishes!

Thank you so much and for having me.

10/17/2026

It’s been almost 2 years, and I finally found this reel hiding in my drafts since 2024! Better late than never, right?

Sharing this simple yet delicious Abalone Lo Mein 鮑魚撈麵 — a quick and satisfying noodle dishwith tender abalone, springy shrimp egg noodles,and a savory sauce that brings everything together.Topped with refreshing julienned cucumber and crispy dried shallots for that extra touch.

Sometimes the best recipes are worth waiting for, even if the reel takes almost 2 years to make itout of the drafts!

Abalone Lo Mein 鮑魚撈麵

Ingredients
1 can abalone (3 pieces, 225g)
2 portions shrimp egg noodles
1 mini cucumber, julienned
1 tbsp dried shallots
Sauce
About 1 cup abalone sauce
1 tbsp oyster sauce
1 tbsp soy sauce
¼ tsp sugar
1 tbsp chili oil or sesame oil
1 tbsp sushi vinegar

Instructions
Cook the shrimp egg noodles according to the package instructions. Drain and set aside.

Heat the abalone together with its sauce in a pot.
Add the oyster sauce, soy sauce, sugar, chili oil or sesame oil, and sushi vinegar. Mix well.

Toss the cooked noodles in the sauce until every strand is nicely coated.

Top with julienned cucumber and dried shallots. Serve and enjoy!

#鮑魚撈麵 EasyRecipesHomeCooking FoodReels RecipeIdeasLatePost FromMyDrafts

10/15/2026

A little taste of Italy without leaving home!

Such a wonderful experience at a guided Parmigiano Reggiano tasting! I loved learning about the history and traditions behind this iconic Italian cheese.

The longer it ages, the stronger and more complex the flavour becomes. My personal favourite? 30–36 month-aged Parmigiano Reggiano, with its rich, nutty flavour, grainy texture, and those delightful crunchy crystals.

And oh my… the cheese wheel was SO heavy! I couldn‘t even lift half of it.

I also got to make Butternut Squash Gnocchi with Parmigiano Reggiano for the first time! All the dishes featuring this amazing cheese were absolutely delicious, but the Parmigiano Reggiano ice cream was a special surprise — creamy, unique, and utterly delightful!

Thank you and at for having me. It was such a fun event.

CheeseLover TasteOfItaly FoodAdventures

06/12/2025

Sous Vide Pork Loin with Creamy Garlic Sauce

I cooked the pork loin sous vide for 5 hours, then seared it over high heat. I usually don’t really like eating pork loin, but after using this sous vide method, I found it surprisingly tasty. The meat was really tender and not tough at all. Have you ever tried sous vide?

我用慢煮（sous vide）煮咗隻豬柳五個鐘，之後再用大火煎香佢。我平時唔太鍾意食 pork loin，但係用咗呢個慢煮（sous vide）嘅方法之後，發現幾好食喎。啲肉好滑，一啲都唔鞋。你哋有冇試過 sous vide 呀？

#慢煮

05/29/2025

Here’s a simple and elegant Warm Fig with Honey & Greek Yogurt recipe.

Fig with Honey & Greek Yogurt

Ingredients

Fresh figs (4–6, halved)

2 tbsp honey (plus extra for drizzling)

½ cup Greek yogurt

1–2 tbsp chopped pistachios

A pinch of ground cinnamon

1 tsp fresh lemon juice

Fresh basil (for garnish)

Instructions

Prepare the Figs
Wash and halve the figs. Drizzle with lemon juice and a little honey.

Plate the Yogurt
Spoon the Greek yogurt into a bowl or onto serving plates.

Assemble
Arrange the figs on top of the yogurt. Drizzle with more honey and sprinkle with cinnamon.

Garnish
Top with chopped pistachios and fresh basil leaves.

03/19/2025

Oystertini and Oysters with Japanese Dressing make for an exquisite pairing, combining the briny, savory flavors of the sea with the sophistication of a well-crafted cocktail.

Do you like raw oyster?

Oystertini

Ingredients:

2.5 oz Silent Pool Gin
0.5 oz Dolin Dry Vermouth
0.5 oz Oyster Liquor (or oyster brine)
3 Olives (for garnish)
1 shucked oyster (optional, for garnish)
A small dollop of caviar (optional, for garnish)
Instructions:

Fill a shaker with ice.
Add the Silent Pool Gin, Dolin Dry Vermouth, and oyster liquor.
Shake vigorously until well-chilled.
Double strain into a chilled martini glass to ensure a smooth texture.
Garnish with 3 olives on a skewer and a shucked oyster or a small dollop of caviar for an extra touch of luxury. You can also add the dressing (see below).

Oysters with Japanese Dressing

Ingredients:

12 fresh oysters (shucked, on the half shell)
1/4 cup soy sauce
1/4 cup sushi vinegar
2 tbsp mirin
1 tsp sugar
1 tsp grated ginger (adjust to taste)
2 tbsp finely chopped scallions (green onions)
1-2 tbsp caviar (optional, for garnish)
Instructions:

Prepare the Dressing:
In a small bowl, combine the soy sauce, sushi vinegar, mirin, and sugar. Whisk until well blended. Add the grated ginger and mix thoroughly. Taste and adjust the balance of flavors if needed (e.g., add a pinch of sugar if too tangy or a splash of water if too salty).
Shuck the Oysters:
Carefully shuck the oysters, ensuring to preserve their natural juices. Place them on a bed of crushed ice or a platter to keep them chilled.
Assemble the Dish:
Spoon a small amount of the Japanese dressing over each oyster.
Sprinkle chopped scallions evenly over the oysters.
Add a small dollop of caviar on top of each oyster for an extra luxurious touch.

02/13/2025

Valentine’s Day is tomorrow. I hope everyone has a great time! I made this heart-shaped cornflakes with marshmallow treat. I hope you like it. Let me know if you’d like the recipe!

01/15/2025

Toro Tataki

I cover the toro with a little bit of mayo, then lightly sear it with a blowtorch. For the dipping sauce, I simply mix soy sauce with wasabi. It’s a very simple and delicious appetizer.

12/18/2024

Baby Bok Choy with Sesame Sauce. Reel coming soon. Stay tuned

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