meemalee

So the reason I've been sporadic in my posting lately is I was baking this little one. As soon as I have the energy, I hope to be blogging much more often - although don't expect me to turn into a mummy blogger. In the meantime, I'm off for a nap ...

S han Htamin Jin - A Shan-Burmese speciality which uses garlic in various different ways A few weeks ago, the BBC came to mine to talk about Garlic for the Food Programme - specifically its role in Shan Burmese cuisine. I cooked one of my favourite dishes - Shan Htamin Jin - Shan Sour Rice. I'm pleased to say I should be making my radio debut today, so catch me this afternoon at 3.30pm on the Food Programme on BBC Radio 4 . If you miss it, it will be on the podcast too. "Garlic" The Food Programme BBC Radio 4 Monday 18 February at 15:30 EDITED TO ADD: Now available on the podcast here HERE - it's the 20 Feb download entitled "Garlic the Wonder Bulb" and I'm on at about 22 minutes in. Me being interviewed by food journalist and broadcaster Richard Johnson for the BBC The finished dish Shan Htamin Jin - Shan Sour Rice

Crispy Salt and Pepper Squid T here's nothing wrong with succumbing to the occasional takeaway, and I've recently been craving a lot of Chinese food.  Our usual order includes Sweet and Sour Chicken Balls (for him) and Salt and Pepper Squid (for me). The thing is, with seafood particularly, the portions can be rather parsimonious, so sometimes I'll crack out my wok and make a massive batch of my beloved S&P Squid just for me ... Salt and Pepper Squid Recipe  Serves 2-4 2 large whole squid, cleaned and prepared, cut into rings, or into triangles and then scored in a diamond shape, plus tentacles  3 tbsp cornflour  3 tbsp plain flour  2 tbsp black peppercorns, crushed  2 tsp sea salt  2 tbsp five spice 1 egg white  Groundnut or other flavourless oil for frying Garnish  4 spring onions, thinly sliced at an angle (keep white and green parts in two separate piles) 4 cloves of garlic, thinly sliced 2 Thai chi...

If you have even the slightest leanings towards being an otaku ie Japanese geekdom, you absolutely have to go to Hyper Japan  Christmas this weekend.   Even if you haven't, it's a wonderful day out anyway. I went to the Spring Hyper Japan event in February, and it's the closest I've come to feeling like I was actually in Tokyo - the clothes (and that includes the visitors), the shops, the food, the games.  Me, S and a Panda There are street fashion shows, martial arts and technology displays, sushi workshops, sake tastings, music and film showings and even a cosplay parade. Hyper Japan definitely tends towards the trendy side of Japan, although there is also traditional food, drink and even beautiful pottery. The pictures I took will explain better. Just go and immerse yourself in Japanese culture! The debut of Ittenbari Ramen Japanese sweets including Strawberry and Green Tea Mochi I have no idea Doki JapaneseTableware Go...

Meemalee on the Good Food Channel website Some nice bits of news to share with you all: Firstly, I've been invited to join the chefs on the Good Food Channel website , so stay tuned to see more of my recipes there.  This is a massive honour - I'm rubbing shoulders with the likes of Michel Roux Jnr and Nigella Lawson, and I've also joined my friend Uyen Luu , the Vietnamese chef, supperclub host, stylist and writer of Leluu . Meemalee on Woman & Home's 100 Best Food Blogs Secondly, I've been picked by Woman & Home magazine as one of their 100 Best Food Blogs .  There are so many other wonderful blogs on the list, so I'm very proud to be there in their International category. Me on Betty Herbert Lastly, I'm delighted to be part of the first Blog Carnival on the marvellous Betty Herbert.com  from author of The 52 Seductions , Betty Herbert - the theme is "Sex, Love and Relationships" ...

Tea Eggs I've not been able to eat soft-boiled eggs recently, so I've been trying to find ways to pimp hard-boiled ones to make them more interesting. One of my favourite methods is to turn them into Tea Eggs  (aka Marble Eggs and Tea Leaf Eggs) - a classic snack throughout Asia which probably originated in China, where eggs are hard-boiled, cracked gently, and then simmered in a mix of tea, soy and spices to achieve a beautiful crazy paving effect all over - and a flavourful kick. Tea eggs are easy to make and it's incredibly satisfying to see the cobweb patterns appear. Cinnamon, Star Anise, Tea Leaves Marbled Tea Eggs 6 eggs 2 tbsp black tea leaves or two black tea bags - I like Lapsang Souchong for smoky flavour, though Pu-Ehr is more usual 2 tbsp dark soy sauce  1 tbsp light soy sauce 2 tbsp sugar  4 star anise  2 cinnamon sticks 1 tsp five spice powder 1 tsp of cracked black peppercorns Hard boil the eggs in a saucepan of wate...