I came across this gem at my favourite mushroom seller Fred. A big fan of pleurotus mushrooms, commonly called ‘oyster mushrooms’, I was really curious when I first saw the pink oyster mushroom. The ‘Pleurotus djamor’ is smaller than its usual white and offwhite siblings, and it simply looks beautiful.
The ‘Hericium erinaceus’ is a large furry mushroom spread throughout the temperate northern hemisphere across the whole Eurasian continent from Britain to Japan. Its Latin name likens it to hedgehog, which explains its German and French name, while in English and Spanish, the mushroom was named after the king of the animal kingdom.
As a casual runner, I have never thought running shoes are worth investing in as I assumed premium shoes are beyond my price range and are mostly reserved for professional runners. Boy was I wrong! Skechers now offers premium running shoes in their Gorun range at an affordable price. Now’s your chance to pamper your feet and go out there to run, in your Skechers GOrun Ride 8 Hyper.
‘Jiuniang’ 酒酿, also known as ‘Laozao’ 醪糟, is a traditional homemade Chinese sweet rice liquor. Unique to the Han Chinese population, this practise is popular in pure Han communities in central, northern and western parts of China, as well as in migrant Han enclaves such as the Hakkas 客家 in southeastern coastal China and on Taiwan island.
Meicaikourou 梅菜扣肉 is a well-known Hakka 客家 signature dish. Often eaten during Chinese New Year, Meicaikourou 梅菜扣肉 is served as a mound of soft, succulent slices of pork belly on top of stewed mustard leaves called Meicai 梅菜. This post not only provides you with the recipe, but also the history of this 1700 year old recipe that dates from the 4th century AD, and the migration of Han Chinese into southeastern China to form today’s Hakka 客家 people.
The Singapore Katong Laksa is a world-renowned signature dish of Singapore, and of its Peranakan cuisine. This ‘laksa’ combines the ingenious use of Southeast Asian spices in Malay cuisine, with Chinese ingredients like noodles and Chinese food forms like soups. Here is the full recipe.
Rhodes, Greece’s fourth largest island, is one of its most popular tourist destinations. This capital of the Dodecanese, which has a three-thousand-year-long history and was once home to one of the Seven Wonders of the Ancient World – the Colossus of Rhodes, has so much to offer to the world traveller with a penchant for ancient history and authentic cultural exchanges, and a refined standard in wining and dining. Here are 12 tips for the discerning sophisticated gentlemen on Rhodes.
Nestled in the hills in the centre of Rhodes and at the foot of the island’s highest mountain Attavyros, lies the small village of Apollona. Here, amongst the olive groves and hillside stone cottages, is the most valuable culinary treasure in the whole of Rhodes: the modest, unassuming village restaurant called Paraga Παράγκα.