Asia

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[:fr]Trilogie asiatique de gambas, brocoli et nouilles soba[:en]King Prawns, Broccoli & Soba Noodle Asian Trilogy

Serves 4 – 40 minutes Ingredients 1 brcocoli 1 red onion 1 garlic clove 1 piece of fresh ginger (1 cm) 100 g soba noodle 16 King Prawns 2 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon oyster sauce (nuoc mam) 1 tablespoon mirin 1 tablespoon balsamic vinegar Recipe Start by cooking the soba noodles
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salade japonaise nouilles soba noodle japanese salad

Soba noodles are a kind of Japanese noodle made with buckwheat. This is the reason why they are brown-coloured. Japanese people usually eat them in a soup, in alight miso broth, a classic japanese dish. But a more modern version is to use theam in a sald, just like in this recipe where I created
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white cabbage with miso and wasabi

My Japanese friend Asuza from Japan gave me lots of different types of miso, this japanese condiment that I love. This gave me the idea to make this white cabbage salad, perfect for my winter healthy pack lunch 🙂 Ingredients 1/4 white cabbage 1 tbsp salted peanuts 1 teaspoon sesame oil 1 teaspoon soy sauce
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Carrots Salad, Coriander & Ginger

Before the end of the summer, here is an easy & original recipe of carrots salad that will change from grated carrots. Ingréedients Serves 2 3 carrots cut into thin slices using a peeler 1 tbsp peanuts 1 teaspoon sesame oil 1 teaspoon white balsamic vinegar A splash of soy sauce 1 bunch fresh coriander
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Yoghurt - Cucumber - Mint - Wasabi smoothie

Serves 2-3 – 10 minutes Yoghurt cucumber, (almost) everyone knows. Quick, healthy and refreshing, perfect for the summer! But when I have made it 3 or 4 times in a row, I very quickly get bored with it. This is why I imagined this cucumber smoothie version, ading an exotic ingredient, wasabi, which adds some “peps” to it.
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Chinese Wonton soup

I have always wanted to learn how to make what I call “Chinese ravioli”, but the real name is “wonton”. They are filled with different ngredients (seafood, meat, vegetable…) and are usually served in a light broth. I love them but they look so nice that I always thought they were very difficult to make.
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[:fr]Photos de Shanghaï - Mars 2014[:en]Photos of Shanghaï - March 2014

The photos of Sgnaghaï that I took during my last trip there. I took my three lenses (wide angle, macro and 50mm), a bit heavy but I do not regret it! The Bund Street Life By night Growers’ market I am always fascinated by growers’ markets in Chna. You can really find the best and
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ours de face

I took this photo (no crop) of a bear at the Shanghaï zoo on Monday. I wanted to go there to see the pandas but what I enjoyed the most is this cute bear that came to see us begging for some food. Canon EOS 6D f/5 1/250s 100mm iso 100

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Plate of Spicy Asian sautéed noodles with duck

Preparation time: 15 minutes Cooking time: 10 minutes Ingredients (6 Pers.) – 400 g duck tenderloin – 4 onions – 4 garlic cloves – 1 chinese cabbage – 400 g Chinese egg noodles – 1 piece of fresh ginger – 1 handful of fresh coriander (or parsley) – 1 pinch of Cayenne pepper – 2
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Vietnamese crepes served hot on a plate

(Banh Xeo Tom Thit) I cooked this recipe when I attended a Vietnamese cooking class during my trip to Saigon. Vietnamese food is all about seasoning, so please make sure to respect the guidelines for the dressing. You might use less sugar if you do not have a sweet palate, but for theother igngredients you
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