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Red chili crisps in oil is my latest obsession. I love the heat it gives off. Toss a little bit in your regular dishes adds such great amount of flavor. It can easily make a boring dish interesting.

Red chili crisp in oil are simmered Schezuan peppers so they get super crispy then added into oil with whole peanuts so its just a concentrate of flavor. With this recipe though you want to be careful and get the red chili oil with the peppers and not just straight chili oil.

I love this recipe because its surprisingly quick while it seems like it something you’ve taken all day to prepare. The sweet crab and shrimp matched with the Schezuan gives this the perfect balance of sweet and heat.

Ingredients

• 2lb peeled and deveined shrimp
• 1c jumbo lump crab
• 1lb linguine
• 4 kefir lime leaves
• 1/4c + 2TB red chili crisp…

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I wanna start off by saying I love love love these seafood rolls. I started making these after my dad told me about them. He had them in a restaurant and wanted me to recreate them because according to him he could eat dozens. So my first go around I tried them and gave them my best shot. I couldn’t pin point the actual roll part of these rolls. It was very frustrating since everything else was so straight forward. Fortunately for me I was working with not one, but two people that worked for that restaurant that were more than willing to give it to me. When they said it filo dough, I felt a calm in the world and a little silly because now it’s painfully obvious.The original recipe calls for a alfredo sauce on the inside of the roll. I opted out of that because it seems…

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You know those kind of things that you try and its like where have you been all my life? How did i survive for so long without this? Calabrian chilis are absolutely that for me. Calabrian’s are something i’ve always heard of but never tried. Actually, when i tried them i didn’t realize they were Calabrian for about another year. When i first tried Calabrian chilis i was in Frankfurt, Germany at a really cool pizza shop. On the table they had peppers in oils and that’s were this love story started. After getting back from Germany i obsessed over this pizza, thought about it constantly. Even regularly looked them up for ANY sort of indication of what kind of peppers they were. No, it didn’t occur to me to ask at the time. Probably because i had a couple pints with my pizza. Anyways, after enough complaining and reminiscing…

A couple of weeks ago, I talked a little about a classic fusion food: laksa. Today, I am going to explore another example of fusion cuisine: kedgeree. This lightly spiced rice and fish dish was brought back from India by British colonists around the turn of the 19^th century, and quickly became a popular breakfast food for the Victorians. Although it contains a very basic set of ingredients – things that anyone who cooks regularly will have lying around – this dish packs a punch both visually and with its flavour.

The classic fish used in kedgeree nowadays is smoked haddock but originally any fish would have been used. The hard-boiled eggs which we are accustomed to eating with kedgeree were originally beaten into the dish while it was cooking to give a gooey, creamy texture but, as usual, the more visually aesthetic option is the one that remains…

When I was younger, and to an extent still today, I would always choose fishcakes over battered fish. My main issue with deep fried fish was that the skin was incredibly slimy – which is gross. Why would I choose to have slimy fish when I could have delicious fishcakes? The main problem with commercial fish cakes is that they are basically all potato. It’s cheap to add to the mix and when it’s combined with flavour enhancers it is very difficult to know how much actual fish there is in the cake. When you make them for yourself, you know – in this case the fishcakes are about 30% fish and 70% potato, egg, onion and bread.

The history of fishcakes dates back 4000 years. A Chinese folk tale tells of a fisherman who fed his homemade fishcakes to Emperor Shun’s wives which cheered them up and returned their…

I happily admit that salmon is by far my favourite fish. I find that it has the nicest flavour and texture and to top it all off, it is exceedingly healthy! The one downside is that salmon can be quite expensive when you are living on a student budget especially as unlike chicken or beef, it can be very difficult to make a single fillet last for multiple meals. Luckily, I have found that frozen salmon works just as well in this recipe and if I decide to treat myself, I will splash out on the fresh stuff!

This recipe actually comes from one of my best friends who I lived with for the past two years. To see the original version – check out her post on Super Sticky Salmon over at Yan and the Yums! She first made this for me two years ago and to be…

There are three types of satay sauce that I have come across over the past few years: pure peanut, hoisin based and coconut based. The recipe in this week’s post, as you will see, is clearly the final one from that list. You get a much milder peanut flavour as the coconut milk tones it down a lot and the final sauce is super creamy and fragrant. A good satay shouldn’t be too rich so tamarind and lime juice are added to help cut through the fat from the nuts and coconut milk. The spices add extra flavour and, as always, homemade means that you can choose your heat level.

A true satay will be made with peanuts which are roasted and ground by hand. Few of us actually have time to do this and so the best replacement is peanut butter. While you can use a low quality peanut…