delectabilia
Mostly healthy - Always delectable
Succulent chicken thigh meat combined with the chilli and umami punch of XO sauce in a crispy golden wrapper makes these chicken XO spring rolls something you will fall in love with. And the truffle mash provides a wonderfully creamy counterpoint.
It resembles a pizza, but I wouldn’t be so presumptuous as to call it one. This flatbread is topped with flavours from North-East Asia. The natto, kimchi, and yuzu kosho bring complex fermented notes to complement the classic tomato and cheese.
So much flavour is packed into this red quinoa and black bean bake. And it is so nutritious. While the individual ingredients take some prep, it all comes together in the end.
Dumplings are a great way to package flavours and differentiate them from their surroundings. Here, umami packed mushroom and spinach dumplings sit in a spicy, lip numbing, yet very tasty broth.
The tenderness and succulence of pork tenderloin cooked sous vide style is awesome. Paired with a mango-passion fruit salsa and blackberry balsamic reduction, this dish was truly delectable.
Drawing on some technique from Mexico and some flavours from Hong Kong, these duck tortilla wraps are as bold as they are complex.
There is something both decadent and comforting about pie. Here, scallops, catfish, and hot smoked salmon are encased in crisp flaky pastry and topped with fish roe. A deeply satisfying seafood pie experience.
Udon noodles in a curry broth is a typical combination at udon noodle bars. This recipe gives that tasty broth a whole lot more character with the addition of both fresh and dried mushrooms.
If you enjoy pizza, especially making your own, then do yourself a favour and try this red pepper stromboli. Essentially thin crust pizza dough rolled up with some select ingredients and baked.
Based on a French influenced Japanese dish called corn potage (コーンポタージュ), this soup is rich, creamy, and naturally sweet, with a good amount of spice coming from the paprika drizzle.
The luxurious, velvety texture of the grilled eggplant, spinach, and soft boiled quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
The wild rice was getting past its expiry date. I had corn and tofu in the refrigerator. And a recently purchased tin of Japanese S&B curry powder. That’s how it came together. And it was wonderful.
Succulent sweet corn and umami packed green onions are encased here in crisp waffles. While delicious on their own, the three dips add their own very distinctive dimensions.
Bacon and egg pie is a classic New Zealand comfort food. Every home cook has their own variation. This recreation of how I remember it did not disappoint.
Reimagining bò kho as a gyoza filling and dipping sauce. Bò kho is a delicious Vietnamese beef curry soup, typically eaten with noodles or bánh mì. These bò kho gyoza, or beef curry dumplings, will have you asking for more.
