food category

Warm plates

Posted on Wednesday 3 June, 2009 by Ming
I have a couple of side projects coming up—amongst having another cookalong with my cousin, I’m hoping to host a dinner party for some friends. I’m still working on the menu, so it’s very up in the air at this … Continue reading
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Review: The Gala Restaurant

Posted on Tuesday 19 May, 2009 by Ming
I’ve been to The Gala Restaurant several times over the past few years, since around the time they first set up camp in Kearns Crescent, Applecross. My visits were mostly for special occasions (stuff like “I’ve landed a new job!” … Continue reading
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Cooking with the Cuz

Posted on Thursday 9 April, 2009 by Ming
Tim came over last Tuesday night, all set to cook up a storm. We had worked out three courses: entrée, mains and dessert. I don’t usually make desserts without J’s help (I blanket this ignorance with the line “I cook … Continue reading
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Nutritional rivalry

Posted on Monday 16 March, 2009 by Ming
My cousin has a passion for cooking. I’d say much more than myself—he spent some weeks in Singapore, cooking in a French restaurant, on his way to becoming a great chef, and hopefully one day realising his dreams to have … Continue reading
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Gastronomia II

Posted on Thursday 19 February, 2009 by Ming
This is gastronomia, part two. That’s all I have to say about that. Did this, somewhere along the way, turn into a food blog? Update Added two more meals! That’s super value!
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A tribute to God

Posted on Monday 15 December, 2008 by Ming
My experiment at cooking with scorchingly hot chilli! Ingredients 4 cloves garlic, peeled and diced A bunch of basil, leaves picked and stalks diced 1 fresh red chilli, medium heat, with seeds and pith removed, diced 1 fresh red chilli, … Continue reading
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Gastronomia

Posted on Tuesday 25 November, 2008 by Ming
A little bit (or a lot) of food … Garlic pizza bread Hawaiian pizza Chilli and prosciutto pizza Supremo pizza Beef filét risotto with beetroot, bloodied garlic chips, and toasted pine nuts Creamy chicken spinach rice And now the finalé … Continue reading
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Burger rings

Posted on Monday 24 November, 2008 by Ming
You know what burger rings don’t taste like? Burgers. That just doesn’t make sense.
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Things are happening

Posted on Wednesday 27 August, 2008 by Ming
The main site over at mingteo.com has been fully refurbished, sporting a nice shiny new codebase and design. Soon, when I have the time to sort through it all, this blog will be updated with the same design (so it’s … Continue reading
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Last meal

Posted on Wednesday 12 March, 2008 by Ming
Well, perhaps not the last last meal, but I want to call it a milestone. I won’t have as much time to cook anymore, so it feels like a last meal. I’m glad it turned out. It is a chicken … Continue reading
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Spare time

Posted on Tuesday 11 March, 2008 by Ming
Well, as mentioned before I’ve found myself with a lot of spare time recently. I’ve been cooking whatever I feel like, whenever I feel like, and here are some of the results. To the right is my Filét Sauerkraut, something … Continue reading
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Cook-off :)

Posted on Wednesday 20 February, 2008 by Ming
I’ve been cooking a fair amount more, with all the extra time on my hands. And since I haven’t been posting anything lately, I thought might as well put some pictures up :) I made this a while back, it’s … Continue reading
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Naked food

Posted on Wednesday 23 January, 2008 by Ming
At the end of a tiresome, somewhat crappy (unfortunately the norm) day, I was faced with an interesting question. There was chicken out, defrosting in the lovely 35.9 degree heat of today. I gazed at it, like a wild animal … Continue reading
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From Jamie with love

Posted on Sunday 13 January, 2008 by Ming
Okay, so I can’t claim this as my own, this is out of the Cook with Jamie cookbook but it turned out well, and yes, I am Chinese, and yes, we love taking photos of food. About the only thing … Continue reading
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Yakiniku Ramen

Posted on Tuesday 8 January, 2008 by Ming
I wanted to experiment a little with beef. Languishing in a yakiniku marinade sits 650 gm of filét, lightly charred so it’s slightly crunchy (but not tasting of burnt, of course,) but still pinkish purple on the inside. I used … Continue reading
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