Two years living in London, I learned to make this delicious dish. Only one ingredient, and up to 15 minutes of prepping and cooking time combined! Saves me tons of time to prep for my cases, study, or do other random things - school-related of course.

This is a delicious dish, that could be served cold or hot. It could also act as a main dish, side dish, or even on a salad. Just talking about it makes my mouth watered. I hope you enjoy this dish as much as I do. Plus it's organic. I don't exactly remember the package of this already marinated duck breast, but I will tell you about the preparation method. It's very simple.



Preparation:
1) For a crispy texture, cut the skin of the duck breast diagonally.
2) Place the duck breast on a frying pan with the skin down. Do not put any oil, as the duck itself will produce a lot of oil already.
3) Pan fried for 10 minutes.
4) Cut the duck breast into thin slices
5) Plate and ready to serve :P

So, who's up for some mess with your looks after some tasty squid ink linguine, also known as black linguine.  I'm not trying to discriminate here with the specific colour.  But this beautiful dish is very rare in North America because one can hardly fine fresh squids to get the squid ink.  

I am very fortunate to be able to have tried these in several places once in Venice, and many times in Hong Kong. I hope I can make this back home one day. Here's the recipe. And I hope all of you will have a bit of fun with this, especially on the Kleenex when you wipe your mouths from this savory dish :)

Ingredients
- 400g prepared small squid
- 300g squid ink linguine or regular linguine
- 4 tbsp extra-virgin olive oil, plus extra for drizzling
- 300g large, peeled raw prawns with tail-shells on
- 4 garlic cloves, finely chopped
- bunch of spring onions, sliced
- 300g baby tomatoes, halved
- 50g bag fresh wild rocket
- Juice of 1 lemon

Preparation Method
1. Cut along 1 side of each squid pouch and open them out flat. Use a sharp knife, score the inner sides in a diamond pattern then cut the flesh into 5 cm pieces. Set aside the squid pieces with the tentacles.
2. Cook the linguine in lightly salted boiling water for about 8 minutes or until al dente. Drain, reserving a little of the cooking liquid
3. Meanwhile, heat the oil in a large frying pan over a high heat. Add the squid and cook for 2 minutes or until golden and lightly caramelised.  Lift out and set aside.  Add the prawns, garlic and spring onions and cook for 2 minutes, then add the tomatoes and cook for a further 1-2 minutes or until prawns are cooked through.  Add the squid and toss lightly
4. Stir the rocket and a splash of the reserved pasta cooking liquid through the linguine.  Add the seafood and tomato mixture to the linguine.  Season well, add the lemon juice and divide between 4 plates. Drizzle with the extra oil to serve

Source ( i ) | ( ii )

How can one resist the savory taste of clams and linguine in a garlic white wine sauce on a nice summer's day?  I, for sure can't.  Therefore, I'm going to share this piece of recipe with you.

Enjoy <3

Ingredients
(Serves 4)
- 2 lbs little neck clams
- 3/4 lb linguine
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 6 garlic cloves, finely chopped
- 3/4 tsp crushed red pepper flakes
- 3/4 tsp dried oregano
- 1/2 cup white wine
- 1/2 cup bottled clam juice or water
- 2 tbsp butter
- 1/4  cup of parsley, chopped
- 1/4 pasta water (reserved)
- 1/2 lemon, juiced


Preparation Method
1. Pour water in a big pot until it is half full and heat it up. Once water is boiled, turn off the stove and scatter the linguine in the pot to cook for 10 minutes. Once the linguine is cooked, reserve about 1/4 cup of the pasta water. The starches from the pasta water will help flavour the dish and thicken the sauce
2. Heat oil in a large saucepan (fitted with lid) over medium to medium-high heat. Saute onions until translucent about 3-4 minutes.  Add garlic, oregano, and red pepper flakes and simmer for 3 more minutes.  Stir in wine and clam juice and bring to a boil uncovered, let reduce for 3 minutes.  Stir in clams and cover letting it simmer for 6-8 minutes.
3. Add linguine, reserved pasta water, and butter to clams and sauce and toss until combined well.  Sprinkle with parsley and fresh squeezed lemon juice
4. To keep this recipe figure friendly, go easy on the pasta and serve about 1 cup portion with a fresh side salad
* If some shells don't open you can remove the ones that have opened and cook the remaining closed shells for another 1-2 minutes. If they don't open by then, toss them.

Source

What's better than having fresh oysters on a hot summers day.  Maybe add a beer or a glass of chilled white wine and you will have the perfect appetizer to start your tantalizing meal.

However, in order to eat these delicious treats, you have to get them opened first.  And the following will be the preparation method. In addition, I will provide optional condiments to eat the oysters.

Preparation method
1. Clean the outside of the oyster under running water to remove loose grit or barnacles.  Rub the shell with your fingers or use a stiff brush if you have one for this purpose
2. Hold the oyster in a towel / oven mitt with the hinge (pointed side) sticking out. This will protect your hand if the oyster knife slips
3. With the flat side of the oyster up, insert the tip of an oyster knife near the hinge. You only need to insert the knife about 1/2 an inch. DO NOT USE A REGULAR KNIFE TO OPEN OYSTERS

Optional condiments
- Lemons
- Cocktail Sauce
- Tabasco
- Horseradish & red wine


The negligence of keeping my food blog up and running is intolerable for me, but I've been extremely busy since my last posting.


So, this delicious yet classy dish was prepared last summer along with my sister and her boyfriend.  And I must say it's the most delicious thing I have made/ate for ages. What else would be better than a fusion dish? Tuna Tartare has a mix of Asian and American culture where raw fish is known among Japanese cuisine and diced foods among American dishes.  Together makes a perfect combo of the two cultures with additional hint of sesame oil and my favourite, avocados. Therefore I will be sharing with all of you this recipe, though I may have tweaked the recipes here and there. I hope you will all like it as much as I do.


Ingredients
• 18 ounces fresh tuna, trimmed and cut into 1/8-inch dice


This is one of my favourite desserts!  Different people make it differently, so it's really hard to tell which tiramisu is better than which.  But I know that this cake is originated in Italy, so if you were to go there, you will eat the most original tiramisu there!  I am craving for this right now at the moment too. The image from Google made me want to just gobble this down in one bite! Oh, I wish they had tiramisu made at the hotel, but they don't make it that well, and it's in squares too! Not original cake form so I do not like it!


( source )