Chocolate Coconut Cookies

  Yield: Makes approx 14 cookies (depending on size you choose) Ingredients 1/3 cup virgin coconut oil – soft solid state (can sub with butter, produces a softer chewier centered cookie) 2/3 cup coconut sugar 2 large eggs 1 tsp vanilla extract 3 tbsp coconut flour ¼ cup unsweetened cocoa (I used Dutch cocoa) ¼ tsp baking soda 1/8 tsp salt ½ cup  white chocolate…

For an energetic time, make it an affogato time!

One of my favorite coffee treats. (Line borrowed from Lost in Translation… I need to watch it again. “For relaxing time…make it a Santori time”) One scoop of vanilla gelato and pour a shot or two of freshly brewed espresso over top of it, enjoy it with a small spoon.

Hokkaido Charcoal Grill 石庭

Hokkaido charcoal grill, fantastic. Best mid-high end restaurant meal yet. 石庭 in Xiamen City, the bottle of sake sure it it all the more enjoyable too. And yes, the chefs kneel on platforms to do their work. I was invited to dine with the factory manager in-waiting, the son of the current manager, whom I…

Today’s Ayi lunch

Today’s Ayi lunch served up:braised pork hock with chicken egg, Amaranth greens or aka Pig Weed, steamed fish drenched in oil, ginger and scallions. Pork ribs and Daikon/turnip soup. Note to self: run chopstick on surface of pork skin to detect unsighted pig hair stubbles. It really is unpleasant to discover stubbles jabbing my gums…

Burst of Colour

Aww. What a lovely way to end my week, just what I needed, a burst of colour and visual inspiration! Especially after 3 days od heavy grey fog. The hotel just delivered some fresh local fruits, along with a beautiful orchid bloom.

Grilled Oysters

Xiamen has great oysters and the common way to serve them is one of the best I’ve had. Steamed or grilled, then topped with  minced ginger, garlic, scallions, and salt, flash sauteed in oil.

dashoffood is getting a boost of inspiration from my lovely and talented friend @berryshine . I cooked a family classic passed down from my dad to me by osmosis for her lovely project to empower herself to grow her blog and photography passions. We both took turns with food styling and learning from one another. Thank you Tracy for engaging me and inspiring me! xo..vancouver igersvancouver vancouver inmemory chickenmushroom rice homecooking faitavecamour madewithlove pnw familylove ingredients ginger heritage familyrecipe myrecipe cookbook cook miseenplace instafood ilovefood food chicken hakka hakkafood foodporn foodlover foodpic foodphotography foodporn foodculture

Part of what I love about food is the cultural ethnography that comes along with it. My close friends sometimes bring me small food items from their travels and I absolutely adore it. I get to take a peek into another culture and what they eat, why and where it derived from. Here a spice and nut accoutrement from a region where a famous opera singer is from or resides and a very Aussie item, a premade pavlova mixture which kind of blew my mind. The instant upon receiving my mind raced with questions, how did this come about, why is it necessary and would it be worth the minutes saves from having to beat the egg whites? I’m saving this for a rainy day to experiment with and research more about its existence, it will be a fun day ?Should any of you have knowledge about these two items, share with me please ?