pulled pork belly buns with chancham marinade.

Created by sisters Chani and Chami, the unique Sri Lankan flavours of chancham sauces include the spice tamarind, mildly smokey, hot jerk and zingy chilli marinades, as well as their infamous pepper sauce. Made in britain to a classic bajan recipe, the sought after pepper sauce began it's roots in the family run café, before it's popularity saw it to the production line. A fruity and fiery combination that can be added to everyday dishes as well as used as a dip or condiment, this is not for the faint hearted. 

As a self confessed spice wimp, I began my chancham taste testing with the spiced tamarind as it only had 2 and a half chillies on the 5 chilli scale...

happy chinese new year!

happy chinese new year - 2014 the year of the horse! here is a photograph back from when i visited kowloon bay, hong kong, back in christmas 2008. a fascinating place that i'd love to return to. first i need to get over my growing fear of flying and save up to visit somewhere i've always wanted to visit... japan! 

as i have a real love of chinese and east asian cuisine, i thought i'd put together some of my chinese inspired blog posts. now just to pick what to make tonight...

vegetable won tons.

move over pasta machine, i've found a new foodie toy in my bamboo steamer. having recently tried out vietnamese summer rolls with king prawns and steamed pork dumplings i thought i'd set about finding a vegetarian dim sum recipe with the won ton wrappers i'd just bought. to my surprise, there were hardly any veggie won ton recipes out there. so i don't profess to this being authentic by any stretch but i hope you enjoy my recipe of oriental infused vegetables :) oh and do you like my new bowl and dipping bowl?