Archive for ‘September, 2013’

As you might have seen in earlier posts, I’ve started making recipe videos. Since the videos are in Chinese and I assume most of you don’t understand what I’m saying, I’ll also post the recipes in English. I made this Eton Mess for my second video last weekend.

Eton Mess 1

I find it hard to express the tastiness of the dishes in Chinese, cause I’m just not a fluent Chinese speaker and it doesn’t come naturally (yet). So I wish I would’ve filmed the reactions of my roommates when they ate this dessert. They were having continuous foodgasms, with expressions of eternal bliss and producing sounds that probably made the neighbors frown.

Eton Mess 2

I don’t know many desserts as easy and enjoyable as this one. So if you want to impress someone –  maybe even let him or her moan a little – with minimal effort, this is the dessert to make.

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A couple of years ago, on a lazy morning, my boyfriend at the time and me were spooning when I told him I was in the mood for something. The poor guy got his hopes up, until I told him I was desperately craving that succulent tender and crispy fried chicken from the night market in Taipei that we had many, many times the summer before.

Of all the amazing things I’ve eaten in my life (needless to say.. I’ve eaten a lot), that fried chicken is one of my favorites. Not only the chicken itself was perfect, but also the ambiance couldn’t get any better. On some of the steamy, tropical summer nights I would get a big piece of chicken, a super sweet drink and devour it all sitting on some stairs outside while loud R&B music and advertisements were blasting from the speakers, and afterwards I would get a massage. Life doesn’t get any better than this.

That chicken in Taipei (and later in Shanghai) is my favorite, but I’m a sucker for any kind of fried chicken. These little babies also really get me going. First they’re marinated in buttermilk for six hours, later they’re covered in a mixture of flour and all the necessary spices and finally they’re deep fried till the meat is tender and the outside is incredibly crispy.

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Here’s my new video in which I’m making Eton Mess.

Recipe will be posted in English later this week (without a video though).

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Eggplant lamb

A year ago I had my first week of classes in Beijing. Everything was new and exciting, I got to go out and eat delicious Chinese food three times a day (or more), I was making new friends every single day, we were exploring Beijing by day and night and I could still wear my tiny little summer dresses cause the weather was great.

Eggplant lamb 2

Compared to that, this week is pretty boring and the weather sucks big time. But one thing I do have now is a kitchen. Maybe I wasn’t missing it during the first couple of weeks in Beijing, but being able to experiment with new dishes, knowing exactly what is in my food and spending blissful hours in my crappy kitchen is a luxury I will be missing big time when I go back to China in November.

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All of the teachers at my internship are, unlike me, overseas Chinese and Chinese is their mother tongue, which means I can learn a lot from them, either by practicing my Chinese or observing their teaching methods. It also means I served these brownies with a ridiculous amount of chocolate in them during the break to compensate for the lack of a Chinese nationality (kidding), but maybe also a bit to calm my first-day-of-internship nerves. Of course the day went great and there was nothing to be nervous for to begin with, and at night my roommates and me went to Amsterdam to go to the movies followed by a Chinese dinner. 

Ridiculous brownie

Chinese restaurants sometimes have two menus, one for the tourists or Dutch people who are complete idiots when it comes to Chinese food, eating with chopsticks or just anything Chinese. And there’s the menu for the Chinese people who know what they’re dealing with. So when we were handed a menu mostly in Dutch, I asked the waiter (who was probably the same age as us) politely if he also had a Chinese version. The conversation went as followed:

Him: Well.. I do.. but I’m assuming you don’t speak Chinese.

Me: Well.. I do..

Him, raising his eyebrows: You can speak Chinese?

Me: Yeah.. I actually had my first teaching day today.

Him, in a cute voice: Aah, you had your first Chinese class today?

Me, smiling a bit uncomfortably: No, I taught my first Chinese class today.

Him, still not believing me: So you think you can read those characters on the menu?

Me: Sure..

Ridiculous brownie 2

He still didn’t believe me, but at least he gave me the Chinese menu and added in a skeptical tone “if you need any help, just let me know”. Later when I ordered in Chinese, the flustered waiter didn’t respond back in it, except for a clumsy “ok”. And then it occurred to me that he probably was fluent in Cantonese, but my Mandarin was way better than his. For the rest of the night he tried to avoid our table as much as possible.

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Here’s my first recipe video.. in Chinese.

I’m aware most of you don’t speak, read or write this language, but I just couldn’t not share it with you.

I’ll also be posting this chocolate mousse video on youku and weibo (Chinese versions of youtube and twitter) and the recipe will be posted in English (without a video though) later this week.

Please take a look and enjoy my Dutch-accented Chinese.

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