This week’s farmer market excursion includes our staples: our weekly order of cashew yogurt, our berry packet, and our mixed greens. Plus a bunch of ordinary kale, some cilantro and a red onion. Chuy our berry guy’s farm had made some black-raspberry Jam, which turned out not to be black-raspberry which I had never heard […]
My nine year old son wanted to make pesto croutons all by himself. He eats them as a snack. He styled, photographed and wrote the recipe out without my help. Ingredients: Pesto sauce Bread Olive Oil Salt Pepper 1. Get ciabatta bread 2. Mix pesto and olive oil together (not a lot of olive oil […]
My favorite year in primary school in Hong Kong was primary 3. This is the grade my son has just entered in his elementary school in Los Angeles. He’s told me a few times that I have told him more than a once that it was my favourite year of school. The reason its the […]
We served this on our first recipe review night, where I cook something complicated from a recipe book. We had stuffed eggplant with lamb and pistachio soup. My friend brought coffee, chocolate and mango mousse cakes. The light red went well with the main meal, but didn’t go with the dessert at all. We switched […]
On Saturday, I invited two friends over for our first recipe testing night. This is where I make a complicated meal that “I have always been meaning to try,” for some people and we see if it worked or not. I made Pistachio soup with stuffed lamp eggplants with pine nuts. We drank Pordere Ruggeri […]
I served this Domaine Daulny 2016 from Sancerre with miso black cod, baked Agebitashi Eggplant and Chinese coconut dessert. The wine didn’t over power the more subtle Asian ingredient as there were no fruity tastes to clash with what was on the plate. We thought it worked great. I really liked this wine. Probably my […]
Highly Recommended. In our family, because of our love of primates and rainforests we try our best to avoid palm oil. Just because something claims to be “organic” or “non GMO,” doesn’t mean it uses sustainable palm oil, which isn’t grown on deforested land or encourages deforestation in Asian rainforests. Many of the “healthy brands,” […]
My son wanted to learn to fly, so I took him indoor skydiving at Universal City Walk’s ifly. He flew for two minutes over all, even though the process took over an hour and full of nostalgia and wanting to share an “LA Experience,” with my son, we went to Hard Rock Cafe. Which turned […]
Let’s be honest, most of the time, we just need to put food on the table quickly then get on with the rest of our day. So I gather in “Daily Cook,” simple recipes with minimum ingredients that take around 20 to 30 minutes to cook. Just a place to visit when you need an […]
First things first, Agebitashi means “deep fried” in Japanese. So this is actually a Yakimashita Nasu (Baked eggplant) but soaked into the traditional Agebitashi eggplant sauce. I wanted to make a healthier alternative to one of my favorite Japanese dishes by changing the process from deep fried to baked. The baking option stops the oil […]
A few days ago, I put out one recipe and one suggestion that used cherry tomatoes and burratta. This lunchtime I needed to use the leftover ingredients so I made pesto pasta. Mainly you need Fusilli pasta, a bottle of pesto sauce, burratta and cherry tomatoes. Just cook the fusilli, follow the instructions in your […]
Here’s something easy for lunch today. At the supermarket by the Heirloom Tomatoes, they had put out Burrata–a soft Mozzarella– and it made me think of this simple dish: Stirato bread, sliced tomatoes, balsamic vinegar dripped onto olive oil, with a pinch of black pepper. Dip the bread in the oil and vinegar and top […]
My friend and I went out for a bite to eat, noodles and chicken wings, followed by a coconut ice cream macaron with matcha shell. The broths in this restaurant are always so deep in flavours and the noodles, chewy with the bounce still in there. The service is fast, the people are polite, it’s […]
Sunny Skies Kitchen’s newest recipe is a vegan, gluten free shortbread, infused with walnut oil, and sweetened by maple syrup. One of the goals for this blog is to experiment with different types of flours and use the results to make new recipes. I’m not gluten free, and never plan to be, but with all these new […]
I like to try out different ingredients, and when I saw this yellow spikey fruit at the supermarket, excitement over came me, “Would it be sweet and succulent like a dragon fruit or hard like a winter mellon? Do I eat this or put it in soup?” When we got home and sliced into it, […]
This being an LA Blog, one must pay tribute early on to Roy Choi, the man who invented Korean-Mexican food and gourmet food trucks -all at once- with the creation of Kogi. This recipe is one you can make with minimum fuss, although it does take planning. One, you need to go to the Korean Market […]
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This is an easy to make party and picnic friendly recipe, which can just as easily be used for a normal homemade meal. Can be made under 30 minutes. I even saved you from cutting up the tomatoes by using the cherries kind. I decided to create this because my son’s friend is a picky eater, […]
I found this at the farmer’s market. Each tomato is different and the spread of color is as well. I find it ever fascinating.
I’m from Hong Kong originally, and there we have wonderful array of international foods and lots of food obsessed people. We were born foodies before the word existed. Our top pass time is eating out and trying new restaurants. I hope to spend sometime blogging about our foods, my memories and of course our recipes.
This is a shrimp dumpling or a prawn dumpling in the more British parts of the world. Inside the very thin piece of tapioca and what starch wrapping is one or two full shrimp. It’s part of dim sum array of dishes, a kind of Cantonese Cuisine, which we will talk more about. The sauce […]