Taotie 饕餮

Happy Christmas!

I recently started this , because eating leftovers can be frustrating from time to time, especially for us single people, it's hard to avoid eating them. This is the way to trick yourself into thinking you’re not eating leftover food, and bring a little bit of freshness and aesthetic into your day-to-day home dining scence.

The harsh Danish winter is here. It’s time to get into the über-hygge mode ;)

Today's experimental piece- Daikon mutton ribs bak k*t teh made with a French twist:
1. The ribs were sealed over high heat to form a beautiful layer of brown sucs then remove the ribs and excess oil.
2. Stir fry 2 garlic cloves and 50g leeks to pick up the brown sucs
3. Add a little bit of tomato paste followed by 10g of flour and cook for 3mins
4. Return the ribs with water/any stock of your choice, bouquet garni and bak k*t teh herbs (you can find them in package at Asian groceries), bring it to boil
5. Gently braise the ribs in the oven for approx 1 hour at 170°C, add daikon and braise for another 40mins (Goigi berries in the last 10mins, optional).
6. Add salt/soy sauce and pepper for seasoning

Voilà! Perfect comfort food for cold winter days :) Happy cooking!

The Part 1 of the Neuroscience of Taste is up on the website since last Sunday! The taste experienced through our tongues is normally the first and only thing that comes up of our minds when thinking about flavour and taste. However, flavour perception is far more complex than that. In the next part, I will discuss about the multisensory perceptions of taste and the feelings/emotions follow closely behind it :) http://www.taotieepicure.com/neuroscience-of-taste-part-1-from-the-tongue-to-the-brain/

Neuroscience of Taste (Part 1): From The Tongue to The Brain The Neuroscience of Taste (Part 1): From The Tongue to The Brain ‘No animal can live without food. Let us then pursue the corollary of this: Namely, food is about the most important influence in determining the organization of the brain and the behaviour that the brain dictates.’ ...

My Beloved Friends and Followers,

Sorry for the late update. It’s been hard for me to squeeze time from my current schedule for blogging and related activities. As you might not know that apart from the actual cooking part, photography and content editing also consume a huge amount of time. Not saying this is the end of this blog, it’s just that I need to be a little more strategic to keep this going ;)

I’ve made a few structural as well as content changes on the website, including a new section (the EXPLORE section) about the intriguing and exciting research/news on food, especially from sensory & behavioural perspectives (which is my current field of research). In this way, it became possible to utilise my time more efficiently while keeping you all entertained and educated, cuz who doesn’t wanna know more about FOOD! There will still be new recipes popping up occasionally and pictures about my food-related adventures in Copenhagen and the rest of the world!

It is a brand-new start of the blog, I hope you’ll enjoy it even more than the previous version. The next post will be released this weekend, on the Neuroscience of Taste

After a long hiatus due to career change, relocation, aimless traveling and almost-quarter-life crisis... the slacker blogger will be back by the end of October, with the blog, of course. Stay tuned ;) Love you all X

Back from holiday! New recipes coming soon ;)

Last post before I go on holiday ;) Adorable short film about how the meals we eat carry our emotions and tell the story of our everyday lives... https://www.youtube.com/watch?v=e4MYnCfDnYw

Disney's Big Hero 6 Short Film - "Feast" - YouTube -Big Hero 6 Personal Rating: 5 stars -Disney's Feast Personal Rating: 5 stars -Awesome movie and short film -Definitely Recommend You Watch "Big Hero 6" A...

My new recipe inspired by a spontaneous trip to Paris. Enjoy! http://www.taotieepicure.com/clams-with-makgeolli-and-sake/

Clams with makgeolli and saké

Nothing better than fresh ingredients 🍅🧀🍞🌿🍶

Delicious and easy scallop recipe for the BBQ season! 😋For those of you who don't have BBQ facilities at home, this recipe works perfectly as well on your cooking stove. http://www.taotieepicure.com/bbq-scallops-the-chinese-way/

BBQ scallops, the Chinese way

Tasting a bit of history here ;) 'A Light Duck Consommé & Hundred Year Old Madeira'

Multisensory dining experience created by the perfect marriage of synaesthesia and culinary art. This is well worth a read! http://www.theguardian.com/lifeandstyle/ng-interactive/2016/may/23/neuro-cuisine-exploring-the-science-of-flavour-tamal-ray

Neuro cuisine: exploring the science of flavour Colour, sound and shape are just as important as sugar and salt in determining how food tastes. Why do senses combine in our brains - and will a red light bulb really make cake sweeter? Tamal Ray takes us on a scientific tour of gastrophysics

Turkish stuffed aubergines with a twist 🍆

Got tired of sushi takeaways? Why not make sushi at home! Here I present the recipe for 3 basic types of sushi: Futomaki, Uramaki and Nigiri-zushi as well as a little bit of historical fun facts behind. They are easy to make and pair nicely with a bottle of cloudy nigorizaké. いただきます! http://www.taotieepicure.com/sushiforbeginners/

Sushi for beginners

Brilliant read. 'In Sichuan, spice is life'. The beauty of Sichuan spiciness, or so called ma'la (numb and spicy) in Chinese, is that unlike any other spiciness, Sichuan peppercorns induce a tingling tactile sensation which brings the sensory experience of the co-existing ingredients to a whole new level. 'Mis-use' or 'over-use' of spiciness in the modernised/innovative Sichuan food is actually ruining the role of spiciness in the dish, because the spicy flavour cannot stand alone by itself, it enhances other flavours instead. The way for Sichuan cuisine to move forward is a correct balance between traditions and innovations. For more insights into the science behind Sichuan spiciness, check out this interesting research paper by UCL neuroscientists ;) http://rspb.royalsocietypublishing.org/content/280/1770/20131680

Sichuan Cuisine, Imperiled by Success In Chengdu, the capital of Sichuan Province, the region’s famed cuisine is more popular than ever. But traditionalists worry it’s drowning in spice.

Zero cooking skill? No problem! Check out the recipe for this trendy Danish delight -Smushi, which is an updated, gourmet-ified version of smørrebrød 😍 Create your own smushi using the recipe below. It's so easy, anyone can make one! http://www.taotieepicure.com/smushi/

Smushi Smørrebrød+Sushi=Smushi! This is not my typical recipe (not even a recipe, really). The purpose is to inspire you to create your own smushi, as every smushi has its unique taste and style. Many people might think that cooking is complicated and requires certain skillset and talent, but I don't think...

Chill Saturday dinner recipes coming soon😁

Check out the recipe for this drool-worthy Sichuan style cold dish: the Mouthwatering Chicken! This simple 4-step recipe is perfect for the hot summer days and a little bit of scientific fun facts on Sichuan spiciness can definitely keep your guests entertained ;) http://www.taotieepicure.com/mouthwatering-chicken/

Mouthwatering Chicken Steamed chicken with chilli sauce