Crowndale Cookin'

Cookin' up a storm, starring chefs and diners Esmond, Jessica, Jiaying, Ning & Weiren! Now what's on that menu?

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Started off wanting to make Cornish pasties, and changed my mind. thank God for A1 curry paste!

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Featuring all the seafood I've prepared this term. For paella, various online recipes recommended the use of Saffron which I had no prior experience handling. A small packet of this herb will set you back by 4 pounds but it gives a rich flora aroma (then you'll know that all the Paella's you've had at UCL food fairs have been coloured with turmeric instead, the less expensive alternative). Add lemon zest or chilli flakes for a twist. Had lunch after church one Sunday and were wondering around Chinatown. In one of the back lanes we found a shop that sold a variety of shellfish, prawns, and fish. I quickly jumped on the chance for a taste of my favourite fish. Prepared in a way that reminds me of home as well :) es

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Herbal Chicken, Fruit Salad and Soup by Weiren!

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Valentine's day seafood pasta and soup by Weiren!

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Esmond's stir-fried veg and chicken & fried vegetable dumplings ;)

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Happy Pancake Day!! :D 3 course pancake dinner by Jiaying:  #1) smoked salmon flakes on a thick layer of herb cream cheese, topped off with a sprinkling of thyme. #2) sweet chilli roast chicken on a base of (more! :D) sweet chilli sauce, finished with freshly melted strips of mozzarella. #3) the (absolutely heavenly) dessert pancake: a classic thick nutella coat, adorned with generous slices of fresh strawberries and bananas. (we definitely won't mind making such a divine pancake again!)

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Dinner goes Italiano!

Penne al limone (penne in creamy lemon sauce) by Jiaying, served up with diced chicken sautéed in chestnut mushrooms, a colourful dose of broccoli, cauliflower and carrots, and a sprinkling of freshly cracked black peppercorns.

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Food from home tonight! Esmond whips up Singapore-style coffee pork ribs, served up with a beautifully bittersweet coffee-based sauce and a generous helping of toasted sesame seeds. Accompanied by braised shiitake mushrooms on a bed of pak choi. 

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Crowndale goes Japanese! :D Weiren's soba in dashi sauce, served with a healthy topping of kale, plum tomatoes and crabstick. Accompanied with pork rib, corn and winter melon soup.

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Jessica’s curry chicken and fried beehoon :’)

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CHINESE NEW YEAR DINNER LAUNCH AND ALL STAR CAST(: LOADSA DISHES **Yusheng** by Melissa & Jiaying **Herbal Chicken** by Jiaying **菜头粿 (Carrot Cake)** by Shuoyan  **Shao Rou (Roast Pork)** by Esmond  **菜源滚滚 (Dose of healthiness aka Vegetables)** by Weiren **Wanton soup** by Jessica  **Pineapple Rice** by Ning  **Cereal Prawns** by Ning

And desserts: **杨枝甘露 (Mango Pomela Sago)** by Jessica  **白果薏米 (Barley and Gingko)** by Weiren 

And lots of love to our wonderful CNY guests Shuoyan, Shuxian and Mellllll!

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Jiaying’s seafood laksa!

(dedicated to Yiting with much love and gratitude for the housewarming gift♥)

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Late-night Grass Jelly & Vitasoy :') Thanks Jess! Don't you think the pattern looks very hipster.

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Ning's turn at dinner: Baked Salmon stuffed with mozzarella + piri-piri houmous, baked tzatziki mushrooms, kale salad with olive lemon pepper dressing

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Delish by Esmond - Mashed potatoes, Cheese & mustard chicken topped with pan-fried bacon.

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WELCOME TO 53 CROWNDALE COURT :D

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Jess' Fried beehoon and bak kut teh(: