Planes, Trains & Anchovies
Welcome to Chris & Eddie’s weird Blog. It’s food, it’s travel, it’s recipes, it’s music, it’s parties at home, it’s tips for entertaining and restaurants to check out, it’s basically the mad jumble our lives tend to be. It’s not about amassing followers or making money, we just want to share our experiences with our friends and their friends and people who might become friends.
Pictures from our travels
The two of us in Kyoto in Autumn, the Bar Awards in Singapore, were we did a pop-up with our barmen, on the canals in Kerala, in Barcelona with Albert Adria and Amin, our executive chef in Barcelona and a view of a small yakitori kitchen in Tokyo.
Latest from the Blog
Leberkäse
Liver Cheese in English. Which would explain it all if only it had liver or cheese in it, but confoundedly, it has neither. Does it make you smell of cheese and feel liverish? Not either. The etymology is fascinating to a language nerd like me. Laiba in old German means leftovers and käse is aContinue reading “Leberkäse”
Lamb Tagine with Green Olives and Preserved Lemon
Tagine is a dish that you either love or hate, though I honestly don’t understand how you can hate something so deeply satisfying. I have to admit that a lot of middle eastern food leaves me entirely cold, quite probably because it is so desperately badly cooked here in Malaysian restaurants. So if, like me,Continue reading “Lamb Tagine with Green Olives and Preserved Lemon”
Chow Siew Yoke – of Pork & Party
That’s obviously the pork, so how about the party? In the days when Jalan Sultan looked less like an agglomeration of hipster bars and cafes and more like the picture above, we would come here at four in the morning to eat yong tau foo, assam fish, claypot loh see fun and the star ofContinue reading “Chow Siew Yoke – of Pork & Party”
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And here’s a list of what you have missed so far:
- Leberkäse
- Lamb Tagine with Green Olives and Preserved Lemon
- Chow Siew Yoke – of Pork & Party
- Pita Bread
- Moroccan Flat Bread – Khobz
- Babaganoush
- Cacao Cake with Ganache Icing
- Cold Silken Tofu with Crisp Shallots, Garlic & Spring Onion
- Stuffed Portobello Mushrooms
- My Very Own Spicy Fried Noodles
- A Cheese Soufflé for the Lazy Cook
- Bratwurst
- Confit Leek, Mozzarella & Tomato Vinaigrette
- Fried Mackerel with Cassoulet Beans & Herb Garlic Crumbs
- How to Fry Fish
- Eating Sea Monsters
