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Greedy Girl Gourmet

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    About Greedygirlgourmet

    Hi! My name is Zhen!

    I'm from a small country, Singapore, most famous for being the setting of the movie "Crazy Rich Asians" and for being a food lover's paradise!

    The food was so cheap and good, I couldn't even boil water till I went to the UK!!! (I was there for a total of 11 years, for my undergraduate at the University of St. Andrews (and, yes, I did see Prince William around town. We even took a class together!) and then my Masters of Business Administration at London Business School.)

    In the UK, I fell in love with cooking for friends- like many Asians, food is my love language- and took courses at Le Cordon Bleu, volunteered at a 3 Michelin star chef's food charity (Massimo Bottura/ Refettorio Felix) and did lots more fun food-related stuff! (Which is how this blog came about.)

    A pistachio shuffle class at Launceston Place, London in progress.
    Here I am, making my 1st souffle at Launceston Place, a restaurant in London- that's my souffle in the foreground of the picture!

    If you're wondering why you should be using a recipe from someone who couldn't boil water till she was 18, that's because "Expertise breeds ignorance." Sage words from my horse-riding instructor.

    Because I still remember what it's like to fumble around the kitchen for the 1st time, my recipes are very detailed and written for people not familiar with Asian recipes! (Step-by-step photos and instructions are coming soon to every recipe.)

    Life in UK

    In UK, I had the opportunity to participate in a cooking demo by Samin Nosrat- whose cookbook Salt Fat Acid Heat is one of my absolute favourites- and try her cooking!

    I even organised a supper club of my own to raise funds for UNICEF (#cookforsyria)- those were good times!

    Volunteering at Luiz Hara's supper club was incredibly fun and rewarding. I bought 1 of his cookbooks, The Japanese Larder, and it's 1 of my faves. It shows people how to use Japanese ingredients in their everyday cooking which I think is such a fantastic idea!

    I have lots of friends who have the same problem with not knowing how to use the rest of their Asian condiments. Hopefully, this blog helps to demystify some Asian ingredients, such as dried jujubes and black chicken.

    I would love to help reduce the amount of food wasted in home kitchens, which is why I even have a section of recipes that feature leftovers.

    Fun Facts

    • Before I had a food blog, I sold Korean beauty products so lucky me got to travel to Korea 8 times in 3 years. Hence, I have so many Korean recipes on this site, such as maesil-cheong (plum syrup) and an introduction to Korean side dishes (banchan.)
    • My Father lived in Thailand for 20 years while I was growing up, so you'll see some Thai recipes here too, such as this pea eggplant curry.
    • Before and after that, he lived in Philippines, which is why you get toyomansi on my blog!
    • Both my Father & Grandfather were professional bakers. Hence, although I'm not precise enough to be 1 myself- much prefer cooking!- you will sometimes find baking recipes such as these Chinese Peanut Cookies on Greedygirlgourmet. (In fact, coming from a family of bakers, I had a Diploma from the American Institute of Baking before I had my undergraduate degree!)

    FAQs

    Why the blog name "Greedygirlgourmet"?

    I used to study French, and my French teacher called me a "gourmand" which I understood to be "Gourmet." Later, I found out it actually means "greedy"!

    What kind of recipes will you find on Greedygirlgourmet?

    Authentic Asian and fusion recipes that are packed with flavor. (No flavor wimps here!) Along with detailed instructions, step-by-step photos (coming soon to all recipes) as well as information on the history and chemistry of some recipes. (I will try not to geek out too much!)

    Favourite recipes

    • A plate of Cantonese soy sauce with white rice and green onions.
      Best Poached One Pot Soy Sauce Chicken
    • Close-up of a pork rib with fingerlicking sticky sauce and caramelised bits.
      12345 Chinese Spare Ribs (5-ingredients)
    • Crispy and flaky pan fried scallion pancakes on parchment paper.
      Taiwanese green onion pancake (Cong you bing)
    • 3 osmanthus jellies with wolf berries on a white plate.
      Osmanthus Jelly Recipe (Gui Hua Gao)
    • Japanese konnyaku jelly with cut fruits salad
      Traditional Japanese Konjac Jelly with Fruits (vegan dessert) (GF)
    • Champagne lychee konnyaku jellies on a serving board and in an ice mold.
      Lychee Jelly Recipe with Champange
    • A bowl of seafood congee with prawns and ginger.
      Easy Chinese Shrimp Congee
    • A spoon scooping a fresh scallop out of a bowl of seafood congee.
      Dried Scallop congee (Cantonese rice porridge)
    • An overhead shot of a bowl of Singapore Wet Mee Siam with soup.
      Singapore Mee Siam Recipe (with Soup)
    • A cup of hot matcha green tea latte.
      Starbucks hot matcha green tea latte recipe

    Keep in touch

    If you're interested in working together, or just a reader who would like to get in touch, feel free to drop me an email at greedygirlgourmet (at) gmail (dot) com

    You can also sign up for my newsletter here (whilst I work on figuring out how to insert an embedded email sign-up box on this page!)

    Or just leave a comment! 🙂

    I can also be found on Instagram, Pinterest and Twitter.

    Editorial policy

    If you would like to link to any of my recipes, you are welcome to use 1 image from my website, along with a do-follow link back to www.greedygirlgourmet.com

    Please do not copy any of my recipes for use on any other sites!

    Disclaimer

    These are all recipes that I make at home- every single recipe has been tried and cooked multiple times. However, do note that I am not responsible for the results of any recipes that you try from this blog, which you try at your own risk. By voluntarily trying any of the recipes provided on www.greedygirlgourmet.com, you assume the risk of any potential injury.

    I am not a trained nutritionist/ dietician/ chef etc and am not offering any professional advice- please do use your own judgment especially when it comes to raw ingredients and the health benefits. Any nutrition information provided is obtained through a plug-in and for information purposes only - it cannot be taken as a USDA label.

    Use of the website

    Unless otherwise stated, I own the intellectual property and rights to all the recipes and photos (except for round-up posts) on www.greedygirlgourmet.com. Please do not reproduce or duplicate any of the information for commercial purposes without my permission.

    Primary Sidebar

    Greedygirlgourmet eating 2 sandwiches in Scotland

    Hi I'm Zhen also known as GGG! I couldn't boil water till I was 18 but after living abroad (in St. Andrews then London) for 11 years and having to cook for myself, I now love cooking for friends and family. Learning to cook late, I make sure my recipes go into enough detail for those new to Asian cuisine or who love a test kitchen approach to cooking!

    More about GGG ->

    Under 30 Minutes

    • A plate of coconut jelly and pandan jelly arranged as a flower.
      Coconut Jelly (Dim Sum) (3-ingredients)
    • Cup of pink lychee juice with a lemon.
      Easy Lychee Juice Recipe
    • A jar of homemade pickled cucumbers with chilies and an onion next to it.
      Asian Quick Pickled Cucumbers (5-min)
    • A glass of cold brew coffee with milk and ice.
      Cold Brew Latte (3-ingredients)

    Popular Dishes

    • A plate of seared mushrooms tossed in a butter soy sauce.
      Quick Eryngii Mushrooms (3-ingredients)
    • A plate of Cantonese soy sauce with white rice and green onions.
      Best Poached One Pot Soy Sauce Chicken
    • A golden yuzu marmalade jelly in the shape of a flower decorated with lemon zest
      Yuzu konnyaku jelly recipe (15 minutes)
    • 2 glasses of milk tea with brown streaks on the walls of the glasses.
      Tiger Milk Tea Boba (3-ingredients)

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