Weng’s Culinary Adventures

Weng’s Culinary Adventures Wife, mother, doctor, researcher, educator, foodie, blogger and advocate for food that nourishes you. (Now also a Thermomix US Consultant)

🍑 Summer Peach, Cherry & Cucumber Salad 🍒Nothing says summer quite like ripe peaches. 🍑 This simple salad came together ...
07/25/2026

🍑 Summer Peach, Cherry & Cucumber Salad 🍒

Nothing says summer quite like ripe peaches. 🍑 This simple salad came together with whatever was in my fridge and turned out to be one of those combinations I’ll be making on repeat.

Sweet, juicy peaches, crisp cucumbers, tangy pickled shallots, crunchy pistachios, and fresh cherries all tossed with a bright lemon-Dijon vinaigrette. It’s the perfect side for grilled fish or chicken, or simply enjoy it as a light lunch on a warm day.

Ingredients

* Mixed lettuce
* 1 ripe yellow peach, sliced
* 1 small cucumber, sliced
* A handful of fresh cherries, pitted and halved
* Pickled shallots
* Toasted pistachios

Lemon Dijon Vinaigrette

* 2 tbsp extra virgin olive oil
* 1 tbsp fresh lemon juice
* 1 tsp Dijon mustard
* ½ tsp honey (optional)
* Salt and freshly cracked black pepper

Method

1. Arrange the lettuce on a serving platter.
2. Top with cucumber, peach slices, cherries, and pickled shallots.
3. Whisk together the dressing ingredients until emulsified.
4. Drizzle over the salad just before serving.
5. Finish with toasted pistachios, flaky sea salt, and plenty of cracked black pepper.

Simple, seasonal, and full of fresh summer flavors. 🌿

07/19/2026

🇸🇬 Singapore Fried Mai Fun (星洲米粉)
A quick weeknight favourite that’s packed with seafood, vegetables, and fragrant curry flavour. Despite its name, this dish is believed to have originated in Hong Kong, inspired by the flavours of Southeast Asia.

Ingredients

Noodles

* 250 g rice vermicelli (mai fun/bee hoon), soaked or cooked according to packet instructions
* 250 g fresh yellow egg noodles

Protein

* 250 g cooked shrimp
* 8 fish balls, sliced
* 6 fried tofu puffs, halved
* 2 hard-boiled eggs, quartered (to serve)

Vegetables

* 1 medium red onion, thinly sliced
* 2 cloves garlic, minced
* 1 tsp grated ginger
* 1 cup green beans, cut into bite-sized pieces
* 2 cups bean sprouts
* 2 scallions, sliced

Curry Sauce

* 2 tbsp Baba’s Meat Curry Powder
* 2 tbsp light soy sauce
* 1 tbsp oyster sauce
* 1 tsp dark soy sauce
* 1 tsp sugar
* ½ tsp white pepper
* ½ tsp chicken powder (optional)
* ¾ cup chicken stock
* 1 tsp sambal oelek or chilli paste (optional)

Method

1️⃣ Mix the curry powder with a few tablespoons of the chicken stock to form a smooth paste.

2️⃣ Heat 2 tbsp neutral oil in a large wok over high heat. Stir-fry the onion for 2–3 minutes, then add the garlic and ginger and cook until fragrant.

3️⃣ Add the curry paste and fry for about 1 minute until aromatic.

4️⃣ Stir in the remaining sauce ingredients and bring to a gentle simmer.

5️⃣ Add the fish balls, tofu puffs and green beans. Stir-fry for 2–3 minutes until the beans are almost tender.

6️⃣ Add the rice vermicelli and yellow noodles. Toss continuously so every strand is evenly coated with the curry sauce. Add a splash of extra stock if needed.

7️⃣ Fold in the shrimp and bean sprouts, cooking just until the sprouts begin to soften.

8️⃣ Finish with the scallions and a drizzle of sesame oil if you like.

🍳 Top with the quartered eggs and serve immediately with sambal and lime wedges.

Caramelised Onion & Zucchini Quiche 🥒🧅🧀Loving the massive zucchinis this season from my Stoneledge Farm CSA.Ingredients ...
07/11/2026

Caramelised Onion & Zucchini Quiche 🥒🧅🧀

Loving the massive zucchinis this season from my Stoneledge Farm CSA.

Ingredients (cooked in a 27 cm / 10½-inch Le Creuset skillet).

Vegetables:
• 2 zucchini (500g), grated and well squeezed
• 2 large onions, thinly sliced
• 1 tbsp butter
• 2 cloves garlic, minced
• 3 scallions, thinly sliced

Custard
• 6 large eggs
• ½ cup (120 ml) liquid egg whites
• 35 g mascarpone
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• Pinch of grated nutmeg

Topping
• 3 tablespoons of grated cheddar

Method

1️⃣ Melt the butter over medium-low heat and slowly caramelise the onions for 25–35 minutes until deeply golden. Add the garlic during the last minute.

2️⃣ Sprinkle the grated zucchini with a little salt and leave for 10–15 minutes. Squeeze out as much liquid as possible using a clean tea towel.

3️⃣ Whisk together the eggs, egg whites, mascarpone, thyme, salt, pepper and nutmeg until smooth.

4️⃣ Fold in the cooled caramelised onions, zucchini and scallions.

5️⃣ Pour the filling into your prepared pastry-lined quiche or tart shell.

6️⃣ Sprinkle generously with grated cheddar.

7️⃣ Bake at 180°C (355°F) for 35–45 minutes, or until golden and just set in the centre.

8️⃣ Rest for 10–15 minutes before slicing.

✨ Tips: Thoroughly squeezing the zucchini is the secret to avoiding a watery quiche.

Blueberry season has been incredibly generous thanks to my Stoneledge Farm CSA fruit share 🫐💙 I’ve reached the point whe...
07/10/2026

Blueberry season has been incredibly generous thanks to my Stoneledge Farm CSA fruit share 🫐💙 I’ve reached the point where my freezer is completely full!

Rather than let these beautiful berries go to waste, I dehydrate them in the oven at 170°F (75°C) for 5–6 hours until they’re chewy and concentrated in flavour. They become little bursts of sweetness—perfect to use anywhere you’d normally add raisins.

This time I folded ½ cup of my homemade dried blueberries into the NYT Cooking Olive Oil Zucchini Bread. Because the berries add so much natural sweetness, I was able to cut the sugar in the recipe by half, while adding extra texture and a delicious pop of blueberry flavour.

It’s such a simple way to preserve a bumper harvest and reduce food waste—plus homemade dried blueberries taste so much better than store-bought!

The original Olive Oil Zucchini Bread recipe is here:
https://cooking.nytimes.com/recipes/1017522-olive-oil-zucchini-bread?unlocked_article_code=1.wVA.r0eM.U5zIrRF2Wfm0&smid=ck-recipe-iOS-share

Have you ever tried dehydrating blueberries? 🫐

On a trip home to Perth for my father’s 95th birthday. Couldn’t resist making a few of my favourite Sichuan recipes for ...
06/18/2026

On a trip home to Perth for my father’s 95th birthday. Couldn’t resist making a few of my favourite Sichuan recipes for my family. Needless to say there were no leftovers!

Address

New York, NY

Website

Alerts

Be the first to know and let us send you an email when Weng’s Culinary Adventures posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Weng’s Culinary Adventures:

Shortcuts

Share

Category