big trouts from my hubby ....before and after.......

thanks to my little one, her love for macaroon, it gives me the idea to learn how to make them ....

i am never a fan of white chocolate, it is difficult to melt them, difficult to temper, too sweet, ...

yet, i got them from santa, so i make some nice 

Lemon white chocolate biscotti

recipe from Christine recipe. 

they just as good as it........

purple, my color, but should i make it in purple????

my parents in law love shrimp, so for my mother-in-law birthday, my hubby has cooked them a one of kind all shrimp meal. it turn out great, of course 

chef in a action,  sure enough, he is a multi -task chef!

i can hold to add a little touch on the appetizer, fresh tomato bruschetta/avocado mousse/cray fish salsa

say cheese, and let eat !

carefully seared all the shrimp, then prepare for final touch

concentrate on 'fondue de poireaux ' ...

ginger and green onion, get it a kick ....

shrimp in fondue de poireaux...

our little guest chef, my lovely aiko.... strawberry from south of france with fondue chocolate

Here is my almond spice cookies for christmas 2011. 

so i have moved to luxembourg after we got marry, i started to work in the best pastry shop in luxembourg. i was started in the chocolate work shop, but it so huge and all i have to do is just very little part of the finished product, unlike what i have done in toronto, i could really use my talent. so i quit in the 4th day, and the owner wanted me to stay with badly..
but i have another offer from a hotel, so i change my job without any hesitation. i was worked with a chef who is the son-in-law of Joel Robuchon, the one of the most famous french chef. my chef in the hotel, he is very talented one, he is even specialist in pastry and sugar work. after a year working in split working hours, i decided to look for another job that i don't need to work at night, as me and my hubby want to try have our kid. Thanks God that i didn't have to wait for too long, i have an offer from the 1st class hotel in luxembourg and another one is work in a little restaurant. funny is the end, i pick the one in the little restaurant as the hotel is so ego and so means when negotiating the salary... so i gave up the chance that i may cook for the royal family and important peoples, i choose to cook in a little restaurant.
yet, i didn't regard my decision, through 8 years i was working there, i developed a lot skills and dishes.
and we finally have our baby , a lovely girl in 2004. since then, i never can life a day without her.
she is my treasure from God, and my hubby is my best bear in the world.

my dream has came true! and my life has changed

i always wanted to be a chef.....

my grandma and my papa are very good cook, yet they never work as a chef, but they are the chef of our family Ko.
i have learned a lot from them, they taught me to cook with pleasure, serve with love.. and i was dreaming to be a chef since. as my mom was very successful in her fashion career, so my career path kind of presumed to be the same. and i was fancy about french cuisine, at that time, there are not such training in hong kong.
so when i moved to canada in 1993, i got the chance to think about to change my career. so i enrolled in one of the best culinary training in George Brown college in toronto, ontario.  i was selected to join the school culinary team because of my high scores and passion on cooking. our team happen to won the 'taste of canada' culinary competition and took the privilege to represent canada as national junior culinary team and took part in culinary world cup in luxembourg. our team won the world cup and i won my husband who i met in luxembourg.

as chinese lunar new year is approaching, but can't really celebrate it like it suppose to be. i can't help to cook some chinese food for my little family. 

pork spare rib cook in 'Chinkiang vinegar'

                                                        double cooked pork
        

chau siu bun is my all time favorite dim sum, as i can't buy chau siu in luxembourg, so i have to make my own chau siu, i didn't use the red color mix, i just invent a recipe myself by mixing different kinds of LKK sauce and some spices from my shelf. so here are my chau siu and chau siu bun. 

indeed, i have forget to lay a tin-foil on my baking tray before i bake the chau siu, end up i have burned the tray with the dripped marinate, but it is ok, life is learning,,,,

my year of the dragon 'lo bak go' just come out from the steamer

chinese new year is approaching, here is my 'lo bak go'

this is my grandma and my papa recipe, i just use dried scallop instead of dried shrimp this time. it come out yummy....

here i am

Often I have introduce myself when i meet someone in Luxembourg,
I am a hong kong chinese, move from hong kong to  toronto, canada then to luxembourg.
from a very small place to a huge country  and now live in a tiny country in europe.
i love cooking, baking and serving peoples.
i also like to share my recipes to the others.