I have been a bad bad blogger, tsk tsk. It’s been 6 months now since my last post, but I have decided to spend more time dedicating some “ME” time to Eat My Spoon. I have a newfound love for my instagram account (follow @eatmyspoon) posting new dishes (i.e Brussel sprouts) I have been cooking and also places I have been visiting to indulge into the HK dining scene once again.

This year, we moved into a new place with an open kitchen that has much more space to experiment and try whipping up new dishes including a big oven that really has refreshed my passion of cooking, baking and grilling!

My new motto on cooking is to use as many fresh ingredients as I can, avoid bottled sauces and say no to preservatives (as much as I can!). I dedicate this year to trying new recipes, and I aim to reach attempting 100 new recipes in 2018.

I should mention, my Martha Stewart whatsapp group has inspired me to cook again. We share recipes, tips and photos of what we have attempted- so thank you to my wifey group you know who you are ❤

The first one is Crispy Asian Style Brussel Sprouts! I found this recipe here thanks BakerMAMA! My friends and I kept chatting about going to the new Yardbird and all I kept thinking about was the yummy Brussel Sprouts they had, so rather than standing in line for 2 hours I decided to attempt this recipe at home.

The trick with this recipe is to drizzle enough olive oil on the Brussel Sprouts before putting them into the oven. Do keep checking on them because my cook time was around 30 mins and the recipe says 45 mins. I turned the sprouts over around the 20 minute mark!

Also another tip is, don’t forget the sriracha! It’s a must. FYI, if you are a bit of a meat-eater and prefer something a little crunchier, add some bacon bits on top after you put the reduced sauce ontop of the sprouts.

Cheers Spooners, watch out for more blogs! Will definitely try to take better photos… 

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