About Nat & E:
Hello! We are Hong Kong-based parents who love to cook using locally available ingredients and simple techniques. No “foams” and “molecular” madness!
For us, homecooking is more art and science – especially savoury dishes (desserts are another matter!) You’ll often see directions such as “handful” or “splash of” – lucky for you, if you have big hands!
About Ingredients:
The joy of homecooking is that you can substitute ingredients. In Hong Kong, where we’re based, parsley is expensive and hard to come by – however, coriander and cilantro is very readily available.
Likewise, why buy imported Italian bottarga, when you can get locally dried roe of yellow croaker (ι»θ±ι)?
About Time:
π°: less than 20 minutes
π°π°: less than 1 hour
π°π°π°: over an hourΒ
About Effort:
πͺ: if you can boil an egg, you can do this
πͺπͺ: takes some mental effort, similar to making a risotto
πͺπͺπͺ: a pretty big hassle and needs more than one person. Save this for special occasions
About Measurements:
We use metric, rather than American. No cups or ozs – just ml and g, and more often, tablespoon and teaspoon. Liquids are leveled spoons; dry ingredients and spices are typically heaped spoons.
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Nat & E Homecooking 