Tiny Urban Kitchen (www.tinyurbankitchen.com) should be of interest to many of us living in Hong Kong, where tiny urban kitchens are the norm. The blogger, Jen, lives in Cambridge, Massachusetts, in the United States, and is a graduate of the Massachusetts Institute of Technology. She writes that she is an 'experimenter by nature. I worked as a research chemist for years synthesising new molecules in the lab. Similarly, at home, I love experimenting in the kitchen and coming up with fun, new, creative ways to cook.' She also loves to travel and has blogged about restaurants she's visited in Las Vegas, Nevada, China, Japan, New York, the Napa Valley in California and Greece.
As Jen is of Taiwanese ancestry, many of her recipes are Chinese - simple dishes that include tea eggs (below), sauteed Chinese watercress and crunchy broccoli stem salad, but also more difficult items such as hand-pulled noodles (I'm bookmarking that page for when I attempt to make them) and bah-tzang (Taiwanese zhong-zi [rice dumplings]).
Her other recipes are as varied as her travels, and include char kway teow (stir-fried rice noodles), kaddo bourani (Afghan baked sugar pumpkin), kabocha squash gnocchi, potato blini, duck leg confit and bulgogi. As you'd expect from her educational background, she's up-to-date on modern cooking techniques, equipment and tools, and writes about sous-vide cooking and transglutaminase (meat glue) in a way a non-scientist can understand.