Shadow KWAN is now not only a food stylist but also a partner of two patisseries shops. She is also the author of several recipe books. For Shadow, the most enjoyable moment is to prepare a delicious meal and share it with her friends and family.
As a rule, she refrains from using animals that are raised inhumanely. Shadow believes that by using fresh and natural Ingredients, the dish will be appealing and salivating even if it is cooked in a simply way.
Shadow’s Cooking Tips：
Rice:
Japanese and Shanghainese rice are Shadow’s favourtie grains. Recently, she uses brown rice or oats for rice which contain more dietary fibre.
Vegetables:
Shadow prefers to eat vegetables raw. To make them more crispy, simply soak them in ice water and drain.
Bean curd:
Shadow enjoys eating plain bean curd mixed with Japanese soya sauce such as mirin and dashi. She also likes to blend bean curd with sesame sauce for salad. Bean curd is also an alternative to cheese in preparing western desserts.
Herbs:
Natural herbs such as basil and rosemary are Shadow’s favourite herbs. She is also a fan for Chinese spices such as prickly ash and star aniseed. Their flavours develop gradually during the cooking process.
Chop suey:
Dice and stir-fry leftovers to make a dish of tasty “chop suey”.
Shadow KWAN is now not only a food stylist but also a partner of two patisseries shops. She is also the author of several recipe books. For Shadow, the most enjoyable moment is to prepare a delicious meal and share it with her friends and family.
As a rule, she refrains from using animals that are raised inhumanely. Shadow believes that by using fresh and natural Ingredients, the dish will be appealing and salivating even if it is cooked in a simply way.
