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THE DANDELION

TAK PANG

Civil engineer, technical nomad and chef to four daughters. Reflections on life, family and food through thoughtful cooking. Recipes and wisdom on food resiliency.

Platform
Substack
PricingOnly free issuesPublishesWeekly
Issues13Foundeda year agoLast Issue9 months ago
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Latest Issues

Winkles

I am and always will be an unwilling camper. Although my dear wife keeps reminding me that I am a very good camper and tries far too hard to make sure that we are as comfortable as possible during our annual group camp in West Wales. This y...

9 months ago
7
1

Pickled Sardines

Dinner time in the village is an instinctive event, to me no more so, than when steamed salted fish is for dinner. With precision, the game of marbles will stop and we will start to walk up the village ally just in time to greet the the puf...

10 months ago
3
1

Gordita or Gordito

One of the innate human rights is the freedom to choose, this is what I have lived by all of my life. During my travels, I always reflected back with a smile on the film ‘Life of Brian’ where Stan openly declared to the other fellow members...

10 months ago
3
1

Turkey Dhansak

When the five of us were growing up in Hong Kong, my first brother and I used to get drumsticks of the home reared festival chicken as a pre-dinner nibble. As the number of siblings grew with the addition of two sisters and another brother,...

a year ago
5

Roast Beef Skirt with Chimichurri Sauce

Apart from the more gastronomically recognised beef cuts, the beef skirt is a hidden gem, only available in a more traditional butcher and occasionally available in a few high end supermarket labelled as ‘forgotten cuts’. Skirt steak is a t...

a year ago
6

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  • TAK PANG

    Civil engineer, technical nomad and chef to four daughters.

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