Julie's Story

TV Presenter, Journalist, Owner of Ga Ga Kitchen & BarJulie Lin
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My deep rooted love for food started from an early age by being inspired by my Mum’s Malaysian cooking at home, then hosting my own dinner parties. And I got so much inspiration and joy from these, I realised that it could become my profession too.

I started working in various kitchens across Glasgow, then moved on to doing street food events where there’s still that social, more interactive element I was lucky to work with some of the best female head chefs in Glasgow who have influenced my entire journey. I opened my first restaurant in 2017 and my latest adventure Gaga, has been thriving since its doors opened at the end of 2021.

Part of being brave and part of being adventurous is trying new things. And for me, food can open doors and open up conversations you’ve never had before.

Julie's RecipeTamarind Prawns

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INGREDIENTS
6 shell on tiger prawns
2 tbsp tamarind pulp concentrate
1 tsp diced garlic
3 tbsp dark soy
4 tbsp sugar
1tsp salt
Lime juice to taste
Garnish with crispy fried garlic

RECIPE

1. Begin by mixing together, dark soy, sugar, salt and lime juice and set aside

2. Put 2 tbsp oil in a wok, heat it up till hot Add in the garlic and fry for a few seconds

3. Then add prawns and fry on each side for a minute

4. Now add in the tamarind marinade and allow to fry off till it's sticky and coating the prawns

5. Serve immediately garnished with crispy fried garlic and lime wedges

Adventurous SpiritJulie's Story
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“You look for a feeling when you drink something. Food can open up doors and open up conversations you’ve never had before. The most adventurous things is to try and have the fullest, longest life with loads of amazing people around you. For me there is true adventure in that.”