“Authentic Asian flavour cooked instantly for Homesick Foreign Landers”
Dry curry means curry without wet gravy. It is a good choice as savoury filling of bread, tortilla wrap, naan and roti prata (I love it with steamed rice though :p). I prefer dry curry as the taste is stronger and more intensive to the palate. The curry texture is not too wet on the rice, but enough to complement it.
Good to cook it if you intend to bring it out to friend’s pot-luck party, picnic or as food gift to your relatives. No hassle and no worries that the gravy will spill while travelling.read more
French bean isn’t long bean, eventhough their colours and shapes are similar, but the length and texture of these beans are in great difference. Frence bean is much shorter than long bean, and french bean tastes more crunchy while long bean is softer than the other, after cooked. French bean looks smoother and thicker on its skin while long bean looks more ‘wrinkled’ and thiner than the other.
I love both beans, but for different kind of cooking and recipes. I like to cook long bean with either sambal chili, or chop and mix it in the eggs to make an omelette with long beans. As for french bean, my favourite recipe, of course, is this one!read more
“Vegetarian dish as healthy meal. Cook it for both vegetarian and normal meals are equally good for you!”
Today is Chinese Chu Yi (初一).
We had vegetarian meals for the day, of course.
No time for extensive cooking after work, we had the simplest vegetarian dishes for dinner. This vegetarian dish is one of them, simple but flavoursome, with moderate nutrition contents. Express dinner recipe is always good for working class like you and me.
This dish takes less than 30 minutes to prepare and get cooked.read more
“Check out what’s good for eating more FISHES! See fresh White Pomfret, the perfect fish for steaming style. Loved by whole family, healthy and delicious dish which never fails to impress your loved ones! Prosperity Pomfret （年年有余）”
I steamed Teochew-style with Sea Bass, but Sea Bass is not the most popular fish type to make an authentic Teochew steam fish. So, I used the genuine fish type this time, the white Pomfret! Teow chew style steamed fish will be cooked together with other sides such as bean curd aka tofu, salted vegetables and tomato, sometimes.read more
“Quick Clams Recipe and Delicious Clams Dish in Curry Flavour!”
Yes, I cooked clams again.
Slightly different kind of clam. The shell is thicker, rounder in shape and darker in colour. This kind of clam is more common in Singapore. This thicker shelled clam is similar to the thinner one I used in my previous post (Chili & Tomato Sauces Clams recipe here), but I find the flesh of this clam is fuller and more juicy.
In Singapore and Malaysia, we called the clam as “La La (蝲蝲)” in Chinese, but the actual name of clam in Chinese is (pronounce in mandarin as: ge li, 蛤蜊), while in Cantonese, they like to call it (pronounce in cantonese as: hin, 蜆). Whatever you call it, I love 蝲蝲! I cooked it in curry this time! Curry flavour, more robust and tasty, which goes so well with hot steamed rice! Yummy….read more
“Clams, one of the most likeable seafood dishes to be easily cooked at home.”
Clams required little preparation for cooking which made this seafood one of the popular dishes in various cuisines. The fresh clams were decently priced and sold at the wet market and supermarkets, too. However, they might be seasonal and not so widely available, at times. So, grab them once you see them. It’s not only for the appetite, clams are actually packed with nutrients, mainly iron, Vitamin B12, selenium, manganese, protein. Yes, it’s really great for the brain and skin.read more
It’s about every food I’ve cooked with heart and loves