Instant idea to come out with the dish. I had a big portion of Salmon fillet leftover from my son’s cooking as he took only a slice out of the whole fillet for his porridge dinner.
Was pondering a question of cooking our all-time favorite Teriyaki Salmon or not, I had decided to do a new 3-in-1 dish this time. Yea, I always associate Salmon fish with Japanese cuisine naturally, I would not skip in this creation, too. Haha. Use miso paste as the base of the gravy to the dish, I think any dish creation would just never go wrong. :)read more
“Post Hari Raya food? Not really…. It’s for any day, any time, you want!”
Mee Goreng, a fried noodle dish, commonly eating by the people in Singapore, Malaysia and Indonesia. There are different versions of Mee Goreng among the races. Some like it a little bit sweeter while others like it very spicy. Mee Goreng is similar to Chinese ‘Chow Mien’, if this sounds more familiar to you. They both cooked with yellow noodle. However, Mee Goreng appears more moist, pinkish in appearance and often spicy in taste. You are able to find Mee Goreng in hawker center, food court and even high-end restaurant as local delights in Singapore. Yes, Mee Goreng stall in hawker centre often operates by Malay and Indian race. They cook most of the genuine taste of it! :)read more
“Quickest & simplest soup fix for yummiest & lightest taste”
Not sure why, but it seems more and more people are cooking this, Chayote (Pear Squash). In Chinese, we called it Fo Shou Gua 佛手瓜, while Cantonese called it the Hup Jeung Gua 合掌瓜.
Until l I watched a new TVB cooking program hosted by Ms Maria Cordero (again), I wasn’t sure how to cook this fruit, even though I saw it in the market umpteen times. Oh, it’s so simple to cook, actually!
To my (pleasant) surprise, it was soft and mild (to almost tasteless in a good way) to eat. Most of all, this low-sugar, low-caloric fruit makes a good and healthy soup. Oh yes, it’s very mild in taste and because of that, I pan-fried the chicken leg before placing them into the soup… I have made myself a simple and delicious soup recipe for this! Not just a soup, it’s a 1-dish meal where I could eat the protein (chicken), the green (Chayote) and drink the nourishing soup! Trust me, you (especially the weight watcher) will like it, too.read more
So happy to tell you that, my first attempt of baked rice was a success!
It was easy to assemble. What to do… I was a little too lazy to make anymore cheese food that requires many cooking steps, and hence, baked cheese rice has become my option, for tonight’s dinner.
Yes, it tasted delicious.
I find it very simple to cook, despite the fact of first attempt. This baked rice I’ve made from scratch, was using raw rice grain instead of the pre-cooked. It needs precise amount of water to be added to it in order to yield a perfect rice texture. Its baked rice cannot be too dry and hard to chew, or too soft and wet like porridge.read more
“Oh I miss eating this Japanese Soba which comes with a superior European twist!”
Like many chef experts, including Chef Jason, said, “Good food doesn’t have to be expensive food. Healthy & delicious food is good food.”
This Japanese noodle dish, is suitable for pure vegetarian as garlic wasn’t added to it.
This Japanese noodle dish, is simple and easy to assemble.
However, advance preparation of Dahsi cooking stock for the dish is needed. Long and tedious to do so, for commercial use (if you are cooking in large quantity for restaurant use), but to prepare just for the home cooking, you only need an hour or so to cook up the stock!read more
“Stir fried raw glutinous rice for the greatest satisfaction!”
This is the first post to introduce the new face-lift of my website. I would like to post something I love and genuinely delicious, of course!
Stir fried glutinous rice, also known as, sticky rice (as its consistency will turn sticky when cooked). It is a very popular type of rice in Southeast and East Asia, widely eaten, in many ways, for sweet or savoury. I am, of course, a fan of glutinous rice, too!
Stir fried glutinous is a popular dish in Singapore, Malaysia and Hong Kong. People eats it for breakfast, lunch, tea break, during Chinese festival e.g. Dumpling festival, and even for baby shower, when the baby reaches full month.read more
It’s about every food I’ve cooked with heart and loves