Abalone Beehoon Soup (鲍鱼米粉汤)

“Express & light, but luxury lunch deal at home!”

Not sure what to have for lunch? I had plenty of Szechuan vegetable soup cooked in excessive portion for dinner on a weekend yesterweek. But the pork ribs in the soup were all finished up the same night, left only the vegetables with soup. Plenty of soup! It would be a waste to discard the soup, I used it to cook bee hoon soup for my lunch the next day. Yes, since there was a can of abalone in my storage bought during CNY, it would be good to enjoy it with my plain bee hoon (rice stick or rice vermicelli) soup!

Yeah, just the Szechuan vegetable slices and abolone slies in bee hoon soup. It’s a simple but luxury lunch meal! More

Tom Yam Macaroni Pasta

“When East meets West…”

I think Macaroni is one of the most versatile pastas. It can be cooked in Italian cuisine, in Chinese style, and now, even a Thai dish!

Impressive?! I am not sure, but if you are a Thai food lover, I am sure you’ll like this! I loved its spiciness as well as sourish flavour. It’s definitely worth spending time to make this dish for your loved ones! Moreover, with the abundance of toppings to favourite pasta, where can you get this besides your own home-cooked?! (Laughing) More

Aglio Olio with Ham (Spicy Italian Pasta)

“Try my favourite Aglio e Olio! It’s simple to cook.”

Aglio Olio (Aglio e Olio) can be easily prepared at home. This is a tradition pasta dish, but resembling Chinese stir-fried noodle dish with loads of garlic and dried chili flakes (chuckling). Another main ingredient of Aglio Olio will be the olive oil. This pasta dish can be eaten with just the minced garlic, dried chili pepper and olive oil, or top it with salmon, hams or mushroom slices.

I made Aglio Olio entirely plain with only the “threesome” sauce during our Western-style dinner the other night, when I had many other dishes to go along, for instances, Dark Rum Pork Chop and baked king prawns. But not this time, I made only the pasta dish for our dinner. Hams and meat slices were added into this simple pasta dish (shhh… tell you a secret.. adding pork slices was because I had some leftover raw meat in my refrigerator the other day. Just didn’t want to keep the meat for too many days. I used it in my pasta dish.. :p).. Yes, great taste it yields! More

Taiwan-Style Shredded Chicken Congee (台湾式鸡丝粥)

“Have a quick-fix dinner for you and your loved ones with my simple and delicious shredded chicken congee with dried scallops and (shredded) carrot recipe (干贝萝卜鸡丝粥)!”

I personally think cooking congee/ rice porridge is the easiet dish. Simple and quick to fix a warm and nutritious light meal.

This is not so simple shredded chicken congee, but added with dried scallops for better flavour. I was glad that carrots were also added to the cooking, not only making it a better balanced-diet dish, the overall taste was enhanced with natural sweetness yielded from the carrots. Shredded carrots, instead of adding it in pieces, made a better food presentation with its bright orangy scattering. It surely makes the food more appealing, not to mention that pleasant subtle taste of this congee. For one who does not like vegetables (carrots), this is the best way to have it!

In Taiwan, eggs are sometimes beaten into it to thicken it to a gruel, with much silky-smooth consistency. Eggs will not be added too early or cooked in the congee for too long in order to have it well-emerged into the congee, and I did the same here. Such cooking style is adopted quite often in my porridge recipes, where you probably won’t get to eat the (solid) egg so much, but it was the fragrance and taste of the eggs that count! Taste of eggs was pretty in evidence in each mouthful of congee! Indeed, beating the egg into the congee made it smoother and much tastier than having without it. More

Prawn Noodle Soup with Prime Ribs in Slow Cooker (排骨虾面汤)

“Prawn noodle soup with super tender pork ribs in slow cooker”

It has been years since I first made prawn noodle soup (see my homemade Prawn Noodle Soup recipe). It is so simple to cook and devour on your very own “home-taste” prawn noodles. Moreover, prawn noodles are definitely healthier choice than having curry laksa noodles.

This time, I cooked a slightly more ‘complicated’ version of prawn noodle soup, with pork ribs added, too. Steps remained, but the soup base was cooked with additional ingredients which makes the soup a special one. It was adapted from recipe of Ms. Yvonne Soh, which has been featured under Taste column of The Sunday Times last week (thanks). The mention of “using cloves, star anise and black peppercorn” in prawn noodle recipe caught my eyes. Never thought that these spices will go along with prawn flavoured broth, so I thought I should give it a try!

Yes, it turned out fabulously. I love the taste of soup with a hint of dried anchovies and spices. The intense flavour in the soup was enhanced by slow cooking method. As I need to work, and wish to cook the ribs till very tender which can be achieved only by hours of cooking. I cooked it first in the wok, and then, transferred over to slow cooker, early in the morning before leaving the house. Goodness! The pork ribs were so tender which almost melt in the mouth. To me, it taste better than the outside stores. More

Braised Seafood Mee Sua (焖海鲜面线)

“Get hooked on my seafood treats with crisped Mee Sua.”

Mee Sua, or you call it vermicelli, a Chinese noodle dish which you eat it especially during birthday to symbolise longevity. Mee sua simply means long noodle thread (面线). Usually, mee sua is made into very thin strand, and it’s brittle when cooked. The apperance of Mee Sua is normally in whitish colour, and to be sold in to a box of 5 – 6 bundles. This type of Mee Sua is good to make into soup noodle.

I did not use the usual whitish bundles in this recipe, in fact. I used the crisped (pre-fried) type. Never heard of it? I have first spotted this crisped version in the wet market, last Sunday when a lady was buying 2 packets of it at the same store. She recommended it to me over my hesitation with the noodle choices, and commented that this crisped Mee Sua gets softened quicker than crisped Ee-fu noodle, to shorten the braising time. It’s also easier to chew, especially for younger children. More

Vegetables Fried Rice (Vegetarian Recipe)

“Healthy and Wholesome Vegetables Fried Rice as Vegetarian Meal. It’s Delicious!”

This year, Vesak Day coincides with Lunar First day of May. Raised as a Buddhism devoter, we had no reason not to take vegetarian for the day! Everyone in the family had to follow vegetarian diet on each and every Lunar 1st and 15th of the Lunar month since young. So, for this special occasion, I cooked fried rice, with assorted vegetables and vegetarian (mock) meat. I called it Vegetables fried rice.

Taste of my vegetables fried rice was varied from the usual fried rice. It relished more like fried yam rice, as I have added yam it my recipe. I don’t call it a yam rice, as I had also the long beans and Chinese cabbages in it. See, it’s a vegetables rice (smile)! It tasted more robust as compared to fried rice with usual ingredients, but never too overwhelming for a great taste. I love the fragrance of yam taste in the palate, it was kinda addictive (chuckling). More

Pork Congee (猪肉粥)

“Hearty congee (or called it porridge) meal that warms the heart of your loved ones”

Porridge wasn’t limited to only oatmeal or cereal in liquid. Chinese congee, savory thick rice porridge had been so well-liked by Asians for centuries.

I had fresh lettuce served with my congee. This was inspired by the congee meal I had in Hong Kong. I loved the idea of having fresh crunchy lettuce as it added different texture to this meaty congee meal, making a good balance. Good garnishing not just for decorating, it relishes the congee, too. Serve it nicely, and then, mix it all up before digging in, you’ll discover the pleasure of savouring such delicious and hearty Cantonese-style congee once in a while (smile). More