“Japanese sesame sauce noodle dish, simply top with your favourite ingredients to make a good additions to the dish, as desired.”
This recipe came to me from one of my office buddies, Joyce. She loved this noodles dish for its effortless cooking method and the delicious taste of the Japanese sesame sauce, likeable by the family. So, I took her recommendation and got a bottle of the sesame sauce off the shelves. Tried it and I liked it. Most importantly, it’s so easy and quick to prepare as a simple lunch or dinner. A great recipe to busy working class.read more
“Simple and quick vegetarian fried rice with dark soy sauce, for the whole family during weekdays.”
Yesterday was Chu Yi (1st day of Lunar March). I am not very good at cooking vegetarian dishes, seriously. So, I was really head scratching all the time when come to vegetarian days, twice a month. As weather was hot, I did not want to cook curry dishes. Just to keep it simple but filling, I had no choice but to fry rice, again.. Cooked this vegetarian fried rice improvised from my previous recipes, I think this fried rice turned out deliciously!read more
Last week, two of my office buddies and I had craving to eat bee hoon for breakfast when saw the fried bee hoon dish selling at our office cafeteria, but we stopped ourselves from buying it as it looked so greasy which actually curbed our ravenous, then. So, I decided to fry my own bee hoon for the next morning.
The recipe of this fried bee hoon was posted long ago (see recipe: Stir-Fried Bee Hoon with Stewed Pork), but this time, I had to double the amount of my original recipe to cater all 8 – 10 of us, and also cooked it with slight variations.read more
“Don’t mistaken, it’s not the common Lu Mian that I’ve cooked. This is my home ‘secret’ recipe of savoury Fuzhou Noodle Dish!”
I guess most of you heard or tasted Lu Mian (卤面) which commonly sold in many hawker stores and food courts in Singapore. Lu Mian (Noodle in braised sauce) is one of the Fujian (福建) cuisine, if I am not wrong. However, I am not going to introduce recipe of Lu Mian here, my recipe is more a traditional style of similar noodle dish, with its origins from Fuzhou (福州).read more
“No worries if you do not have much time, energy, and patience to do the non-stop stirring motion longer enough to make your rice congee silhouette smooth almost like the machine does, I have this legendary old-folk’s method!”
How to cook the rice porridge/ congee right to achieve silky smooth and soft texture and mouthfeel, as if it was done by using the stirring machine in the restaurant for its commercial purposes? Frankly, I think nothing beats the machine. It’s the machine, you see! However, this trick I have learnt from my mother, gave me the best smoothest congee result so far.read more
Owing this Mac and Cheese recipe to one of my lovely readers, Ivy, who made this request in my Discussion Board of my Facebook Fan Club months ago, I first apologise for the late posting. And here I am sharing my recipe with you (winking smile)..
This is an express and simple-making dish, excellent as side dish or main course. If I cook this as main course, I will not make it over-cheesy to taste. Milder cheesy flavour will be good as large portion will be taken to fill up the stomach for the evening (smile). However, if you wish to cook some distinctive flavours or more creamy and stronger to taste, try adding in crumbled Rogue Creamery Oregon Blue cheese and whipping cream, instead of Dutch Edam cheese and milk (these are for lighter yet flavoursome cheesy taste).read more
It’s about every food I’ve cooked with heart and loves