Japanese Curry Pork Chop Lunch Box

“Lunch Box Makes Easy”

Busy at work recently, and preferred lunching in most of the time. I had to prepare lunch box.

I bought a new nice navy blue (his favorite colour) triangle-shape microwavable lunch box which comes with a spork (spoon plus fork in one… Ribbons not included) from Robinson, for frequent use. Unique triangle shape, it presents an elegant outlook.

This was one of the lunch box meals I’ve prepared, the Japanese curry pork chop rice. Cooked this as it took just an hour to prepare and get ready, as a store-bought ready made Japanese curry sauce was used. So, there wasn’t a need to cook the lunch box meal from scratch, and I think this ready made curry was delectable and complementing with the pork chops. I had the curry sauce packed separately to avoid causing sogginess to the chops.

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Tom Yum Yogurt Cream Spaghetti Pasta

“Place where Thai meets West”

Be sure to serve this mild spicy and refreshing pasta dish with the freshest seafood like large prawns, mussels or squids, and you will be impressed by this non soup version tom yum savory.

I used yogurt as the cream in this recipe, to create healthier and lower fat dish. Otherwise, feel free to use full cream, for more creamy texture.

Ingredients
300 grams of dried angel hair or spaghetti noodles
8 x-large tiger prawns
1 large or 2 small brinjals aka eggplants, halved lengthwise then sliced crosswise but do not cut it through entirely, its skin should remain undivided as a base to the sliced fleshes


50 grams of Tom Yum paste
500ml of chicken stock
2 tablespoons of plain yogurt
1 tablespoon of Thai fish sauce
1 teaspoon of coconut sugar (or brown sugar)
Lime juice squeezed from 1 small lime
1 small onion, chopped
2 cloves of garlic, minced
20 grams of butter (or more)
2 teaspoons of olive oil for sautéing brinjal, plus 1 teaspoon for coating of wok before sautéing prawns, and 1 more teaspoon for heating the sauce pan for cooking later, in total = 4 teaspoons

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Easy Bake Pandan Kaya Swiss Roll

“It takes less than 30 minutes to complete the whole process of Swiss roll making, from beating of cake flour till serve on the table!”

These light and fluffy Swiss cake rolls make a great dessert to complete your sumptuous full course meals. It also makes good accompaniment to a cup of aromatic coffee or hot chocolate beverages during your tea session or in-between meals. Or, to save your bucks, make this crowd-pleasing dessert as snacks for your tea gathering at home with abundance of buddies!

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Linguine with Flower Crab

“An elegant, low fat seafood pasta dish, for light and quick mid-week dinner, that whets your appetite!”

Since the first time I had this similar type of wonderful homecooked pasta dish, I was in love with its perfect flavorful taste.

Hence, with the similar cooking method, I have made several adaptions to it, with slight changes in condiments used, and various side ingredients to go along with it each time, when I felt like having this pasta again.

Previously, we had the claims and prawns, or added with diced chicken fillet version… With both spaghetti and linguine pasta noodle in respective cookings, I had the flower crab version this time (also slight change in recipe)!

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Golden Flapjack Oat Bar Recipe

“Low in fat and sugar, high in crunch factor and flavour. Make your own flapjack aka baked oat bar easily at home, for a relatively healthy tea time, anytime. “

Flapjack, is a sweet baked bar mainly made from rolled oats, brown sugar and golden syrup in British cuisine. Some added with nuts, raisins or dried fruits. I made the most basic flapjacks, with reduced fat and sugar amount, for a more healthy version.

The taste of my flapjack reminds me of the popcorn we ate in the movie, when I first tasted it. It was so crispy to munch, leaving with hint of buttery aroma in the palate. The flapjack was to be made as an alternative to those high fat, high sugar or high calories cookies. Bake this in bars, for my breakfast, or in squares, as the bite-size snacks and munches during tea time.

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Moonlight Treasure Box (月光宝盒)

“Easy Making Mouth-Watering Steamed Minced Pork Cube with Dong Cai and Salted Egg Scopes”

This dish is similar to my previous steamed minced pork with salted eggs recipe, but this one tastes fuller than the other due to the addition of Tianjin preserved vegetables (aka ‘Dong Cai’ 冬菜) in it. And, I think this looks better in terms of presentation as I tried making it to resemble the mini treasure boxes on the plate. It is great to cook this during Chinese festive like Mooncake festival, Dumpling festival and even Chinese Chap Go Mei (Lunar Fifteenth Day of CNY), to make it a symbolical festive dish with the name of the recipe I have it here.

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It’s about every food I’ve cooked with heart and loves