“Simple & hearty weeknight home cooked dish that comes with a WOW factor!”
This is one of the many versions of soy-sauced chicken stir-fry, and this is the best I liked among the variations, ever since my first cooking of such with a similar recipe found in the apps of my iPhone..
Not only having chicken as the main ingredient in this dish, the young ginger has also taken the lead here. For both its exotic flavor and eating pleasure. Yes, both the chicken and ginger are the main ingredients for the dish here to be savored on!
Not sure why this is called ‘Ah Balling’ or ‘Yah Boling’ in Singapore, but apparently this Teochew dessert soup is so popular and well liked by the people where it has become one of iconic hawker delicacies in Singapore for the past decades.
Since weather here was pretty cooling as it had been either raining or pouring, it might be good if we had some piping hot beverages or food to warm ourselves. The combination of ginger soup and glutinous rice balls is always her favorite, but I was thinking of a change in its soup for this time instead of making the ginger soup for the rice balls repeatedly. This famous Ah Balling just came to my mind…
“A variation of my Black Pepper Pork Dish. The seafood version, this time.”
The Black Pepper prawn is the best option, if you have craving for shellfish instead. And, this recipe takes full advantage of having the flavor packed in the prawns, along with the natural aromatics such as capsicum and onion to infuse the base for refreshing and fragrant sauce with the natural sweetness.
Its peppery taste wasn’t too overwhelming. Not too spicy, the dish wasn’t too wet, too.
Simply an exotic restaurant-dish to be made at home, easily!
“Simple Chinese Steamed Fish to be prepared at home in a flash of time”
Steamed fish is always the best diet for health and diet conscious diners which include, me. :)
Nothing really special for this steamed fish, but I had excessive tomatoes to go along with it. Healthier and more complete as 1-dish meal. The tomatoes also added zesty flavor to my steamed fish and made this fish dish taste more refreshing in a more natural way.
For choice of whole fish, choose sea watered Sea Bass instead of fish from fresh water, to avoid any chance of muddy taste in it. Or, choose any other whole white fleshed fish. Remember, it has to be real fresh!
“This Chinese burger with delicious Bak kwa and pork floss brings your good childhood memory back to life”
This is undeniable appeal and infinite flexibility have inspired a culinary lover, like me, to improvise the recipe, for the popular Chinese carb-snack during my childhood time.. How does this recipe come into my collection? I remembered those days where roadside stalls that sold these warm aromatic Bak Kwa sandwiches were found easily. I missed the taste, but couldn’t find it anymore. You may try your luck to find this delicacy in Malaysia, but it is simply not easy to find it in Singapore nowadays (No more roadside hawker lar..) I really like it. So as my family. So, I thought of making my own version by a recipe I have adapted simply based on my childhood memories… Blah blah blah… Things have just rolled on apace since then. And this is the creation what you see now!