“A Simple Christmas Dish presented to you, if you are not going to celebrate this season elaborately. Super tasty and heart-warming dish to share among your family and friends.”
I attended this Christmas Cooking Workshop conducted by Ms. Irene Jansen last year, costs $40 per pax. It was held at Meritus Mandarin Singapore Hotel. There was about close to 200 attendees, mostly women. Life cooking demonstration by Irene, with buffet lunch of the dishes featured in her cooking workshop. Good workshop, and I learnt a Spicy Chicken Stew from this workshop.read more
“Famous Kong Pao Diced Chicken, an exquisite flavoured chicken dish that you would enjoy so much! 宫保鸡丁，一份你一定享受的爆炒佳肴！”
Kong Pao chicken (also known as Kung Pao or Gong Bao Diced Chicken) is a popular dish in Singapore, and many other Asian countries. This dish is a Sichuan cuisine, I heard. And, it was named after an ancient palatial guardian in Qing Dynasty.
Kong Pao chicken dish uses stir-frying method. It supposed to make with diced chicken, cashew nuts and dried chili stir-fry with dark sauce. So, it has been originally called as Kong Pao Diced Chicken. However, this dish has been modified with many other versions using chunky chicken meat and peanut instead. All depends on your liking, especially homemade dish, right?!read more
“It’s Simple-yet-Special. Try it, and you’ll surely like it!”
Sometimes, I have such a craving for some juicy aromatic fried chicken wings. Just imagine, 2 pieces of gigantic fried chicken wings on a plate of hot steamy rice, to go with a bowl of piping hot vegetables soup. Ymmm..
Yes, we had fried chicken wings this evening! Waited to dig in since yesterday, and finally got my craving curbed with these aromatic wings! Why the wait? I had no choice but to marinate those wings overnight, for even better taste…read more
“An ideal healthy light meal for your detox diet plan.”
Just feeling a little unwell with feverish body and dry throat. Chinese believed that rice congee or you called it rice porridge, might help to reduce the increased body heat (the body “heatiness”). So, I liked to cook porridge for dinner, if I found myself or my family member with symptoms of falling sick.
Most of the people would eat porridge as breakfast or supper as it was normally perceived as light meal. And, it could be digested easily, as compared to solid food such as rice. read more
We liked to drink soup. Westerners liked creamy soup, Asians liked herbal soup. Singaporeans liked both the creamy soup e.g. Cream of mushroom and herbal soup e.g. Ginseng Chicken soup. In Singapore, it was easy to find stores or even top-notch Chinese restaurants selling good tonic soup. However, I still found it the best to homecook! at least we knew what goes into the soup.
Some of my friends told me that they do not have time to boil herbal soup as it would take hours to extract the essence of the herbs. I suggested them using a slow cooker. Some said they heard that the soup cooked from slow cooker does not taste nice, but I wouldn’t quite agree.. I used slow cooker to boil my herbal/ tonic soups and even Bak Kut Teh (Meaty pork bone herbal soup), during workdays. Just put water, meat, and herbs or herbs packet in the pot, set slow cooker to Auto mode to slow boil in the morning before going off to work. By the time we reached home in the evening, the aroma of ginseng soup filled the house…. Add salt to taste, just about 5 min before served.read more
It’s about every food I’ve cooked with heart and loves