Stir-fried Hokkien noodles dish is cooked and presented differently in Singapore and Malaysia. Even choice of noodle used in the dish is different. For instances, Singapore uses flat strands and cooked with more watery and the gravy is less dark in colour, while Malaysia uses thick round strand resembling udon and usually cooked with loads of super dark colour thick soy sauce.
I loved both styles, and am going to share the Singapore-style Hokkien Mee where you may easily have it in many “Zhi-Char store 煮炒摊” (food store selling Chinese cuisine in coffee shop/ hawker centre).read more
“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!read more
I like dry curry pork. So as dry curry chicken! This recipe of dry curry chicken, especially. It is because I have added curry leaves and lemon grass stalk this time. Much more frangrant with a hint of lemon grass flavour. The taste of curry is even better with the curry leaves.
Dry curry is more popular among Indian cuisine. Hence, coconut milk in this dry curry recipe is not the main ingredient. You can even forgo the coconut milk as the curry taste here is pungent and strong enough.read more
“Authentic Asian flavour cooked instantly for Homesick Foreign Landers”
Dry curry means curry without wet gravy. It is a good choice as savoury filling of bread, tortilla wrap, naan and roti prata (I love it with steamed rice though :p). I prefer dry curry as the taste is stronger and more intensive to the palate. The curry texture is not too wet on the rice, but enough to complement it.
Good to cook it if you intend to bring it out to friend’s pot-luck party, picnic or as food gift to your relatives. No hassle and no worries that the gravy will spill while travelling.read more
It’s about every food I’ve cooked with heart and loves