“Quickest & simplest soup fix for yummiest & lightest taste”
Not sure why, but it seems more and more people are cooking this, Chayote (Pear Squash). In Chinese, we called it Fo Shou Gua 佛手瓜, while Cantonese called it the Hup Jeung Gua 合掌瓜.
Until l I watched a new TVB cooking program hosted by Ms Maria Cordero (again), I wasn’t sure how to cook this fruit, even though I saw it in the market umpteen times. Oh, it’s so simple to cook, actually!
To my (pleasant) surprise, it was soft and mild (to almost tasteless in a good way) to eat. Most of all, this low-sugar, low-caloric fruit makes a good and healthy soup. Oh yes, it’s very mild in taste and because of that, I pan-fried the chicken leg before placing them into the soup… I have made myself a simple and delicious soup recipe for this! Not just a soup, it’s a 1-dish meal where I could eat the protein (chicken), the green (Chayote) and drink the nourishing soup! Trust me, you (especially the weight watcher) will like it, too.read more
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…read more
“Chicken Stew with Assorted Root Vegetables for cold rainy days”
This dish is a variation of a stew served at the Soup Spoon restaurant, where I usually have or pack my soupy lunch during rainy days. It was to avoid walking to lunch to unsheltered places on my heels under the rain.
The Tokyo chicken stew soup is one of their popular choices in the Soup Spoon restaurant. I was not sure why is it called Tokyo chicken stew. Perhaps it has some special ingredients from Japan in it, I was not too sure. However, this is surely a delicious stew in clear soup which resembles the chicken noodle soup served in many Western cuisine restaurants. I was very interested to cook this up on my own at home. To please my family, and to save my bucks, too!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
“Happy Dongzhi, with hearty Tang Yuan, for a Treat of Sweetness”
Tomorrow is Tuesday (22nd Dec), it’s also the Chinese Dōngzhì Festival (冬至), or you called it in more proper English term as Winter Solstice Festival. This festival is important to most Chinese, as it represents the growth of another year of wisdom with bountiful harvest.
Last year, we made our own rice balls and cooked it into dessert soup dish for the festive. And this year, I am not going to make my own rice balls, but to get the readily types of rice balls in the market. In fact, these kinds of convenient packs are available to most major supermarkets in Singapore all-year-long. You can simply buy and cook it anytime you want. Well, this is the Chinese ritual to have rice balls (pronouced as: Tang Yuan, 汤圆) in Dongzhi Festival, not just celebarating the growth, but to also symbolise the reunion of family (团圆) and the round shaped rice balls refers to the hope of having a perfect result in anything we do (圆满).read more
It’s about every food I’ve cooked with heart and loves