Tag Archives: Vegetables

Mushrooms & Pea Sprouts Stir-Fry

“It’s just the abalone sauce you need in your stir fry!”

In order to fully appreciate the freshest taste and natural sweetness Of the fresh pea sprouts as well as the highly nutritious mushrooms, minimal use of condiment to taste is more than just required. I needed only the abalone sauce in my recipe.

If you are a vegetarian, use the mushroom sauce. Otherwise, the Abalone sauce is the best to go with this stir fry! That’s because the golden spring mushroom (金源菇) used in this recipe yields a tinge of ‘seafood’ taste after cooked. Hence, adding abalone sauce was sure to good in enhancing the flavor of this seafood-tasted mushroom in the dish.

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3-in-1 Miso Dish

“New Easy & Nutritious Dinner Dish”

Instant idea to come out with the dish. I had a big portion of Salmon fillet leftover from my son’s cooking as he took only a slice out of the whole fillet for his porridge dinner.

Was pondering a question of cooking our all-time favorite Teriyaki Salmon or not, I had decided to do a new 3-in-1 dish this time. Yea, I always associate Salmon fish with Japanese cuisine naturally, I would not skip in this creation, too. Haha. Use miso paste as the base of the gravy to the dish, I think any dish creation would just never go wrong. :)

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Fried French Bean & Dried Shrimps (虾米四季豆)

“Delicious home-priced restaurant dish”

This is a vegetable dish that my girl and I loved most. We always eat this whenever dining out in a particular “Zhi Char” stall (Local Chinese stir-fry stall) near my house. They cook it really simple and nice, especially the crispy dried shrimps, it really does complement the steamed rice so greatly! However, paying S$8 each time for my regular ordering of this simple French bean with just the dried shrimps, I did feel the ouch… Hence….. Needless to say, I tasted, and tried cooking it at home, of course.

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Stir Fried Kangkong with Fermented Bean Curd Cubes (腐乳炒通菜)

“Kangkong, in a ‘Hong Kong’ way”

While Sambal Belacan Kangkong is a popular vegetable dish in Singapore and Malaysia, this Kangkong with fermented bean curd is pretty common in Hong Kong.

As you know, I am a die hard fan of Hong Kong (and its food!), I will not miss eating and cooking some of these signature Hong Kong household dishes by my own.

If you like Kangkong, but already bored with Sambal Belacan or plain garlic stir fry, try this now. Simple, fuss-free.

300g of Kangkong vegetables (a.k.a water spinach or water convolvulus), trimmed roots, washed and cut
3 cubes of fermented bean curd
3 cloves of garlic, minced

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Homemade Achar (Asian Pickled Vegetables)

“Achar, the best side dish for me!”

Helloooooo… Long time no post and hope you miss me (chuckles). I promised one of my readers who requested Achar recipe on my FaceBook to post the recipe for her soon. And, I hope this doesn’t come too late for her liking. :) Achar is known to be a Nyonya dish, but well-liked by many other Asian dialects, too. This is an Asian-style pickled vegetables dish which tastes sweet and sourish with a little bit of spicy flavour in it. Achar goes so well with plain porridge, rice, nasi lemak, fried bee hoon, or even to be eaten on its own!

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Alluring Claypot Chicken & Eggplant Stew (惹味茄子鸡煲)

“It might sound familiar to you, but this is my new dish.”

I was so excited when had the first taste of it as I was unsure how the taste would be, actually. This is an entirely new dish which I have created and cooked just last night, I considered it as a success by the fact that the entire dish including the gravy was wipe up by my girl with extra serving of rice which she usually doesn’t need! She kept praising and describing to me how flavorful the dish was, and even gave me idea to adapt the same recipe for tofu stew. Not just my girl, I had extra rice to go with this dish, too. :)

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