Teow Chew Style Fish Head Steamboat (潮州鱼头炉)

by PatriCa BB 雪冰

“Cook whatever you like even the famous local delicacies you have been enjoying only dining out!”

Everyone was craving for 鱼头炉 (“Yu Tou Lu” popular local Chinese soup dish, fish head pot), but we weren’t out to our favorite stalls for this, wasn’t feeling too well to go out for dinner after work.

Not to feel disappointed, I was happy to cook it at home. Taste was 80% alike outside stalls, as my soup wasn’t as ‘sweet’ as those since no msg added, but homemade pot had the most abundance of ingredients. That’s we called homemade… More

Hor Fun Dish (杂锦河粉)

by PatriCa BB 雪冰

“A favorite noodle dish from the local Zhi-Char stall ‘s menu you would like to cook and serve at home, with a healthier yet delicious version!”

No one in Singapore doesn’t taste hor fun before. For all you know, it’s one of the most popular food in Zhi Char stall’s menu.

I always like to cook these delicious local food at home, with a healthier twist to it so that my loved ones could enjoy eating without compromising their health, or at least, less guilt for eating more. :) More

Chinese Stir fried sticky rice

Chinese Stir Fried Glutinous Rice from Raw (生炒穤米飯)

by PatriCa BB 雪冰

“Stir fried raw glutinous rice for the greatest satisfaction!”

This is the first post to introduce the new face-lift of my website. I would like to post something I love and genuinely delicious, of course!

Stir fried glutinous rice, also known as, sticky rice (as its consistency will turn sticky when cooked). It is a very popular type of rice in Southeast and East Asia, widely eaten, in many ways, for sweet or savoury. I am, of course, a fan of glutinous rice, too! More

Hainanese Chicken Rice (海南鸡饭)

by PatriCa BB 雪冰

“Secret recipe from dad & mum!”

Hainanese chicken rice seems to be one of the most popular local food in Singapore. This is a Singaporean cuisine, of course. It is so well known that almost every visitor and tourist to Singapore would eat it at least once.

To me, I like to cook chicken rice meal at home, especially if I have guests to feed. This is one of the economical yet presentable cookings to impress them. More

Singapore Fried Hokkien Prawn Mee

Singapore Fried Hokkien Prawn Mee (炒福建虾面)

by PatriCa BB 雪冰

“Delicious hawker food? Now home-cook it yourself! It’s yummilicious….”

I couldn’t wait to share my latest cooking of this famous Singapore hawker specialty food with you! Another Singapore hawker food, which I have successfully cooked at home (laugh)! Thank you for “LIKE”ing this on my Facebook Fan Page. Your Like did encourage me to post it for you immediately (smile)!

Yes, the Singapore Fried Hokkien Prawn Mee (Noodle)! More

Achar Pickles

Homemade Achar (Asian Pickled Vegetables)

by PatriCa BB 雪冰
“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!

Blanch and Squeeze dry the vegetables till really dry. Simply pat dry the pineapples.

Cooking Achar is simple, but the preparation is not so. It involves many steps, from making the seasoning paste (rempah) till cooking the dish… Preparation usually takes up to 1 hour while cooking the dish takes only 5 minutes to complete. As for my version of Achar, I’ve added my open-secret trick to this recipe, the blanching of vegetables including cucumber. Many recipes used just the raw vegetables and they find it taste equally great, but I prefer the additional blanching step (but of course a MUST to squeeze-dry them after that). To me (taught by my mum), the blanching is an important step to retain the crunchiness of the vegetables for even longer time! The standing procedure of the dish is also essential in making the Achar. It is best to store the Achar for more than a day (in the refrigerator) before consumption. This is to ensure the spice flavouring has been fully sponge-in by the vegetables.

Sound complicated? But seriously, it’s worth all the effort! More

Wanton Mee Dry

Char Siu Noodle (Dry Noodle with Sliced BBQ Pork) 叉烧捞面

by PatriCa BB 雪冰

“Char Siu, Char Siew, Char Shao, BBQ Pork… etc, whatever you called it… Today’s the simple and delicious homecooked Char Siu Noodle. So, make it simple. 叉烧.. :)”

Feeling dreadful to cook elaborately, yet, have no idea what to pack for lunch over the lazy weekend? It has always been my ‘problem’, especially if I already am prepared to cook a lavish dinner meal. I will surely feel reluctant to have to cook for lunch the same day. However, what to eat, what to eat? It would be easier, if you are someone who doesn’t mind eating salad, or simply drink some cereal or milk as lunch, but for those who must have staple food for meals…..

Oh well, I think I could help to solve the issue, at least for this weekend! Yes, of course you have to cook at home, but it is a very simple lunch dish which could be assembled easily in a flash (minus the char siu making at home). As I mentioned in my Face Book Fan Club, I got my new supply of the nice chewy wanton noodle from Kwong Cheong Thye, and recommended it to my fans and friends. I wanted, too, to post this simple Char Siu Noodle recipe using this wanton noodle pack. *See my FB under Notes More

Nasi Lemak (Rice in Coconut fat)

Nasi Lemak (Steamed Coconut Cream Rice – 椰浆饭)

by PatriCa BB 雪冰

“What a great way to say hello to your overseas friends. Let your home-cooked do the job!”

Nasi Lemak, a common name in the list of the local food delicacies of Asia.

Nasi Lemak, one of the top Malaysian cuisine has its great influence to Singaporean. Many local Chinese, thus, eat and cook this aromatic rice dish, for breakfast, lunch and even dinner. As such, Nasi Lemak is not limited to just the Malay food stalls, it’s commonly sold in Chinese eateries everywhere in Singapore. For the Singaporean Chinese version of Nasi Lemak, it comes with even greater varities of side dish. What makes it different from the traditional Nasi Lemak which wrapped in banana leaf and comes with standard sides e.g. egg and chicken wing or fried tiny Kampung fish, the Chinese Nasi Lemak allows you to pick or choose your favourite side dishes from the pool of selections provided by the stall/ eatery, in general. Any versions, they all taste heaven.. More