It’s about every food I’ve cooked with heart and loves
“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!
“Flavourful soup noodle dish with Asian-type short bouncy rice noodle”
Other than plain porridge, this soup noodle dish would be my first option whenever I need some light meals.
Since this is a soup dish, it was so nice to have during this rainy season, especially in the cold nights. It makes my entire body warm by having the warm soup in the stomach.
“An iconic Singapore Hawker Dessert made at home”
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…
“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!
“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).
So, what’s the difference between Fujian and Fuzhou? I think Fujian is a Province of China, while Fuzhou is the capital of Fujian Province. What I am sure was both Fujian and Fuzhou dialect groups speak different dialects, they are not the same pronunciation at all! Most people in Singapore belong to Fujian dialect group instead of Fuzhou. So, Fuzhou cuisine might not be as familiar as Fujian cuisine, to us. And, my mum’s dialect group, happened to be actually.. Fuzhou. So, I get to learn some special dishes from her/ or grandma (smile).
“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).
“Mind me, this is a ‘Sinfulicious’ week!”
Another ‘sinful’ (but delicious) recipe today, the Asian dessert soup, Bo Bo Cha Cha!
I am surely not a fan of coconut milk based dessert, but not sure why, I was craving for this Bo Bo Cha Cha the other day. Missed the feeling of chewing the super chewy tapioca flour cubes in this dessert soup! I loved having yam cubes and different types of sweet potatoes altogether! So, I cooked it yesterday. Yummy!
“How to clean the “unprocessed” raw bird nest? Let’s check it out! And your effort & time will surely be paid off with this goodness!”
Time to pamper yourself with luxurious bird nest dessert!
My mum got me some of these unprocessed original bird nests of the home-bred swallows. That was my first time seeing the raw bird nests. Unlike those already well-processed with machine types which also moulded very beautifully in standard curve shape and size, these raw bird nests were full of feathers and dirt, and never in uniformed shape and size. To be franked,I couldn’t imagine the delicious cooked bird nest dessert was made from these appealing raw ones….[Ingredients Value] Benefits of taking bird nest regularly: