Tomato Lemon Crab Pasta

This blog post is a continuation from my previous recipe for Crab Cakes. Because I had some leftover crab mixture and didn’t want to eat crab cakes 2 days in a row, I decided I would turn it into a simple pasta. It worked pretty well. I would not recommend you make this pasta from scratch as I will explore a better crab pasta recipe for next time, but if you have some leftover crab mixture from crab cakes and don’t know what to do with it, you can give this a try. Continue reading “Tomato Lemon Crab Pasta”

Simple Tomato Herb Pasta

I wanted a quick dinner the other day and started thinking about what I had in my fridge that I wanted to finish up and came up with this simple pasta. There was about a 1/3 bottle of leftover pasta sauce from Prego’s and some grated parmesan which I had from making my Eggplant Parmagiana. Then there was this onsen egg (slightly overcooked) which I had made a couple of days before and a small bottle of anchovies in oil which has been sitting in my pantry for a while now.   Continue reading “Simple Tomato Herb Pasta”

Creamy Sweet Corn Thick Soup With Pork

I learnt this creamy sweet corn soup many years ago, while I was still in university. I then realised it’s quite a common soup made in Hong Kong families. It’s very simple to make, and is sweet and savoury all at once. For those nights when you need to whip something up quickly.

For this recipe, it is important to use the CREAMY sweet corn and not the corn kernels, else you will not get the kind of intended flavours that the soup is meant to impart. For the pork, you can generally use any pork that is not too fat. I told my butcher about what I was using it for, and he went “you want the soft one?” and gave me this piece. You see, you can use the usual lean pork (肉眼) but the texture when you gnaw into it won’t be as nice. Continue reading “Creamy Sweet Corn Thick Soup With Pork”

Melazane Alla Parmigiana AKA Eggplant Parmigiana.

I first had this as a teenager in the local Italian restaurant chain, Pasta Fresca, which used to be pretty famous back then in Singapore. I was totally blown away and it became one of the regular items I would order when I visited any good Italian restaurants. I even had it as my main sometimes – eventhough this was considered more of an appetiser item – simply because I didn’t like to share it.

Fast forward many years later, I decided to recreate this when I finally moved out and had my own home and kitchen. I read many recipes online and decided that I would simplify the method so that it’s simple to make with little cleanup needed. I hope you enjoy it as much as I do. It’s been fail-safe for me so far and I usually make it when I have guests and it has always been well received. I freeze batches of them in my fridge and thaw them in the fridge a day ahead of when I would need it. Makes it so quick and easy. Continue reading “Melazane Alla Parmigiana AKA Eggplant Parmigiana.”

Ikan Bilis (Anchovy) Stock.

I like to make some simple ikan bilis (anchovies) stock to freeze, because they are so versatile to use for the days when you need a quick meal. I choose to fry up the ingredients first because that was how I saw grandma do it when I was young. I have made a couple of additions to it, and am happy with the result.

I have done it both with rinsing the ikan bilis and without. The latter produces a much saltier broth which I like, but also tends to make it less suitable if you have intentions to flavour your broth further with other salty ingredients (eg. salted vegetables) when you make your meal. Continue reading “Ikan Bilis (Anchovy) Stock.”

Chicken Stuffed Portobello Mushrooms.

This is one dish I make when I am ‘trying’ to eat healthy or less. Yes, I have abused my stomach with so much food of late that it has become a necessity to actually cut down my food and let my tummy heal. So even though I have a standing craving for cockles every Friday night, that has to be cast aside, because the chilli that I have it with burns my stomach. But I digress. Continue reading “Chicken Stuffed Portobello Mushrooms.”

Jeruselem Artichokes.

Not to be confused with the Globe Artichoke which is the bud of a thistled plant, Jeruselem Artichokes, otherwise known as Sunchoke, is the root of a plant. I first tried this when I visited my sister in Finland last year, and she had dug some from her garden but they were too small, so each of us only had a few slices.The taste was slightly sweet with a good crunchy bite, and I liked it. So when I was exploring Opentaste.sg for my first order and saw them being offered, I immediately placed an order for it. You don’t find them much around here. Here’s how they look.

PhotoGrid_1469592086633 Continue reading “Jeruselem Artichokes.”

Bacon Spinach Salad With Semi Boiled Eggs.

I put together this simple salad in my head while I was heading home on the bus. It was a toss out between buying food from the neighbourhood stall, or throwing something simple together with what was leftover in my fridge. Continue reading “Bacon Spinach Salad With Semi Boiled Eggs.”