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”
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”
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.”
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.”
My cat woke me up half an hour ahead of time this morning because she was hungry. I tried to ignore her, but then I too felt hungry. And how could I let my little Queen starve?
I usually take breakfast only upon reaching the office, and after I plonked down her meal for her I laid on the couch to try to get a little more shut eye, but the stomach wouldn’t stop growling. I started making a mental scan of what I had in my fridge and BAZINGA! I remembered I had half of an avocado which was ripe and needed to be eaten and some pesto which I made some nights ago. Continue reading “Avocado And Pesto Bun”
Years ago when I worked in an ad agency that was right next to the Maxwell Market, I used to LOVE (and I do mean LOVE) this one small porridge stall known as “城记” Cheng Ji Porridge. Now, most people know about Zhen Zhen or He Ji porridge in Maxwell, but few talk about Cheng Ji. Most of the regulars in this stall have been regulars for 20-30 years, comprising mostly of old uncles. It was a small shop comprising of 3 persons (I think it was a parent + daughter team). Being a big Yu Sheng (raw fish) fan, I have tried the raw fish from all 3 stalls but Cheng Ji is my undisputed champion (though pretty unknown comparatively). But that wasn’t the best food item in the stall, for my hands down dish, was it’s Fish Head Porridge. Continue reading “Fish Head Porridge.”
In my previous post here, I talked about how to open a bottle of Chinchalok without having it explode all over you. So what do I do with Chinchalok? Many people make it into a relish of some sorts as a dipping sauce, but my go-to method is to steam it with pork. Now, if you are not interested in going through opening a bottle of chinchalok, you can also substitute it with prawn paste. Continue reading “Chinchalok Steamed Pork.”
I love these little stinky fermented shrimps, but I never knew they could ‘explode’ out of the bottle. Some years ago, my mum asked me if I knew how to open a bottle of chinchalok, and I said yes (but she didn’t tell me that the last bottle she opened had been a bad episode, with chinchalok exploding all over the kitchen). I was so smug.
How hard could it be? I proceeded to open the bottle like I did a beer bottle and was shocked when chinchalok came spewing out and ‘exploding’ like a volcano. The contents continued spewing out even after 10 secs, I guess the fermentation of the shrimps creates huge amounts of trapped gases in the bottle. Continue reading “The Art Of Opening A Bottle Of Chinchalok.”
When I saw the posting for this buffet promotion on Lady Iron Chef, I immediately thought of my dad because lobsters are his favourite. I decided to bring him for a treat as a payback for all the good food he used to bring me to when I was a child, and to be honest, I didn’t expect too much since the promotion price of $118++ for 2 pax ($138 including taxes- only if you use certain credit cards, I used UOB) seemed pretty reasonable considering this was a crab and lobster themed buffet.
But boy oh boy did it disappoint! Continue reading “Lobster And Crab Buffet at ParkRoyal On Kitchener.”