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 bought some canned escargots on my visit to Finland last year and have been meaning to cook them. I even bought a snail pan, but it only takes 6 at one go, which means I have to eat a couple of batches on successive days if I wanted to open a can. So I have been hesitating for a very long time.
But this weekend, I finally decided to use a can for pasta instead, and went about reading many recipes on the net before settling on creating this cream based version with mushrooms. I used the Creste shaped pasta because I have some in my pantry, and decided that for the cream sauce recipe, it will actually pick up the sauce pretty well. Continue reading “Creamy Escargot and Mushroom Pasta.”
I had a friend who could cook very well invite me over to her home some years ago, and she was very good at these simple 1 dish noodle items. One of them was this glass noodle (tanghoon) dish, which was something that I never thought to cook. She also used lots of aromatics and herbs, which was very new to me, but lent such a nice flavour that I made a mental note to try it for myself. And I did experiment a few times with it, and had very satisfying outcomes. Continue reading “Glass Noodles With Shredded Chicken.”
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.”
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 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.”
There is no arguing that I am an oyster fanatic. When I was in San Francisco a couple of years ago, I ordered an oyster stew from the “Hog Island Oyster Company”and remembered thinking how it was just a creamy thick soup with some dollop of oysters. I saw the chef as he made it behind the counter, and remembered making a mental note that I should attempt it someday.
Fast forward to a year ago, I started ordering Japanese seafood quite feverishly and embarked on a whole home-made Chirashi phase. That was when I discovered Japanese frozen oyster meat (L sized ones) and from then on, I made it a point to store some in my fridge for those days when I need an oyster fix. Continue reading “The JDS Oyster Chowder.”