Asian

September 21, 2016

Easy Fried Daikon Mochi Cake

For avid lovers of Chye Tow Kuay (Fried Carrot Cake), this fried daikon mochi cake is a wonderful Japanese variation to tantalize your senses and taste buds. The addition of dried shrimps and Chinese mushrooms create a taste much closer to home as well. Chinese sausage (lap cheong), chopped char siew and even chye poh can be used as a substitute for the dried shrimps, or Chinese mushrooms, or both. Be creative and experimental, go with the flow (or what your stomach is feeling for the day) and most importantly, cook with your heart...
September 16, 2016

Grilled Shrimp with Roasted Garlic Sauce

This grilled shrimp recipe is a perfect example of a dish that is simple to prepare, and yet bursting with flavor. Grilled to burnished perfection before being smothered in a tangy, sweet and sour sauce. This mouthwatering combination which is punctured with the grassy, herbal freshness of coriander and the haunting, citrus note of lime is a confirmed pleaser regardless of whether it is meant to be enjoyed alone, or to be shared at a party with friends and family...
September 14, 2016

Grilled Salmon Rice Bowl

Many of us would agree that Japanese rice bowl dishes taste exquisite. Many of us may also agree that once in awhile, a variation from the usual combination found in most restaurants and eateries provide a refreshing relief, and a chance for our minds and tummies to explore a little. What better way to do that than to try out this Korean inspired variation of the usual Japanese Salmon Rice Bowl (sake don)? Just the perfect dose of the familiar with a new twist of ingredients...
September 7, 2016

Easy Stir-fry Soy Sauce Noodles

Growing up in a Cantonese household, one of our childhood breakfast items I could still fondly reminisce is this Easy Stir-fry Soy Sauce Noodles. There are no fancy ingredients used in this humble noodle dish, the key ingredient is good ol’ light and dark soy sauce. Since they are the “star” in this dish, it makes sense to use good quality soy sauce...
August 17, 2016

Dry-Fried String Beans

Dry-Fried String Bean is one of those super humble and easy to make stir fry vegetable dish that tastes oh-so-umami-licious (yes, I totally made up that word). The saltiness in this dish that hits you like a song is none other than olive vegetable. Ignore the misleading name as olive vegetable is actually preserved mustard green marinated in oil and olives...
August 3, 2016

Kaya Jam

Mention kaya Jam in Southeast Asia and everyone will tell you how decadent and sinfully delicious it is. A popular breakfast spread on white bread or toast, it is a perfect way to enjoy this coconut custard jam. This nonya kaya recipe is verbally given to me by my Dad. It was only recently I discovered my Dad was in charge of making kaya for the families at the tender age of 10. The original recipe was 10 eggs : 1 kati sugar : 1 kati coconut milk (1 kati = 600 g). To be honest, I was kind of mortified with the measurements but I’m sure no one gives a damn about diabetes back then...
July 29, 2016

Takoyaki

Closely related to Okonomiyaki (a flour-based batter savory pancake), Takoyaki is another popular street snack available widely in Japan. Hailed from Osaka, they both use similar ingredients. However, unlike Okonomiyaki which resembles a giant pancake, Takoyaki is grilled on a special iron plate with small round wells. Hence, their signature shape is in the form of little round balls...
July 27, 2016

Baked Japanese Curry Rice

While Baked Japanese Curry Rice may sound lengthy and a mouthful, the steps to preparing this delicious meat sauce rice dish are really easy and straightforward. Since each and every family member of my family loves cheese, we went town with the mozzarella cheese topping...
July 13, 2016

Fried Wonton

These delectable golden nuggets of the West aka Fried Wontons need no further introduction. I’m pretty certain every Chinese household would have made these before.
June 24, 2016

Braised Crab Meat Soup

Although we are non-shark's fin soup eaters, we are definitely fans of braised crab meat soup. The taste and texture of both soups are pretty similar although the price point is not. Putting together this hearty soup is not difficult at all, as like the Hot & Sour Soup I shared some time ago...
June 22, 2016

Youtiao Rojak

I’ve always thought every Singaporean loves Fruit Rojak but I was wrong. My brother is one of those non-Rojak lovers. Till today, I couldn’t understand how anyone does NOT like this sweet, tangy and sour fruit salad? I suspect it could be due to the prawn paste that goes into the dressing, which I admit, could be a little overpowering for some people. Now if you are clueless about what Fruit Rojak is, it typically consists of cucumber, jicama (bang guang), pineapple, beansprouts, taupok (fried beancurd), youtiao (Chinese crullers) and sometimes, dried cuttlefish. Everything is tossed together in a thick prawn paste dressing that is addictively (in my opinion) sweet and tangy. There are similar versions found in Malaysia and Indonesia but the addition of youtiao and taupok I think is uniquely Singapore style...
June 17, 2016

Netted Spring Rolls

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June 1, 2016

Mayak Kimbap – Addictive Seaweed Rice Rolls

I fell in love with kimbap during our trip to Seoul couple months ago. Ever since we returned from our Korea, I’ve been religiously making these Mayak Kimbap for my daughter’s lunch box and as a side dish for dinner. These are actually mini version of the classic kimbap found in Korean restaurants.
May 27, 2016

Molten Lava Bun

There is something really satisfying about making (and eating) your own buns, especially these molten lava buns. The “molten lava” is none other than the ever popular salted egg yolk custard filling. I had a fun time making the step-by-step video below, especially the part where I get to pry open the buns to reveal the filling inside. Also, I made a new friend that day called Calories...
May 25, 2016

Fried Hokkien Mini Meatballs

I have not met anyone (yet) who doesn’t like fried meatballs. Fried meatballs is a must for us whenever we are having steamboat. I’m not sure when this “traditional” first started but no one is contesting against it. Making these Fried Hokkien mini meatballs is a breeze, and since they were made into bite size pieces, it was even easier to pop them into the mouth. Crispy on the outside and juicy inside, these Asian flavored meatballs are great to go with just about anything...
May 18, 2016

Homemade Satay

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May 11, 2016

Sweet Potato Rice Donut

Don’t mind me – Korean cuisine has always held an important spot in my heart/tummy and if you read about my jjajangmyeon post last week, you’ll understand my constant craving for K-food. These sweet potato rice donuts are also known as “Chapssal Donuts”. They are sold at street food markets all over Seoul.
May 4, 2016

Jjajangmyeon (Korean Black Bean Sauce Noodles)

Since we are having withdrawal from our recent trip to Seoul, what better way to cure that longing feeling than to make some Jjajangmyeon (Korean Black Bean Sauce Noodles) and binge watch on K-dramas? Maybe that was just my perfect excuse to acquaint with the cast of Descendants of the Sun?If you have not heard of JJM (we like to create acronym in our household), it is a Korean version of the Chinese Zha Jiang Mian (noodles with meat sauce). This inexpensive noodle dish can be found throughout Seoul and it is so popular there is even an unofficial holiday called “Black Day” (14th Apr) for the singles to get together just to eat JJM...
April 29, 2016

Chinese Hot & Sour Soup

Confession 101 - I used to think making Chinese Hot & Sour Soup required major effort, boy was I so wrong. I also thought the heat from the soup came from some kind of chili sauce or chili oil. I swore some of the ones I had in Chinese restaurants had streaks of red chili oil floating on them. Double mistakes...
April 27, 2016

Shoyu Tamago (Japanese Soy Sauce Egg)

To all my beloved BNF fans who requested for Shoyu Tamago recipe, this for you. This well-loved hard-boiled egg with a molten, custard yolk is a must-have topping for us whenever we have ramen. I actually prefer a more custard-y yolk rather than the molten type that flows out when you cut into them...
April 22, 2016

Dry Fried Mee Siam

Popular in Singapore and Malaysia, mee siam (Siamese noodles in Malay) is one dish I can’t get enough of. I’ve always had fond memories of eating plates of vermicelli soaked in a tangy, hot and spicy broth made by mom. Even if I had to go through packets of tissue paper, it was worth it. At one point of our lives, she was running a food stall in a canteen selling mee siam and laksa. Perhaps, my love for both of these iconic local food is highly influenced from there...
April 20, 2016

Stir-fried Kang Kong with Preserved Soy Bean

Stir-fry vegetables is really one of my favorite way to enjoy my greens. One of my all-time favorite vegetable is Kang Kong aka water morning glory/ water spinach. Even though making stir-fry greens is usually a no-brainer, making a decent plate of crunchy, fresh green colored Kang Kong requires a little attention...
April 15, 2016

Lychee-tini Jelly Shots

This Lychee-tini Jelly Shots has been on my to-make list for quite a while. The original version contains alcohol – using either Cointreau, vodka or martini. Since I’ll be bringing this tray of jelly for a family potluck gathering later, I’m going to go the virgin route and use a can of fizzy Kickapoo Joy Juice instead. This way, my little cousins will get to enjoy them as well without getting into trouble with the parents...
April 8, 2016

Fried Tofu with Thai Chilli Dip

This Fried Tofu with Thai Sweet Chilli Sauce is a must-eat street food whenever we visit Thailand. They are oh-so crispy on the outside yet moist and juicy on the inside when you bite into each pieces...