Crispy

April 29, 2015

Spicy Glazed Candied Pecans

Few days ago, while topping up my baking supplies at Sun Lik, I chanced upon bags of pecan nuts in their fridge. My eyes immediately went “KLING!” and grabbed a bag. One thing I learn about storing nuts, (especially pecan and walnut) in our super humid weather is they need to be refrigerated. The last batch of pecan I bought at another place (no refrigeration) was a disappointment...
April 17, 2015

Almost Famous Amos Cookies

I’m a Famous Amos cookie junkie. Especially the no-nut chocolate chip version. That way, I could enjoy the sweet, chocolatey, buttery goodness in every bite. While it is tempting to “up-size” the purchase (100 g free for every 300 g purchased), I was disciplined enough to buy no more than 100 g each time...
April 3, 2015

Deep Fried Black Eyed Peas

If you are a food network junkie like me, you would've come across the segment “The Best Thing I Ever Ate” where star spangled chefs would describe their favorite food (mostly American) they would indulge in their free time...
February 17, 2015

Chinese Sesame Cookie Balls (笑口棗)

Chinese Sesame Cookie Balls (Siu Hao Zou in Cantonese) was one of the quintessential CNY goodies we had in our household during my childhood years. Sadly, I haven’t had the chance to savor them anymore in the recent years. Being brought up in a typical Cantonese household, the traditional CNY goodies we had were Kok Zai (Mini Peanut Puffs), Jien Duy (Glutinous Sesame Balls), Nien Gou (Sticky Pudding), etc. Most of them were handmade by either mom, Godma or neighbors but they turned up their aprons long ago...
February 11, 2015

Cinnamon Toast Crunch Bars

While my baby girl (technically she’s turning 14 soon, but still my baby) and I were doing grocery shopping one day, she grabbed a box of Cinnamon Toast Crunch cereal and enthusiastically suggested we should make something out of it. Well, that was random I thought. I couldn’t help but to smile a little inside...
January 23, 2015

Salt and Pepper Squid 椒鹽鮮魷

I love cephalopods. Cepha-what? Octopus, cuttlefish, squid are some of the 300 classified species. I especially love chewing on the tentacles. So where did this dish originate from? Some say it is a Cantonese cuisine, others swore it is made popular by Taiwanese, where you could find them in almost every night markets...
January 16, 2015

Mini Potato Cakes

Mini potato cake (or potato patty) is another of my childhood favorite snack and one of mom’s “western food” recipe. Coming from a typical Asian family, our staple meals were mainly Chinese food so you can imagine when mom made us pork chops, French fries, garlic bread etc, our greedy little mouths would clean up everything on the plate...
December 17, 2014

Thai Fried Shrimp Balls (Tod Mun Goong)

“Tod” means deep fry, “Mun” means fatty and “Goong” means prawns. This recipe is actually a twist on Thai fried fish cake ingredients. Originally, Thai fish cakes are cooked with lard hence, “Mun”. Thai fish cakes are absolutely delicious but I can’t say the same about their looks. They puffed up nicely during cooking but crinkled almost immediately the moment you fish them out...
December 10, 2014

Christmas Tandoori Roasted Chicken

The usual protein suspects you see at Christmas dinners are either ham or roasted chicken. To be honest, I think it is a little too predictable. This season, I’m looking for something with a little more kick and yet, able to maintain that Christmassy feel at the dinner table...
December 8, 2014

Roasted Garlic Parmesan Bruschetta

Go to any Italian restaurants and you’ll probably find Bruschetta (Bru-sketta) listed in the Antipasti (Appetizers) section of the menu. A basic bruschetta mainly involves rubbing raw garlic on grilled bread with toppings of chopped tomatoes with basil. While the basic version is absolutely delicious, it often leaves a strong garlicky scent in our breath (courtesy of the raw garlic)...
November 28, 2014

Typhoon Shelter Fried Prawns

I’m pretty sure this dish is no stranger to many of us, especially if you are an avid Hong Kong traveler like me. Typhoon Shelter Fried Prawns originated from Hong Kong and the original version is made using crabs. After watching a short video clip, which featured one of the founding restaurants for this dish, the open secret in making this iconic dish is deep frying all the ingredients (sauces included) in a large pot of oil and throwing in heaps of minced garlic along the way...
November 27, 2014

Crispy Duck Fat Potatoes (Lolla)

Duck fat. The mere sound of it is enough to put off health fanatics. I used to think duck fat belongs to the same category as lard, butter or those bad saturated fats. Thankfully, the record was set straight by nutritionists and health professors. Duck fat rank sits between olive oil and butter...
November 19, 2014

Breaded Mushrooms

Occasionally, I would cave in to “comfort food” cravings. Accordingly to Mr. Wiki (Wikipedia), comfort food is food which often provides a nostalgic or sentimental feeling to the person eating it, frequently with a high carbohydrate level and a simple preparation...
October 30, 2014

Upgraded Garlic Bread

Who doesn't like garlic bread? The only ones I know are Vampires? Or are they Draculas? I always get them mixed up. I wonder what will happen if I serve some to the zombies?? Oops..been watching too many zombie shows lately. Can't help it, hubby is a big zombie fan...
October 17, 2014

Homemade Churros

My daughter loves her churros. Whenever we visit Universal Studios Singapore, it is a must-have snack for her. They must be at least 12 inches long? I have fond memory of us queuing at the churros counter, waiting patiently for the staff to fry up those floury babies and rolling them around in a deep tray of sugar-cinnamon mixture. Daughter and I would huddle together and devour the stick of churros efficiently. Ahh…sinfully good memories...
October 1, 2014

Korean Fried Chicken Wings

My obsession with Korean food possibly began the same time I watched my first K-drama (a decade ago). In most of the K-dramas, besides drooling over the actors (after my hubby, of course :-P), there will always be scenes of them eating galbi, drinking soju under some pojangmacha (tent restaurants) in freezing weather. Recently, there was this drama which featured some Korean fried chicken in a few scenes and soon, a new wave of fried chicken craze was born. Feeling inspired, I've decided to put together a Korean Fried Chicken recipe, using mainly wings. If you are not a wings fan, feel free to use your favorite parts of the chicken.
September 25, 2014

Crispy Onion Rings

They are generally a cross-sectional "ring" of onion dipped in batter or bread crumbs and then deep fried. Some would use onion paste (found in the frozen sections of supermarkets) but I personally think whole onion rings are the way to go. They are easy to make and taste oh-so-good. Dip your onion rings in ketchup or spicy sauces if you prefer. Now who can resist a plate of crispy crunch onion rings? I know I can’t!
September 11, 2014

Oven Roasted Crispy Baby Potatoes

Whenever I'm in the supermarket, I can't take my eyes away from the baby potatoes. There are 101 ways to make potatoes but to me, this Oven Roasted Crispy Baby Potatoes is the most fuss-free and yummilicious recipe. I'll let you be the judge...
September 3, 2014

Crispy Apple Turnovers

Since I made the mini apple crumble on Monday, my family has been requesting me for my apple turnovers. How can I say no to them, right? The ingredients and steps are pretty similar to the apple crumble. Just that I had to get more apples since I used up the remaining on Monday. Always happy to pop down to the grocery store and somehow, I always managed to fill up my shopping basket with items other than on the shopping list. My version of a walk-in wardrobe is a room with shelves filled with all sorts of spices, ingredients, cooking tools, left right centre (think Masterchef pantry).
August 20, 2014

Toasted Garlic Quinoa

I love sprinkling these little gems on everything! Salads, rice, noodles, ice cream, etc. Ok, I'm just kidding about the ice-cream but then again, there really is garlic ice-cream, right? Use this crunchy, savory quinoa as a topping on any of your favorite salad.
August 11, 2014

Pok Pok Vietnamese Wings

This is the start of chicken week! What better way to start it off than with chicken wings?? This recipe is inspired by the famous Portland's Pok Pok Vietnamese Wings. Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and featured heavily in Cambodian, Philippines, Thai, and Vietnamese cuisine. Today, I’m going to use it as a star ingredient for my wings. It might sounds like a fishy affair but I promise you will love it!