July 1, 2016
June 1, 2016
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
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 4, 2016
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 27, 2016
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 8, 2016
March 18, 2016
Using just one large onion, I was able to fry up this large plate of addictively light and crispy onion strings. Beside my favorite onion rings, these homemade crispy fried onion strings are absolutely a must-have side dish to go with burgers, steaks, salads or anything you fancy. Heck, they even taste absolutely delicious on its own. It takes a lot of will power to stop picking through the pile.
March 16, 2016
But I seriously cannot remember when the last time I had Spam was. It was that long ago. Making this Teriyaki Spam Musubi has always been on my mind, thanks to food Network “Best Thing I ever Ate” segment. This ginormous-looking onigiri originated from Hawaii and is well-loved by the locals and tourists. I read they are so popular you could find them in every convenience store on the island. Well since I don’t think I’ll be making my way to Hawaii anytime soon, it is probably best I make some myself. Right now.
March 2, 2016
The flavor profile of Thai Pomelo Salad is prominently sweet, sour and salty. If you follow the ingredients listed below, I seriously don’t think anyone could make a bad Som-O. The key ingredients are tamarind, fish sauce and sugar. Adding coconut cream / milk gives the dressing a silky texture which I adore very much...
January 6, 2016
Happy 2016 everyone ! After OVER-indulging in all the sumptuous Christmas and New Year goodies, I’m definitely craving for some Chinese comfort food and this Hong Kong style radish cake (港式蘿蔔糕 Lo Bak Gou) is definitely one mandatory item I would order at any dim sum restaurants. Since Chinese New Year is just a month’s away, I wanted to give this recipe a test and see if it is good enough to include as one of my New Year’s dinner dishes this year...
January 1, 2016
My love affair with these Oven-Roasted Lady Finger Fries began years ago when I had them at one of my favorite Indian restaurants. I believe they are called Kurkure Bhindi (Spicy Deep Fried Okra). Traditionally, they are coated with spices and deep fried with chickpea flour. While the crispy thin bhindi are super delicious and addictive with every bite, it would be rather sinful to consume it on a regular basis...
December 30, 2015
When it comes to bell peppers, one of my all-time favorite cooking method is to roast these babies in the oven. Roasting brings out their natural sweetness while maintaining the nutrients. After 35 mins, you’ll be rewarded with a tray of sweet and juicy capsicum with velvety texture. These easy roasted bell peppers are perfect as a side dish, with salad or pasta, as a topping or simply on its own. Did I mention they are oh-so-ridiculously easy to make too?
December 23, 2015
December 18, 2015
This Crispy Thai Shrimp Cake is yet another crowd-pleasing appetizer and my favorite item to order whenever we are at Thai restaurants. This version requires no corn starch or flour so it is important to use the freshest prawns / shrimps you could get your hands on. The trick to achieving the “QQ” or bouncy effect with every bite is to “grab and slam” the prawn mixture against the bowl for several times...
December 2, 2015
Tapas-style eateries have been sprouting up in our sunny island for a while now and it seems like the trend is here to stay. If you are not familiar with the term, think of Tapas as the Spanish version of Dim Sum. Call me greedy but I love the idea of ordering small plates of savory food and be able to enjoy the different variety in one single meal. One of the must-order items on my Spanish tapas list is Croquetas de Jamón. As much as I love having them outside, it makes much more economical sense to make them at home...
November 23, 2015
I can’t believe I’ve missed making these Balsamic Roasted Strawberries most part of my life. Well, as they say - better late than never (who is they anyway??).Roasting strawberries not only releases their natural sweetness, it also intensifies the flavor and create that syrupy jammy goodness. The acidity in the balsamic vinegar lends a slight tang to create an overall sweet and tangy mouthfeel. These balsamic roasted strawberries are perfect to go with your ice-cream, in your yogurt, on top of your breakfast pancakes and even in cakes...
November 20, 2015
November 18, 2015
In South East Asia, we are huge on corn so it is no surprise there are many different delicious versions of crunchy corn fritters from Indonesia, Thailand, India, etc. Using fresh corn kernels is vital for sweet, fresh and juicy corn fritters. They are really inexpensive and packed with tons of antioxidant benefits.
November 6, 2015
The hype of Louisiana-Style Cajun seafood restaurants serving fresh and hearty seafood has been sweeping our shores since a couple years back and one of my favorite restaurants has got to be Dancing Crab. The no-frills concept is pretty straight-forward. Choose the choice of seafood (crabs, prawns, mussels, etc), type of sauce (their signature sauce is really awesome) and the whole bag of seafood is emptied on your table. It’s all about getting those fingers dirty and working. Last heard, the laid-back American restaurant has already ventured into the shores of Jakarta and Tokyo, well done!Anyhow, today’s post is not about crabs. In fact, garlic noodles is one of my favorite side items to have...
November 4, 2015
When we were having our honeymoon in Greece years ago, hummus was one item I always had to order at all the eateries we went (tzatziki was the other). I just can’t get enough of this creamy, garlicky and zesty dip. I love to spread it on warm toasty pieces of pita bread or just eat it on its own. Hummus actually means “chickpeas” in Arabic. In terms of nutrition, this humble-looking dip is high in protein, fibre and has a solid reputation as one of the healthiest foods in the clean-eating community.
November 2, 2015
This homemade tahini is incredibly easy to make and super-friendly to your pocket too. Store bought versions usually cost over $10 for a tiny jar. I used this for my upcoming Easy and Smooth Hummus recipe this Wednesday. There are many ways to use this beautiful paste. I.e salad dressing, sauce, or even in desserts...
October 28, 2015
Love your kimchi but wish to skip the whole fermentation process? Then this Instant Geotjeori (Instant Kimchi) is just for you. In less than an hour, you’ll be able to savor fresh and crunchy kimchi that is packed with sweet, salty, spicy and tangy flavor.
October 16, 2015
If you don’t already know, I’m a super-duper big fan of Korean food. Do you know they actually serve different banchan (small side dishes) to Korean customers vs non-Korean customers in Korean restaurants? I contemplated so many times to learn Korean language so I could order in Korean and hopefully pass off as one, so they’ll serve me those secret speakeasy side dishes. Tiger thinks I’m Crazy – with a capital C.