September 16, 2015

Kaki Fry

This is one item on our must-order list whenever we see them on the menu. To be honest, we have had our fair share of ups and downs - with the kaki fry, that is. When you bite into a perfect kaki fry, the batter should be light and crispy (not soaking with oil) and the oyster should taste like the ocean. That being said, we had some that tasted like they had been hanging out in the sewer for a while.
September 9, 2015

Soba Noodle Salad

Whenever someone mentioned salad, images of lettuce, cucumber and tomato flashed across my mind. Of course, there are more varieties other than those mentioned above but my cognitive development for salad is pretty much tuned to that. Don’t get me wrong, I’m a huge fan of greens and can’t live without them in my daily meals. Soba Noodles is made from buckwheat flour. Nutrition wise, they are high in fibre and low in GI (Glycemic Index) and calories. Taste wise, they are smooth, slippery and less dense than udon. Perfect for noodles lovers (like me!) who love their starch yet don’t want to feel too guilty when indulging in them regularly.
September 4, 2015

Balinese Ikan Bakar (Balinese Grilled Fish)

Besides the beautiful beaches, spectacular scenery and exotic villas, Bali is definitely one of my favorite destination for their cuisine. Because of their vast influences from other Indonesian regions, Chinese and Indian, Balinese food defers slightly from Indonesian food. The island’s predominant religion is Hinduism so besides chicken and seafood, pork is widely consumed too...
September 2, 2015

Easy Potato Curry Puffs

What makes a good curry puff? Honestly, I’m no connoisseur when it comes to deciding one. Blame it on my low-heat/spice tolerance level, I couldn’t really enjoy those curry puffs packed with robust spices and tongue-numbing heat. Unfortunately, other than the school canteen Malay Epok Epok aka Malay Curry Puffs (which I absolutely love), I can’t seem to find any with milder curry spiciness.
August 5, 2015

Indonesian Perkedel

Today, I’m paying tribute to all BNF Indonesian fans who have been with me since Day 1 by making this crispy, tasty and utterly popular side dish – “Indonesian Perkdel”. These humble potato patties are also known as “Bergedil” in Java, Malaysia and Singapore. However, do you know they are actually influenced by the Dutch, who has their version of potato patties called “Frikadeller”?...
July 31, 2015

Osmanthus Water Chestnut Cake

If you are a fan of Chinese dim sum, this Steam Osmanthus Water Chestnut Cake must be no stranger to you. They are usually served either steamed or pan fried. It is absolutely one of my dad-in-law's most requested desserts from BNF kitchen...
July 29, 2015

Poached Pears with Osmanthus and Red Dates

As the weather here (Singapore) has been climbing steadily to 34°C almost every day, I figure there is no better time than now to make these cooling, sweet Poached Pears with Osmanthus and Red Dates to combat that heaty body of mine...
July 22, 2015

Thai Basil Pesto

I’m a huge fan of pesto sauce. Pesto originated from Northern Italy, Genoa to be precise. Traditionally, it is made with sweet basil leaves, crushed garlic, pine nuts, parmigiana-reggiano (parmesan cheese) and lots of good quality olive oil. Besides basil pesto, you might have come across other versions i.e. sun-dried tomato, anchovies, pistachio, etc...
July 15, 2015

Clams with white wine, fish sauce and fried shallots (Naked Finn)

If you have been to Naked Finn, this Clams with white wine, fish sauce and fried shallots dish should be no stranger to you. I’m not gonna gush over how fresh, succulent and tasty their seafood are but if you are serious about your seafood, do make a reservation at this place...
July 10, 2015

Banana Fritter Balls

What do you do when you have abundance of bananas sitting on your kitchen counter? Make Banana Fritter Balls! Okay, actually there are many other stuff you could make with bananas but this is one of my all-time childhood favorites...
July 3, 2015

Pok Pok Vietnamese Chicken Wings

Sometime last year, this Pok Pok Vietnamese Wings was one of my few maiden recipes I’ve posted. Today, I’m going to show you the new, improved version of this irresistible, crispy, garlicky sticky wings that you’ll hanker for more...
June 19, 2015

Fried Hokkien Prawn Mee

Fried Hokkien Prawn Mee or Noodles is my princess’ all-time favorite local food. Actually, mine too. The smooth, silky texture of the noodles laced with umami-filled prawn-y goodness is simply just irresistible. I guess it could also be the amount of pork lard / oil that went along in the noodles...
June 17, 2015

Crispy Butter Cereal Squid

Ah…Crispy Butter Cereal Squid aka ‘Sotong’. Be it at Chinese seafood restaurants or Cze Char stalls (local Singaporean lingo literally translated as cook & fry), this is one dish we will always order from the menu. Instead of squid, prawns are usually the star protein...
June 12, 2015

Char Kway Teow 炒粿條

One of our Singapore’s favorite iconic dish is definitely Char Kway Teow 炒粿條. Some might spell it as Char Kuey Tiao. Whichever version you prefer, it is literally translated as stir-fried rice noodles. The ingredients are pretty standard – fish cake, Chinese sausage, bean sprouts, egg but the “star” of this dish could well be the ‘see hum’ (aka cockles)...
June 10, 2015

Chwee Kueh 水粿 Water Rice Cakes

A big high five to my fellow Singaporeans who grew up eating Chwee Kueh as part of your childhood! Today’s post is dedicated to you. When I decided to feature recipes for the upcoming SG50 to celebrate Singapore’s jubilee year, Chwee Kueh was the first item that popped up in my mind...
June 3, 2015

King Prawns with Ginger and Spring Onions 姜葱大虾

Over Chinese festive occasions or celebrations, one of the popular seafood items many of us would include is prawns. In this part of the world, we call them prawns rather than shrimps...
May 7, 2015

Osmanthus Flower Jelly with Wolfberries

Mothers in the world unite! Today’s recipe is dedicated to all the amazing mommies out there. Whichever age group you belong to, one thing we all have in common is we strive to keep ourselves healthy and vigor for our children and family, right?...
May 6, 2015

Crispy Thai Laab Meatballs

If you are fan of Thai Laab (minced meat salad), then you will love this crispy fried version. The soul of this dish is the toasted sticky rice. It gives the pork that crunchy texture and roasted fragrance. Your laab wouldn’t be the same without it...
May 1, 2015

Crispy Tandoori Chicken Drumlets

For those of you who had made the Christmas Tandoori Chicken, a big pat on the back! Thank you for all the positive comments and I’m so happy it worked out for you. If you are not aware by now, we love our Indian food. So much so I dedicated a shelf on my pantry just for Indian spices...
March 20, 2015

Street Food Style Pad Thai

Pad Thai is listed at number 5 on world’s 50 most delicious food. It’s not hard to imagine why. This delectable stir fry noodle dish is packed with intense flavor and utterly addictive. Pad Thai uses simple, everyday ingredients we can find in our local supermarkets so there is no reason not to try making it at home. The 'essence' of Pad Thai is really in the sauce – Tamarind paste...
March 20, 2015

Pad Thai Sauce

Besides using fresh ingredients, I believe the essence of a good Pad Thai is in its sauce. Best of all, it requires only 4 ingredients (minus the msg and other preservatives found in the readymade version)!...
March 18, 2015

Japanese Goma Dressing

Few weeks ago, Sis brought our Dad for some shopping therapy and they ended with dinner at a Japanese restaurant in town. Ever since, Dad has been raving about this “salad with special sauce”, where he cleaned up two bowls of it at a go. Now, Dad has never been a fan of salad (In fact, who is? Unless we are on a diet...okok I speak for myself only) so I was really curious to what kind of sorcery the chef performed on that salad...
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 13, 2015

Green Pea Cookies

Accordingly to Chinese Astrology, the lucky colors for people born in the year of Sheep/Goat this coming Lunar New Year are green, red and purple. Hmm, it’s kind of tricky for me to carry off any green outfit, unless I’m competing for a Grinch look-alike contest. If I can’t wear ‘em, I might as well eat ‘em! Haha, does that make any sense at all???...