Asian

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???...
January 30, 2015

Lu Rou Fan (Braised Pork Rice) 滷肉飯

BNF Taiwan week won’t be complete without featuring this popular Taiwanese staple dish – Lu Rou Fan (Braised Pork Rice). Braising is one of my favorite method to cook meat. It is not only economical but also efficient. Braised meat taste even better the next day...
January 28, 2015

Three-cup Chicken 三杯鸡

I’m sure Three-cup Chicken aka San bei ji is no stranger to many of you. The three-cup here refers to the 3 main ingredients – soy sauce, rice wine and sesame oil. This classic Taiwanese dish is served in an earthen clay pot that is still sizzling and popping when presented at the table. The taste should be savory, sweet, tangy and bursting with fragrance all at once...
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 21, 2015

Taiwanese Beef Noodles 牛肉麵

This is one of Taiwan’s most iconic dish. Every year, there would be an annual Taiwanese Beef Noodles Festival where chefs and restaurants compete for the title “Best Beef Noodles” in Taipei. There are many different versions – braised, clear soup base, dark soup base, etc. I personally prefer dark soup base laced with a subtle hint of spiced aroma...
December 19, 2014

Thai Iced Tea Ice Cream (no machine!)

If you love Thai Ice Tea, then you must know the key ingredient used is condensed milk. One of the technique for no-machine ice cream recipes is using condensed milk and whipped cream. Well, life couldn’t get more perfect than this!...
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 15, 2014

Coconut & Lemongrass Clam Soup

Thai food week has begun here at BNF! If you have read my earlier post on Thai Grilled Pork, then you must know I’m absolutely hooked on Thai food. The ironic part is hubby and I can’t hold our chili heat too well but that doesn’t deter us from staying away. In fact, we are getting better now and I’m confident enough to say I can finish a bowl of Tom Yum Soup without downing a whole jug of iced water! (Maybe just a glass, hee )...
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...
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 10, 2014

Tom Yum Goong

I used to think making Tom Yum soup from scratch requires many man hours. Boy, was I wrong! Not only it is easy-peasy but I can also control the amount of heat / chilli level that goes inside. You see, we (hubby and I) are sissies when it comes to eating spicy food but yet we love them. How contradicting, eh?
November 5, 2014

Isan-styled Grilled Mushrooms

Mention Thai food and thoughts of Tom Yum Goong, Pad Thai, Green Curry Chicken, etc spring to my mind. However, do you know the genres of Thai Food? I admit I wasn’t that well versed until a couple of years ago when one of my Thai friends gave me a quick rundown on it. Apparently, Thai food is categorized as Northern Thai, Southern Thai, Aahaan Dtaam Song (General Thai food) and Isan. I was very intrigued in finding out more about Isan food...
October 23, 2014

Radish Kimchi (Kkakdugi)

I would like to talk a little about my simple kimchi's post few weeks ago. It has generated several comments from the readers and the major concern was to let those marinated cabbage sit at room temperature for a couple of days before storing them in the fridge. Because we are staying in such a hot and humid country, foodstuff will usually go bad if we leave them out. That is a justified concern, I wouldn't risk leaving my kueh kuehs (our local cakes and desserts) or meat sauce out to go bad. However...
October 20, 2014

Grilled Asian Flank Steak

When you tell the butcher you want flank steak, the immediate reaction is "Oh, you want to make stir-fry?".Well, it is true flank steak is often sold in supermarkets here, labeled as stir-fry beef. It is cut from the abdominal muscles of the cow, hence steak connoisseurs often scoff at the idea of eating flank. Well here at BNF, as long as the end products taste good, who cares if it is a piece of inexpensive flank or pricey tenderloin? So here is a steak recipe that you can make to impress your guests and loved ones and not burn a hole in your pocket!
October 16, 2014

Easy Potato Salad

What happen if you find 2 potatoes sitting in your pantry and have absolutely zero will power to whip up a storm? I don’t know about you, but there are just days when I feel super lazy to cook anything fancy (just like writer’s block, is there such a word as cook’s block?), yet don’t want the ingredients to expire and go to waste. So I made potato salad! Found some other ingredients in the fridge which I thought would go nicely with the potatoes.
October 15, 2014

Thai Grilled Pork

Thailand – The Land of Thousand Smiles. Mention Bangkok and immediately thoughts of shopping, delicious Thai food, cheap massages come to my mind. Now, besides Korean food, my next favorite cuisine is Thai. If you go through Thai food recipes, you’ll notice the few usual ingredient suspects - Thai fish sauce, coriander root, coconut milk, tamarind sauce...
October 9, 2014

Wagyu Donburi (Aoki / Fat Cow)

Once again, it is Throwdown Thursday! Woohoo! In case you missed the first one, or have absolutely no idea what I'm referring to, Throwdown Thursday is inspired by the popular Food network television program - Throwdown! with Bobby Flay, his mission was to challenge cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. Both chefs will prepare their own version of the dish and the judges will have blind taste tests to decide the winner. Here at BNF, I plan to recreate some of the restaurants' signature dishes I've tasted and love. The two "judges" for this dish were my hubby and mother-in-law. :-P
October 3, 2014

Kimchi Pancake

If you like kimchi, then you MUST like Kimchijeon aka kimchi pancake. There's no reason not to (unless you are gluten intolerant). Jeon in Korean means pancake-like dish primarily made with sliced kimchi, flour batter and sometimes other vegetables. There are many different versions but this easy to make yet delicious recipe is the best (in my opinion). This is a very basic version, feel free to create your own by adding in your favorite vegetables, meat or seafood.
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.