Potatoes are so versatile there are so many ways to cook them. Recently, I’ve fallen for these Soy and Vinegar Crispy Potatoes. They are bold in flavor and simply delicious (if I may so say myself). I’ve always been a fan of salt and vinegar everything, so if you are like me, this recipe is for you.
As far as I could remember, mom has always taught us the importance of not wasting food. I recall she would store tons of chicken, pork and fish bones in the freezer. One of my all-time favorite snacks is this Crispy Fried Fish Bones. Frying has a knack for bringing out some of the best flavors.
This Thai Style Prawn with Glass Noodle is just one of the many items we would order from a Thai food menu. Honestly, there is nothing complicated to this dish. Apart from using fresh prawn, the combination of soy sauce, oyster sauce creates a flavorful umami-rich taste to the dish, while the prawn and cabbage amp up the natural sweetness. The bean vermicelli tends to soak up the flavor of the sauce, and that’s how it’s supposed to be.
Whenever we are in Bangkok, Thai Style Steamed Sea Bass is one of the must-order items for us. Now you can replicate this steamed fish at the comfort of your home.
In Thailand, the most common fish to use for this recipe is sea bass. I’ve tried it with grouper and barramundi too. Instead of whole fish, you could use whole fillet as well.
It’s that time of the year again where home bakers would fire up their ovens, break out their “weapons” and start their annual festive baking marathon. How could I miss out on all the fun and action, right? I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious! I could not believe I‘ve not share this recipe here.
Spaghetti Bolognese is one of our favorite weeknight dinners. I’ve made this dish countless times and every time without fail, our house always smells like a Trattoria in Italy.
Most traditional Bolognese recipes call for red wine but I chose to omit it since we might not always have that in our fridge. Honestly, I love it as it is.
Chinese Sliced Fish Soup is a staple dish found in every hawker centre in Singapore. It is believed to have originated from the Teochews. Today’s Chinese Fried Fish Soup is another version where chunk of fish head bones and sliced fish are battered lightly with corn flour and flash fried into golden crispy chunks.
While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones.
I’ve lost track of how many clam recipes I’ve written over the years but I’m not complaining. Clams are just incredibly sweet and succulent. They are also a lean source of protein and rich in minerals and vitamins.
This Steamed Clams in White Wine Butter Sauce is so easy and forgiving and literally takes about 5 to 7 minutes to put together. You could also omit the white wine and replace with clam or chicken stock.
Air fry cooking needs no introduction and if you’re like me, always looking for new ways to make easy, healthy and delicious food, then this recipe is for you.
Initially, I was skeptical and hesitant in using air fryers. After all, I had gone without it for so long and using “air” to cook food? I was so not convinced the end product will taste good. Two years later, I’m absolutely enamored with air fryers.