Crispy

November 18, 2016

Honey Butter Chips (Haitai-Calbee)

Fans of Korean pop culture will know that Korean honey butter chips, are extremely popular and high in demand. Crunchy, buttery, sweet and salty, there is a reason why this snack is so addictive. Since I found some long forgotten potatoes buried at a corner in my fridge, I decided to make some Honey butter chips at home. I adapted this version from here. To make the crispiest potato chips, the key is soaking them in a vinegar solution and frying them at a lower temperature...
July 13, 2016

Fried Wonton

These delectable golden nuggets of the West aka Fried Wontons need no further introduction. I’m pretty certain every Chinese household would have made these before.
July 1, 2016

Easy Crab Cakes

I wasn’t intending on making these easy crab cakes but thanks to the leftover crab meat from my Braised Crab Meat Soup, I decided to waste no ingredient and turn them into a delectable appetizer...
June 17, 2016

Netted Spring Rolls

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June 8, 2016

Crispy Sugar Toast

One of my favorite childhood breakfast memory is munching on slices of white sandwich bread slathered with soft butter and topped with crunchy sugar. The combination of this 3-ingredient breakfast/snack item is lethally yummy. Today’s crispy sugar toast is a brilliant and oh-so-delicious way to give few-days-old bread a new life! This recipe works well with bread kept in the fridge. Using dry bread is the success for crispy toast. You could use any type of sandwich bread you like or have on hand...
May 25, 2016

Fried Hokkien Mini Meatballs

I have not met anyone (yet) who doesn’t like fried meatballs. Fried meatballs is a must for us whenever we are having steamboat. I’m not sure when this “traditional” first started but no one is contesting against it. Making these Fried Hokkien mini meatballs is a breeze, and since they were made into bite size pieces, it was even easier to pop them into the mouth. Crispy on the outside and juicy inside, these Asian flavored meatballs are great to go with just about anything...
April 8, 2016

Fried Tofu with Thai Chilli Dip

This Fried Tofu with Thai Sweet Chilli Sauce is a must-eat street food whenever we visit Thailand. They are oh-so crispy on the outside yet moist and juicy on the inside when you bite into each pieces...
March 18, 2016

Crispy Fried Onion Strings

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 4, 2016

Crispy-skinned Chicken Thigh

The original recipe uses chicken breast but I’m more of a thigh girl. :-P Making this crispy-skinned chicken thigh is really quite effortless, there are a couple of steps you should take note of...
February 24, 2016
Bear Naked Food Easy Roast Pork with Perfect Crackling

Easy Roast Pork with Perfect Crackling

Making this Easy Roast Pork with Perfect Crackling has been on my to-do list for the longest time. Ever since I set my eyes on the recipe, I’ve been dying to try it out. Notice the word "Easy" incorporated in the title, I’ll explain why in a bit. Traditionally, making roast pork involves marinating the meat and poking lots of tiny holes in the skin with metal skewer. Somehow, I couldn’t bring myself to go through the whole process, which is weird as I’ve subjected myself to making more elaborated dishes before. This unconventional way of roasting pork in milk (apparently it brings out the natural sweetness of the meat) and wine with zero poking involved was something I’ve not come across. Truth be told, I was super skeptical yet intrigued to see the end result...
February 12, 2016

Sweetheart Palmiers

Since Valentine’s Day is around the corner, I’m making these Sweetheart palmiers for Tiger. I made my own pink sugar by adding a drop of red food color to the granulated sugar. Palmiers are deliciously sweet, crispy snacks made of puff pastry and sugar. These fancy little treats are also known as elephant ears and butterfly (could you make out the resemblance?). Since only two ingredients are needed to make palmiers, the star ingredient, which is the puff pastry plays an important role...
February 5, 2016

DIY Chinese Fortune Cookies

I’ve always wanted to try my hands on making fortune cookies and if you are looking at ways to use up your egg whites (thanks to the Chinese New Year season + cookies making period), you could definitely consider this DIY Chinese Fortune Cookies recipe. I believe the ingredients are easily available in your pantry and the only tricky part is molding the cookies into shape. But not to be too overly concern though – I became quite an expert after my third attempt!
January 22, 2016

Cassava Cookies

These Cassava Cookies are definitely one of the star Chinese New Year goodies from Bengawan Solo, a local bakery that all Singaporeans could relate to (I hope). Calories aside, these cookies have a crunchy exterior but melt-in-your-mouth texture which is uniquely addictive. Thanks to the addition of parmesan cheese powder, it lent a hint of savory taste which gave these cookies that unusual sweet + savory taste.
December 25, 2015

Savory Crispy Cheese Cookies

This Christmas, I’ve decided to make these Savory Crispy Cheese Cookies over the usual sugar cookies. You’ll need only six ingredients to pull off this recipe. These cheese cookies have a crisp texture on the outside and crumbly on the inside. I love munching on them with a piping cup of hot tea. They are good, and I mean it...
December 25, 2015

Savory Crispy Cheese Cookies

This Christmas, I’ve decided to make these Savory Crispy Cheese Cookies over the usual sugar cookies. You’ll need only six ingredients to pull off this recipe. These cheese cookies have a crisp texture on the outside and crumbly on the inside. I love munching on them with a piping cup of hot tea. They are good, and I mean it...
December 18, 2015

Crispy Thai Shrimp Cake

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

Croquetas de Jamón

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 20, 2015

Crispy Tofu Cakes

Mention Tofu and most people would not describe this soy product as tasty. In fact, tofu itself is pretty neutral-tasting. However, there are tons of ways to spice up this nutritious and versatile ingredient and these crispy tofu cakes is one of them.
November 18, 2015

Crunchy Corn Fritters

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.
October 16, 2015

Crispy Pan Fried Ddeokbokki

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.
October 14, 2015

Warm Mushroom and Cheese Bruschetta

Today, I’m going to combine one of my favorite fungi - white button mushroom with some leftover nutty cheese to make this quick and easy warm mushroom and cheese bruschetta. Oh before I forget, I want to share a little about the piece of equipment I used to grill my bread. It was something I wanted on my “wish-list” for quite a while. Since Tiger got me this Brustolina from Italy, I’ve been dying to try it out.
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 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.
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...