January 21, 2015
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 10, 2014
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...
October 20, 2014
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 15, 2014
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
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 1, 2014
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.
September 26, 2014
September 22, 2014
I've always been a fan of Yoshinoya's beef bowl. To be honest, I prefer the ones they serve in Japan. For those who does not know what is Yoshinoya, it is a fast-serving Japanese Beef Bowl restaurant found wildly in Japan and the restaurant franchise has gone internationally in Southeast Asia. But instead of beef, I'm going to share another version using pork. Buta Don is a Japanese dish consisting of a bowl of rice topped with pork simmered in a mildly sweet sauce. It also often includes onions and a sprinkling of green peas. Buta means "pig" or "pork", and don is short for donburi, the Japanese word for "bowl". The original version uses sliced fatty pork but I'm using pork collar used for shabu shabu.
August 15, 2014
Yeah, I know what you are thinking. What the heck is Jerk Chicken? No. This is not a bad chicken. The "Jerk" here refers to the marinade, which is a typical Caribbean marinade used for all kinds of meat and poultry. It is definitely something different from our usual BBQ or Teriyaki marinades and I absolutely love the intense flavors coming from this dish.
August 13, 2014
Hands down this is my family's favorite chicken dish! Or so I was told. It is so versatile, you can serve it warm or cold! Chicken is a staple protein in our household. Papa bear needs it for his daily dietary requirement. In case you do not know, I don't like to eat chilled food. But this is one dish that tastes even better when chilled. Perfect for that blazing summery afternoon heat (actually its that warm in Singapore every day)!
August 11, 2014
This is the start of chicken week! What better way to start it off than with chicken wings?? This recipe is inspired by the famous Portland's Pok Pok Vietnamese Wings. Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and featured heavily in Cambodian, Philippines, Thai, and Vietnamese cuisine. Today, I’m going to use it as a star ingredient for my wings. It might sounds like a fishy affair but I promise you will love it!