Hello! Back to share another okara recipe! I stumbled upon this savoury vegetarian okara pancake recipe while Googling – and it turned out to be a very simple yet delicious pancake that is perfect as a side dish with other dishes and rice. Also, unless you tell your guests, I don’t think they will be…
Appetizers and Sides
Okara Croquette [No Potato Needed!]
![Okara Croquette [No Potato Needed!]](https://www.foodiebaker.com/wp-content/uploads/2017/10/DSC_5656-320x320.jpg)
Mottainai literally means “what a waste” in Japanese, but besides using it as an expression, it is also a tradition, a culture, a philosophy and a lifestyle to the Japanese. In brief, mottainai encompasses the “don’t waste”, “utilise as much as you can”, “reduce, recycle, reuse”, “respect”, and “be thankful” values. So what does this has…
Taiwanese Salt and Pepper Popcorn Chicken (椒盐鸡块 / 咸酥鸡 / 盐酥鸡)
Today, 6 July, is National Fried Chicken Day (seriously who came up with these days?) so I’m back here with another history lesson on this delicious dish! Apparently since a long, long time ago (as far back as the Middle Ages), Scots liked their chicken deep-fried instead of boiled or baked. So when Scottish immigrants…
蛋餅 Dan Bing (Taiwanese Egg Crêpe Roll)
One of my favourite breakfasts while in Taiwan is 蛋餅 Dan Bing, a traditional and popular Taiwanese breakfast that many locals eat on a daily basis and travellers’ must-try food when in Taiwan. Beaten egg is fried on a hot plate and top with a thin crêpe (some call it pancake), then flipped over and…
Creamy Avocado and Tuna Spread / Dip
I have half an avocado left when I used the other half for maki sushi (avocado with smoked salmon – they looked horrendous but thankfully still tasted delicious), so the next day I started looking for a recipe to use it up. I have an avocado cookbook which includes recipes from smoothies to kimchi (yes avocado kimchi) to cakes, and one particular avocado…
Homemade Freeform Pork Sausages (Without Casing)
Minced pork appear very often in our daily meals because they thaw easily (I always freeze them in 100-gram portions) and are extremely versatile – I use them in soups, stir-frys, meatballs… Whenever I stock up from our butcher, instead of getting the pre-ground minced pork (which are usually quite fatty), I will request for a separate lean…
Chicken Karaage (Japanese Fried Chicken)
Just like ice cream, I have another love-hate relationship with anything deep-fried. While I can still say no to ice cream sometimes, I usually will succumb to their crispy coating and that oily satisfaction when eating deep-fried food. Every cuisine, be it Chinese, Korean, Malay, Japanese, Vietnamese, Thai, American, Italian, French etc, will definitely have some food…
Garlic Parmesan Twists
As a result of my poor food management, I had two boxes of opened puff pastry to use up. I could have used it up on a chicken pot pie but it’ll be boring because there won’t be anything new to blog about. As I was making mushroom soup for dinner, I thought of having something garlicky and cheesy to go…
Perfectly Silky Chawanmushi (Japanese Savoury Egg Custard)
And here is the continuation of the previous dashi post! Chawanmushi is a popular Japanese side dish that I made immediately after I made the dashi because it is one of my top favourite Japanese dishes ever. I love how the egg custard is so silky soft, tender and quivers under the slightest pressure. It is also…
Easy 4-Ingredient Tomato Sauce for Pasta
I’ve been making this tomato sauce for pasta many, many times ever since I stumbled upon it on Smitten Kitchen’s blog – it’s incredibly easy as it’s a dump-everything-in-one-pot kind of sauce and uses only 4 ingredients (Smitten Kitchen uses 3 but I added an additional ingredient just because I think it makes it better!)
Baked Crab Stick [Chinese New Year Goodie]
![Baked Crab Stick [Chinese New Year Goodie]](https://www.foodiebaker.com/wp-content/uploads/2016/01/DSC00548-320x320.jpg)
Crab stick is a processed seafood made from starch and finely minced white fish, shaped to look like the leg meat of Japanese snow crab. They don’t contain any crab meat and my mom used to add them into soups, steamboats etc, but I’m never very fond of them because they just taste odd to me….
Spicy Kimchi without Gochugaru
When we moved overseas, I regretted not bringing a pack of gochugaru from Singapore with me. Gochugaru is a coarse ground red pepper made from sun-dried chile peppers. It can be used in many Korean dishes and is the key ingredient in most types of kimchi, a traditional fermented Korean side dish. I’ve been dying to…
Beancurd Skin Roll with Turkey, Apple and Carrot
Dim sum is a style of Cantonese cuisine, where small, bite-sized portions of food are served, just like tapas. It is usually eaten in the morning and traditionally the server will push out a metal cart, with steamer baskets or small plates of food on it, and patrons will order whatever they want from them. Nowadays it’s…
Mayo, Lemon, Garlic and Parmesan Dip / Dressing
I’ve always like creamy salad dressings but tend to avoid them as they are not as waistline-friendly as their oil-vinegar based cousins. But once in a while, I will indulge in this rich, creamy, lemony, garlicky and cheesy dressing, and hey – if it’s delicious, it’s definitely worth the calories! I recently discovered that they can…
Asian-Style Turkey-Pork Meatballs
When my previous stash of meatballs ran out, I decided to experiment with a different meatball recipe, using different meat and seasoning. The plan was to get minced chicken, but due to language barrier and my lack of observation skills, I had gotten a bag of minced turkey instead.
Baked Honey Mustard Chicken Wings
I recently fell in love with mustard – don’t ask me why it took me over 25+ years to find out but yea it just did. I love adding them to salad dressings, marinades, sandwiches etc. These honey-mustard wings are a recent discovery and I’m so in love with the flavour combination! They are sticky, juicy…
Ultimate Beef-Pork Meatballs
Meatballs are such a comfort and convenient food. True, the making of them may not be that convenient, but after you made them, they can be frozen and they will last you for many meals to come. They can be pan-fried or baked; eaten plain, with pastas, with potatoes, in sandwiches etc… so many choices to choose from! I’m…
Balsamic Vinegar-Mustard Salad Dressing
Now that I cook dinner (for 2) everyday, I try to keep my brunch/lunch simple – I don’t want to whip out another 1,000 pots, pans, knives and ingredients just to make a dish for one person, but at the same time, I don’t want to sacrifice health (think instant noodles) and flavour. So these…
Chili Con Carne with Baked Tortilla Chips
Several months ago, while thinking of ways to use up the two cans of tomatoes idling away in my kitchen (without making pasta sauce), somehow it dawned on me that I can make chili with it. (Don’t ask me how, but somehow it did heh.) Chili, or chili con carne, is a spicy stew containing…
Potato-Crusted Mini Quiche
When our friends suggested having a picnic last weekend, my mind just can’t stop thinking of what food to contribute! I wanted to make something that can be served individually, and it should be easy to handle and eat, so the original plan was some curry puffs, but X said it is too heaty so…
Potato and Corn Fritters
Now that July is ending, I’m seeing a huge flood of submissions for Little Thumbs Up! I’ll defiitely visit each and everyone of your recipes, give me some time~! I too, still have some potato recipes not yet blogged, so you will be seeing more potato recipes from me for the next few days! Today’s…
Potato Tuiles with Prawn Salsa
When I was Googling for potato recipes to try, I saw quite a few baked potato chips recipe, somehow that reminded me of tuiles and off I went searching for potato tuile recipes! There are a few that used instant mashed potato – something that I will never buy because I don’t like the taste…
Baked Truffle Fries
French fries are probably one of the best food invention ever. These little evil strips, usually deep-fried, are so unexplainably addictive that I can finish a huge plate of them in one sitting! And then I will regret for the next few weeks because of their high fat content. But I will succumb to temptation…
Chilli Tuna Curry Puffs + Nuffnang Lovin’ Ayam Brand Event
Two weeks ago I was lucky to be invited to participate in a Nuffnang Lovin’ event – Nuffnang Lovin’ Christmas Countdown Part 2: Christmas Party Snacks with Ayam Brand. It was a delicious hands-on event in which we learnt 3 dishes using Ayam Brand products. Ayam Brand is definitely familiar to most Singaporeans – we…
Baked Falafel (Chickpea Patties) with Tzatziki Sauce + Tiger Radler Review
I’m pretty upset that I missed last month’s Asian Food Fest because it’s one of my favourite countries – Thailand! I’ve originally wanted to make some pad thai or green curry but somehow the plans didn’t materialise. Hopefully there will be another Thailand theme some time soon! When I saw the theme for Asian Food…
Tofu-Pork Meatballs with Sticky Sauce
While browsing the photos of recipes I have yet to blogged, I saw this meatballs recipe and realised that it fulfills the Little Thumbs Up theme this month – soy (which includes tofu!) Tofu is a food that I really love – there’s silken tofu that is like a blank canvas, ready to go with…
Garlic Croutons
I’m back from my trip! My colleagues and I went on a trip to Bubbles Dive Resort on Perhentian Islands in Malaysia to help with turtle conservation. As many of us know, turtles are facing extinction due to destruction of their nature habitat, pollution, hunting for their shells etc. It was an amazing experience, seeing…