![Chinese Fish Bee Hoon Soup (With An Easy Soup Base) [鱼片米粉汤]](https://www.foodiebaker.com/wp-content/uploads/2017/06/DSC07826-320x320.jpg)
Fish Bee Hoon Soup is one of my favourite comfort foods. The key lies in the soup, and the traditional way of making it is to use fish bones – the bones are first coated in cornflour then pan-fried until crispy. Boiling water (the key to a milky-coloured soup) is then added into the fish…
Soups & Stews
Korean Spicy Stir-Fried Pork 돼지불고기 (Dwaejibulgogi) and Seaweed Soup 미역국(Miyeokguk)
Today I’m sharing not one… but two Korean recipes that I like making these days – an addictive, delicious and spicy stir-fried pork and a nutritious seaweed soup. We had these two dishes with rice and homemade kimchi, which was so, so satisfying. I took only about 1 hour to make both dishes and the rice, which…
Creamy and Chunky Mushroom Soup
As I came from sunny Singapore (we only have hot and hotter seasons), the four seasons became quite a special thing after I moved overseas. Seasonal vegetables and fruits meant nothing to me when I was still living in Singapore – we usually can get them all year round. But here, it’s so exciting to know that…
Doenjang Jjigae (Fermented Soybean Paste Stew with Chicken and Root Vegetables)
Hello, long time no see everyone! I went back to Singapore for a month in June and laziness got the better of me so I didn’t schedule any posts while I was away, oops! It was a really good and fattening trip – catching up with family and friends and feasting my way through the whole of…
How to Make Homemade Clear Bone Stock / Broth (Chicken / Pork / Beef)
Back in Singapore, my mom had never made bone stock from scratch before (always resorting to stock cubes or those in cans), maybe because it’s a time-consuming affair and perhaps because it’s a pricey one (my mom always say gas is expensive). So I’ve never made bone stock before until last year – when the local…
Dashi – the Easiest Japanese Stock
Dashi is a type of stock used commonly in Japanese cuisine. It is the base of miso soup, Japanese stews, chawanmushi and many other Japanese dishes. There most common dashi is made with kombu (dried kelp) and katsuobushi (dried bonito flakes) and this will be the one that I’ll be sharing today. Ichiban Dashi (ichiban means “first”) is made…
One-Pot Butter Chicken (Murgh Makhani)
Jump to: Step-by-Step Photos · Recipe Sorry for the absence on the blog! Been a little distracted by dramas and games last week so blogging has been put aside, but now I’m back for good (as long as I don’t start a new game or drama haha). Today’s recipe is an incredibly simple and delicious…
Easy One-Pot Pasta Soup
When we were planning our trip to Iceland, I knew that in order to save money, we will need to cook our own meals. I thought that I would be able to whip up some tasty camping dishes like those one-pot rice or one-pot pasta with a big bowl of salad or maybe even cooking some…
Japanese Chicken, Radish and Tofu Stew
I stumbled onto this recipe when I was searching for one to use up my radish and tofu. The ingredients are simple – just sake, mirin, Japanese soy sauce, stock and chicken, but the taste… what a surprise! The broth is light, sweet and so delicious that I couldn’t stop slurping it up! The chicken drumsticks are tender…
Curry Chicken (Curry Powder Version)
In Southeast Asia, most curry is made by first preparing the spice paste, also known as rempah. The spice paste usually consists of shallots, garlic, ginger, chili, candlenuts, lemongrass and spices like cumin, coriander, and turmeric. The spice paste is then fried in a generous amount oil to get it fragrant before the meat, vegetables and liquid…
Luxurious Budae-Kimchi Jjigae (Army-Kimchi Stew)
I’ve often seen restaurants in Singapore offering Budae Jjigae in their menu and often wondered what it is about – it seemed so popular and many people like to order it. Upon Googling, I found that Budae Jjigae translates to Army Stew and is a type of jjigae (which means “stew” in Korean), made with lots…
ABC Soup
The weather in Singapore is quite cranky these days – for a moment it can be blazing hot, then the next moment it can be raining cats and dogs. Coupled with the feasting of heaty fruits like durian (because it is the durian season now), we will definitely need something nutritious to keep ourselves healthy!…
Wholesome Creamy Vegetable Chowder
Chowder is a type of creamy and rich soup usually with chunks of ingredients. It was originally said to be thickened using crackers but I’ve not really seen a recipe that does that. The most original of chowders is probably the clam chowder – the historical background and the step-by-step guide recipe can be found…
Prawn Bisque
The names “prawn” and “shrimp” are often used interchangeably – what differentiates them is their gills. Shrimp have branching gills while prawns have lameller gills (source). To be honest, I have no idea what that means and don’t have much interest in finding out. I only know they are delicious! I have wanted to make…
Beef and Guinness Stew (Jamie Oliver)
Weather in Singapore has been getting colder lately – evidence that the monsoon season is here! I found myself craving for soups and stews for dinner these days but unfortunately I have been working overtime that I didn’t really have the time and chance to go back home for dinner. Hope work will slow down…
Creamy Portobello Mushroom Soup
I have never been a fan of cream of mushroom soup – though X really likes it a lot. So I decided to try making it when X’s mom gave me a packet of Portobello mushrooms. (: Cast of ingredients I used a recipe that I found in NoobCook, which looks really easy – and…