![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…
fish sauce
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…
Asian-Style Egg Noodles Stir Fry (with Prawns and Chicken)
I love, love, love noodles. Currently I have 8 kinds of noodles stocked at home – spaghetti, tagliatelle/fettuccine, rice noodles (hor fun), rice vermicelli (bee hoon), somen (thin Japanese noodle made of wheat flour), soba (Japanese buckwheat noodles), udon and egg noodles. This is not including the other pasta shapes that are sitting in the pantry! So… yup,…
Thai Glass Noodle Salad (Yum Woon Sen / ยำวุ้นเส้น)
I first made this Thai Glass Noodle Salad (or also known as yum woon sen in Thai) a few months back and I was so blown away by how delicious it was. The salad dressing is made with just three ingredients – lime juice, fish sauce and Thai sweet chilli, which is readily and greedily absorbed by the…
Vietnamese Beef Pho (Beef Noodles Soup)
Pho is a popular street food in Vietnam, which is a noodle soup consisting of broth, flat rice noodles, vegetables, herbs and meat. The most common version is beef, but chicken pho is usually offered as well. I cannot remember when was the first time I tried pho or when I got hooked to this…
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…
Guest Post – Sinigang na Hipon
Raymund from Ang Sarap is a Filipino living in New Zealand who has a deep passion for cooking. I love to read about his culinary adventures, not to mention he takes such beautiful food photography that make me drool at times! Many of his Asian recipes are my favourite and I’m dying to find the time to…
Coconut-Pandan-Garlic Fried Rice
After 5 mediocre/semi-failed/failed attempts in making pandan chiffon cakes, I’ve decided enough is enough! I managed to get well-risen cakes, but the flavour is just lacking – I can’t seem to extract out a rich pandan flavour from the leaves, all I get is an overwhelming coconut taste… so until the next pandan cake challenge,…