Was browsing Pinterest (do you pronounce it as pin-terest or pin-interest? I mispronounced it as pin-interest for so long that I can’t correct myself anymore 😛 ) for breakfast ideas last weekend and stumbled on a sausage patties pin. It brought back childhood memories of a particular popular fast food chain’s breakfast menu – though I can never…
garlic
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…
Stove-Top BBQ Pork Ribs
We are moving back to Singapore soon! We have been living overseas for almost 2.5 years now and I honestly can’t believe how time flies. We have also collected our keys to our home a month ago during our trip back to Singapore, so I’ve been busy designing and re-designing the house these days, hence…
Mom’s One-Pan Fried Bee Hoon with Canned Stewed Pork and Bean Sprouts [红烧排骨豆芽炒米粉]
![Mom’s One-Pan Fried Bee Hoon with Canned Stewed Pork and Bean Sprouts [红烧排骨豆芽炒米粉]](https://www.foodiebaker.com/wp-content/uploads/2017/07/DSC08163-320x320.jpg)
I absolutely love the days when my mom decided to cook fried bee hoon. Her fried bee hoon consists of only four ingredients (excluding the seasoning) – bee hoon (rice vermicelli), garlic, bean sprouts and the secret ingredient that makes it so good and delicious – Narcissus Brand Stewed Pork.
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…
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…
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…
Taiwanese Braised Pork with Rice [Lu Rou Fan / 滷肉饭]
![Taiwanese Braised Pork with Rice [Lu Rou Fan / 滷肉饭]](https://www.foodiebaker.com/wp-content/uploads/2016/11/DSC06136-2-320x320.jpg)
Lu Rou Fan, which means “Braised Meat Rice” literally, is an extremely popular and incredibly delicious Taiwanese specialty. Made with pork braised primarily in soy sauce and other aromatics, the mixture is spooned over a bowl of steaming hot rice and served with eggs and firm tofu. It is one of my favourite dishes – so good that…
Simplified Nonya Achar/Acar [Spicy Pickled Mixed Vegetables]
![Simplified Nonya Achar/Acar [Spicy Pickled Mixed Vegetables]](https://www.foodiebaker.com/wp-content/uploads/2016/11/DSC06228-320x320.jpg)
Achar (or acar) is a type of pickle popular in Asian cuisine, generally made with vegetables. Different types of vegetables, usually cucumber, carrots and cabbage, are pickled in a vinegar concoction. This sourish pickle is an excellent side dish – it helps to “open up” the appetite (in Chinese we call it 开胃 kai wei) and cuts down…
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…
Pasta Aglio e Olio with Sun-Dried Tomatoes [Single-Serving]
![Pasta Aglio e Olio with Sun-Dried Tomatoes [Single-Serving]](https://www.foodiebaker.com/wp-content/uploads/2016/11/DSC06070-320x320.jpg)
I received some dry-packed sun-dried tomatoes as a gift when my friend went for a holiday in Greece recently (thanks!) A quick Google shows that they are usually used in pastas and salads etc. So I made a very simple aglio e olio so that the intense flavours of the sun-dried tomatoes can shine.
Chinese Tomato and Egg Noodle Soup (番茄鸡蛋面汤)
As we are heading into colder weather, we will need a bowl of hot, comfort food more often. This is where the piping hot Chinese Tomato and Egg Noodle Soup comes in! This one bowl of goodness can be made in just 30 minutes and it will be gone faster than that, because you can’t stop slurping the goodness…
Cheesy & Garlicky Meatball Sliders
Soft and fluffy TangZhong dinner rolls. Creamy mayo-tomato sauce. Homemade, juicy beef-pork meatball patties. Lots and lots of cheese. And a wicked garlic butter. All these come together to create delicious and cheesy meatball sliders – all you need is a pint of beer to wash the goodness down!
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,…
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…
Shepherd’s Pie
When I went back to Singapore for a month in June while X stayed in the country, I prepared a few types of freezer meals so that it would be easier for him to cook his own dinner. There’s frozen marinated pork slices (gochujang, bulgogi and ginger soy sauce) which just need to be stir-fried and go with steamed white rice….
Spaghetti Aglio e Olio with Prawns/Shrimps
There are just some classic dishes that I’ll never get sick off, and one of them is spaghetti aglio e olio. Spaghetti aglio e olio, which means “spaghetti with garlic and oil” in Italian, is a traditional Italian pasta dish originating from Napoli, made by sautéeing minced garlic in olive oil with dried red chili flakes…
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…
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 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!)
Stove-Top BBQ Pulled Pork [Bonus Recipe: KFC Coleslaw]
![Stove-Top BBQ Pulled Pork [Bonus Recipe: KFC Coleslaw]](https://www.foodiebaker.com/wp-content/uploads/2016/01/DSC00490-320x320.jpg)
Last week, my friends and I whipped up a “KFC” meal – we soaked the chicken pieces in buttermilk brine, seasoned them with 11 different spices and herbs before deep-frying and baking them. The fried chicken were served with mashed potatoes (made with real potatoes and not those disgusting instant powder kinds), coleslaw and cheese fries….
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…
My Mom’s Quick Braised Tau Kwa (Extra Firm Tofu) with Minced Pork
I love eating tofu – be it silken or firm; deep-fried, braised or steamed; smelly or non-smelly! But finding tofu overseas (in non-Asian countries) can be really difficult. For the first few months when I’m here, I only saw tofu packed in paper boxes that don’t need to be refrigerated, which looks really weird. As it was also…
Sweet and Sour Pork (Gu Lou Yok / 咕噜肉)
Cai fan (菜饭), literally translated to “vegetable rice” or known as Economical Rice, is a dish where we pair a portion of steamed white rice with vegetables, meat and seafood dishes of our choice and is available in every food court or hawker centres in Singapore. Different cai fan stalls will offer different types of dishes for you…
Gochujang Beef Steaks
In a few months time, I will be heading back to Singapore for a short visit, and I’m already making a list for the things that I want to bring back, like gochugaru (to make kimchi), soy sauce (sorry Kikkoman, you just taste weird in Chinese dishes), Milo (to replace our depleting stock), the serrated…