![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…
mushroom
Easy Crustless Quiche for One
Quiche is one of X’s of favourite brunch options on weekends, but for me to wake up early to make the crust, blind bake the crust and make the quiche filling for just one serving – I’d rather sleep in 😛 So to make my life easier and yet satisfy X’s cravings, I go for a crustless…
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…
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…
Chinese Braised Mushrooms
I realised I have been taking Singapore local food for granted the moment we start living overseas. Singapore hawker food is cheap and easily accessible so there’s never a worry when I was living in Singapore. Here, though Asian food are not that difficult to find, it’s incredibly expensive and not as tasty. As such, my friends…
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….
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…
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…
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-Pan Fried White Bee Hoon (Rice Vermicelli)
Fried white bee hoon is a delicious dish that appears very often during potlucks and barbeques. It is usually served plain with probably just a bit of vegetables as there will be many other dishes to go with it, especially curry chicken! I love to make mine a one-pan meal with lots of meat, egg and vegetables so I…
Kiam Peng (Salty/Savoury Rice in Rice Cooker)
If your family owns a rice cooker, then your mom may have made this one-pot throw-everything-in Kiam Peng before. Kiam Peng is a term in Hokkien, which literally translates to Salty Rice. It is made by combining uncooked rice, meat, vegetables and seasoning like soy sauce, sesame oil and oyster sauce in a rice cooker…
Korean Keema
The moment I saw this recipe over at Joyce’s blog, I knew I have to make it. Both X and I are huge fan of one-dish rice meals – he loves it because it’s easy to eat and I can simply scoop it on top of rice, meaning less dishes for him to wash up later; I love it…
Umami Pasta (Cherry Tomatoes, Mushrooms, Tuna, Basil & Parmesan)
Grocery shopping has been real fun here, because besides Asian produce that are expensive (such as ginger, beansprouts, shallots, lemongrass etc.), a lot of the other produce are cheaper, fresher and/or tastier then those I have tasted in Singapore. Cherry tomatoes are 90% of the time, sweet and juicy and cost only SGD 2 per kilo; white/brown button mushrooms and…
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…
Guest Post: Creamy Kimchi Pasta
Sorry there’s no recipe today! Well that’s because the recipe today is posted at BAM’S Kitchen! I blogged about a Korean-Western fusion Creamy Kimchi Pasta with crispy bacon, chewy mushrooms, crunchy kimchi and a light creamy sauce. I hope this entices you enough to head over there! Head over to BAM’s Kitchen for the recipe!
One-Pot Beer Mussels
National Day is coming! I remember singing and loving all the catchy National Day songs during school days; and the fireworks display is my favourite moment of the National Day parade. For all the Singaporeans out there, how are you going to celebrate Singapore’s 49th Birthday? In the case of Tiger Beer, our Singapore-born beer…
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…
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…
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 Baked Chicken Meatballs and Mushrooms
I made this dish actually quite some time back but didn’t have the chance to blog about it until today. There were baking events here and there, so I had to prioritise blogging them even though I baked them later – oops! This is another easy and delicious recipe that I found from one of…
Creamy Mushrooms and Prawns Pasta
Today I’m sharing a recipe I’ve adapted from Johnny’s (Feed the Piglet) blog – Johnny used to train as a chef and he has developed more than 200 recipes that he is sharing on his blog. He also take really awesome photos of his dishes – so do check it out! I adapted Johnny’s Prawn…
Coq Au Vin (Delia Smith)
Coq Au Vin is a traditional French dish originating from the Burgundy region. Coq Au Vin, loosely translated, it means Cock (Chicken) With Wine. The traditional dish consists of chicken marinated in red wine and herbs, seared in lardon fat, and finally braised in wine with mushrooms and sometimes garlic. Some says the origin of…
Korean Sweet Potato Noodles with Beef [Japchae]
![Korean Sweet Potato Noodles with Beef [Japchae]](https://www.foodiebaker.com/wp-content/uploads/2013/01/DSC_6017-320x320.jpg)
I originally wanted to blog about my Taiwan trip, but unfortunately Flickr is down, and since I’ve already uploaded photos for this noodle dish, I shall blog about it instead! Sweet potato noodles are, as its name suggests, made with sweet potato starch. It is different from the transparent cellophane noodles (冬粉) which are made…
Pan-Fried Chicken with Mushrooms (Martha Stewart)
I took a week of leave (starting on Monday) to get prepared for all the Christmas baking. If you’ve followed me on Facebook page, you’d probably have seen some photos popping up on the page, those are what I’ve been busy with during the week – baking macarons (4 flavours, failed 1), cookies (another 4…
Cheesy Mushroom and Chicken Baked Rice
I’m never a fan of baked rice as those I’ve tasted outside are always a tad too creamy and milky for me – and I can never finish one whole plate by myself. X, on the other hand, loves baked rice so much that I decided to try baking one for him. While researching for…
15-Minutes Mushroom Sauce (for Steaks and Mashed Potatoes)
This very easy, very quick and very delicious mushroom sauce changed my life, completely. Okay that’s a total exaggeration, but well, at least I no longer have to go and buy those pre-made sauces for steaks (God knows what’s in there). I can make this sauce myself, at the comfort of my own home, with…
Ee Mein Soup (伊面汤)
This is a fuss-free, simple and healthy (uses no MSG!) dish that I loved to cook for a quick lunch fix or during a cold day when some soupy food is desired. The original recipe comes from my mom – she loves to use all kinds of leftover vegetables in this dish and it’s an…