Posts tagged as:

garlic

Egg Fried Rice with Char Siu & Baby Kailan

March 3, 2010

An egg-tremely easy recipe for a colourful and yummy egg fried rice using leftover char siu (roasted pork) and baby kailan.

Insanely Hot Chilli Padi Dip

February 28, 2010

This chilli sauce is so hot that it is almost mindless – even though my nose was running and my eyes were tearing from dipping my foods in it (not a pretty sight), I still persisted because it is so shiok. I love to make this easy chilli dip for steamboat, specifically for dipping shabu shabu meat slices.

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Minimalist Roast Chicken

February 24, 2010

I always thought that it must be really difficult to roast a whole bird. After I tried it out, I realised that on the contrary of being difficult, roasting chicken must be one of the easiest foods to cook. This is a good meal to impress your folks because it looks more difficult than it actually is to prepare

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Oyster Sauce Vegetables in Garlic Oil

January 6, 2010

The good thing about blanching vegetables is that they usually cook really quickly (if you cook too long, they lose their nutrients, colour and crunch) – just like this plate of oyster sauce vegetables where the baby boy choy have been blanched in boiling water for less than 40 seconds.

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How to Make Chicken Stock From Roast Chicken (Step by Step Photos)

December 27, 2009

Next time you roast a chicken, you may want to save the bones and roasting juices to make the best ever chicken stock. Besides being frugal, the taste is simply unbeatable.

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Stir-fried Sweet Potato Leaves in Chilli

November 12, 2009

This is a delicious and spicy vegetable stir fry. The result is a wonderful balance between salty and spicy. This goes really well with rice.

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Pumpkin Soup in Pumpkin Bowl

October 30, 2009

This delicious and sweet pumpkin soup served in a cute mini pumpkin bowl will definitely be a hit at the dinner table!

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Cream of Portobello Mushroom Soup

October 21, 2009

The result of this soup is really good. I love the deep flavours of the portobello mushrooms which goes well with the subtle aroma of the white wine. The mushroom bits and cream give the soup a velvety and nice texture.

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