Thursday, July 7, 2016

Baked Salted Egg Prawns and Calamari

The salted egg craze has been around in this part of the world for a while now. The craze for this trendiest ingredient has gotten so out of hand that anything from croissants, french fries, potato chips to ice cream, everything can now be salted egg yolk-ified. 

I am more of a conservative person and still prefer my salted egg with seafood (think salted egg crab at KEK Tze Char and salted egg calamari at Diamond Kitchen) and I made mine on the Weber Barbecue.

Salted egg prawns and calamari on the grill achieves the same crispiness and the "airfryer"-healthiness. Who needs more oil when you can bake with the grill? Especially for all the ladies out there, try it! 

Monday, July 4, 2016

Orh Yee (Hokkien Heritage Yam Cake Recipe)

Those who follow my blog long enough would know that I grew up at my grandma's place as my mum passed away when I was five. My cooking passion stems from the way my grandma would cook for the family.

My grandparents came from the Fujian province in China. On special occasions like Chinese New Year or birthdays, grandma would cook us Hokkien dishes like Kong Bak Bao (Braised pork bun), Mee Sua (Wheat flour noodle) and Prawn Rolls. One very unique heritage dish that she used to cook for us was fried Orh Yee (Steamed Yam Cake). 

Wednesday, May 25, 2016

Cedar Plank Salmon Fillets

My family and friends have been giving me very positive feedback ever since I started cooking and entertaining with the Weber Genesis. From the whole Iberico pork rack roast, Wagyu steaks to the traditional Char Siew, the results have been amazing.

Deon has repeatedly mentioned that the Cedar Plank Salmon has been THE BEST SALMON he has ever tasted! With such feedback, I thought I should share this very easy but stunning recipe from Weber here.


Monday, April 25, 2016

Baked Glutinous Rice

Whenever Uncle S and Aunty R visit us, they would request for my steamed glutinous rice. In fact, it has been one of the regular dishes I prepare for gatherings and parties. The savoury staple is packed with goodness like dried scallop, shrimps and mushroom. Topped with crispy shallot chips and roasted peanuts, it is so yummy that it can be dangerous - you just cannot stop eating!

Most of the glutinous rice recipes use the stir-fry followed by steam method which I have been using for many years. Some prefer to steam the rice first then stir-fry the cooked rice with the other ingredients.

Do you know you could also bake glutinous rice in the oven? Yes and I did it with my Le Creuset Tagine last weekend. As the glutinous rice gets cooked in the tagine, the steam rises to the cone, then condensing and trickling back again to the rice, combining all the flavours of the ingredients in the tagine. Once cooked, it is also used as a serving dish, keeping the glutinous rice warm while waiting for the guests to arrive. 

Besides the unique cooking technique of the tagine, I really like the fact that all I need was just one utensil for frying all the ingredients, baking and serving - that means less dishes to wash! How lovely!

Monday, March 28, 2016

Teochew Pomfret Porridge

I prefer porridge cooked Cantonese style which has a smooth and silky texture. But there is an exception - fish porridge. I love the way the Teochews cook their fish porridge - chunky fish fillet with grainy al-dante rice in clear soup. 

Recently I had this awesome pomfret porridge at the authentic Swa Garden Teochew restaurant. It was so delicious that I kept thinking about it, days after my meal there. Everything was so good from the very fresh pomfret, the clear but yet flavourful broth to the crispy bites of fried sole fish. So yummy and healthy, I can have it everyday! My only dislike - the price tag. The bowl of pomfret porridge at Swa Garden set me back $80!

So I decided to replicate this dish at home for my family last Sunday using my Le Creuset (LC) Marmite pot. I just love using the LC Marmite to cook Asian dishes. Besides distributing the heat fast and evenly, the sloped sides eliminates sharp corners making stirring and tossing more efficient and effective. It holds the warmth so well that the pomfret porridge was still piping hot until the last drop.

But I have to be fair, it did not take us long to clear the entire pot of porridge. Trust me, this was soul-good!

Thursday, January 21, 2016

Chinese New Year Hong Bao GIVEAWAY!

To welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow! (Terms and Conditions Apply.)

To enter, please complete the Rafflecopter below:
a Rafflecopter giveaway

This giveaway is brought to you by:

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee's Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected. This contest is opened to overseas participants. 

Friday, October 30, 2015

"Claypot" Chicken Rice

I am very sure many of you love claypot chicken rice. There are a few places in Singapore that do awesome claypot rice and my favourite is the one at Geylang Lorong 33. But on days when I have craving for this dish but do not want to travel all the way to Geylang, I would cook this one-pot-meal at home.

Sunday, October 18, 2015

Lala Clams Bee Hoon Soup

The family loves clams, cooked any style. 

Italian with garlic and white wine, Mediterranean cioppino style or Chinese-style steamed with ginger and Huadiao wine. Clams in soup, clams in pasta or risotto, clams on its own. You name it, we love it! I guess it is the natural sweetness of clams that attracts us to the shellfish.

Sweet and briny with a hint of seawater-taste, clams offer a tender chew to many recipes just like this easy Lala bee hoon soup which I cooked for the family last night. Good to the last drop!

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