Penne Pasta Bake With Rotiserie Chicken And Condensed Mushroom Soup Recipe

Every now and then, I would go through my provisions and make a dish out of the selected ones ahead of their “best use before” dates. The condensed soup has been sitting in my cupboard for ages. It is time for it to come out of the closet. Pictured below were other ingredients I had … Continue reading

Egg Noodles With Pork Chop Recipe

This dish is inspired from my first visit to Japan in 1986. I was walking along the streets near my hotel and found a tiny eatery serving ramen. Being new to Japanese cuisine then, I ordered what looked familiar to me, Pork Chop Ramen! I later suspect if that was authentic Japanese food as the … Continue reading

Truffle Fries Recipe

Just when you thought Truffled Fries are passé! Ingredients: 4 – 6 large Dry/Floury Potatoes (see note), skin on or off to your desire. Ice Cold Water. Oil, enough for deep frying. Salt (fine sea salt or truffle salt), to taste. 1 tablespoon plus 1 teaspoon Truffle Oil (premium quality recommended). Black Pepper, optional. Parmesan, … Continue reading

Spicy Garlic Lemon Butter Sea Scallops Recipe

Mother’s Day is fast approaching but we’ll be celebrating this weekend instead, as on its actual day, my second grandson will be having his BAEK-IL 백일 (100th day celebration). Back on track, have you planned your Mother’s Day home dining menu or book that restaurant she’s been wanting to go? Please note that flowers and … Continue reading

100% Crispy Roast Pork Belly Recipe 脆皮烧肉食谱

Pork is my favourite meat and in future years, it may become the only meat I’ll eat. That’s because I have developed sensitivity to the gamey smell of other meats like beef and especially that of lamb and mutton. Chicken, the frozen ones, are also showing potentials of going into my taboo list, thus I … Continue reading

Sam’s Hot & Piquant Gumbo Recipe

It all started when I wondered what I could do with the frozen leftovers from last Christmas (my family does not celebrate Thanksgivings). My freezer still had several packets of 1) thickly sliced turkey breast/thigh meat (that can easily be diced and converted into chunks), and 2) cheese sausages packed in pairs. As a lazy … Continue reading

Don’t Overbake Them, Brownies!

Question: Who lives by these rules? 1. Never quit. 2. Be yourself. 3. Don’t put too much flour in your brownies. My father was invited to visit her a few times after that. Once, he had heard that she was recovering from a serious car accident, and he stopped by to drop off a package … Continue reading

Spaghetti Pomodoro With Ngoh Hiang Recipe

Remember I made a huge batch of Ngoh Hiang earlier this year for Chinese New Year and said they can be frozen for future use? This is a sample of what can be done with ngoh hiang that I came up with at the last minute when my younger daughter visited me after work. I had just … Continue reading

Biryani Recipe (Part 2) – Spiced Rice Is Nice!

The difference between Biryani and Pulao (Pilaf in English) is that in pulao, the Basmati rice is usually cooked in the meat/vegetable seasoned broth. Depending on the local cuisine, pulao may also contain dried fruits, fish, meat and vegetables. Overall, pulao uses lesser amount of spice mix as compared to a biryani dish and the … Continue reading

Stir-fried XO Sauce Seafood Beehoon Recipe (XO 酱海鲜炒米粉食谱)

I was given a treat by John Lim and Martin last week and had this fantastic dish of XO Beehoon at Ban Hwa Seafood, a cze char stall in Geylang Lor. 17. It was so good I had to replicate the recipe so my family can enjoy this dish at home. Below is my BanHwa-inspired … Continue reading