Sautéed pasta is delicious and quick and easy to prepare. It is my go-to dish on the days when I am short on time and ingredients.
As mentioned in my p365 day 151 post, I bought a few too many eggplants because of a rare price cut in my local supermarket.
Eggplant is one of my favourite vegetables. But, I rarely cook with eggplant because it is a little expensive.
Chinese cabbage or napa cabbage is delicious when stir fried on its own but it can be rather bland.
I had baked the soy and lime chicken drumettes in the image below a few times when
Nasi goreng (Indonesian fried rice) is a delicious way of using up leftover cooked meats and rice. The nasi goreng in this picture is made up of mixed vegetables and Chinese barbecue pork.
Braised choy sum with roast pork is a simple, home-style Chinese dish. It consists of only three ingredients,
This noodle soup is a variation of the nourishing and simple noodle soup that my mom cooked for
More is more. This phrase describes
This retro dish is a childhood favourite of mine. I used to think that it is a Chinese Indonesian dish. But, it seems that it is also a common home-style dish in other South East Asian countries like the Philippines and Vietnam.
This recipe, a clipping from the SMH’s Good Weekend magazine, has been in my recipe clippings folder for
Sauteed pasta is one of my basic go-to dishes that I cook when I need to prepare something in a hurry.
The recipe for these delicious burritos is from an easy-to-use cookbook, Made Fresh: More Mad Feeds, published by Yhunger, a youth community project aimed at improving the food security and physical activity options for young people.
The Macanese feijoada recipe below has everything that I have ever cooked with, but never in one dish. After looking at the numerous varieties of feijoada recipes on the internet, I became more convinced that
Mung bean noodle is an old favourite that I have not cooked with for a while. With life being more unpredictable and fragile than anything could ever be, I am starting to have mild panic attacks over how much time I have left to try as many new foods as possible while also revisiting old… Read More Baked Prawns with Mung Bean Noodles
Braised kiam chai (pickled mustard greens) with pork and tomato was one of my mom’s most doable and practical dishes. Braised kiam chai and pork is usually cooked with thinly sliced pork belly. To be a little kinder to my waistline and blood vessels, I used lean pork fillet instead.
After planning to cook jambalaya at home for a long time, I finally cooked it, twice. I was not too happy with the jambalaya recipe in my “to-cook” list. It did not seem too authentic. So, I used a jambalaya recipe that I saw in the “Food Safari” show at SBS TV (see the link… Read More Chicken, Prawn and Sausage Jambalaya
I tried seafood jambalaya and gumbo for the first time during a trip to America years ago. Not having the foggiest idea what jambalaya and gumbo were, I picked them simply because they had such cheerful and festive names.
Spurred by a flurry of hugely popular and entertaining TV cooking competition shows a few years ago, I fancied myself as a “could be” chef. Soon, however, I found myself watching too many TV cooking shows, jotting down and collecting hundreds of recipes and yet not doing much more than stewing and stir-frying in the… Read More Simplicity at Its Best: Spaghetti with Onion and Anchovy
My version of Chinese Spaghetti was inspired by a recipe called Yee Dai Lei Mein / Italian Mein from the cookbook Banquet: Ten Courses to Harmony written by Annette Shun Wah and Greg Aitkin. Banquet is not only a cookbook but also a history book of sorts, containing delightful and often bittersweet stories of early Chinese… Read More Chinese Spaghetti