Claypot rice is.. rice cooked in a claypot. With toppings. The toppings of choice of this traditional Cantonese dish are preserved meat (腊肉) and sausages (腊肠). I found that it is specifically the oil from the preserved meat or sausage that makes claypot rice taste like what it’s supposed to be. The use of claypot does seem … [Read more…]
Korean glass noodles work very well as a “blackhole” to absorb leftover ingredients. You can basically throw anything at it, fry it and it will be edible. I added onions, ham strips and cabbage strips, topping it off with a soft boiled egg (undercooked). I used the sauce for marinating the soft boiled egg to season … [Read more…]
I used to do the fail-proof “Mamak” version of Mee Goreng, but recently became more interested in mimicking the Indian version (i.e. without soy sauce), which preserves more of the natural taste of the yellow noodles itself rather than having it masked by soy sauce. Also, i love having potatoes with the noodles. This time … [Read more…]
Qoo10 does a lot of promotions, and the most recent one caught my attention – Super Sale coupon, whereby you get $10 off $50 and above purchase. That’s a 20% discount, which is not bad (unfortunately this promotion is already over in case you’re wondering). There is also the weekly (every Wednesday) Mastercard coupons promotion, whereby … [Read more…]
I’m calling this “American breakfast” out of convenience, but it really is just the combination of sausage, scrambled eggs, mushroom and bun. There’s something about this kind of ensemble that makes people willing to fork out $15 per a set at a cafe, when it really costs under $4 homemade. Portobello mushroom is a favourite of … [Read more…]
Ingredient of the day – leftover Prata curry sauce. That probably sounds crazy to you, but, yes, that’s how frugal i am (and that’s why you should read my “spend-thrift” articles if you share the same interest on saving money). Well, since the curry sauce is already so tasty, why not make use of it? I … [Read more…]
Double desserts for breakfast, how about that? I was initially going to make only the Mango with sticky rice (using the leftover coconut milk from making Nasi Lemak), but felt it is a little dull by itself, so i decided to do Orh Nee as well, since i have a bunch of leftover ginkgo nuts. … [Read more…]
Ingredient of the day – cucumber. Yup, i decided to do Nasi Lemak (for the first time ever) because i wanted to use up the cucumber i bought for making cucumber sandwich last week. Well, i also have frozen mid-joint wings that has been sitting in my fridge for some time, and Nasi Lemak is the … [Read more…]
All along, i assumed that sea freight shipment is the cheapest way to ship your Taobao stuff from China. If you’re shipping one cubic metre (usually with allowance of up to 500kg) of stuff, that is confirmed the case. If you are using 65daigou however, it may not be the case. The shipping rate for under … [Read more…]
When it comes to cooking meat, conventional methods are difficult to master, since, with conventional sources of heat, you can easily overcook areas near the surface while the inside remains undercooked. Sous vide (pronounced soo-veed) attempts to solve this problem. Until recently, Sous Vide equipment was mostly priced out of reach of the general public. I still remember reading an … [Read more…]