I have always wondered what i can do with the preserved plums that has been sitting in my fridge for the longest time. Incorporating shredded bits into scones or cheesecake is one way i suppose. I decided to try to make a paste for a tart. I also added dried figs for crunch, lemon … [Read more…]
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…]
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…]
My breakfast today – baked pasta with ham and mushroom in Garlic Tarragon cream sauce. You probably didn’t realize that i decide on what recipe to make based on the leftover ingredients i have on hand. For example, i made cheese fries because i had leftover sour cream from making cheesecake. Making cheese fries left me with half a packet of … [Read more…]
Mee Sua is distinct from most other types of noodles – it is salty. It is this saltiness that creates magic – adding tastiness to otherwise bland soup. For this reason, salt can even be omitted from the soup prepared for the Mee Sua. The Mee Sua I stock at home is no ordinary Mee Sua. … [Read more…]