Orangey angel hair pasta

Normal, but I’m ever so grateful for the availability of ingredients and almost any type of food in a capitalist market. With carols in the background, and celebrative mood all around, can’t help but felt a bit off track and wondered what if things were not so available, instead limited to only what’s growing in…

Saba fish

We didn’t have enough in Japan nor Korea, had always been on the lookout for Saba fish at home. I got my chance today. Ingredients Defrosted 3 Saba slices, and with some leftover raddish. Also will pair with sweet potato leaves and miso tofu seaweed soup. Method 1) Wash, pat dry and generously salt Saba…

Sat night dinner

Is it Thanksgiving yet, anyway it’s Saturday and he’s scored the top 1 percent in college admissions test (ACT) and full marks in subject test, so let’s celebrate the great work with home cooked western type dinner that he loves. Ingredients 3 pieces boneless chicken thigh, pumpkin, raddish, sweet potatoes, Chinese kailan kale, tomatoes, baked…

Pumpkin pie

Happy Halloween 👺👻🤡 – I baked a pumpkin pie today! Happy to share that I started another hobby, collected a school of koi, built a filter myself to rid the algae that forms easily in sunny Singapore. The filter is working well, clearer pond water. Ingredients 1/3 of pumpkin leftover, 2 tablespoon brown sugar, a…

Peri chicken steak with pumpkin wedges

This weekend, we felt like going western and indulging in something real tasty. So I opened a bottle of Nandos peri peri marinade, defrosted chicken thigh pieces and left the chicken steaks to marinate overnight. In the meantime, attended son’s graduation parade, they are now operationally ready. Congratulations ☮️. It’s also Halloween weekend instead of…

World pasta day

Yesterday 25 Oct I cooked pasta and we chomped it down without guilt of consuming much carbs, after all we were only observing world pasta day. Ingredients Italian pasta, tomato puree, minced beef, tomatoes, onions, garlic, carrot, chilli flakes. Method 1) In a pot of salted boiling water, cook pasta, drain, and serve on to…

Roasted rosemary chicken

Do you need a plan to have roast chicken? No, you don’t but on Thursday, we’ll randomly have one. That’s because I’ve had inserted rosemary twigs into the skin of a 1 kilo chicken yesterday and I can roast it for lunch today. That’s a pretty good plan. Is it not? Double decker buses were…

Baked a pie

This Sunday I baked a pie. As it’s a lazy and hazy morning, didn’t feel like having rice as staple, I dreamt of eating pie. Different types of vehicles being used. Ingredients Potatoes, onions, chicken thigh, frozen vegetables, puff pastry and chicken stock, some flour. Method 1) Ready some containers to bake the pie in….

Simply meatballs tomato angel hair

Excited 💓 – the weekend is here, I’ll cook more today, keep a portion for the weekend to free myself to run my weekend activity – playing mahjong. Featuring different cable cars I’ve ridden round the world. Ingredients 3 lamb meet balls, 1 packet angel hair pasta, 2 fresh tomatoes, 1 large scallion, 1 can…

Beef short ribs soup

Soup time ♥ one observation is that western soup is usually served thick, whilst those eastern ones are usually clear broth. I remember thick Irish stew and clear samgyetan, Korean ginseng chicken soup. Ingredients Today, I intend to add herbs and edible plants from our garden to fragrance up. So this soup is a fusion…

Ramen fascination

My fascination with ramen didn’t end in Japan, but carried on in our visits to major cities around the world. Whether San Francisco or Melbourne, there’ll be popular ramen cafes delivering very authentic ramen noodles. The ramen culture in Japan is amazing. In every corner, there’ll be ramen mom-pop shops. Sometimes, it’s a one man…

Fried chicken

We love chicken in any way, especially fried chicken which we haven’t had for a long while. The kids have been dreaming of fried chicken, since I wasn’t cooking they bought those available commercially (KFC, Popeye). In Korea, we would indulge, we were tourists after all, so we felt free to eat whenever we passed…