Vegetables compote

It’s vegetables compote after a while of heavy dining. Kinda combine what’s available from the fridge and cooking them in their natural flavor as far as possible. Brunch today was a balanced meal of white porridge (carb), green spinach (fibre and vitamins), soya sauced minced pork (protein) and poached red snapper (protein). A superb ‘fine…

Laksa

Don’t usually cook laksa at home because it’s readily available in the hawkers centers. ย Overseas when we miss the Singaporean hawkers scene, we’ll fix it by having a bash with premixed paste and whatever other ingredients we can find. I’ve been given these premix and since daughter didn’t bring them to Ireland, I’ll just use…

Great tofu respect

I’ve great respect for tofu. It’s clean, affordable and best of all nutritional. Also it’s universally available and the versatility is endless. ย Original soya bean (Japanese – soft beans) is soaked in water, squeezing out the milk, the left over is further compressed to create tofu. Some of the many iconic bridges I’ve crossed around…

Lotus roots, black eye peas, pork ribs, chicken feet.

What’s the commonality amongst lotus roots, black eye peas, pork ribs and chicken feet? When combined in a pressure cooker pot, they evolve into a calming, cooling soup good for body and soul. Don’t trust me, make it and decide for yourself. ๐Ÿ‘๐Ÿ‘ Some random photos of universities I’ve visited. Ingredients Method 1) After defrosting…

Cereal prawns whilst masking

A chill day, swam 16 laps then masked my face ๐Ÿ˜๐Ÿ˜. Oh whilst masking, thought I’d better start cooking so it’s all spontaneous. Ingredients Method 1) Cut whiskers, nose, feelers and legs of prawns. Slit the backbone shell, devein by using toothpick to pick up the ‘black green shit’ off every prawn. Tedious job. 2)…

Trending – white beehoon

Being national day eve, national service men are on half day leave, I shall cook something trending in Singapore and that’s white beehoon (vermicelli) for lunch. During my short stint in Melbourne, I managed to capture some trending scenes, including the iconic cable cars rambling through central business district. Ingredients I’m cooking for three, half…

Lala shell clams

Bought a kilogram of lala shells in the weekend for the first time. Hesitated all this while, although popularized lately, been noticing it’s availability in wet markets and supermarket shelf’s. We don’t normally go for shells, didn’t know how to wash and cook them, also refrained from eating due to health reasons.๐Ÿ˜‘ But think of…

Pursuit of Saba

We’re Saba fish fans. So we’ve been on the lookout for any mackeral dish at home and overseas. This weekend, it’s mackeral galore at home.๐Ÿ˜๐Ÿ˜ Ingredients Locally, it’s called Selar or Kembong – Malaysian mackeral fish. There’s abundance in tropical waters and the markets. I’ll usually buy half a dozen and save them in the…

Beef short ribs soup

Soup time โ™ฅ 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…

Hokkien mee for medical students

This evening, we’re are having 15 medical students in our house for a final meeting and practice before they embark on a mission trip to a village of Thailand. I would like to treat them to a nice dinner, since they’ve all just returned from United Kingdom, it should be something local that they don’t…

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…