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Have you had those nights or rather days where you don’t have a clue of what to cook? I have had so many especially during the Covid restrictions or Heightened Alert as it is known in Singapore. Lunch and dinner depends very much on what is available in the fridge or the supermarkets. Gets tricky when you stock up on ingredients at a less crowded … Continue reading Kung Pao Apple Chicken
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This recipe had been sitting in my notebook since February, waiting patiently to be written out. So before I procrastinate any longer ………… While following this recipe, I noticed the similarities with the Chinese version of Sesame chicken or the Japanese Teriyaki sauce, which are used also for barbecues, coincidence or influence? If you are looking for a spicier version that is normally found in … Continue reading Dak Bulgogi (Korean BBQ Chicken)
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We can now get onto the recipe for my Not-So Traditional Hungarian Goulash which is influenced by the Italian Minestrone, namely kidney beans. Continue reading Hungarian Goulash
Today, I decided to have a go at the Hungarian Goulash and as it reminds me very much of the Italian Minestrone and I had wanted to expand the list of soups that I’ve recently been making. According to some websites, the traditional Goulash (guylas) did not include paprika, red peppers or potatoes. These ingredients were added as they became available. Interestingly, one of the … Continue reading Hungarian Pinched Noodles (Csipetke)
Admission : I have been lazy. Now’s the time to put the recipes down before I forget them – again. Chinese New Year has been a real challenge this year with Covid-19 restrictions here in Singapore. You are only allowed 8 unique visitors to your home for the day, if you are doing your annual visitations you are allowed to visit only 2 homes. Recommendations: … Continue reading Jeyuk Bokkeum (BBQ Pork Belly)
When the menu was supposed to be Beef Stir fry with rice and the only beef strips fresh or frozen available are USA Short Plate Beef slices in the frozen section. Thanks to Google, found some recipes for Short Plate Beef and was rather surprised to learn that Skirt Steak comes from this section of the cow. Nice. What came up during the search was … Continue reading Korean Galbi Stirfry
Hungarian Goulash is what I think of when I think of Hungarian food. It was a favourite soup/stew of mine and the only one I can remember was from the restaurant at the then Westin Stamford in Raffles City, Singapore. I figured, smart me (eye roll), they would have stew like in many other cuisines. The husband suggested a chicken stew and I didn’t want … Continue reading Chicken Paprikash
Hurry hurry come for Curry! used to be a annual fundraiser affair run by the Century House Montessori School in the British Virgin islands. Originally from India, this food, Curry, has travelled and loved in many countries, even adopted in some countries (Britain for example) as their comfort food. A mix of many spices, both healthy and heady and with differences in the use of … Continue reading Japanese Kare (Chicken Curry)
Time for me to put this tested recipe down before I run into too many other recipes tried, failed, trashed. Not the usual chicken pasta yet still the same base ingredients with the change in the herb used. Most pasta dishes use sweet basil or parsley. So a thought became a dish. Continue reading Thyme Chicken Pasta
My husband and daughter really enjoyed this made-up dish a few weeks back. I promised myself I would post it and of course, am only doing it now. Sorry darling! I used pork in this recipe because it was ‘porky’ day from our usual meat repertoire of beef, chicken, pork. You can also use this recipe and substitute the protein with chicken breasts (sliced or … Continue reading Ginger Orange Pork or Chicken Stirfry
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