When you feel like having some street food, or what was once a type of street food and you don’t want to go through the hassle of preparing all the ingredients either for the marinade or the sauce. Satay is the Malay name for kebabs or pinchos and is an easy dish as a main, a snack or an appetizer. It is usually served with … Continue reading Chicken Satay (Easy)
I have been thinking of this version of fried rice and had been patiently waiting for the pineapple to ripen before making this dish. Pineapple rice is usually associated with Thai food with a sprinkling of coriander, peanuts & pork floss over it. Fried rice came about from not being wasteful and using up any leftover rice from the night or day before. This version … Continue reading Pineapple Fried Rice
This dish is great as a snack and finger food. Very simple, lazy way of doing it up. Ingredients: serves 1 6 chicken drumsticks 1 orange 1 + 3 tablespoon sugar 1″ ginger Method: Zest the orange and extract the juice. Place zest & juice in a ovenproof bowl or container. Remove the skin of the ginger and grate. Add to the orange juice & zest. … Continue reading Orange Ginger Drumettes
The ingredients used are simple and good for a beginner to practice on. Practice, practice and practice and you will get it right. When you feel confident enough, you can start to play around with other combinations of ingredients. Have fun! Ingredients for Sushi Vinegar : makes about 1/2 cup 6 tablespoon white rice vinegar 4 tablespoon white sugar 2 teaspoon salt Ingredients for Rolled Omelette: … Continue reading California Maki/Roll
Nothing beats homemade chicken stock. Especially if you are making it with the carcass of that roasted chicken or roast turkey. The stock will keep well in the fridge for a few weeks in an airtight container (Ziploc containers are good!) or frozen in freezer bags. This was something I learned to make watching Emeril Lagasse on Food Network or was it TLC? Instead of using a … Continue reading Chicken Stock, Homemade
I made this last night after hearing my daughter’s lament on her being tired of cooking her own meals. So this one is for her, as will some other posts related to Japanese cuisine, or what is easy cooking. The type of rice used in Japanese cuisines that we know, sushi, maki, -don (rice bowl dish) is the short grain or Japonica or calrose rice. … Continue reading Avocado Mango Handroll
Ohayo gozaimasu! Konichiwa! Konbawa! Good Morning, Good Afternoon, Good Evening/Night respectively in Japanese. The weather has been really hot these month and nothing beats the heat than a simple and hearty dish. Tofu or soybean pudding, yes, pudding as it coagulates just like pudding or jello. There are many different types available if you live in a place where Chinese are a majority race, so … Continue reading Japanese Style Steamed Tofu
It was supposed to risotto except I bought risoni. Pasta instead of rice and it was good. Portion cooked (the whole box of 500g) was too much for the 4 of us, so I will be eating mushroom risoni for a little while. The wild mushrooms used was a gift from someone to my sister and this was my virgin attempt in cooking with wild … Continue reading Wild Mushroom Risoni
Hot weather Cold noodles. This dish is perfect as a side or as a whole meal itself. You can serve the vegetables as a side to the somen or you can mix it with the somen. Both taste just as good, to me. Ingredients: serves 2 Somen noodles (2 portions) Shimeji mushrooms, 1 punnet each of white & brown Asparagus (about 250g or 1/2 lb) … Continue reading Somen Cold Salad
What do you eat when you are on your own? Something simple and easy to make as well as eat. Make that healthy too! Ingredients: serves 1 1 can tuna (I used chunks in olive oil, choice is up to you) 1 small red onion 3 medium potatoes (should have used 2!) olive oil balsamic vinegar 1 leaf of Thai parsley (you can substitute with cilantro/coriander) … Continue reading Tuna & Potato Salad
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