Another day of chicken on the menu. How do you know what to cook each day? For me, I simply walk around the supermarket, look at the produce (vegetables & the likes), meats or simply what’s on the trolley of ‘Reduced Priced Items’ for inspiration. Sometimes, it’s what is on display or ‘Smack in Your Face’ special of the day or the week or the … Continue reading Teriyaki Chicken
Clams or a particular type known is ‘La-La Clams’ are a local favourite and can be pricey when you eat at a local eatery. Clams in the raw are cheap, under SGD3 for about 500gms. The usual way of cooking is to stir fry with garlic & ginger. I’ve done the clams with miso for a Japanese themed simple dinner for my nieces who love … Continue reading Miso Clams
Looking for a different way of cooking prawns. Something easy and done in minutes. This is it. It can be served over pasta or as tapas or appetizer. I served mine with a savory millet & blanched french beans. Ingredients: serves 2 250g shelled tiger prawns (size 26-30) 1/2 teaspoon salt 1/2 teaspoon paprika 2 tablespoon olive oil 4 cloves garlic, sliced 2 tablespoon liquer or … Continue reading Gambas Al Ajillo (Garlic Prawns)
Stir-fried chicken with a Thai / Vietnamese influence, the taste of which is very different from the Lemongrass chicken which I normally cook. Ingredients: serves 2 1 chicken breast (about 400gm) 1 carrot, sliced 1/2 red capsicum (bell pepper) 1 bunch spring onions Marinade: Zest from 1 lemon 3 tablespoon lemon juice 2 tablespoon sugar 1 tablespoon ginger wine (optional) 2 dashes fish sauce (or 1/4 … Continue reading Thai-Viet Chicken
Easy. Quick. Delicious. I’ve been using the Lee Kum Kee Tomato Garlic Prawns premix for one of our favourite meal of Tomato Garlic Prawns with spaghetti. Again, you can serve the prawns as a main in a Chinese meal or as what I have done and turned it into an Asian Italian fusion. This portion is sufficient for 3 persons with a very generous helping … Continue reading Tomato Garlic Prawns
This is probably one of the easiest dishes to prepare. Nice as an appetizer on skewers or as a main or one of many dishes in an Asian meal. Ingredients: 350g (about 6 oz) frozen Tiger prawns, defrosted 4-5 cloves garlic, minced (more if you like) bunch spring onions cut into lengths of about 5-6cm (2-1/2 to 3″) 60g (1/4 cup) butter Method: Devein the … Continue reading Garlic Butter Prawns
Alright, I have had my afternoon cup of instant coffee and am ready to add another post. Sometimes, when I want something simple and less time consuming to cook, I would turn to this dish. You can use both fresh or dried phad Thai noodles and you can substitute the meats to be used as well. Ingredients: 200-400gm (4-8oz) Phad Thai noodles, fresh (enough for … Continue reading Phad Thai – Beef
A dish that is normally served during confinement. Confinement is the period of time, usually a month, after birth. Ingredients: 250gm (about 8.8oz) pork fillet 5cm (2″) ginger 2 tablespoon black rice wine vinegar (balsamic vinegar works well 1 tablespoon … Continue reading Ginger Pork
Simple and healthy. As with everything, to be taken in moderation. Ingredients: bunch of spinach (or pack) 1-clove garlic 1/2 teaspoon salt dash of light soy sauce 1 -1/2 teaspoon cooking oil Method: Pick leaves from stalk if buying by the bunch. Wash & drain. Remove skin from garlic & mince Heat wok (frying pan or saucepan large enough to contain spinach), add oil Add … Continue reading Stir Fry Spinach with garlic
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