Vanilla Crepe Cake With A Thousand Layers Of Love

Vanilla Crepe Cake 2

Vanilla Crepe Cake 3

Ok, maybe it was just about twenty layers of crepe in this cake, but it was definitely made with an infinite volume of love. This cake was prepared for my hub on the day of his birthday. I spent a crazy amount of time making this just for him. I’m declaring this over here just so he knows haha…

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家常便饭 - Chinese Stir-Fry With Green Peas, Pork & Mushroom

Chinese Green Peas With Pork & Mushroom Stir-Fry

Chinese Green Peas With Pork & Mushroom Stir-Fry 3

This is one of my most favourite Chinese side dishes to go with plain rice. The gravy is simply thick and yummy; the pork slices, if cooked correctly and nicely, are juicy and chewy and soft to the bite.

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Different Ways Of Eating Baked Teriyaki Chicken

Baked Teriyaki Chicken 2

Baked Teriyaki Chicken 4

Teriyaki chicken is one of the most popular and common dishes among the local food fare, a typical Japanese dish we love to order at the local Japanese restaurants. The word ‘teriyaki’ refers to a method of grilling or broiling seafood or meat using a sweet and thickened glaze. This glaze usually contains honey and/or sugar, as well as light soy sauce and mirin. What results is a shiny, sweet, sticky and sometimes burnt (yum!) effect and taste, making it a great side dish to have with plain rice and vegetables.

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Pasta Carbonara The Half-Italian Way


Carbonara 3

It all started during Christmas last year. My family and I had our yearly celebration at my eldest brother’s house and my second sister-in-law made Italian carbonara for us. Even before this, my niece was going on and on about how nice the carbonara made by my sis-in-law was and that I should try it one day. So there and then, we all took a bite. And we couldn’t stop. It was really good. So good that I wished I hadn’t eaten anything before this dish so that I could put more of this pasta into my stomach.

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Taiwanese Style Zhajiang Noodles (台湾炸酱面)

Zhajiang Mian 3

Zhajiang Mian 4

There are many versions of Zhajiang noodles in the eateries and restaurants, depending on which locality you are looking at. In restaurants featuring food from China, these noodles are topped with a blacker and perhaps oilier versions of bean paste minced pork and tofu cooked with dark soy sauce. This is the original version of ‘fried sauce noodle’ from which the other variations were derived. The Taiwanese version is ‘lighter’, with less oil and without the dark sauce (hence the lighter shade of brown). The Korean dish of Jajangmyeon uses fermented black soybean paste which is sweeter than both Chinese versions.

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