A Steamy Pot Of Korean Andong Jjimdak (Steamed Chicken)

Andong Jjimdak 2

Andong Jjimdak 3

It was December last year that I first visited the ‘Andong Jjimdak’ restaurant at the Raffles City place to eat this supposedly famous dish from Korea. My first thought when I saw the dish approaching was that the serving looked huge. It immediately reminded me of the Korean drama ‘Let’s Eat!‘ which featured the characters gobbling up similar such dishes (first episode). Apparently, the Koreans love eating from huge plates of meat and vegetable dishes as well as large bowls of soup and the like. Such communal practices are not dissimilar to our Chinese culture (think steamboat and yusheng).

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Creamy Avocado Pesto Sauce To Slurp Up My Spaghetti With

Avocado Pesto Sauce 2

Avocado Pesto Sauce

I am getting head over heels with avocado. The craze of buying avocados started at the beginning of this year and it has not stopped since then. All these recipes using avocados have been populating my blog – ‘Four-Ingredients Avocado Popsicles‘ and ‘Rich & Creamy Avocado Smoothie‘. And now, an avocado sauce for my spaghetti.

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Cheat Treat Instant Noodles With Canned Pork Leg

Canned Pork Leg Maggie Mee 3

Canned Pork Leg Maggie Mee 2

Seeing canned pork legs never fails to remind me of the day when I got married. My parents received many cans of Narcissus brand pork leg as betrothal gifts from my in-laws, together with gifts of money and such. At that time, I remember thinking to myself that I’ve never seen more cans of pork leg in my life, except perhaps at the local supermarkets. What a way to valuate their daughter – using cans of pork leg!

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Creamy Pork Stew To Die For

Creamy Pork Stew 3

Creamy Pork Stew

This is a lovely stew to make for the whole family. The pork was so soft and juicy and the leek was almost completely melted into the creamy gravy.

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Cast Iron Pot Of Mushroom & Cauliflower Rice

Mushroom & Cauliflower Rice 2

Mushroom & Cauliflower Rice

I am now a fan of cooking rice in cast iron pots. Believe me, the aroma of the dish that comes out of cast iron pots is stronger and more convincing than if the same ingredients were thrown into a rice cooker or a wok to cook. All the different flavours become encapsulated within the pot when the various ingredients come together to cook and boil. As such, the rice and flavours melt into one and the rice becomes especially tender and fragrant.

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