Frittata roughly translates to ‘fried’ in Italian. It is a dish made with eggs, resembling an omelette or quiche that is cooked in a shallow pan, usually with additional ingredients in the omelette such as vegetables, tomatoes, ham or cheese. It can be a quick fix if you are in a rush as it is sufficient to serve at least 3 or 4 persons, especially if you add enough in the omelette to cook and serve with.
To be very honest, this dish sounds funny to me. The whole idea looks warped, but I decided to give it a go anyway, after quite a long deliberation.
I absolutely love the sweetness in this bread. The taste is very refreshing, definitely pleasing not just for the adults, but also for the children’s palettes. There isn’t a hint of the yeast at all, so all you taste is very natural flavours from the boney and carrots.
This is a really lovely dish of sweet and sour prawns. I love how easy it is to cook the dish, something that can be easily accomplished within a short span of 15min after I reach home from a day of work. The prawns are juicy and delicious eaten together with the gravy; the gravy goes so well with plain rice.
This is the Eurasian take on salted vegetable soup cooked with pork ribs and tomatoes. The Chinese dialect goups (Teochew and Hokkien) have their own versions too, for instance, Teochews love using duck to cook their soup. This version uses pork ribs instead to make a really delicious broth that’s fully packed with taste and flavours. The pork ribs, when cooked well, will see the meat fall right off the bones. That’s the only kind of ribs I’ll eat.
