This is an interesting take on pasta linguine with a fresh squeeze of orange juice and rind and a garnish of fresh dill and cucumbers. The pasta tastes so refreshing and light, perfect for a Saturday lunch without too much of a hassle.
Shoyu tamago is a type of egg marinated overnight with soy sauce in Japanese style. The recipe requires enough skills to cook the eggs right such that the yolks are still slightly runny and cooked only three-quarters through. Once done, they will then be marinated with the soy sauce mixture. The first step is the more challenging one but if you pay enough attention while cooking them, the eggs will turn out just right and the rest would be chicken feet.
My first chocolate tart recipe ‘Chocolate Tart In A Secret Garden (I)’ was posted more than three years ago. I swore back then that I will try to make another chocolate tart recipe, one that has a much much better chocolate filling. I wasn’t very satisfied with that recipe back then because the chocolate custard was baked, so it wasn’t the chilled type that I prefer. I was craving for a filling that could melt in my mouth, one which would feel neither too greasy nor too dense – a nice sinful dessert to enjoy after a meal.
It’s almost the end of Phase two after two months of the end of the Circuit Breaker. Things are slowly picking up and returning to normalcy – at snail pace – but at least I can glimpse some light at the end of the tunnel now.
I can’t recall if I ever did mention on my blog posts before, but the most memorable Chicken Biryani that I’ve ever had was at my primary school, from the Muslim stall at the school canteen. The stall sells chicken biryani only on a specific day of the week, and I would always eat this dish whenever it’s available. The rice is very nice and fragrant and I especially love the way they cooked the chicken and its gravy. So soft, so delicious, so yummy.
