This dish is crazy delicious. The hub and boy polished them off very quickly once it was served. I was surprised it tasted so yummy delicious and finger licking. Wasn’t expecting myself to like it so much as well.
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Three Cup Chicken (三杯鸡)
Posted in Food & Recipes
Tagged Basil, Chicken, Cooking wine, Sesame oil, Soy Sauce, Stirfry, Three Cup
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The Power of Habit: Why We Do What We Do and How to Change
I got this book written by Charles Duhigg while waiting to board the plane at the airport in Bali back to Singapore. Didn’t have anything else to do, and it was possibly something I needed to read to push myself a little bit more at that point in time. So here goes.
Posted in Food & Recipes, Food for Thought
Tagged Charles Duhigg, Habit, Personal Development
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Simple Pan-Fried Salmon With Teriyaki Sauce
As a household, we love to eat salmon. My favourite will definitely have to be salmon sashimi, but sashimi has got to be a treat for that once-in-a-while occasion only. Pan-fried or roasted salmon isn’t cheap either, though the price is slightly more economical given it doesn’t have to be fresh fresh. We can have just salmon alongside our rice or noodles and happily come to an end of our meal.
Classic Korean Bibim Guksu (비빔국수)
This recipe of bibim guksu originates from Korea, and is a noodle dish that is especially popular during summer because it’s made with chilled cold noodles. It uses thin wheat flour noodles to prepare, and has a sweet and savoury sauce that you mix in to eat with. The sauce combines guchujang, sugar, sesame oil and rice vinegar, so has a hint of sourness in it as well.
Orange Mochi With Funny Faces
This mochi recipe was something I did out of pure fun. I had a packet of glutinous rice flour in the cupboard that I wanted to try to use up, so this recipe seemed the most straightforward and without the need to get too much of anything else. I had a pen of edible ink as well, so, why not do something crazy? Might as well.
Posted in Dessert, Japanese
Tagged Funny Faces, Glutinous Rice Flour, Microwave, Mochi
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