It has been a busy four months. Last week was the peak of what we have all been working towards – it was crazy, and we barely managed. I didn’t get to see the boy for almost three days last week and I missed him like crazy.
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Creamy Red Bean Popsicles
The Japanese Azuki red beans (also referred to as Adzuki breans), literally transliterated as ‘small beans’ are the smaller cousins of the larger soy beans. They are popularly used in Asian and Chinese cuisines to cook desserts and sweet soups such as the more common red bean soup and sweet soup with red bean balls. The Japanese have lots of snacks and sweets that make use of Azuki red bean pastes, such as our favourite daifuku, anpan and dorayaki. Though a tad too sweet for my almost middle-aged tastebuds, they never fail to look tempting and captivating everytime I pass by these sweets at the Japanese supermarkets.
Noodles Stir-Fry With Carrot & Prawns
A simple stir-fry of noodles with a few simple ingredients for a simple weekend meal at home.
家常便饭 － 腐乳排骨 (Pork Ribs Braised With Fermented Bean Curd)
Just a simple recipe and a simple dish to use up the fermented bean curd that’s been sitting in my cupboard for almost a year, untouched. It’s really really nice with plain rice – try it!
Quiche Lorraine
The origin of the term ‘Lorraine’ came from the Lorraine region of France; the term ‘Quiche Lorraine’, on the other hand, originated from English-speaking countries. Basically Quiche Lorraine refers to an open pastry that is made of a crusty base and which contains beaten egg as the main filling, as well as other types of filling such as seafood, vegetables, mushrooms and cheese. It is a very popular dish to have everywhere, not just in the Western side of the world, but also in regional countries like Singapore.
