家常便饭 － 咸菜豆腐汤 (Salted Vegetable and Egg Tofu Soup)

Posted on 25 May, 2018 by cllism

We just came back from a tour of Japan – the land of the rising sun. I’m still stuck with a feeling of nostalgia and slapped with a rather bad dose of withdrawal symptoms. It was a very tiring trip, yet fulfilling and a good break from all the stressful planning required at work. Well, it’s a family trip after all, and it’s one that went according to our own time and targets. We took it easy most of the time, though admittedly, there were still some mad rushes to ensure we were always on time for the trains and the planes.

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Refreshing & Fruity Mango Tart

Posted on 12 May, 2018 by cllism

I fell in love with tarts when I first started to make chocolate tart early last year. It wasn’t the most perfect tart – it can’t be given that it was my first try. And then ever since, I kept thinking of ways to improve the recipe. I still have an intention to revisit the chocolate tart recipe, to do it in another way that would make the filling tartier and more exciting. I just need a good reason and free time to do it.

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Singapore Style Fried Carrot Cake – Black Or White?

Posted on 5 May, 2018 by cllism

I used to like the version of Singapore style fried carrot cake with sweet and dark soy sauces (i.e. the darker version). It’s a lot sweeter and the darker it is, the deeper the flavour. However, as I grow older and got to the age beyond thirty, I learnt to appreciate the lighter version more. This version tastes a lot lighter and simpler. The peppery and eggy flavours become more distinct and they combine to effect a more flavoursome dish of carrot cake stir-fry. I like that I am able to identify all of these flavours in the lighter version, compared to the darker one which is mostly overwhelmed by the flavour of the sweet and dark soy sauces.

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Minced Pork & Tofu Fritters

Posted on 27 April, 2018 by cllism

Just a little tricky dish to get the little one to eat his proteins. Saw this recipe online which was thought up by a mom who was also trying to get her child to eat a variety of food. It’s not easy being a mum of a toddler, really. It could be a battle with tofu one day, meat another, and then of course, the ongoing cold war with the ever devilish vegetables, especially the stalky and stemy and leafy ones.

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Sichuan Eggplant Stir-fry With Minced Pork

Posted on 20 April, 2018 by cllism

The previous round I tried cooking brinjals, it was using a simple recipe that followed closely to a canteen food that I used to eat at work back then. This Asian style brinjal recipe uses dark soy sauce, chilli and oyster sauce to braise the brinjals. For a change, I decided to cook brinjals this time round in the Sichuan style with salted fish, minced pork and black vinegar. This is one dish that I could never resist ordering when I am at the local Chinese restaurants because the chefs are so capable of getting it right every time, with very nicely marinated minced pork and very well-braised and soft brinjal chunks.

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