Army stew is quite commonly found on the menus of most Korean restaurants in Singapore and is typically priced in the range of S$40-50 but the portion is often good enough to be shared by at least 4 persons. I would call this a Korean version of steamboat because it literally is a pot filled […]

This is what I call the Poor Man’s Lobster Roll, lol. Most of you are probably not unfamiliar with lobster rolls because they are one of the ‘in’ things to eat in Singapore. But the costs can be really expensive and you probably don’t even get a lot of lobster meat for what you pay. […]

I got the inspiration to make gochujang mayonnaise from Judy Joo’s “Korean Food Made Simple” on Food Network. And I thought that would be an excellent idea to boost the regular mayonnaise with an added punch of flavour. Fried food and mayonnaise always go hand in hand and since I had some squids in the […]

This dish is like chicken braised in a minestrone-like soup. It’s tangy, sweet and fresh which really refreshes the palate. I served it with a simple and healthy quinoa which you can pair separately or alternatively, add them into the stew itself for a wholesome one pot meal. Tomato Chicken Stew with Quinoa and Chickpeas […]

I bought this green tea powder from Meidi-Ya supermarket a long time back, used it once or twice and almost forgot all about it until recently when I had leftover red bean paste to use up and I thought of making something matcha to go with it. Realised the powder had already expired but since […]

Inspired by my mother-in-law’s salted steamed minced pork, I thought I would do a leaner one with chicken and instead of using just salt, I added salted fish for a more robust flavour. In order to draw out the fragrance of salted fish, after I have soaked it in water and cut it into small […]

I remembered coming across a copycat KFC fried chicken recipe while flipping through a recipe book at the library a while back. And sometime last year, I was watching this food programme on TV that gave an insight on how KFC made their O.R. chicken. There wasn’t any overnight marination and they merely dunked the chicken […]

An upgraded version of my Cinnamon Sugar Breadsticks because I added ground almonds this time. This is just incredibly quick and easy to make and it’s just another excellent way to use up day old bread. As usual I don’t like to go crazy with butter or sugar in my recipes but if you like […]

The first time I heard of the word dorayaki was when I was a little kid because I often watched Doraemon on TV and the dorayaki was his favourite food. Probably that was also why I loved snacking on them because Doraemon made them look so tasty, lol. Anyway, the dorayaki is basically made up […]

I remembered the first time I tried kheer (term used in North India) or payasam (South India) at an Indian restaurant, I fell in love with the rice pudding that was sweet, creamy and milky with a lovely cardamom flavour and rose water fragrance. It was made with full fat milk and basmati rice and […]

I would like to wish all my Muslim readers, Selamat Hari Raya! Hope you all have a wonderful day ahead with lots of good food, good company and good times. 🙂 I’m in a holiday mood today and I just want to make something sweet for a treat. 🙂 This is somewhat similar to a […]

I would say this is an improved version of my earlier Baked Pumpkin Mochi Balls recipe. As highlighted before, it wouldn’t be a good idea to go fat free for this recipe by substituting the oil with apple puree, banana mash or the like because the exterior of the mochi would end up ‘uncooked’ so […]

Last week, I had introduced the new Corningware Retroflam cookware to all of you and also gave my review after putting the Corningware Retroflam casserole pot to the test with a Rice Wine Chicken recipe. My experience of using the cookware was better than expected. To read more about it, click on The New Corningware […]

I was introduced to gluten-free baking recently and thought I would do a mochi baking experiment with glutinous rice flour as I was curious to know how oven-baked mochi would turn out to be. In order to reduce calories for this dessert treat, I substituted oil with extra pumpkin puree to give it more moisture. […]

Chuncheon, Korea is well known for its abundance of poultry farms. Hence it is not surprising that one of their most popular local food is the dak galbi which is a spicy stir-fried chicken dish with assorted vegetables (cabbage, onions, sweet potatoes, spring onions) and rice cakes. For my version, I added sweet potato vermicelli […]