I bought a few lovely yams from the supermarket and ended up making a yam feast of claypot seafood with yam, yam rice, yam paste dessert and this, lol. I liked the texture and flavour of the crispy yam sticks that really reminded me of the potato sticks snack that I used to eat when […]

Sounds like a weird dish eh? Well, my newest creation is kind of similar to my earlier Sweet & Spicy Tempeh & Tofu Stir Fry Recipe, both of which were inspired by my favourite sambal goreng dish. This time, I added a touch of fusion element by combining Asian & Western flavours. The tip is to use fresh crab […]

Using spring onions in a wok stir fry is an excellent way to impart this extra fragrance, sweetness and delicate flavour to any meat or seafood, be it fish slices, chicken, beef or even frog legs. And with the use of ginger slices, any possible fishy or gamey smell is just reduced to none. My […]

Fermented bean curd, sometimes known as the Chinese version of cheese, is a very versatile condiment commonly used to flavour rice, porridge or stir-fries. While I like it as it is with plain porridge, I like to use it to marinate chicken too. If you’re a big fan of fermented bean curd like me, do […]

My husband used to hate garlic. He said he never liked it even when he was back home in England and whenever he saw garlic in any dish, he’d rather waste time in picking out the garlic bits then eat them. But he’s a changed man now. Because I exposed him to the garlic culture […]

Annyeong-haseyo! 안녕하세요 (“Hello” in Korean) I have such a food fetish for anything Korean these days that I actually tried whipping up 5 consecutive days of Korean dishes for lunch just by using gochujang (Korean chilli paste), chicken or pork, vegetables, kimchi and rice or vermicelli. And I’m just amazed at how versatile this gochujang […]