Browsing Category : Entrée

Korean Tofu Stew


At Ashley’s request, I made my first attempt at home-cooked Korean dish. This recipe is easy and the stew is very tasty! Tofu and mushroom are the two favorite ingredients in our home-cooked meals. Soupy, and spicy; this makes a very hearty dinner with steamed rice. There will be many more Korean dish attempts in my kitchen going forward… Prep Read More

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Baked Salmon Linguine


Google search: “What is clean eating?”. Answer: “ … At its simplest, clean eating is about eating whole foods, or ‘real’ foods — those that are un- or minimally processed, refined, and handled, making them as close to their natural form as possible.“. I guess this baked salmon linguine is as clean as I can possibly make it. It does Read More

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Chilli Lobster


Dungeness crab season reminds me of those trips out to Little Red House in East Coast for Chilli Crab. The best part of eating Singapore Chilli Crab for me is the chilli sauce. I couldn’t bring myself to kill a live crab and since I am really after the chilli sauce, I decided that its just as good to have Read More

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Lobster Jambalaya


Bought three lobster tails last weekend, and I have been wondering what to do with it. Hillary convinced me to cook lobster jambalaya. I modified Emeril  Lagasse’s Jambalaya recipe to incorporate the lobster and colorful pepper. Last time I tried this recipe, I took the short cut and dumped everything in the rice cooker. That didn’t turn out well, it was Read More

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Three-Cup Chicken


I love three-cup chicken for the thick, aromatic sauce. While it is true that you need equal parts of soy sauce, rice wine, and sesame oil, the key to success of this dish is to have lots of garlic and basil. I tried it this weekend as part of the catering menu for the girls.  Delicious! Drizzle the sauce over Read More

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Son-in-law Eggs


Thank you Hanna for the Simple Thai Food cook book ! As I was flipping through the recipes, one that jumps out at me is the dish called ‘Son-in-law Eggs’. Firstly, the name is so unusual, and secondly, I wonder why I never see them on the menu in the Thai restaurants? Leela has an interesting explanation on the origin Read More

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Thai Green Curry


Since the girls moved to SF, I have taken on a new weekend job: catering and food delivery. By Hillary’s request, this week’s catering theme is Thai since she requested for Thai green curry. This recipe is so easy when you can get Mae Ploy green curry paste at the Asian market. I added an assortment of seafood, meat, tofu, Read More

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Home-style Fried Rice


Every family has their style of fried rice, and this is my-style. Ours is always fried with garlic, onions, eggs, mixed vegetables, and the most important ingredients: diced, fried spam. A couple of reminders, never fry freshly cooked rice; it has to be cooled and chilled overnight in the refrigerator. Never cover the fried rice until it is completely cooled. Read More

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Prawn Mee (大虾面)


I saw some HUGE tiger prawns at the market yesterday and couldn’t resist the temptation to attempt Hokkien Prawn (Hae) Mee. I asked the market if they would give me the prawn heads in the tray and they kindly agreed! I got a pound of the tiger prawn heads for free! That made cooking this dish so much cheaper and Read More

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Pad Kee Mao (Drunken Noodles)


One of our favorite dish at the Thai restaurant is Pad Kee Mao. It is spicy, sweet, sour, and has the distinctive fragrance of the Thai Basil. This is my first attempt at Pad Kee Mao. EK and Hanna gave thumbs up; so its worthy of a post :). Incidentally, while doing research, I also found out that this is Read More

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