Pollo Asada


I really wanted to cook Arroz con Marisco this weekend. Arroz is rice in Spanish. Marisco means seafood! While I have Hanna to enjoy seafood indulgence with me, I have to serve a chicken dish for EK the non-seafood eater ๐Ÿค”. Pollo Asada is the mexican chicken dish this weekend. All I have to do is to marinade the chicken Read More

Mexican Corn on the cob


I have never been a fan of corn on the cob until I tried grilled sweet corn at Sol Cocina in Scottsdale. The corn came nicely charred and carved tableside. The corn kernels are crisp, sweet and juicy. I like to stir a good dollop of chipotle/mexican crema and lime juice to make it a liitle creamy, smoky and tangy. Read More

Fried Sweet Plantains


I had Arroz con Marisco at LV Mar several weeks ago. I love the dish so much that I made a special effort to recreate it in my kitchen. This copy-cat recipe wouldn’t be complete without the sweet plantains. These crispy and sweet plantains complements the flavors of the seafood and black rice perfectly. Choose plantains that are very ripe, Read More

Hanna’s Handmade Hazelnut Pesto Pasta


My sous-chef took over the kitchen last Sunday. Wow! I am so impressed with the chewy al dente handmade pasta, crunchy breadcrumb topping, and creamy pesto sauce; all made from scratch! A very hearty and satisfying dinner indeed. Here’s the much cherished guest post from Hanna. One of the things that I learned since working from home with my parents Read More

Char Siu n Crispy Pork Belly Rice (ๅ‰็ƒง็ƒง่‚‰้ฅญ)


We had to shelve our yearly SG trip in May due to Covid-19. That also mean that my entire list of must-try hawker food is also shelved. One of those item on the list is ๅ‰็ƒง็ƒง่‚‰้ฅญ (Char Siu and Crispy Pork Belly Rice). Whenever I order Char Siu rice, I like to look for the ones that are glistening with Read More

Pan-fried Tofu Bar (้”…ๅกŒ่ฑ†่…)


I learned to cook this pan fried tofu dish from my first Chinese cook book. It was given to me by EK to cook his favorite dishes. I have to say when it comes to food, we couldn’t be more opposite on the spectrum of what we like. He eats mostly chicken, tofu, egg, and vegetsbles, and frowns upon anything Read More

The Purple Ang Gu Kueh again


I have been obsessed with making Ang Gu Kueh lately, especially the purple ones ๐Ÿ™‚ I am also convinced that there is no substitute for freshly grated coconut. Since I bought the coconut grater 3 weeks ago, this is the 2nd time I am making a freshly grated coconut snack. Its delicious. Ingredients Fresh Grated Coconut 1 fresh coconut. In Read More

Sweet and Sour Potato Nuggets with Sweet Peas


First Published Nov 29th 2014 My apartment mate in college gave me a box of Chinese recipe cards before we graduated. This dish came from one of the cards and it tastes so good that I have been cooking it regularly since college. Updated Jun 16h 2020 Its been six years since I last published this post. How time flies! Read More

Pan Fried Chive Pockets (้Ÿฎ่œ็›’ๅญ)


Hanna says she wants to make chive pockets (้Ÿฎ่œ็›’ๅญ). She remembers trying it once when she was young. We frequent the dim sum restaurants that serve southern Cantonese-style delicacies. ้Ÿฎ่œ็›’ๅญ is a northern Chinese savory snack and we don’t see them in these restaurants often. I thought this will be a nice cooking activity for both of us to spend Read More

The Purple Ang Gu Kueh


Week 8 of shelter-in-place. I have been cooking so much lately, especially my childhood favorites. In stressful times, we seek comfort in what we love and know best. Singaporean food and snacks is what I grew up with and there is so much to love about them. As a melting pot of Chinese, Malay, Indian and western cultures, we have Read More

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