Braised Eggplant and Ground Pork

Eggplant and Pork 20160517-1

Plump, firm, bright purple in colour – ‘Eggplant’ as it is widely known here in America, commonly called ‘Aubergine’ in Europe, and liltingly called ‘Brinjal’ in my homeland in South-East Asia, is rather bitter when raw but easily absorbs flavours used in the cooking process. Its versatility is evidenced by its widespread use in varying cuisines around the world, using a […]

Celery with Chicken and Cashew nuts

A twist on the classic ‘Cashew Chicken’.  This dish features celery as the main ingredient, making for a healthier option. Season the chicken well, according to your personal taste. A dash of paprika or turmeric adds a more exotic flavor. Chili powder offers a spicy kick. The small amount of protein will go a long way […]

Chai Poh 菜脯卵 (Salted Radish) Omelette

I wasn’t in the mood to cook today. It was a good thing I have eggs on hand. And chai poh. Chai poh 菜脯 is salted radish, easily found in asian supermarkets. Very commonly found accompanying teochew porridge. Well, good thing I have some one hand too. Chai poh neng 菜脯卵, or salted radish omelette, […]

Steamed Tofu with Ground Turkey

We needed a quick dinner tonight, for today we are watching “Sunday in the Park with George” by Stephen Sondheim and we have 2 hours to get to the theatre. A peek into the fridge and I came up with this steamed tofu dish served over steaming rice. Steamed Tofu with Ground Turkey   Save […]

Roasted Broccoli and Mushrooms

Easy weekday dinner with minimal clean up! Can also be served as an easy appetizer. 1 lb broccoli, cut into small florets and stemmed 4 cremini mushrooms, sliced 1 tbsp garlic, minced 3 tbsp olive oil ½ tsp cumin seeds 2 tsp sea salt Grated cheddar cheese (or any hard, sharp cheese) Serves 4 Toss […]

Bell peppers, Zucchini and Cashews

Summer brings a colourful cornucopia of plants and vegetables. Here is an attractive serving bursting with colours and flavours.   ½ cup spam, diced (or chicken, diced and marinated in soy sauce, chinese cooking wine, corn starch) 1 green pepper, diced 1 red pepper, diced ½ cup roasted cashew nuts 1 tsp garlic 3 slices […]

Omelette with Tomatoes and Chai Poh 菜脯

Chai poh 菜脯 is salted radish and a staple in teochew porridge.  I had seen a post by Kitchen Tigress on how to many fluffy Chai Poh Omelette (菜脯卵), combining elements of French and Chinese omelettes. Ever since then I have been waiting for an opportunity to try it out.  With only 2 tomatoes and 4 eggs in the […]

Cashew Chicken

Diced chicken with cashew nuts and celery is a staple in any chinese restaurant in the bay area. I have often found it slightly odd because growing up, celery was imported and not a common food item. It was not easily found in a wet market, and if it were, probably did not offer as […]

Green Beans with Prawns

1 lb green beans, ends trimmed, cut into 1″ length ½ lb prawns, tails intact, deveined and slit minced garlic 2 tbsp chinese cooking wine salt/sugar to taste Serves 2 Blanch green beans in salted, boiling water. Drain and place into iced water to stop the cooking process. Saute garlic till fragrant. Add prawns to […]

Pan-Fried Asian Eggplant

This a quick and easy one that also meets my daily quota of coloured vegetables. Tips: I found that using my fingers worked better at getting the seasoning into the eggplant, especially over the rounded, skinned surfaces. Avoid making the slices too thin, some thickness is needed to get into the ‘meat’ of the eggplant […]