Porridge (粥) is a comfort food especially on cooler evenings. I am partial to the semi-watery version, where the rice is broken into pieces but not so watery that the grains cannot be tasted. The ginger adds a nice touch of heat, countering the evening temperature. This can be eaten on its own, thanks to […]
Author: felix
Fried Taiwan noodles
It is a cool evening, heralding the beginning of fall with the leaves rewarding with sights of yellow and orange and red everywhere we turn. Cool weather needs foods that bring comfort. In this all-in-one dinner recipe that was made with available ingredients in the fridge, ginger is added for its warming effect. For the […]
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 […]
Lemongrass Ginger Patties
Lemongrass has that clean refreshing taste which reminds me of a quiet dawn, the dew still tenuously hanging from tips of branches and leaves, sunlight not yet come of age for the day. Ginger brings to mind secret joys, slightly spicy, slightly heady. Paired, they bring forth an exhilarating tingle at the back of the […]
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 […]
Yes? Can we eat now?
“and pretty maids and handsome lads all in a row” image re-posted from Pinterest
Noodles with Summer Vegetables
Summer brings with it long days, sunshine, clear skies and its cornucopia of lush fruits and vegetables. Looking around my kitchen one afternoon, wondering what to make for dinner, I pondered a single leftover sun-ripened tomato-in-vine and an ear of white corn that recently left the farm. Now I can feast on corn boiled in […]
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 […]