I'm a sucker for a creamy mushroom sauce and this one-pan pork dish is perfect! You can use whatever cut of pork you like (I like it boneless) and adjust your cooking time accordingly. I used a pork tenderloin which I sliced into 1cm thick pieces. You can also have it with whatever sides you … Continue reading One-pan pork and creamy mushroom
The first time I tried this Thai prawn glass noodles dish was just earlier this year when we went to Thailand. It was our first overseas trip post-Covid and one of my brothers took us out to a famous seafood restaurant, Somboon Seafood. Such was its popularity that it's actually a chain restaurant so there … Continue reading Thai Prawn Glass Noodles
Black pepper crab is traditionally fried before being tossed in this wonderfully fragrant sauce. As much as it's still absolutely delicious, I don't like how oily it makes the dish overall. I prefer it to have a similar sauciness to a sweet chilli crab dish instead of this dry, oily concoction. Maybe not as drowning … Continue reading Steamed black pepper crab
Burmese pea fried rice is one of the my favourite ways to eat yellow peas. I recall hawkers walking down streets with baskets of steamed peas on their heads yelling "pe pyote" (boiled peas). They were a favourite of mine and traditionally steamed sprouted which adds a depth of flavour to these peas. My mom … Continue reading Burmese pea fried rice
This celery stir fry with pork is so quick, easy and versatile. I use this as a base recipe for my fridge clean-outs. I like it with celery the best with its crunchy sweetness. I often have celery in the fridge as it's cheaper for me to buy the entire head, instead of individual stalks. … Continue reading Celery Stir Fry with Pork
Tadka daal curry is the probably one of the best Indian curries I have ever had. Although I love my more meaty curries very much, I feel an Indian meal is incomplete without some daal. I just love it. I could almost eat it every day and that's saying something because I love my variety. … Continue reading Tadka daal curry
Egg tofu is really fiddly to cook with because it is just so soft. That's also what makes it so darn tasty. To 'harden' up the tofu, it is often fried to give it up a bit of a crust. It is then more easily added into dishes without fully disintegrating. This dish is a … Continue reading Fried egg tofu with pork
This clams recipe is very quick to make and is so full of flavour that it is perfect with rice. Cambodian food always packs a big flavour punch and this 'cha leah' is no different. My husband and I had something similar in Siem Reap. I say it's similar, but not quite the same as … Continue reading Cambodian stir fried clams recipe (Cha Leah)
This fish taco recipe has a bit of a kick to it, just as a word of warning. You can reduce the cayenne pepper and hot sauce if you want something milder. The calorie count is on the generous side as it assumes you use up all the sauce and toppings, which you won't. Tacos … Continue reading Fish Taco Recipe
