Tuesday, 26 March 2013
I'm sure you could tell from my posts for the last few weeks that lately, my cooking entails recipes that one can cook with their eyes half closed. Simple soups, easy appetizers, one-pot-meals.
Friday, 22 March 2013
If you like dining at Japanese restaurants, you would have come across this popular side dish using normal potatoes. My blogger friend, Nami of Just One Cookbook had posted about this quite some time ago in her blog, and i kept a note about it at the back of my mind. A few months back, I happened to have some leftover sweet potato in the fridge, and I remembered about this recipe. So that's how this variation came about.
Wednesday, 20 March 2013
I thought it would be fun to feature some side dishes and/or appetisers as a series. This is a simple and tasty appetizer that I often make. The taste is sourish savoury, with a light spicy kick. Use iceberg lettuce to give it that crunch and extra juiciness.
This can also be made into a light sandwich lunch using the bread of your choice.
Best served chilled.
Sardines in Lettuce Boats
- 1 can (425g) of sardines in tomato sauce (I use Ayam brand)
- 7 small calamansi, juice only
- 1.5 tbspn tom yum paste
- 1 cup of chopped mint leves
- 1/2 large onion, chopped
- 4 tbspn japanese mayo (kewpie) or normal mayo
- Sugar to taste
- Small lettuce cups
1. Mash the sardines with the tomato gravy.
2. Add in all the seasonings and mix well. Chill in the fridge for about 1-2 hours.
3. Scoop a tspn onto each lettuce cup and pop into your mouth!
Note: For a different presentation, you can also serve this on thick cucumber slices. Don't like sardine? Just sub it with tuna, tastes just as good.
Friday, 15 March 2013
Tuesday, 12 March 2013
It took me forever to finally realised that burdock and japanese gobo are the same thing (noob cook me). In Japanese cuisine, gobo is popularly used as a braised, sweet appetizer of shredded gobo and carrots called kinpira gobo. I have tasted this side dish in several Japanese restaurants in PJ.
Monday, 11 March 2013
Lotus root is so expensive these days. The freshmart outside my house is selling it at almost $12 per kg; the wet market just marginally cheaper. But it is a very nutritious veg - rich in dietary fiber, vitamin C and B6, potassium and thiamin.
Friday, 8 March 2013
I first got the idea of adding yam to soups when i tasted this super yummy fish soup at Putien, the Heng Hwa restaurant made famous by its parent branch from Singapore.
Wednesday, 6 March 2013
During our Christmas holiday in Singapore recently, my BIL and his wife treated us to a delicious meal at Imperial Treasure which specialises in Teochew cuisine.