This dish is perfect for those who is on budget, on time-saving mission, and actual perfect for those who is on diet as well!
You need a small bag of bean shoots ( half a bag if you are bean shoots lover like me who always buy big massive bag), some sliced fish cakes, julienne carrot, thinly sliced onion and spring onion
For seasoning I add soy sauce, oyster sauce and the very end drizzle some sesame oil
I am a big fan of Satay sauce, there are many different version of Satay Sauce, I am sure you would say mine is not authentic at all however I think this is the easiest and quickest way for me
The consistency of the sauce depends on how much coconut milk you use.
Ingredients
I start with tablespoon of oil and heat through the red curry paste before adding all other ingredients, leaving sugar and salt last until the sauce has all mixed well.
How many of you cooked thai red curry for dinner and then had leftover red curry paste stored in the fridge and it becomes one of the forgotten item.
Well, I have certainly done it many many times.
One Ingredient ~ Number of possibilites
Lets say I am preparing dinner for two. What will I serve? What other dishes that use Red Curry Paste???
Red Curry Paste
My husband say “we haven’t had pork chop for a while”, I asked “what pork chop do you like?” and he replied “with lemongrass”
Off I went searching my book shelves and found “Michelle Lo Vietnamese Kitchen”, I bought this book while waiting at Hong Kong Airport years ago, finally i am putting it to use.
Lemongrass Pork Chops
|| fellow girlfriends this is for you *wink*||
After a long hiatus, I am finally back to food blogging again (more like i am eating and eating again ha ha)
You can find pork chops in most butchers, I find that asian butcher shop pork chops cuts is slighly thinner which i like better. Most asian restaurant served different pork chop dishes
One Ingredient ~ Number of possibilites
Lets say I am preparing dinner for two. What will i serve? What is your fav pork chops dishes?
We were invited to my cousin’s (Ms Chang) place for New Year Eve Cook & Dine, so I took this opportunities to “action” this week Cookbook Challenge. As this week theme is Soft, my first thought goes to cake – I remembered my mom used to bake us Swiss roll (Bolu Gulung in Indo), she would normally use pineapple jam or stawberry jam, since Ms Chang said she has durian, we decided to make Durian cream Swiss Roll.
The reason why Durian Swiss Roll turns Durian Sponge Cake is because we had a slight mishap, we spread durian cream on the presentation side (oooopss – due to excitement i believe hahahha), so instead of rolling it up, we have to stack it up instead ha ha ( I can assure you- it doesnt affect the taste whatsoever – heaven!!!!)
This recipe is adapted from my cousin’s Magimix Recipe book
Durian Cream Sponge Cake
As I am in Sydney celebrating Xmas with my siblings, I didn’t bring any of my cookbooks with me so I went to Coles to get their Christmas Magazine. This recipe is a blend of 2 recipes – Spiced Christmas Cookies and Gingerbread Men. Everyone in the house had a go at decorating the cookies, the outcome shows that we havent got much talent in decorating ha ha (most of the adults, we blame it on the cookies being too small to decorate, but we all know the real reason dont we? hahaha). The recipe use golden syrup but we havent got any at home so we replace it with Korean honey ginger tea which turn out surprisingly good.
I was quite worry about this week cookbook challenge theme “Greek” as I don’t own any greek cuisine cookbook. When searching through my bookshelf I come across ”Fabulous Salad” book and found “Greek Garden Salad” which consist of tomatoes, cucumber, feta cheese, red onion and olives. then I remember having seen some cooking show where the chef was replacing olives with watermelon. so I prepare this salad for this week cookbook challenge get together at @Rilsta house ( I had so much fun – get together rock! thanks Rilsta for organising).
When I saw this week cookbook theme “Beans”, my first thought is yes, I’m going to pick something vegetarian.
This recipe is adapted from “The Enlightened Kitchen – Fresh Vegetable Dishes from the Temples of Japan” by Mari Fujii. The recipe called for Cannellini Bean however I use butter bean instead. Mari did noted that you can replace cannellini bean with pea, edamame bean, soybeans or any mixed beans.
“Wakame seaweed and beans are both high in fiber, making this salad both nutritious and tasty”
Butter, Red Kidney Bean & Wakame Salad
This recipe is adapted from “Harumi’s Japanese Home Cooking” by Harumi Kurihara
In the book, she mention that you can also use small pieces of boneless chicken thighs or chicken breasts for this recipe. I guess being this week theme is hor d’oeuvres I should have done that. however me being me, when I saw the photo in the cookbook and I just haveto replicate what I see, so chicken wingette it is ha ha.
Chicken Rolled in Sesame Seeds
