miso grilled eggplant with cheese

This has been a favorite of our family since I first made it. I was inspired by a YouTube video I watched about Nikkei cuisine (basically Japanese-influenced Peruvian cuisine) and since I had some eggplant in the fridge and all the other ingredients needed, I made this. The miso sauce was adapted from another recipe, but the cheese on top of the eggplant is “Nikkei-influenced”. You can also make this without the cheese on top and it is also delicious.

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min chiang kueh

I occasionally crave snacks and sweets from my homeland (Singapore) and this is one of the many things I miss from home. The chewy interior, crisp exterior and sweet and salty peanut filling never fails to satisfy me. It took me some time and many tries before finding a recipe and technique that produced similar min chiang kueh to the ones I can get back home.

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andhra chicken curry

andhra chicken curry

I was introduced to this recipe by my ex-Indian neighbour. We used to share food with each other and I learned how to make a number of Indian dishes from her. I have to say that though I used the same recipe she passed to me, the results were slightly different. I wasn’t able to recreate the same taste and gravy consistency. I even used the same ingredients! Alas, this curry is delicious with rice but more so with noodles (in my opinion). Boil up some somen noodles, ladle on some curry and chicken and enjoy!

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Korean Japchae

korean japchae

I love Korean japchae and always look forward to eating it as one of the “ban chan” dishes served at Korean restaurants. I have tried a few japchae recipes but this one is probably my favorite so far. I added more garlic to the original recipe and combined it with some of the techniques/ingredients from other japchae recipes.

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Bugeoguk: Korean Pollack Soup

bugeoguk

My mother-in-law introduced me to dried pollock, a type of dried fish used commonly in Korean cooking. She initially told me that I could just cook the fish along with some carrots and onions. I tried doing that but the soup wasn’t as flavorful as she described. I decided to make something the Koreans would make. Bugeoguk is known as a “hangover soup” in Korea.

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vinegar pig trotters

vinegar pig trotters

In many ways I’m glad I’m Chinese and grew up with parents who taught us that most animal parts can be eaten. Yes, they also told us some animals shouldn’t really be eaten (like dogs and cats). That being said, in our family we often fought over who would get to eat the fish head, chicken livers and feet and devour the last pig trotter. I developed an appetite for the weird and wild from young.

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