Creating dishes that nourish the soul is my passion, and Vegetable Casserole holds a special place in my heart. As I gather vibrant vegetables and layer them with care, memories of family gatherings and cozy dinners flood my mind. Picture a medley of fresh veggies, lovingly cooked until tender, bathed
Quiche lorraine is a classic French savoury tart that usually consist of simple ingredients such as cheese, ham and vegetables. I usually go with just ham, onion and cheese. If you prefer a more fancy tart, you can add in baby spinach and mushrooms too!
No doubt, many local Singapore food can’t go without sambal chilli. Singaporeans love our chilli! A good sambal can elevate a dish or be used as a master sauce in creating many more dishes. It is definately labor intensive as it requires long hours of cooking time over stove. But trust me, it is all worth the effort!
Everyone loves fried chicken and the recent craze is KFC = Korean Fried Chicken. There are a few variations of korean fried chicken. You can have it in original taste or coat with gochujang to make it a spicy version or a non spicy version which is made by coating the deep fried wings in a garlic and honey soy glaze. The secret to a good KFC is of course the light and cripsy crust! You will be suprised at how quick and easy it is to make these fried chicken at home!
Ubi Kayu is a traditional Nonya kueh that is made using grated tapioca, coconut cream and eggs as the base. It looked like a steamed kueh but it is cooked using an oven. It is extremely laborious as you need to hand grate the tapioca. It is a great part dessert snack to impress your guests!
Rempah is a Malay word that means spice paste and it is a blend of asian spices and herbs. Many asian recipes especially Singapore, Malaysian and Indonesian cuisine will require a rempah base. Dishes like laksa, curries, chillies, rendang etc will all require rempah. A good rempah recipe is what you will need to get you started in Asian cooking.
Steamed Egg is my favourite Chinese dish. It is so simple and easy and economical to make at home. The recipe is so versatile that you can add in any favourite toppings of your choice such as century eggs or salted egg. You can also mix in some minced meat and steam together with the egg mixture. A prefect dish to go with your congee!
Sesame and ginger stir fry pork is a common dish that is prepared for the mummies who are on their confinement after giving birth. The use of ginger is to help expel the “wind” from the body and improving blood circulation and treating conditions like inflammation and constipation. Having said that, this dish can definitely be enjoyed by anyone!
Samsui chicken looks pretty much similar to the steamed chicken that comes in our Hainanese chicken rice that you usually eat except that we usually dip the chicken with a fragrant garlic ginger sauce instead of garlic chilli sauce. The cooking method of the chicken is pretty close to chicken rice’s poached chicken. Samsui chicken is known to be a luxurious dish that is prepared by the samsui women only once a year on Chinese New Year.
Dashi is the base stock for Japanese cuisine. Many Japanese dishes use dashi in their recipes and it gives the extra umami flavour in your cooking. Dashi is probably one of the easiest stock to make and it requires so little time that you probably won’t even think of using the ready to use dashi powder off the shelves.
You can find steamed pomfret fish in any Teochew porridge places. It is a almost like a soul dish of Teochew cuisine. The fish is dressed in seasoning sauce that is packed with distinct flavours coming from the salted mustard and plums. My favourite pairing will be with a hot pipping bowl of porridge!
Bisque is a smooth, velvety and thick soup that is usually made from crustaceans. Everyone love a thick soup that is full of umami flavour. Serve it along with some crusty bread!
COOKING FOR THE SOUL
