Lovely piece of fresh fish roe from this premium Mackerel. Fish roe contains healthful unsaturated fatty acids including Omega-3 which helps to reduce inflammation and protect the brain and other bodily systems from the effects of oxidative damage. Each type of roe has its own distinctive flavours. My favourite roe for panfrying is still the … Continue reading Fish Roe
Unique Chermin Fish
I always find this Chermin Fish unique because of the fish head structure. Full of meat this fish claimed by anglers as the most common trevally species found all over Singapore though not commonly seen in our wet markets. The best method of cooking this fish is to steam it. The simplest method of preparing … Continue reading Unique Chermin Fish
Preparing beef patties is very straight forward and simple. All you need is to get the right grounded minced beef. The right cut, right grind and right fat ratio. Season with all purpose seasoning with light soy sauce, minced shallots and minced garlic and some cornflour. Mix well and set aside for half and hour. … Continue reading Beef Patties
Grunt Fish Head Curry
Grunt fish head curry with one portion of this gigantic fish head. Check out this link on how to prepare the fish head curry. https://flofoodventure.wordpress.com/2016/01/18/tiger-grouper/ The other portion of the fish head was prepared by deep frying.
Soft Pork Bones with Garlic Black Bean Paste
These soft pork bones best to cook Dim Sum dish. Flo Passion For Cooking Dim Sum at home. Flo Passion For Cooking Closer view of this yummilicious pork ribs. Check out this link for the recipe. https://flofoodventure.wordpress.com/2015/01/04/dim-sum-licious-steamed-soft-pork-bones-with-garlic-black-beans-paste/
Shell in the Mud
Commonly known as Tua Tow or Mud Mussels are not easily available these days. Once upon a time, a hot favourite dish at Zi Char stalls. Flo Passion For Cooking How to get rid of the sand and dirt from these mussels? Soak these mussels in a bowl of water together with some flour just … Continue reading Shell in the Mud
Ikan Assam Masak Pedas
Instead of the normal use of Ikan Kekek to cook this dish and since I have the balance of the Red Snapper fish tail, why not use it as the main ingredient. Yummy meaty dish! 😉 https://flofoodventure.wordpress.com/2015/01/22/ikan-kekek-masak-assam-pedas-with-nanas/
From the garden to the table – Egg Plant
Chef Kang signature Pork Floss Brinjal. Fell in love with this dish when my family visited Canton Wok in Joo Chiat many years ago. From time to time, I will prepare this dish. Check out this link for details. https://flofoodventure.wordpress.com/2013/11/05/egg-plant-with-pork-floss-2/
Savoury Flavour “Jeonbokjuk”
If you have been to Jeju Island (Korea) you definitely have tasted Korean "King of Porridge" aka "Jeonbokjuk". Here's my version of th Abalone Porridge with sweet and delicate Hokkaido Scallops.
What's best to serve with Lontong dish? None other than these crispy tofu, spongier with a chewier texture. Flo Passion For Cooking Make sure to purchase "extra firm tofu". Remove from packaging and ensure to drain the extra liquid with kitchen paperhand towel. Cut the tofu into your desired size. Firstly divide into half and … Continue reading Crispy Tofu
Soupalicious Chicken Soup
Cordyceps Militaris, a cultured fungus/mushrooms add aromatic flavour to this chicken soup with a lovely mushroomy taste and fragrance. Simple to cook. Two fresh yellow skin country chicken drumsticks, dried scallops, a tablespoon of wolfberries and several red dates. Simmer in stoneware Chinese Cooking Pot for an hour together with the above ingredients where the … Continue reading Soupalicious Chicken Soup
How about grilled German Bratwurst Sausage served with Coleslaw? It's the time of the year for Bratwurst! "Brat" means ground meat and "wurst" means sausage. Simply grilled to perfection. Served with Coleslaw. Mixed of shredded green cabbage and shredded carrots with Mayo and honey mustard dressing.
Once in a while, I would serve my family with Papadam when I cook Fish Head Curry. The main ingredients of a classic Papadum comprising of Chickpea flour, water and salt. Peanut oil together with salt are added to form the dough flavoured with seasonings such as garlic, cumin, chilli, black pepper and sometimes baking … Continue reading Papadam
How about Pan Fried Baby Snapper with customized Curry Powder?
The traditional spice blending flavours in a bottle. None other than the customized curry powder from the Indian Spice Maker. Not too spicy, yet flavourful and delicious. Season fish with some salt. Marinate fish with the curry seasoning powder for at least an hour. Before panfrying, shake the excess curry powder before adding the fish … Continue reading How about Pan Fried Baby Snapper with customized Curry Powder?