Broccolini had smaller florets and thin longer stalks. A hybrid of Kai Lan and Broccoli. I prefer the sweetness of Broccolini with its crunchy stem texture and succulent flavour. Leaves and florets of Broccolini are brittle crisp and delicate compared to Broccoli. Easy to prepare, this all time favourite for side dish. The entire bunch … Continue reading Broccolini vs Broccoli
Author: flofoodventure
Crispy Moringa Tempura
Doesn't this dish looked crispy? https://flofoodventure.wordpress.com/2017/11/16/moringa-tempura/
Meatballs with Preserved Turnips
Home cooked porridge with Chye Poh Meatballs. Preserved turnips known locally as Chye Poh. It's a waste to discard these yummilicious topping "Chye Poh". Flo Passion For Cooking How about Chwee Kueh topping added to minced pork for a "new level of taste". 😉 Add the cooked turnips into the minced pork and blend well. … Continue reading Meatballs with Preserved Turnips
Cod Fish Again!
Look at this beautifully poached Cod Fish. The fish will flake easily when cooked yet retaining its moist and loses its translucent raw appearance. Check out this link for the recipe. https://flopassionforcooking.food.blog/2021/11/03/cod-fish/
Agar Agar Santan
Agar Agar” comes from Malay word for “ jelly” . Agar is a flavourless gel derived from seaweed. Therefore it contain the rich array of minerals. White and semi translucent, it is available in strands and now powdered form). My preference Agar Agar strands. Ingredients: Half packet of Agar Agar strandsHalf bowl of coconut milk5 … Continue reading Agar Agar Santan
Fish Maw Soup
Traditional soup served during Chinese New Year. My preference are these dried Ngor Hee (Threadfin) fish bladder. Thick, fragrant add wonderful flavour to any soup. A traditional Soupalicious dish for every Chinese New Year. Prawn meat balls and seasonal long cabbage goes well with these thick slice of fish maw. Flo Passion For Cooking Napa … Continue reading Fish Maw Soup
Vegetarian Bee Hoon
Fresh from the local farm, dark ear-liked shaped Black Fungus replacing the dried black fungus I normally used for preparing vegetarian dish. It's jelly like consistency and its distinctive chewness a “must have” ingredient for my Vegetarian Bee Hoon. Flo Passion For Cooking The other two key ingredients I would normally used are shredded carrots … Continue reading Vegetarian Bee Hoon
Fatt Choy Ho See with Fu Gu Cai
Another yummilicious dish with all the auspicious ingredients for Chinese New Year. Ho See (Dried Oyster) and Fatt Choy ( Black Moss). Soak the Black Moss in cold water for a few hours. Swish a bit to loosen dirt or particles and discard water a few times. Transfer to a sieve to drain and dry. … Continue reading Fatt Choy Ho See with Fu Gu Cai
Crispy Battered Fish
What should I cook with these fresh slices of Red Grouper Fish? 🤔 How about Noodles topped with Battered Fish Slices? Flo Passion For Cooking Preparing the Red Grouper fish bone broth from scratch. Flo Passion For Cooking Yummilicious bowl of sliced fish with Ee Fu Noodles and boil Fu Gui Cai. Flo Passion For … Continue reading Crispy Battered Fish
Young Ginger
Indeed ginger prices has skyrocketed to record highs amid worldwide shortage. Vendors are struggling to provide their supply of ginger. My preference is still young ginger for my selected dishes. Young ginger is cultivated for 6 to 7 months before being harvested while the old ginger requires at least a year of cultivation. Each time … Continue reading Young Ginger
Flo's Passion For Cooking 