The low calorie vegetable featured in many local dishes. Usually eggplants are large and dark purple in colour can vary in sizes and shapes. Rich in fibre and antioxidants. Check out this link for the recipe. https://flofoodventure.wordpress.com/2014/06/01/egg-plant-with-pork-floss-improved-version/

How turmeric add flavour to food. Turmeric roots are potent anti inflammatory and antioxidant. These turmeric leaves can help to boost indigestion and reduce bloatedness. Turmeric leaves imparts a slightly floral and gingery flavour. Appreciating Nature With Flo The turmeric plant with a blooming flower. Flo Passion For Cooking One tasty method of turmeric powder … Continue reading Turmeric

Sizzling Hotplate Beancurd Egg Tofu topped with shrimps.😋 It's good to have this Korean Hotplate handy for cooking. The sizzling beaten eggs on this hotplate covered with crispy deep fried golden brown egg tofu cubes add aroma to the dish. 2 tubes Egg Tofu cut into cubes. Dredge the tofu cubed in cormstarch and deep … Continue reading Hotplate Beancurd Egg Tofu

Flo Passion For Cooking Microgreens are young seedlings of edible vegetables and herbs. They are grown in soil and sunlight and take about a week to produce leaves. Simply use a pair of scissor and snip the microgreens slightly above the soil. Rinse them with tap water gently since microgreens are so delicate. These tiny … Continue reading Microgreens!

Flo Passion For Cooking Irresistible looking crayfish. So fresh and meaty. Flo Passion For Cooking The cooked crayfish with butter and garlic. Served with Green and red Coral Lettuces topped with home made dressing Mentaiko sauce. Indeed a "Crustacean Delight"! 😋 https://flofoodventure.wordpress.com/2016/03/04/buttered-crayfish-tail-with-spaghetti/ Check this link for more interesting crayfish dishes. https://flofoodventure.wordpress.com/category/recipe-by-category-crayfish/

I have added Tobiko to the above serving. Here is the recipe on how to whip up Chawanmushi. https://flofoodventure.wordpress.com/2013/10/20/whip-up-japanese-cuisine-at-home-chawanmushi-2/

These flat, narrow grass-like leaf commonly known as Chinese chives are cultivated for culinary uses. These garlic Chives produced lightly scented white flowers. Ku Chye known locally can be used on their own way for a simple tasty dish. Those from supermarket are packed like this. How about Stir-Fry Garlic Chives with Beehoon. Simple to … Continue reading Garlic Chives

Commonly known as Bunga Telang in Malay. Botanic Name: Clitoria Ternatea These flowers are used in varierty of Peranankan food such as Nasi Kerabu, Pulut Tai Tai, Kueh Salat and many more. The indigo flower imparts its beautiful blue colour when steeped in warm or hot water. Rice naturally dyed blue. Just add rice, flower, … Continue reading Butterfly Blue Pea Rice