Rice plate of Scallion Ginger Beef, French Bean Omelet and Bok Choy

My rice plate....Hungry Lady's Plate


Another VIEW of the same...


Red Cargo + Brown Rice served with Vegetables(Bok Choy), French Bean Omelet, Green Onion Ginger Beef.

Tag: long bean omelet, french bean, rice plate, long bean

Foil steaming the meat saves your time

When I have no time, I will dump everything (make sure the ingredients are compatible!) into the slow cooker and let is slowly cook. A beef stew can be prepared just like that. As you all know, the slow cooker is S-L-O-W...so if you have REAaaaaLLY no time to even wait, this is my "no-pride" cooking for you. Mix everything up in "cake" form and steam it.


Does this look like a "steep cliff" to climb ?
*Cooked this while I was in Taiwan

Here I have mushrooms, baby carrots, diced shrimps, sliced green onions and half a pack of soft tofu mixed into ground meat (pork is used here) that has been marinated/seasoned with some salt, dark soy sauce, cooking wine, white pepper and dashes of sesame oil.

Nope - I did not mix and mesh all the tofu into the meat as one big lump (that will be too URRGGgghhh!). Instead, the remaining half of the tofu - I layer it like lasagna with the meat mixture. A layer of pre-marinated meat (already mixed with mushrooms, baby carrots, diced shrimps and sliced green onions) at the bottom; followed by some cubed tofu, then another layer of meat mixture; followed by another layer of cubed tofu. Steam for 10-20mins depending on size of "cake".

This is meat "cake"! My own homemade version of 蒸肉饼 ! Can be classified as another busy-executive cooking :P ....no time lazy to make cooking preparations, no time lazy to cook, no time lazy to wash the plates (notice I use aluminum foil?) and even no time lazy to present this nicely on a plate to take decent photographs…that's me!

I hope I have not made you lose your appetite but it is really quite tasty. ^o^

Tag: steamed meat

Chinese Steamed Fish Toman (Snakehead) Fillet

A Chinese-style Steamed Fish...best for the busy executives who have no time to cook, yet desire to adopt a healthy meal plan of dining in as often as possible. You can thaw the fish (remove frozen fillet from freezer) in the fridge before leaving for work in the morning (or overnight the day before). When you return from work in the evenings - remove the thawed fillet from the fridge (marinate as follow, below), cut the tomatoes, mushrooms, green onions and ginger, assemble and steam. Refer Directions below.


Chinese-style Steamed Toman Fillet
Ingredients:
Toman fish fillet (snakehead) - some salt and white pepper, rubbed gently on the fish + lightly marinate with 1tsp rice wine + 3 drops of sesame oil + 1/2 tsp dark soy sauce; sliced ginger; sliced green onion,; tomato - cut into wedges; thinly sliced mushrooms

Directions:
1. Remove the thawed fillet and marinate (as per Ingredients above)
2. Cut and prepare tomatoes, mushrooms, green onions and ginger (Note: In this process, the fish is marinated for some time)
3. Assemble, then steam for 5-8mins, depending on thickness of fillet. Thickness of ~1.5cm about 7mins (Note: you can always slice thinner to reduce cooking time but only if you have time to do slicing of a thick fillet. Note1: Another trick is to "score" the fish so that it allows thorough seasoning and reduce time to cook)
4. Serve with steamed rice

Other easy Fish recipes:
Steamed Cod Fish Rolls
Pan Fried Fish in Soy Sauce and Ginger
Tandoori Fish
Steamed Fish with Tofu, Shallots and Cilantro

Tag: steamed fish, chinese steamed fish

Red Cabbage Apple Salad

I have made a Red Cabbage Salad recently to beat the hot weather in Singapore and at the same time, celebrating the coming Autumn/Fall in the US - with the addition of apples in this salad.

Red Cabbage and Apple Salad
Ingredients:
Red cabbage, julienned; thinly sliced apples cut into strips.

Dressing: squeeze of fresh lemon, dash of vinegar + 1tsp sugar

Directions: Add the dressing into the cabbage and apple mixture and toss well. Chill before serving.

Fight the heat with this crisp cool salad! It will be a great appetizer!


Other salad recipes:
Warm Pasta Salad
Celery and Carrots Salad
Fusili with Shrimps and Celery
Bok Choy Salad

Autumn/Fall in the US: Visit Sonoma Farm Trail. Do some apple picking!

Tag: salad, red cabbage, apples

Tom Yum/Tom Yam Noodles

The French Bean Omelette was done in Singapore, so is this dish. This dish basically, is on assembling rather than on culinary skills. But even if you assemble, you want to make sure the ingredients are compatible and the sequence is correct. Are you going to guess what I am preparing?


Tom Yum/Tom Yam Noodle Soup
Ingredients:
Instant noodles - less the seasoning packs(option: use any noodles or pasta, or even glass noodles!), canned tuna(I swear by AYAM brand tuna), tomatoes, bok choy, silken tofu(cut into cubes)

Directions:
1. Cook the noodles, then set aside
2. Prepare pot of water to simmer/boil - blanch the bok choy, then set aside with the noodles
3. Add in canned tuna to same pot of water so that the "spices" will work naturally to flavor the "soup broth"
4. Add in tofu and tomatoes in the soup broth if you want. Otherwise, you can add to your noodles and then ladle hot soup over the final dish before serving



Other Tom Yum recipes:
Tom Yum/Tom Yam Glass Noodles
Tom Yum/Tom Yam Fried Rice

Tag: noodles, tom yum, tom yam

Eggs - cooking tips and basic culinary knowledge

Bakers and cooks out there, when you need to whisk 3 eggs in preparation for your recipe or dish, do you crack all the eggs into one bowl or do you prepare a smaller bowl by the side - crack each egg into the small bowl before adding that egg with the rest of the other eggs?

It makes sense to me so I am picking up this good habit

I understand that some Chinese culinary schools teach the latter. It is considered basic culinary knowledge because you would not want to be "cracking" a bad egg into a pool of "good" eggs (with no chance to response) and contaminating the other "good" eggs. Next time you make French Bean Omelette or Spinach Italian Sausage Omelette, you know what to do.

Other cooking tips:
How to make half-boiled eggs, the "fuss-free" way
Spring onions preparation tips
How to get tender beef
How to cut onions to make it less pungent

Tag: cooking tips

Beef and Mushrooms in Light Curry Sauce

Remember I had these mushrooms? I transformed them to a lightly spiced dish using curry powder! WT *...*...(muted) ?! Curry powder ?

Yes...yes..I'm so excited to share this with you. I found that by adding some curry powder to this stir fry, it simply became a new dish for me.


Spiced Beef and Assorted Japanese Mushrooms
Ingredients: Ground beef, half a onion- sliced and chopped finely, assorted mushrooms, 1tbsp oyster sauce, 2tsp curry powder (Note: depending on how strong a curry flavor you want but do not use too much or it will become a full-blown curry beef dish- as in...too much goopy gravy)

Directions:
1. In lightly oiled pan, add in onions to saute and when slightly softened (half way to "translucence"), add in beef and the mushrooms and fry them in the pan (low-medium heat)
2. Add 1tbsp oyster sauce, then ~2 tsp curry powder and mix well
3. Add some water(not too much), let it simmer on low heat till the mushrooms become more tender and till the sauce reduce (Note: Since this is intentionally not a curry beef dish that will have lots of gravy, I was mindful about just keeping the dish...moist. In addition, the curry powder is supposed to add just that hint of curry spice flavor but not to overpower the taste of beef and mushrooms)


Isn't that simple? Delicious. Simply delicious.

Tag: mushrooms, beef

French Bean Omelet

French Bean Omelet/Long Bean Omelet
Ingredients: Long bean/french bean, diced to small bits (as shown in picture above), 2-3 eggs whisked with some added dark soy sauce and white pepper

Directions:
1. Heat pan with cooking oil and fry the bean bits with some salt and pepper
2. When beans bits have softened, add the egg covering the pan surface. Allow the egg to cook on one side a few minutes till lightly browned (Note:I like some crispy bits on this omelet somehow. If you prefer it moist, then don't "overcook" it)
3. Then flip over the other side to finish cooking
4. Enjoy with porridge or rice





Tag: long bean omelet, french bean, omelet, long bean

Easy Tomato Pasta on Egg - Omelette wrapped Pasta?

Anyone knows the Japanese language equivalent of "Pasta"? Well, I would like to have a more appropriate name for a dish spawn from omuraisu (omelette rice). Haha!


If there is omu (omelette)-raisu (rice), why not omu-"pasta" ? What I was missing out was just wrapping the pasta up within the enclosing omelette. Hmmm....ok, I am making a fuss out of this. I just wanted something different (and EGG-tra) for my pasta and why not this? Those who enjoys tomato ketchup on their omelettes may like this dish. That is no tomato ketchup in here but you get tomato-based pasta sauce/gravy on your omelette-style egg! ^o^

Easy Pasta on Egg/Omelette Tomato Pasta
Ingredients:
cooked pasta, minced pork(chicken or beef,you wish), diced shrimps, minced garlic, sliced onions, can of diced tomatoes, salt and black pepper, basil/oregano dried herbs(option) PLUS additional two-three eggs

Directions:
1. Fry the egg like an omelette, set aside. At the same time, you can cook your pasta according to package instructions. Any shell or screwy pasta is recommended since it will be easier to eat with the egg.
2. Saute the onions in olive oil till they soften. Add in garlic and minced pork and cook till the pork is almost cooked(from pink to light brown).
3. Add in the shrimps. As they are diced, they will cook very quickly.
4. Add in diced tomatoes with the juice
5. Mix well, add salt and black pepper to taste
6. Before serving, add in cooked pasta, toss well in the tomato-based pasta sauce and serve on the omelette

Viola!


You can try these pasta dishes on omelette too!
Beef and Mushroom Pasta with Bok Choy
Mushroom Beef Pasta with Spicy Sauce

As long as the sauce is not a soup, tomato-based or cream-based works fine on omelette; and it is best to use shell or screwy type pasta for ease of eating!

Tag: pasta, omelette

Three Cup Chicken, or Vegetarian's Three-Cup Mushrooms

Two cups? What cups? A cup, B, C...F or G cup for Gargantuan? :P How about three cups in equal sizes? Heeee.....

Hey you, I am talking about Three-Cup Chicken (三杯鸡 San Bei Ji). And it is NOT Three Cups of Chicken, either. This is another really simple yet robust dish, making use of easy available seasonings and....tapping on the aroma of fresh basil!

Simple. First, you need chicken (wings or other parts, fresh or frozen - up to you). Not Three Cups of chicken BUT the essentials THREE CUPS - each of equal amt. dark soy sauce, rice wine, sesame oil - hence the name Three-Cup Chicken.

This dish is popular in Taiwan and so I had a go at it when I was in Taiwan. I've seen it demonstrated in some Taiwan cooking programmes but here, I have it tailored to more "homemade" cooking. Sure, use a claypot at the final stage if you wish. I don't have a claypot then, so made do without it. If you are vegetarian, you can try have a go at Three-Cup Mushrooms - easily another flavor- and fragrance- bombed dish.


Three Cup Chicken
Ingredients:
Chicken wings(I use frozen and had it thawed), garlic, ginger, green onions, slice red chili (de-seed if you don't want too spicy), fresh basil

Seasoning: Proportion of sesame oil and dark soy sauce and cooking (rice) wine should be equal.

Directions:
1. Heat up sesame oil in wok or pan
2. Add ginger to fry in sesame oil till it exudes aroma
3. Add chicken wings (that's what I use - frozen chicken wings that have been thawed), sear the chicken to brown on all sides
4. Add minced garlic, followed by dark soy sauce. Turn down heat to simmer 5-8 minutes. (Note: Taste test here - if too salty, add a little brown sugar to "tone" it down)
5.Turn heat up again when sauce is bubbling, add the Chinese wine (Note: when adding wine, do not drizzle directly on the chicken; instead slowly pour wine on the sides of the pan, allowing the heated metal to evaporate the alcohol content; this way, the fragrance of the wine is retained)
6.Cook till chicken is done and sauce has reduced (Note: At this stage, you can pre-heat a claypot on your stove, then pour the entire mixture into the claypot)
7. Add fresh basil and red chili last, mix well
8. Garnish with scallions. Best with steamed rice!

Delicious!

Tag: chicken, three cup chicken

Herbal Chicken Vermicelli Soup - Mee Sua Soup?

Vermicelli that is made of wheat instead of rice - 面线 (Hokkien: mee sua, Cantonese: min seen, Chinese: mian xian). While appearing similar to bee hoon (rice vermicelli), this has a very different texture, and for different culinary uses as well. If it's made of wheat, isn't it considered a kind of pasta ?

On the package, it was written buckwheat and mee sua! So...something like thin soba ?


Looks like whole wheat angel hair pasta when cooked.

However, I believe the moisture content in the making(kneading) of pasta, vermicelli and buckwheat noodles (soba) varies PLUS we tend to look for al denta in pasta but not in rice vermicelli unless you overcook the pasta to be as soft as rice vermicelli's texture. Beachlover's Kitchen also talks about somen and mee sua here.

You can substitute mee sua with angel hair pasta by slightly overcooking the latter! :D

Back home, mee sua soup is commonly seen once a year - during birthdays. A bowl of simmering mee sua soup with minced pork balls and one hard-boiled egg. Rice vermicelli (mee sua) and as the Chinese characters literally mean Noodle 面 Threads 线...threads tend to be long, so signifies longevity in birthday celebrations.

Herbal Chicken Vermicelli Soup
Ingredients:
Chicken, chopped to pieces; 1 Chinese herbal pack; some vegetables(bok choy) blanched; mee sua (vermicelli) cooked according to instructions.

Directions:
1. Boil the chicken with herbal pack according to herbal pack instructions.
2. When ready, ladle the soup over the cooked mee sua, serve immediately

It is easy to think of what you can with Chinese herbal packs. This is a one-dish meal I'm serving other than boiling the chicken with the herbs to make Herbal Chicken Soup, and steaming the chicken with the herbs to make Steamed Herbal Chicken, also known as Emperor Chicken.



Tag: noodles, vermicelli , mee sua

Popiah - Vegetables wrapped in wheat-flour crepe

Mom's popiah. Can you spot a fried one among the rest ?

In Singapore, we call it 薄饼 (po bing) whereas in Taiwan, they call it 潤餅 (roon bing) They mean the same thing - fresh spring roll. The popiah skin is a thin paper-like crepe or pancake made from wheat flour. Sweet sauce and chili is spread on the "crepe", then layer a lettuce leave on the crepe and up goes the fillings (on the lettuce - that is what I will do) which is mainly finely grated stir-fried jicama(turnips), French beans, carrots. Before wrapping and rolling it up, you garnish the fillings with bean sprouts, sometimes crushed peanuts.

Now, roll it up and eat! :D

Tag: popiah, Singapore eating

Shrimp Toast - delicious Prawn Squares

Addition to the shrimp rollie toasties - bread crusted shrimp rolls and nori shrimps series, I also made some shrimps toasts or squares that made use of minced shrimps.

Once in a while, it's ok to indulge..:P


Don't be stingy with the amount of minced shrimps

Shrimp Toasts or Shrimp Squares
Ingredients: shrimps (mince to paste form), some salt and pepper, bread cut into squares
Directions: Slather the minced shrimps on the surface of the bread; deep fry in medium-hot temperature oil till shrimp filling at the top changes color


Golden delicious...and full of shrimp flavor to make me happy

You may also like
Nori seaweed coated shrimps
Shrimp rollie toasties - bread crusted shrimp rolls

Tag: toast, shrimp rolls, shrimps, snacks, party food

Buckwheat Noodles in Bolognese Sauce - Soba Bolognese, anyone?

Yes. I have done something similar before. I need to put that upfront. However, I found that when I used soba (buckwheat noodles) - the results in taste, and texture are somewhat different. Soba (buckwheat) noodles tend to have a more nutty flavor compared to the normal pasta; and when you are eating the screwy-type pasta (such as fusili), you don't get to slurp and swoop as nosily as long noodles. That's a difference too!

Buckwheat Noodles Bolognese/Soba Bolognese
Ingredients: Ground beef; half a onion- sliced and chopped finely; assorted mushrooms; can of diced tomatoes; buckwheat noodles, cooked according to instructions

Directions:
1. In lightly oiled pan, add in onions to saute and when slightly soften (half way to "translucence"), add in tomatoes, then ground beef and mushrooms. Will take about 3-5mins for things to "soften" a little (to be cooked)
2. Salt and black pepper to taste
3. Add some water/stock, allow it to simmer on low heat
4. Before serving, add in cooked noodles in the pan and mix well; or top meat sauce onto the noodles

Woops! Is that Japanese noodles with Western Meat Sauce and Chinese Vegetables ?

Tag: noodles, soba , buckwheat noodles,bolognese

Tomato Chicken Curry

I have wanted to cook this dish for some time now, because it spells one of my favorite flavor combinations - spicy and tangy.


There are many spicy + tangy (combinations, permutations, levels, grade etc.) I love. For example, the combination of tamarind (assam) and pineapples in Assam Pineapple Prawns or Assam Fish, Tom Yum Soup and even Szechuan Hot and Sour Soup. These dishes are unique in the spice and sourness combination because each different ingredient (eg. chili or spice powder; tamarind, fruits or condiments such as vinegar) is tapped and employed differently for a characteristic taste via different cooking techniques). This Tomato Chicken Curry also has its spice and tangy factor but it is definitely not as sourish since tomatoes only adds a very mild tangy dimension. Well, ripe tomatoes are supposed to be mainly sweet, not sour.

Tomato Chicken Curry (Dry Version)
Ingredients: Chicken chicken drummettes or chicken wings, 1 medium-size tomato (cut to medium cubes), half a can of diced tomatoes, onions(sliced), 2tsp curry powder(or more, adjust accordingly), some chicken stock/water, salt and sugar to taste.

Directions:
1. In a lightly oiled pan, saute the onions till soft, then add in the raw cubed tomatoes.
2. Add in chicken and fry at medium heat to brown the chicken a little.
3. Then add in curry powder and half a can of diced tomatoes with the "tomato juice", mix well, and allow entire mixture to simmer and cook. If too dry, add some stock/water to partially submerge the chicken.
4. After ~10-15mins when the chicken is cooked, the sauce reduced, the onions turn soft and sweet, it is ready. Add in salt or sugar accordingly if you wish too (Note: For myself, the onions have given the dish its sweetness, so I did not add any sugar)


Almost like chutney curry?

Tag: tomato, curry

Stir Fry Pasta or Warm Pasta Salad - vegetables and mushrooms version

If you have some mushroom and vegetables leftovers, you can boil some pasta the next day, and toss them into a warm pasta salad sans the cheese or other garnishes. It should be fine when the vegetables (leftovers) are typically the non-leafy variety such as celery and carrots.

Or if you intentionally want to have leftovers so that next day is an easier day, try not to have this intentional action with green leafy vegetables overnight since they all lose its charm and appeal the next day. Leftover greens will only turn out mushy the next day. Yucks!

When you do not have leftovers...good for you! I cooked a similar mushroom and vegetable dish before. I did it again and this time, stir fry pasta in them. Call it a warm pasta salad, if it fits to be one. It is a one-dish meal, for sure.

Stir Fry Pasta with Mushrooms and Vegetables/Warm Pasta Salad
Ingredients:
- 2 stems of celery, washed and cut into small pieces
- 1 carrot, washed and cut into small pieces or into very thin shreds
- 1-2 sliced red chili, cleaned with seeds removed
- Fresh mushrooms (I use king trumpet, shitake, honshimeiji), cleaned and cut close to size/shape of the vegetables
- 1-2 garlic gloves, sliced thinly
- some ground pork ~ option (Note: If you are vegetarian, you can omit this)
- some white pepper
- pasta, cooked according to instructions (reserve some pasta water for later)

Seasoning:
-2 tsp soy sauce
-1 tbsp oyster sauce (Note: If vegetarian, opt for vegetarian alternative)
- water/stock, adjust accordingly

Directions:
1. In a lightly oiled pan, fry the garlic till fragrant, then add celery, carrots and red chili, followed by mushrooms and meat
2. Fry and mix well in the pan (~5-7mins) then add water and seasoning. Allow it to simmer till vegetables and mushrooms are tender and cooked
3. Dash in white pepper to enhance the aroma
4. When ready to serve, add in pasta, mix well and add in a little pasta water if too dry (Note: this dish does not have much gravy/sauce, similar to Chinese stir-fry noodles...moist but yet not too wet)


Tag: noodles, stir fry pasta, one dish

Beef and Oyster Mushroom Fusili with Bok Choy - western with a pinch of Chinese

Beef and Oyster Mushrooms Fusili
Ingredients:
Carrots, onions, can of tomatoes, oyster mushroom, ground beef/pork, salt and pepper to taste, bok choy (blanched), pasta cooked according to instructions

Directions:
1. In a lightly oiled pan, sauce the onions and carrots, and when they are partially tender(soft), add in meat and mushrooms, followed by tomatoes (Remember?...some good oil is good for carrots and tomatoes)
2. Let this cook at medium heat and when start to simmer, turn to low heat and continue to let it simmer. Add salt and pepper to taste. (Note: For a little variation, you can add in some curry powder so you get a light curried tomato-based sauce)



3. When the sauce and gravy partially reduced and all the ingredients are cooked, add in pasta and mix well
4. Before serving, turn off the heat, you can add in bok choy(already blanched) and mix into pasta or just serve the bok choy around the pasta.


Instead of using broccoli or spinach often seen in Western pasta dishes, I think alternating with bok choy is a great idea. At least, it works for me. Now, I can have tomato-based pasta with Chinese vegetables! Yay!


Tag: pasta, one dish

Carrots, tomatoes, healthy cooking oil - they belong!

I am not saying salads are not good. In fact, most, if not all salads are healthy when we are careful with the dressing. However, you can make your salads more nutritious. Now ask: consuming raw vegetables...is that the best way to take in nutrients? Think harder.

Cucumbers! Tomatoes! Carrots! Note: Healthy and Nutritious delivers different messages. Eating your vegetables raw can be healthy but may not be as nutritious as you think.

Heat destroys the vitamins! Yes. True. Overcooking of vegetables is not good. Heat destroys the vitamins! But. Partially.

Some vitamins such as carotene (in carrots) and lycopene (in tomatoes) are FAT-soluble vitamins. SO....LISTEN...HARD....boiling/steaming carrots (just carrots) in water is less nutritious than stir-frying carrots in a lightly oiled pan. In the latter, the oil helps to release the benefits of carotene and lycopene in the carrots and tomatoes respectively. The method of cooking you choose can maximize the nutrition you are extracting from the vegetables.


Stir Fry Celery and Carrots
Ingredients: Extra Virgin Olive Oil; Ginger(minced or crushed); Celery(shredded); Carrots(shredded); Dried herbs (optional)

Directions:
1. In a lightly oiled pan, saute ginger till fragrant
2. Add in carrots and celery and saute till they start to turn tender. Remember, do not overcook.
3. Add in some dried herbs (basil or oregano) if you wish
4. Serve immediately

Are you convinced ? I hope this little information is useful to you.

Tag: vitamins, cooking tips

Bibimbap - Korean stonepot rice in rice cooker

I serve you Bibimbap - Korean stone-pot rice...in my rice cooker!

Do not have a stone-pot to keep your dolsot (meaning stone pot) bibimbap sizzling and most importantly...warm ? NOW YOU CAN! I hand you a trick...via the rice cooker. Remember my rice-cooker style cabbage fried rice? Similar technique applies. A rice-cooker style "bibimbap" is easy to do, not forgoing the taste. If you like a healthy and easy way of dining at home, this is it!

Bibimbap, Korean stone-pot rice (rice -cooker version)
Ingredients:
-grilled salmon, seasoned with salt and black pepper,
-1-2 eggs, whisked lightly with some soy sauce and white pepper
-1-2 green pepper, julienned to strips
-some spinach,
-some kimchi
-nori strips, garnish
-cooked rice

Directions:
Step A - Prepare and cook ingredients in advance
1. Grill salmon, set aside (Note: I would suggest choosing a fish that has a firm texture when cooked. Eg. Cod fish is too moist, soft when cooked - when flaked and tossed around too much, it becomes mushy - not recommend)
2. Fry an egg omelette, then set aside on kitchen paper towel to drain away the oil. When cool, cut into thin strips
3. Blanch the spinach, then totally drain away water (Note: Make sure your palms are clean and squeeze the spinach dry. Tip: If you have a bamboo sushi roller, you can use that and drain the water away from the spinach, just by rolling them up and apply slight pressure). When dry and cool, chop into pieces

Step B - Cook rice and add in cooked ingredients
1. Cook rice as per normal
2. When rice is cooked or ready to serve final dish, add in kimchi and green pepper into the rice cooker and mix well with the rice (Note: Allow rice to infuse with kimchi flavor first. Also, the green peppers were not cooked in advance in Step A, adding them first will ensure they get the warmest"heat" from the rice just when the rice is cooked)
3. Flake up the salmon, then with eggs strips, and chopped spinach, add into the rice and mix well
4. Garnish with nori seaweed strips
5. Ready to be scooped and served

Dish out a bowl of warm kimchi-infused rice with nutritious ingredients. Each spoonful of rice you enjoy is flavor-bombed and filled with a profile of textures. The light crunch of green peppers, the salmon flakes, moist warm rice, kimchi-fragrance... ... ... ... ...

How does it look? Healthy ? Easy ?


Bibimbap cooked, using standard and basic kitchen appliances and equipment. An effective way to keep your entire dish warm too!

Tag: kimchi, bibimbap, korean

Instant Chilled Desserts - summer saviors!

Forget about making cold mango desserts and chilled grass jelly, this can be a thirst quencher!



A yellow watermelon has less beta carotene compared to a red one.


Do you have a preference for red or yellow watermelons ?

Tag: watermelon, desserts