Cooking en papillote is a French cooking method which means "in parchment". It encloses the food in an envelope, employing steaming and braising as the food cooks itself in liquid. Cooking by this method infuses the entire packet with the herbs, wine, and vegetables. The food cooks and steam by itself without drying out. It's also healthier, because the method requires little or no oil.
Rice cooker - yea or nay? Everyone who loves to cook at home will definitely enjoy the luxury brands of different kitchen appliance, no? Pot for soup, pot for stewing, different size and shape of frying pan etc. Unfortunately not many has the space for storage, especially if you are living in a rented place.
Although food bloggers love to eat, but we are caution about our diet as much as everyone else. Especially if we have lots of tasting, we grow side way faster than expected. To maintain my figure, I avoid taking rice for dinner and soup is my favourite choice. Sadly, I don't have time to boil the soups for hours after work and watching the fire can be a pain in the ass at time, don't you agree?
Not anymore, after I try making soup with Panasonic Rice Cooker. I can stir-fry the ingredients in it, dump everything in, program to FAST/SLOW Cook, close the lid, have a shower, shake my leg and ta-da, the soup is ready!
This is not the ultra-pungent stock, but light and mild in flavor. Simmer for 30 to 45 minutes to extract the maximum flavor from the vegetables. It is light yet flavourful. The vegetable stock is, in my opinion, the most versatile stock because it is flavorful enough (and healthy) to create stews, soups, pasta and other flavouring of food.
Hainanese chicken rice is a perennial favourite Hawker dish among locals and tourists alike. Delicately poached succulent chicken infused with ginger, fragrant steamed rice and accompanied with tangy chilli sauce for that extra kick. OoooooOOoo.... Mmmmmm....
This sweet and savory soup is rich in vitamin C and minerals. It boasts the ability to benefit the spleen and throat, dispels inner heat, nourishes lungs, purges toxins and enhances radiance.
Chinese likes to use pork ribs for making soup, however in this recipe we use pork backbones. Not only it enhance the soup flavour, but also compensates for the cooling nature of the green radish and carrot, while replenishes calcium.
The Chinese always believed that blood is a woman's lifeline and many have depended on the traditional "herbal blood tonics" to enhance one's health and looks. Beside the herbals tonics, chicken is also an excellent food tonic for the physique. When the two are combined, it becomes an excellent recipe for a great beauty in the making.
15 days of Chinese New Year has come to an end. What do you do with the surplus of mandarin oranges? There are so much to do with them, bake it, cook it, juice it, and even freeze it!
This recipe has lots of flavor yet so simple. It combines juicy, effervescent mandarin orange, an irresistible hint of chilli, lively tart taste and natural sweetness from the orange. A distinctively Eastern flair!
There are so much food Symbolism for Chinese festive celebrations that I could never keep up or remember them all. The symbolic significance of a food may be based on its appearance or on how the Chinese word sounds.
Every year I have TWO reunion dinner, one at my granny's place where the whole entire family will gather around at a super long table to savour the precious moments of happiness together. Each family/single are suppose to prepare/buy a dish, we share the burden so that no one is being overly drain preparing the dinner. Usually we have the reunion dinner 1-2 weeks before Chinese New Year eve so that the married couples can have the reunion dinner with their own family on the actual day.
I missed the heart-warming memories where I was greeted by the wafting aroma of my mum homemade food everyday when I am home. After marriage, we eat out most of the time as we were too busy/tired to cook.
Recently I have received a Chinese New Year Gift Pack from MAGGI®, which motivate me to whip up a tasty homemade meal to delight my family members for our reunion dinner.
Kick your taste bud with our unique combination of exotic yet spicy, sweet and tangy flavours that will leave you wanting more... and more.
This amazing coffee flavored ribs doesn't involve lots of work. I've simplified it into three stages – boil, cook the sauce & glaze then bake.
No cutlery required, eat with hands, and lick your fingers after.
In this recipe, other than prawn, the key ingredient of this dish is curry leaf. Highly aromatic in nature, the exotic scent of these dark green leaves saturates coconut milk based curries with rich fragrance and perks up seafood dishes such as Butter Prawn and Black Pepper Crab.
The other key ingredient are the toasted kerisik (grated coconut) - it's killer in taste! It reveals layer upon layer of complex flavors–buttery, salty, sweet, spicy, and garlicky working off one another seamlessly and perfectly.
