Creamy Mushroom Pasta with Caviar

Caviar, fish egg/roe is known to be one of the most expensive ingredients in the world. Don’t feel intimidated just because of the addition of caviar into this dish, we don’t need the expensive version, you can even use the flying fish/salmon roe like those used in sushi. Essential components: • Pasta, cooked to al…

Nasi Goreng with Prawn

  In Indonesia, fried rice is usually sold by hawkers and they would use chicken. Prawn fried rice is reserved only in restaurants and hotels and this is more so because of food safety, prawns don’t deteriorates fast and they just don’t last inside unrefrigerated hawker vendor’s shelf, but it is a great addition to…

Cocopandan Rum Cocktail

Cocopandan syrup is a typical South East Asian flavour of coconut and pandan, usually coloured red. The smell matches really well with the vanilla-like aroma of rum Components: (for 1) • 2 parts spiced rum • 1 part cocopandan syrup • Ice cubes Method: • Combine rum and syrup and stir well • Pour the…

Braised Chinese Cabbage

Wombok, also known as the Chinese cabbage is mostly known as the main ingredient in Kimchi. It is such an interesting vegetable, both hardy and delicate. It can withstand cooking significantly more than other leafy vegetables, it can absorb a lot of flavour, and yet, it has its own sweetness that shouldn’t be overpowered for…

Pantry Check – Sugar

In this era of sugar substitutes, I consider good old sugar as a staple in my pantry. When I first arrived in Australia, I was a little bit taken aback when I found out that most people wouldn’t even consider adding any sugar into savoury applications. It is such a powerful ingredient to balance the…

Simple Breakfast Smoothie

This is my standard go-to breakfast smoothie, while the ingredients pictured below are fresh, it is perfectly fine to do this using frozen fruits. Essential components: • Banana, cut into chunks • Berries of your choice • Rolled oats • Soymilk Method: • Mix everything and blend for about a couple of minutes until smooth…

My Top 3 Culinary Lies

There are a lot of cooking myths out there, some are harmless, some are simply misinformation that’s never been corrected, and some are just… well myths. I was trying to think which ones are my personal pet peeves and these are my top three: Only cook using wine you’d drink Caveat: we are talking about…

Nikujaga

Nikujaga literally means meat (niku) – potato (jaga). It is a Japanese braised dish of beef and potato (big surprise!) While this sounds like the making of a stew, there is no thickening involved, only reduction, so the end result is an intense broth instead of a thick sauce. It is one of the ubiquitos…

Pantry check – Canned Fish

I’ve talked about stocking up my pantry with canned tuna, but thinking about it, tuna isn’t the only canned fish I have in the cupboard. Here’s my list: • Canned tuna chunks in brine Well we’ve already talked about this so I won’t  get to it again (read it here). • Canned sardine in oil…

Vietnamese Iced Coffee

Vietnamese iced coffee is one of the best coffee drink you will ever taste. It is deceptively simple to make and refreshing especially on hot weather. I am using the specialized Vietnamese coffee filter but you can just use a regular filter. Vietnamese coffee filter is really cheap and it is an investment worth making….

Mixed Mushroom Stirfry

I love mushrooms, they are often the supporting element in many dishes, but as main ingredient they are more than capable to perform. The key to cook this dish is to cook out most of the water in the mushrooms, other than that, it is just a simple stir fry. Essential components: • Button mushroom,…

Pantry check – Canned Tuna

Canned tuna always have a space in my pantry. I don’t usually go with the pre-flavoured tuna, but if that’s your thing, go for it. My choice of canned tuna is the tuna chunks in brine. I found them to be versatile and easy to use. They can be a little bit dry and tasteless…