Salmon is probably one of my favourite fishes. No, wait. It is probably the only fish I don’t tire of cooking! So, when I went and bought a packet of sweet basil (don’t you just love the sweet, sharp scent of it?), I know it will go splendidly with salmon.
So, I did sorta went overboard and used basil and salmon to cook three different dishes within the space of two days.
Back when I was younger, I always loved chewing on bits of cut sugar cane (after removing the skin and chopping it into tiny pieces) for its sweet juice before spitting the pulp out. It was like the healthy version of chewing gum. But, of course, at that age, I didn’t know it was healthier than sweets or chewing gum. I only knew it was sweet and fun to chew on.
I think I’ve not chewed on raw sugar cane for years already now. Even recently when we got a few stalks of sugar cane, I forgot all . . . → Read More: Health benefits of sugar cane
This is a continuation of my how to cook quinoa recipes where I try all sorts of ways to cook quinoa. As you may well know, I’ve already mentioned before about the health benefits of quinoa and how it is a great replacement for rice. It is also gluten-free and high in iron, amongst other things.
This time around, I tried a very simple quinoa recipe with canned sardines. We happen to opened a can of sardines a few days back and I’ve some leftovers so I used it to cook it with quinoa instead. It turned out . . . → Read More: How to cook quinoa recipes: Quinoa and sardines
Cod fish is sort of a luxury food for us due to its rarity in the wet markets and its highly expensive pricing since it’s an imported fish. However, we do buy some frozen cod fish once in a while from one of the distributors here and I’d try a few ways to cook it.
Since I am most adept at cooking the Chinese way (meaning stir frying most of the time), I thought maybe I could use almost the same way to cook cod fish. And this is what I made…
This is one of my baked chicken breast recipes that is probably one of the easiest to prepare because it involves only three easy steps. Now, in my previous post on Chicken Recipes: Chicken Curry Kapitan, I mentioned that I used some of the curry paste from that dish to make this dish. So, do refer to that post for the curry recipe. Otherwise, you can always use any type of curry paste you have on hand, either a home made one or pre-packaged ones or even bottled ones. It doesn’t really matter.
Chicken Curry Kapitan is probably The Food Critic’s favourite curry since it always evoke such good memories of his granny’s wonderful nyonya food. When it comes to curry, though I have all the recipes, I’m just too lazy short of time to get all the ingredients and blend it into a paste. Heck, we have modern packaged curry pastes after all!
Anyway, we can never find a really good packaged chicken curry kapitan paste so I went to my most favourite convenient spice stall at the wet market and asked her to pack for me the . . . → Read More: Chicken recipes: Chicken Curry Kapitan
This is the third post in my how to cook quinoa series after I fell in love with this super grain with my very first quinoa cooking experience. I have to say that after that first few times using quinoa (as replacement of rice) I did manage to come up with quite a few variations of cooking it.
Well, if you have not tried quinoa before, do not be intimidated. It is pretty simple and very, very easy to cook. And if you think it will taste weird or anything just from the looks of it, let me . . . → Read More: How to cook quinoa series – Chicken and Mushrooms Quinoa
