As Christmas and the New Year approaches, we feel the chilly weather even here in (usually) sunny Singapore. Recently, I’ve been cooking a lot of soups and stews to warm everyone up a little – chicken and beef stew, simple Miso soup, Korean Kimchi soup, Cantonese-style double-boiled soups etc. Today, I whipped up a nutritious and super simple mixed vegetable and chicken pasta soup for lunch and the kids loved it so much they asked for seconds. Mummy Achievement Attained!
My son loves udon – he loves it swimming in savoury hot broth, and he loves it when I do a quick stir-fry with fresh crunchy vegetables (pictured above). Needless to say, udon noodles is something I must always have in the freezer for ’emergency’ – eg no IDEA what to cook, no other INGREDIENTS to work with, no MOOD to cook something more complicated (a.k.a. lazy days). I too love this Yaki udon dish, and when I do cook it, there usually isn’t any leftovers. I’m sure you’ll love it too!
Pea Shoots is known more commonly as Dou Miao here in Chinese-speaking parts of Asia. Dou Miao means Pea Shoots, Pea Shoots means Dou Miao, it is really as straightforward and un-poetic as this recipe that I am sharing now – so so so simple, with only 3 ingredients and ready from the fridge to the plate in less than 10 minutes. There really is no excuse for not eating your vegetables now!
This is a simple vegetarian stir-fry that is ready to serve in less than 20 minutes, and it is also my go-to recipe for days when I feel like it’s time to cut down on the family’s meat-intake. Wonderful for days when you feel like having something healthy and light.
This is a quick and delicious way to prepare chinese spinach, and it goes well with just about everything! You could serve this as a dish with rice or porridge, toss it in dry noodles for an additional burst of flavour (and nutrition), introduce it alongside kimchi the next time you decide to cook up a Korean-style dinner table, or even eat it on its own.
I love Naibai, I could eat it every single day. I also love its deep green hue which seems to whisper to me that it is full of healthy stuff that will make my hair grow long and shiny and contribute a glow to my skin. I love everything about it, and here I am going to share a quick recipe on how to make Naibai yummy as hell!
Remember I shared the little story of how my mum forgot to buy the crucial ingredient in making kimchi last weekend and we ended up with no homemade kimchi? (that snippet here Well, we have 2 big boxes of homemade kimchi in the fridge now!
Store-bought Kimchi is so expensive and too sour for our liking, so my mum has been making it at home from scratch since close to a decade ago. That was the time when she went cray-cray over the Korean dramas – that infatuation drove her to visit South Korea 6 times, take up cooking Korean cuisine and Korean language lessons. Thankfully, Korean food is delicious so the rest of the family didn’t mind it all that much. Of course, another perk was that my parents would stock up on Soju – Korean rice wine. If I wanted any, all I had to do was pop my head into the fridge and pluck one (or 2 or 3) of those delightful green bottles from the shelf and head back into my room.
The benefits of Kimchi have long been documented and was once listed as one of the top 5 healthiest foods in the world. Here is a link to some of the benefits of Kimchi. But health benefits aside, I would think that the taste and texture should make you fall in love with it – it’s sour, it’s spicy, it’s crunchy – just layered with so many different flavours and goes perfectly with plain rice, a bowl of noodles, a platter of grilled meats, or even on its own. I have yet to try it with pasta, but that is definitely a combination I would try very soon. If you’re adverse to spicy foods, there is a non-spicy version of the cabbage Kimchi available that is known as “Baek-Kimchi” or White Kimchi. The two types of Kimchi that my mum made are the cabbage Kimchi and the cucumber Kimchi (below), and I absolutely LOVE them both. I eat it on its own, or with a bowl of white rice topped with a fried runny yolk egg.
It is heavenly, and really one of the simplest pleasures of life.
In this post, I am only sharing some photos and my personal experience and liking for Kimchi. I will share the recipes for these two types of Kimchi as soon as my mum has the time to sit down with me to run me through the steps, and this will be very soon, I promise!
It sounds like a bad idea, but it is FAR from that. In fact, a Green Smoothie may just be the best thing that has happened to you! Read on for my Green Smoothie testimonial, and tips on creating your very own…