Pasta/Noodle

Three Cup Chicken is one of the classic Taiwanese Dish that is abundance in flavor by adding only a few seasoning. Traditionally, Three Cup Chicken is made with Soy Sauce, Rice Wine, Sesame Oil, Garlic and Basil Leaves. Cut Chilli padi can be added in for an extra kick. I […]

Taiwanese “Three Cup” Seafood Spaghetti (三杯海鮮意麵）

Miam Miam Restaurant specialises in French food with a Japanese Twist and I always love fusion food. It’s a marriage between the best of 2 regions and Miam Miam definitely makes it a spot on! We love eating paste because of it versatility in cooking and it’s very convenient for […]

Japanese Style Spaghetti Inspired by Miam Miam

Mentaiko Udon 明太子うどん (Spicy Cod Roe Udon) is one of my favourite dishes in Japanese cuisine. Actually I love any dishes with mentaiko but this is definitely my favourite mentaiko dish. I love the combination of the springy udon texture and the salty creamy cod roe with a hint of spiciness […]

QQ Mentaiko Udon 明太子うどん (Spicy Cod Roe Udon)

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Hokkien Mee – Stir Fried Noodles with Seafood is a “proudly Made in Singapore” Dish and I love it! I posted a recipe earlier on making this dish by making the broth with prawn head and brew the broth for about 10 mins…… Well.. not everyone have a stash of prawn […]

Brothy Claypot Hokkien Noodle with Sio Bak (Easy Version)

  Pho (pronounced as Fuh) is a Vietnamese “Kway Teow” Soup with flat rice noodle, swimming in a bowl of rich and flavourful broth that is traditionally brewed for hours with spices and herbs. I’m a fan of Vietnamese Pho and will had it every week during my 4 years in Melbourne, […]

20 Minutes Authentic Vietnamese Beef Pho

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Want a  bowl of piping hot noodle swimming in a sweet prawny broth that is packed with loads of aromatic spices? Penang white Curry Noodle it is! This recipe is tested and verified by my husband who is born and grew up in Penang that it tasted Authentically Penang! The […]

Penang White Curry Noodle

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Thai Style Glass Noodles baked in Claypot one of my favourite Thai Dish and it’s a must order dish on the menu in a Thai Restaurant. It’s a umami-rich, peppery and super well-flavoured glass noodle (Cellophane noodle) baked with prawns & pork belly over a pot of aromatic Thai flavored […]

Kung Op Wun Sen (Thai Style Prawn & Pork Belly ...

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There is a hype on the Claypot Hokkien Mee with Roasted Pork Belly in Toa Payoh and I know it’s my type of hokkien mee. I love my Hokkien Mee to be very saucy. Especially with the rainy cold weather these few days, a piping hot pot of soupy noodle […]

Claypot Hokkien Mee With Sio Bak

  Mac & Cheese which is also known as Macaroni & Cheese. IT’S MY COMFORT FOOD!! Traditionally, macaroni are used to prepare this dish. However, there are a lot of variation which uses short pasta like Penne, Fusilli and like this recipe, uses Mini Conchiglie (shell pasta).   I prefer […]

Gooey, Cheesy, Bacony Mac & Cheese

  Uni (Sea Urchin) is the Foie Gras of the Sea. I love it for it’s slightly briny sweetness with the creaminess that sings in your mouth the moment you pop it in. Uni is best enjoy when fresh as sashimi or together with sushi rice. Carbonara is another way […]

Uni Overload ~ Creamy Uni Carbonara with Onsen Egg