Chinese Recipes | Cooking Tips | Good Eats

I have been dreaming of the kind of Indian fried chicken cooked with curry powder and served with briyani rice (yellow rice with Indian spices and condiments).

This is my third attempt at cooking fried chicken with curry powder. My oh my! I had burnt the previous two batches and the chicken skin was not crispy.

So I did some research and came across a food blog called Kitchen Wonders. This nice Indian lady made her Crispy Curry Fried Chicken with such an easy recipe. I adapted her recipe based on what I have. (more…)

1. How much pasta?

The National Pasta Association offers the following guidelines to guage how much pasta to use: 2 oz. of dry spaghetti = a bunch with diameter of a quarter (a Singapore 20-cent coin) = 1 cup cooked pasta. (more…)

In the perfect world, I will be eating different types of gourmet food for each meal. But dang! I live in a real world where leftovers are inevitable. I had extra shrimps from the night before, so in a good way, yippee! today I have one less pan to wash.

I put together a shrimp salad with what I have in the refrigerator. (more…)

When my friend, WH, first recommended me to use anchovies with spaghetti, I smirked at her suggestion. The first time I used anchovies, I had added salt to my spaghetti as well and ended up eating salty spaghetti.

So I complained to her on her recipe malfunction. And she replied a matter-of-factly: “Do not under-estimate the power of those small fishes! They are in fact quite salty!” (more…)

I like to add new flavors to leftovers because sometimes I don’t feel like eating the same dish over 2 meals.

Last night’s steamed fish was smooth and firm, but a wee bit bland, so for today’s lunch, I decided to add some minced garlic, dried silver anchovy and oyster sauce and stir-fry the fish to blend the flavors. (Note: I had deboned the leftover fish last night before refrigerating it.) (more…)