Sometimes all you want is a dish with meat with some vegetable on rice, one that is nicely marinated, full of flavor, and hits your requirement of protein, carb, fiber, and all that jazz. If that sounds like your kinda thing, let’s get on with how you can prepare this version of stir fry beef bento that I came up with.
The recipe is fairly simple, but does call for good quality beef slices. Here I use some Australian beef, but the same recipe can also be substitute with lamb slices, or even chicken slices as well.
Here are the ingredients:
Preparing and cooking this dish takes perhaps 20-30 minutes, and it probably lasts all of 10 mins or less on the dining table. Love the combination of sweet, salty, umami, and spiciness from all these ingredients. Lovely for a quick afternoon lunch. Try it!
Lobster is often seen as one of those luxury meals that you order in a fancy restaurant during special occasions. In fact, one of my first experiences with this crustacean was during a birthday event at Lobsterman SS2.
Fast forward almost a decade later, with Covid still looming over us and safety in dining out hasn’t completely sorted, it’s time to perhaps bring these luxury all the way to the home kitchen, shall we?
Here’s a simple recipe to bake lobster together with garlic bread as sides, here we go!
And that’s it, a fairly simple way of preparing lobster. I’ve accidentally used Parmesan instead of mozzarella here so while tastes pretty good, it didn’t have that melted look that would have been better. Will have to try it again!
For some reasons, we sometimes end up with potato at the pantry without knowing what to do with them until they threaten to become a plant… so to prevent history repeating itself, I came up with a chicken dish that make use of potato.
Without much creativity, I call it Stewed Chicken with Potato & Fermented Tofu dish. Cos those are basically the ingredients you need (garlic doesn’t really count, right?).
The dish is quite easy to make, if not takes a little bit of time to stew it to perfection. Without further nonsense, let’s get to the point.
Result is a pretty warm, homey type of chicken dish suitable to go with steamed rice with a condiment of cilipadi and soya sauce. Adding some onion will also work for this dish as well, try it.
Recently, I got myself some roast ducks on a very buy-one-free-one deal. Since there’s only two of us at home, finishing two roast ducks in a day is a pretty tall order, and one that we did not attempt to succeed, so we are left with quite a decent portion of roast duck in the fridge for the next day.
If you’ve got such experience before, I’ve got good news! You can make two awesome dishes out of these leftover roast duck fairly easily, and mostly from ingredients you may already have in your pantry/fridge. Here goes.
Dish One – fried roast duck
Dish two – salted vegetable roast duck soup
There you go, two fairly simple dishes that makes for a wholesome meal to go with steamed rice. I especially love the fried roast duck dish that has such an awesome flavor infused by those brown & plum sauce, give it a try!
It’s cooking season this whole year isn’t it?
Well, just the other week while trying to figure out what I want to do with the 1/4 piece of pumpkin in the fridge, I figured why don’t I come up with a recipe myself this time instead of hunting the web looking for what others have done. Growing up, mom never really featured pumpkin in the dining table much, so I had to actually come up with something somewhat novel, and I did – here I present to you – pumpkin omelette recipe, created by yours truly.
The dish is fairly easy to create, requiring simple ingredients and takes about 15 minutes or so to prepare and cook. Take a look at the video embedded below.
The result is a sweet and savory dish that turned out very delicious. Not sure if anyone else make it this way but do feel free to try it! I reckon you’ll be surprised 🙂