One Pot Green Curry Penne with Salmon




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Janchi Guksu (Korean Warm Noodle Soup)

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This is the first time I tried cooking Japanese somen, a fine thin wheat noodle that resembles our Chinese mee sua. But the texture of the Japanese somen tasted so much better than the latter! The somen is less starchy and remained 'al dente' if left at room temperature.  We really enjoy this bowl of light tasty somen soup! The broth is made with simple ingredients like radish, anchovies, kelp, onion, garlic and spring onion which required only 25 mins of simmering. To keep this noodle dish on the lighter side, the accomplishment like zucchini, carrots, shimeiji mushroom and chicken meat are all lightly seasoned and pan fried. Some may find it too bland for their taste bud. If you like kimchi, serve it at the side which will helps to perk up the taste of this light refreshing broth. Recipe ref : koreanbapsang.com Ingredient 2 x 90gm Hakubaku Organic Somen 150gm white radish, cut into cubes 1 onion 2 cloves garlic 2 stalk spring onion, white section 10 pcs large dried anchovies ...
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Air Fried Crispy Roast Duck

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This is my challenging attempt to roast a duck using the halogen air fryer! The first thing I'm worrying is whether the whole duck can fit into the air fryer compartment. I try to get the smallest duck as possible and after removing its neck and bottom, it managed to fit in just nicely!!  220 deg cel for 15 mins 180 deg cel for 45mins Ingredient 1 whole fresh duck, approx. 2.4kg 3 cups water 2 heap tbsp maltose 1 tbsp rice vinegar 3 shallots, peeled 5 cloves garlic, peeled Marination 3 tbsp fermented bean paste 2 tsp five spice powder 3 shallots, grind into paste 5 cloves garlic, grind into paste 1 tsp salt 1 tsp pepper Method Trim excess fats and rinse the duck thoroughly. Sprinkle 1 tbsp salt over the duck and spread evenly all over including the cavity. Leave aside for 20mins. Rinse and pat dry with kitchen paper. Insert a S hook through the neck of the duck. Combine water, maltose and vinegar in a wok. Bring to boil. Hold up the duck and bath with the boiling mixture several ti...
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Shoyu Ramen

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Its been a while I've prepared such elaborate dish as the Nitamago eggs, Japanese Chashu and basic broth are all done from scratch, except the ramen which I've used #Hakubaku Organic Ramen. Its best to prepare the lava eggs and chashu at least one day in advance as they required ample time for the flavour to develop. The following day I gathered the ingredients for the broth and by noon time a bowl of hearty homemade shoyu ramen is ready to be served!  Homemade chicken broth recipe ref : iceorrice.com Ingredient Tare 1 cup low sodium light soy sauce 1 piece kombu 1/2 cup mirin 1/2 cup cooking sake 8 spring onion 1/2 cup bonita flakes 1/4 cup fine sugar 1/2" ginger, sliced 8 cloves garlic, crushed Chicken Broth 1.3 kg chicken frame 1/4 cup dried anchovies 1/4 dried scallops 1/2 cup bonito flakes 1 piece kombu  50gm spring onion, chopped 1 large onion, chopped 1 bulb garlic 1 thumb size ginger, sliced Toppings  cooked Hakubaku Organic Ramen thinly sliced chashu* Nitamago eg...
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