If you like Korean fried chicken, this pickled white radish certainly no stranger to you. Always served as condiment along with Korean fried chicken, the crunchy and vinegary diced white radishes act perfectly to cut through the meatiness and oiliness of the fried chicken. This side dish also well complement any other spicy or meaty dishes for a much needed […]
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I’ve wrote a few stir fried diced vegetables recipes like THIS and THIS, which are really great to clear your fridge before weekends (weekends are my day off from the kitchen and shop for new batch of grocery). Here’s another recipe that can be added to the collection. Ingredients (Serve: 3-4) 150g prawns, shelled and deveined 1 Japanese cucumbers, […]
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I was invited to join a virtual luncheon organized by Norwegian Seafood Council on last week with a few discussion topics presented by Mr. Asbjørn Warvik Rørtveit (Director of South-East Asia, Norwegian Seafood Council), Mr Asbjorn Warvik Rortveit, (Regional Director of Norwegian Seafood Council), Ms. Phyllis Teh (Founder and CEO, Art of Salmo) and Mr. Lars Fredrik Martinussen (Head of […]
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Were you one of the folks who went into panic buying during the MCO/CMCO period, and you’ve probably found yourself with a stockpile of pantry staples, like dried and canned goods, and a freezer full of frozen foods? We must admit that canned food is a lifesaver, whether you’re trying to save time or making yet another meal from the […]
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Despite being called chestnuts, water chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. They are harvested when the bulb turns a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked. Water chestnuts are common used in Asian dishes such as stir-fries, desserts, […]
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