In Korean, Mains

Jjajangmyeon (Black Bean Noodles)

November 10, 2017 Be first to comment

If you’re an avid Kdrama fan, you’ve probably seen people slurping on jjajangmyeon (짜장면) more than a couple times. Jjajangmyeon is a Korean-Chinese noodles dish topped with black bean sauce, diced pork and vegetables, and is easily found all over the streets in Korea. In Korea, a huge bowl of jjajangmyeon, served alongside some yellow pickled radish and kimchi, sets you back a …

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by Sheryl

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In Korean, Mains

Japchae (Korean Glass Noodles)

November 3, 2017 Be first to comment

The only time I will eat carrots is when they are julienned and stir-fried with various vegetables to make japchae (Korean sweet potato noodles with stir-fried vegetables). In fact, I think japchae is a great dish to coax someone who’s not a fan of vegetables into eating vegetables. I’m not a big fan of carrots, spinach or bell pepper, but when …

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by Sheryl

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In Appetizers, Thai

Thai Shrimp Cakes

October 30, 2017 Be first to comment

thai shrimp cakes

Edit: Oops, all my posts are filled with red recently. I think I love spicy food and chilli too much.

Recently there was a Thai food fair held at the Thai Embassy and I remember feeling the pinch as I paid $4 for about 4-5 Thai fish cakes, although it did taste really good. Little did I realise that it’s …

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by Sheryl

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In Mains, Thai

Tom Yum Goong

October 27, 2017 Be first to comment

Tom yum soup is possibly the most popular Thai dish, and also one of the most well-loved. Whenever I dine at a Thai restaurant, I will almost always order a bowl of tom yum soup because it’s simply irresistible! There are mainly two types of tom yum soup – the clear one and the red, milky one. I personally prefer the …

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by Sheryl

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In Chinese, Mains

15-minute Cantonese Congee

October 22, 2017 Be first to comment

Cantonese congee is undoubtedly my favourite type of porridge and my family would always order congee whenever we dine at Crystal Jade. For something seemingly so plain, Cantonese congee has a really rich flavour to it. And with its silky smooth consistency, there is no reason not to love congee! I far prefer it to its Teochew counterpart, in which …

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by Sheryl

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