Do I really need another recipe for banana bread? Well, yes. Because this is sprouted flour banana bread. Besides, there can never be enough banana bread. Ever.
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A little shallot, a splash of wine, sautéed chicken livers, fresh herbs…and pasta. I loved this pasta. It was such an easy dish to whip up and not going to lie, I ate it all in 3 servings. Oops. My chicken liver mousse, shallot and rosemary linguine was a hit. Super yum.
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Spam and kimchi is one of the best flavour combinations in town. I’ve made a fried rice version of this but recently made a spam and kimchi yakiudon which may be my new favourite. Super easy to make!
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Time to start cooking up some easy salads to gear up for the summer! I made an easy vegetable, salmon and soba noodle salad to embrace the warmer weather. A mixture of blanched vegetables, raw vegetables, cooked salmon and soba noodles, all encompassed in a ginger scallion sauce.
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My take on a classic recipe: linguine with white wine cream mushroom sauce. Serve with a piece of crusty garlic bread and a crisp glass of chardonnay.
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Everyone loves a one pan meal. My balsamic herb pan roasted chicken with caramelized onions and fennel is no exception. Such a crowd-pleasing meal - atleast it was for my family. This recipe is so easy and it can be done - prep and all - under an hour. Get it!
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Pancit palabok is my favourite noodle dish in Filipino cuisine. I had this a lot growing up cut my aunt always made it for parties and as you’d expect, it’d always be the first dish to be finished. I decided to try my hand at making it from scratch without a mix or shrimp bouillon and it was a little challenging…but I did it, yay!
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If you find yourself in Singapore or Malaysia, everyone boasts that they have the best Hainanese chicken - and I believe it! It’s super competitive out there. But since we can’t go out at the moment, I’ve decided to face my fears and make hainanese chicken rice from scratch for myself.
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Dip it! I love myself some tsukumen (dipping ramen) but when I’m feeling something lighter, I always opt for zarusoba. Chewy buckwheat soba noodles dipped in metsuyu. It’s a chilled summer noodle dish that I can’t get enough of.
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Persian ash-e reshteh: a thick AF stew filled with tons of herbs, legumes and noodles. It’s the most aromatic dish you’ll make in your kitchen and a great way to use up those herbs!
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