Category: Uncategorized

I wanted to make mint chutney but there was absolutely no mint. Apparently because of the haze, people here have been buying mint to make a drink to soothe sore throats. But I did see loads of coriander.

So in a blender, I threw in fresh ginger, four green chillies, two teaspoons of freshly ground coriander seeds, two ripe tomatoes, a teaspoon of freshly chopped garlic and two big bunches of fresh coriander. Whiz till fine.

For the souring agent, instead of using yogurt and tamarind juice or in many Indian sites I went which recommends dried pomegranate seeds (I do not think even our local Indian stores here sell these), I used a whole tub of fat free sour cream.

The result was great! Especially when eaten with hot vadai, the coriander sauce proved to be a hit with my family. 

   
  

  

   

I was in luck when while walking around this food place, I chances upon the halal version of the Korean fire noodle.

Now, the last post I made it the wrong way after watching a Youtube video. Obviously the clip which I viewed made the noodles incorrectly as well…

So yesterday at my in-laws, in the presence of my BIL Korean wife, I tried making this properly. 

It was super H-O-T. I immediatley had heartburn. And then the heat creeps to the stomach. But it was tasty! After a few bites, you just have to stop and … Recuperate. Haha.

 

  

  

 

I still have one more packet. When the mood for super spicy food beckons, i shall try again.

We’ve been quite crazy over korean fried chicken but they are rather costly. Furthermore, the halal versions we get over here are quite limited in variety. So today in the midst of all the work madness, I thought I’d take a break and make my own Korean mid-wings.

I half followed the recipe on this website called koreanbapsang for yangnyeom chicken. Of course I had to tweak a bit of the recipe with whatever I had but the results were awesome. What made it good also was the Korean technique of frying the chicken twice. 

For the sauce, I sauteed in Korean sesame oil minced garlic and ginger, then added soy sauce, dijon mustard, garlic chilli sauce (singlong brand), ketchup, gochujang, honey and a bit of water. As directed in the original recipe, I simmered till it was thick and smooth. 

For the chicken, I seasoned with salt and pepper and coated with rice flour and corn flour (equal mixture).

 

  

  

  

  

  

  

 

The Man really knew how to make good steak after his Texas stint. And this is how we roll it… 

   
    
   

  

  

I made this! I can’t believe I made oxtail soup Singaporean style without using a pressure cooker. All the moms thought I was mad but the result was really a scrumptious treat. It smelled like soup kambing (mutton soup) broth you’d get a hawker centre here. And I believe it’s that delicious because of the 7 hours of boiling we had to do! The Helper was really great. She had to change the water that was used to boil four times, which resulted in a clean smell, no funky smell in my oxtail soup!