All posts filed under: Sides

Saute Green Beans with Crispy Bacon

Bacon, bacon, bacon.  I love the smell of bacon – reminds me of a hearty weekend breakfast meal. And while I love the smell of bacon,  I love that sizzling sound of bacon on a hot pan even more. Don’t you agree? This dish itself is a super super easy side dish to make and … quick.  It doesn’t require oil and any other seasoning aside from the basic salt and pepper.  Basically, the oil comes from the bacon itself and that’s what make this dish so aromatic and just hands down YUM! Saute Green Beans with Crispy Bacon Serves 2 Ingredients: 300 g green beans, heads & tails trimmed 100 g diced bacon 100 g onions, chopped salt, to taste freshly cracked black pepper, to taste Method: 1. Boil green beans in salt water for 8 – 10 minutes, or until crunchy tender.  Drain and immediately place in a large bowl of ice cold water (to stop the cooking process). 2. Heat up a pan over medium heat.  Sauté diced bacon until crispy golden.  During this process, …

Grilled corn

Grilled Corn on the Cob with Lime and Parmesan

Let me let you in on some of my foodie soft spots that literally make my knees weak all the time – they’re non other than … “Crispy skin melt-in-your-mouth pork belly, Perfectly grilled scallops and Buttery creamy sweet corn on the cob.” I love corn so much that I can eat at least 6 corn cobs by myself.  LOL 🙂  There’s something so special about corn, don’t you agree?  It’s just something in there that I can’t pin my head to it.  Kids love them, adults enjoy them.  Imagine this – hot steamy corn on the cob, slathered with lots and lots of melted butter, then sprinkled with salt and some chilli pepper.  What an A-game! Of course the best time to get fresh corn is during summer but since we are plagued by arctic weather down under, couple with my strong cravings and ❤️ for corn – pre packed corn on the cob will just do for now.  Hey, whatever it is, we can still turn these corn into super darn delicious corn, right? There are …

Spicy cucumber salad

Spicy and Simply Refreshing Vinegar Cucumber Salad

Do you remember what you ate last weekend?  For me, we met up with a Malaysian friend of mine who just arrived to Melbourne with her family.  I brought them to my all-time-favourite Sichuan restaurant located in the heart of Toorak Rd, near Melbourne CBD.  It’s also my return to this restaurant since my last visit a year ago. Ask me if I like Sichuan? Yes! I love Sichuan but you can say that initially I disliked it because of the perception that Sichuan means mouth numbing, heart thumping and uncomfortably spicy. The pictures depicting oily, spicy, red-colored food is really really deceptive 🙂 So, this dish is not as spicy or mouth numbing as it looks.  Just because it’s red and sichuan-pepper-corned doesn’t mean it’s really really spicy. Surprisingly it tastes refreshingly good when served chilled and really really tasty with the addition of toasted sesame seeds.  The black vinegar with chilli dressing gives a hint of black magic…if you know what I mean 🙂 Spicy Vinegar Cucumber Salad (adapted from Sebastian Goh’s The Hot & …

mushroom salad

Mushroom Salad with Yuzu Dressing

It’s been a while since I’ve had healthy salad for lunch as I’m not a ‘salad’ person, but more of a ‘meat’ person, if you know what I mean.  This recipe from Bon Appetit caught my eye because I love the 2 hero ingredients and that is mushroom and yuzu.  Not only that, I still have remaining 1/2 a bottle of yuzu juice sitting in the fridge, waiting to be enjoyed.  You can view my other yuzu recipe here. Good thing is, this salad is warm and juicy, so it’s really good for the soul.  But really, there is such a huge array and wonderful assortment of wild mushrooms  and nuts (if you’re not allergic to nuts) that you can add into the salad. For this recipe, I used king oyster mushroom because of their unique anise aroma, fresh shiitake mushrooms and enoki.  When lightly sautéed with neutral flavoured oil, these wonderful mushrooms let out such aromatic and rich flavour that you don’t even need any other seasoning. Mushroom Salad with Yuzu Dressing (adapted from Bon Appetit)  Serves …

Agedashi Tofu

Agedashi Tofu

Today, I’m sharing with you one of my favourite Japanese dishes – Agedashi tofu.  This dish will not be left out when I go to a Japanese restaurant.  There is simply no excuse for a Japanese restaurant to “screw up” this dish, because to me, Agedashi tofu is like the national dish of a Japanese restaurant – somewhat like sushi and sashimi 🙂 Agedashi tofu means soft tofu cooked in hot dashi stock.  Basically, the tofu is cut into cubes or round and lightly dusted with potato flour or corn flour and then deep fried until golden brown.  It is then served in a hot tentsuyu broth. I have tried to perfect this recipe and after 3 (yep! lucky 3) attempts, it is perfected.  For the first attempt, I used a really soft silken tofu which was a disaster because the tofu crumbled to its death in my pan.  Second time around, I used the wrong dashi (the ones that come in packs which was meant to flavour dashi soup and not dashi sauce).  This …

Soy Glazed Mushrooms

Soy-glazed mushroom

This is one of those dishes that I enjoyed very much in a restaurant and based on the recollection of my taste and ingredients, I try to recreate this at home.  I’m sure many of you have done that before – do share what dishes you have liked so much that you re-created it at home.  I would very much like to try them too 🙂 The dish came very close to what I remembered and I’m a happy woman.  Soy sauce lent a hint of sweet saltiness and the butter used to flavour the succulent mushrooms gave it a good buttery depth that gets you wanting more and more of them. It’s such a versatile dish that you can eat it on its own, as sides with pasta, with steamed rice or serve as part of a tapas meal. Soy-Glazed Mushroom Serves 2 Ingredients: 50g white mushrooms or button mushrooms, halved and remove stems 3 tbsp unsalted butter 2 cloves garlic, finely minced 1 tsp soy sauce 1/2 scallion, green parts only, sliced Ground …

chicken dumpling

Chicken Dumplings with Vinegar Dressing

Any Melbournian will know Chin Chin, have been to Chin Chin and have eaten at Chin Chin.  I have dined numerous times at Chin Chin and absolutely loved their flavours.  So, when Benjamin Cooper (Executive Chef, Chin Chin) published Chin Chin the book.  I was very excited to get my hands on it – even got Benjamin’s autograph too! Unlike other cookbooks, Chin Chin the book features all current Chin Chin menu so you’re able to recreate them at your own home.  The bold, punchy Thai flavours that I fell in love with can now be enjoyed by my family and guests, cooked by moi 🙂  It’s also a cool book that shares a wonderful story about the rise of Chin Chin. Most of the their ingredients can be found at the local Asian Grocer.  If you don’t know where to buy, the book even tells you where to shop for Asian groceries in Melbourne and Sydney. For this recipe, I have cut down on the number of servings.  The dumplings are so flavoursome and …