Amazing Korean salad bowl without the carbs, rock your favourite salad ingredients with spicy Gochujang paste – perfect for weekday lunch.
I’m pretty obsessed with Korean food, especially Gochujang paste. I love to use the paste to season meat or fried rice. Bibimbap (Korean rice bowl with gochujang) is on my weekday lunch menu almost every other week, usually with raw veggies. Some days it’s just No-Rice Bibimbap Bowl, which makes it an amazing spicy salad bowl.
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I have 2 confessions to make.
1st confession – I’m not a morning person and I become grouchy bear if I’m on empty stomach. So stay away from me in the morning, especially if I didn’t get my breakfast. I will try to get as much sleep as I possibly can before waking up, I’d rather get an extra 15 minutes sleep than using them to do my hair or make-up.
2nd confession – I l used to eat in the car while driving to work, and I still do now when I’m running around in the morning.
Egg “Muffins” are great breakfast ideas for anyone who’s busy in the morning and wants something that can be made ahead and eaten on-the-go. These Egg Muffins, or more like mini-quiches baked in muffin cups to create a grab-and-go breakfast that you can make on the weekends and then quickly reheat in the oven for a hot breakfast on the go. Continue Reading →
This Banana Pancake recipe isn’t exactly a pancake, but it’s shaped like a pancake, eaten like a pancake, just sans the flour in recipe. Yes you heard me. Flourless pancake, just banana and eggs, and taste just as delicious. Whoever created this recipe is a genius.
Now don’t you agree everyone could use less flour in their food intake. Even though I am intolerant to wheat, I still substitute wheat with other grain flours like rice, buckwheat, millet and sorghum. Whole-kernel grains does conceal an array of vitamins, minerals, phytonutrients and fiber. But when machines pulverize kernels into flour, even whole-grain flour, what’s left behind is a starchy powder capable of wreaking havoc on the body. Continue Reading →
Whoa.. Egg yolk + Prawns = one cholesterol loaded dish!
Very so often, there’s an egg controversy. One large egg has roughly 186mg cholesterol — all in the egg’s yolk. Since having high cholesterol levels in our blood increases our risk of heart disease., egg yolks have been critisized and health nuts stick to eating strictly egg whites. In recent years, scientists have come to the conclusion that cholesterol in food is not the true villain — saturated and trans fats have a much greater effect on blood cholesterol. If you have been told by your doctor to watch your cholesterol levels, your priority should be to cut down on saturated fat. Continue Reading →
Kacang Pool or Kacang Phool is a rather popular food in Johor Bahru, and everyone seems to be talking about Kacang Pool Pak Haji at Larkin. As this dish is adapted from the Middle eastern way of eating fava bean, I think the name Kacang Pool most likely got its name from the Egyptian word foul (or pronounced “ful”) for fava bean. Foul Medames is considered to be Egyptian’s national breakfast. Continue Reading →
When I first saw Javelin Warrior made Shakshuka, I immediately cooked it for next day’s breakfast. There’s something about this “Eggs Poached in Tomato Sauce” that is so irresistible. I’m hooked on my 1st bite and Shaksuka is now one of my favorite brunch. I’ve made this dish many times, it’s easy to prepare, makes a big breakfast/brunch and very delicious! Continue Reading →
Quiche (English pronunciation: /ˈkiːʃ/; keesh) is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat and vegetables. The quiche is sometimes regarded as the savory equivalent of the sweet custard tart. (from wikipedia)
This is my first attempt at making quiche on a lazy morning – Spinach Mushroom Quiche. It’s also my first time using the pie tin that I bought a few months back. Lazy morning = fast & easy recipe. So it’s “naked” quiche for me (I usually don’t take the crust anyway). Try this pie crust recipe if you can’t live without the crust. Continue Reading →