06/12/2012 by Shannon Lim-de Rooy | 25 Comments
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 →
03/12/2012 by Shannon Lim-de Rooy | 29 Comments
I stumbled upon this REAL MUSHROOM SOUP recipe from Jamie Oliver’s book Jamie’s Dinners. I was looking for a mushroom recipe to use up the balance of the mushroom leftover from my Wild Mushroom Quiche for the pastry competition. Continue Reading →
09/06/2012 by Shannon Lim-de Rooy | 32 Comments
If you love the Grilled Lemongrass Beef, you will love it with Bun (dry rice vermicelli in Vietnamese dipping sauce). This dish is a signature dish of Vietnam.
If you have tried Vietnamese food, chances are you have tried Bun, or dry rice vermicelli in Vietnamese dipping sauce (fish sauce) and topped with either grilled beef, BBQ shrimp, sugarcane shrimp or a combination of them. Besides pho and bun bo hue, this has got to be one of the most common and favorite dishes at Vietnamese restaurants. It’s not hard to figure out why this is. It’s so versatile and easy to prepare, the savory grilled lemongrass beef with refreshing herbs and vermicelli is refreshing and appetizing. It’s not only tasty, but very healthy and comes with all sorts of vegetables and herbs. This is a noodle dish that is both filling and satisfying.
24/05/2012 by Shannon Lim-de Rooy | 24 Comments
Vietnamese cuisine has a feel and a rhythm of its own. A sublime tone of delicious, delicate, calmly satisfying flavors, whether in their soothing Pho soup or these pretty rice paper wrap rolls. If you have tried rice paper wrap rolls before, chances are that someone else have pre-rolled the rice paper rolls for you. Ever thought of rolling your own? Continue Reading →
16/05/2012 by Shannon Lim-de Rooy | 20 Comments
Kerabu = a spicy, sweet & sour salad.
Kerabu Beehoon is a vibrant Nyonya dish of rice vermicelli tossed with sambal belacan, calamansi juice, and lots of herbs. Nyonya is a culture and cooking style, from the influence of Chinese and Malay cultures in areas of what is now Malaysia and Singapore. Continue Reading →
