Potatoes with Cheese and Choy Sum

I am not a cheese connoisseur but I do enjoy cheese once in a while. I hardly incorporate cheese in my cooking as when I do eat cheese, I tend to have them as-is like a snack - buying block cheeses, cutting it into small cubes, and enjoying them with cheese-worthy crackers (a.k.a plain crackers) - just like these crackertizers.

I hardly like processed cheese ever since I know they are not really good stuff. But not too long ago, I had processed cheddar cheese slices in my fridge. Don't ask me how/why I got them - it must be on sale or FOC. And I do have a funny logic that follows - it is processed cheese anyway, no harm using them in a cooked dish like... ... Cheesy Potato.

Let the cheese melt with those boiled potatoes in a microwave...


add some greens, toss it up, dash of salt and freshly ground black pepper... ...and that becomes my very own cheese and potato dish for MFT - Cheese and In Love with Food.

Can anyone tell me what is unhealthy about this dish? I need to know so that I stop deceiving myself!!

Cheesy Potato...oh, I sound so cheesy and uncreative. DUH.

Tag: cheddar cheese, cheese,potatoes

Where to find your Web Host ?

I confess that I procrastinated. I have yet to get a web host to host my blog with a personal domain name. Again, I promise myself "Someday, I will". Once in a while, I will come across websites that will promote web hosts but nothing comes close to what Web Hosting Geeks is offering. And with sites like this, "Someday, I really will". This site tells you all you want about the web host to go to, for what you specifically need. For example, if you need dedicated server hosting, this site tells you where to go to for speed, performance and/or value. You can also read reviews and get to know the kind of features - standard and bonus, you will get for the particular service provider you are targeting. The site also categorizes by Web Hosting Ratings and Web Hosting Awards and within each category, it is relatively easy to find the kind of service you need such as Best Dedicating Hosting, Best Email Hosting, Best Forum Hosting, Best E-commerce Hosting and Best Budget Hosting. If I go to Best Blog Hosting, I will be able to find the web host rated for Best Blog Hosting and a lot of services provided and supported by this web host.

Pasta Black Bean with Chili Tuna

Where will this can of organic black beans (black turtle beans) and that can of AYAM chili tuna lead me? Ehhhh... ...Paradise... ...Almost. As long as I am not mentally stressed out juggling between a 7am (time in office) to 7pm (time I stepped back into the house) day job vs my "passion" to make a decent dinner - I delude myself that I am in "paradise", at least. Pasta saves my day! So, should I say "pasta-dise" instead? Ehhh.....lousy play of words. Darn it!

With the whole wheat fusili I have, I combined it with with black beans, chili tuna, chopped Chinese vegetables that were blanched...and VOILA! My pasta dish is fully "dressed"!



This is definitely a simple dish to whip up for Presto Pasta Nights hosted this week by Sara of I'm a Food Blog but I am quite sure a simple dish can go far in terms of being healthy and tasty. Well, at least I know the quality of ingredients (I chose and bought them) that goes into my pasta and that sure beats buying and eating packed dinner too frequently.


Spot the vegetable, you will...

Tag: pasta, black beans,tuna

Hot Chocolate, Drinking Chocolate, Old World for the New Age

My friend YJ recommended this hot chocolate and I love it! I think she got it from Whole Foods. 54% cocoa, dark chocolate...what more can I ask for? Old World Drinking Chocolate does sound classic enough. This hot chocolate requires the stove top - just add milk to the chocolate shavings and whisk it over the stove top till the chocolate savings melt...to my oh-so-soothing drinking hot chocolate. Perfect with biscuit. :D

WHhaaat? It is so hot in Singapore and I still want hot chocolate?!?!?!? Well, this hot chocolate does fit in during rainy days and can be a "liquid snack" between meals.

Tag: hot chocolate

Banana and plantain - fruit or herb ?

What?! Bananas are considered herbs?

Huh?!!!There are six most popular types of bananas? And how many different types have you tried or consciously try to differentiate?

Could you tell me the difference between this banana and that banana, above? Is one of them considered a plantain? Oh-so-complicated!

Do not underestimate a banana.

Tag: fruit, banana

Wonton (Dumpling) Noodles - Singapore vs Hong Kong

There are a few cheap and good food near my house (walking distance). I am considered lucky. $2.50 fishball noodles and $2.50 wonton noodles. Yum yum yum...

Perfect texture in the noodles - al-dente. Yes, al-dente Chinese egg noodles, why not? And the noodles in just the right amount of sauce. Too much of the sauce would have drown the noodles soggy and overpowered the base taste of the noodles. I do love green chili at the side of my noodles...it adds just that little oomph as you slurp the noodles and bite on the green chili.

$2.50 wonton noodles at Jalan Batu, near Tanjong Rhu, Singapore

What is the main difference between Singapore wonton noodles and Hong Kong wonton noodles ?

Green chili, of course. Or it's just me, maybe. I like my wonton noodles (dry version) with green chili. And you can never find green chili in HK's wonton noodles. I am not trying to bring limelight to green chili; and give credit or disgrace to what makes or breaks a good plate of wonton noodles.

But if it is noodles SOUP, it is another different story.


YES. I truly think the major difference in Singapore's and Hong Kong's wonton noodle soup lies in the broth. I don't know how Hong Kong does its broth - but the unami flavor in Hong Kong wonton noodle soup has much more depth compared to the Singapore counterpart. Typically, it is also quite common to see white chives sprinkled as garnish in the Hong Kong version; vs Singapore's scallions/spring onions garnish.

The little details do make the difference.

Personally, I prefer Sui Kow (there is addition of shrimps, chestnuts and black fungus in this Chinese dumplng) to Wonton (which has relatively more meat than Sui Kow) . Don't ask me why I am talking about Wonton Noodles if I like Sui Kow.

Tag: wonton noodles

Curry Leaf, Curry Love

I've taken such a long hiatus from Weekend Herb Blogging that I've forgotten the rules! Yes, rules. No problem! I just need to go back to Cook Almost Anything, follow the rules, then send this post to the host of this week - Marija from Palachinka.

The herb or plant that deserves a little limelight in this week's WHB is Curry Leaf.


Distinctively aromatic due to the presence of volatile essential oils, curry leaves - fresh or dried, are usually added into hot oil (tempering) to exude its additive scent and enticing flavor to permeate all dishes; and to precipitate its nutrition to that little quantity of oil. Curry leaves provide a subtle spicy flavor to curries and many legume dishes. In addition to the presence of essential oils, curry leaves contain chlorophyll, beta carotene and folic acid, riboflavin, calcium and zinc.

Fresh leaves stay fresh at least for two to three weeks, when stored in refrigerator, sealed in a plastic bag. When left opened, they dry out easily. Dried leaves can be used in cooking, but in my opinion, the flavor of fresh curry leaves is superior and irreplaceable.

Curry leaves are easily available in Asia and not expensive (less than a dollar for a reasonable bunch of leaves). However, back in Bay Area California, they are comparatively more expensive. Previously, I have bought curry leaves in California at $14.99/lb. Though the weight does not constitute a pound and me paying $14.99 for it, it is still not considered cheap for that few leaves.

What are the environment conditions that encourage the cultivation and growth of curry leaves? I do not know. But I do know curry leaves are "hardy" plants that even insects and pests avoid. The leaves have a distinct curry aroma that apparently acts like a natural insecticide - this must be true because I never found a single hole ("insect bite") in any of the curry leaves.

Curry leaves also mark a distinctive spot in one of the dishes - Cereal Shrimps/Prawns, common and popular in Singapore and Malaysia. I have heard of attempts where in the absence of curry leaves, substitute such as basil was used to re-create this dish but I do not think it comes any closer to the real deal. When I have excess curry leaves, I also try to use them in Shrimps in Spicy Milk-Sauce. These are just some wonderful simple recipes you can try at home.

Recently, I have also made a simple chickpea dish with curry leaves. Robust flavors with minimal ingredients! Thanks to curry leaves :D


Tag: curry leaf, herb,plant

Endless recipes with Pasta and Noodles - PPN #112 Round Up

I hope you have enjoyed a good selection of dishes last week at Once Upon a Feast. This week, we have another dozen of entries for Presto Pasta Night Roundup to whet your appetite.

First, we have Noobcook with a creative Thai-inspired rice vermicelli dish - Fried Tom Yum Seafood Bee Hoon. Ooh la la! I can bravely say I love Tom Yum with almost anything?




















Next, all the way from Greece, Katerina from Culinary Flavors made Penne au Gratin.















Autumn Harvest Orzo with Gorgonzola and Broccoli - Wow! I simply love this "O-ish" name. Thanks to Joanne from Eats Well With Others. Surely, we will all eat well with such a dish.















Next up, Su-Lin from Tamarind and Thyme whipped up Spaghettini with Wild Garlic. From the sound of wild garlic and that small amount of pancetta or pork sausage, I know this is a dish packed with robust aroma and flavors. Yum!













I'm a regular reader of Little Corner of Mine. We are both in the same "school" of enjoying to cook easy and tasty dishes. She shares her Stir Fried Shandong Ramen with us and I thought the Chinese dried noodle resembles linguine :)
















I have not tried Stuffed Shells before. Beth's version from The Seventh Level of Boredom sure looks tempting with that slather of melting cheese on top.














Whenever I popped by Thyme For Cooking, I am treated to a nice story and a rewarding recipe. This time, she shares with us Pasta Primavera Salad which can be made a one-dish meal for me.














Kitchenetta from Got No Milk pleases the crowd with Pasta with Sausage, Basil, & Mustard and I can't wait to tell you how much I love shell pasta with sausage!













Patsy from Family Friends and Food had a cooking challenge and made Homemade Pasta. Well done, Patsy! I would not have made it. You are my role model.













Hopie from Hopie's Kitchen is here with Feta and Caramelized Onion Pasta Salad. A simple delicious pasta dish always wins my heart.














Green Gourmet Giraffe made Cavolo Nero and Chickpea Pasta which in my opinion, is another healthy and tasty pasta dish.














Oh, how could we have all these wonderful PPN sessions without Ruth, from Once Upon A Feast. Her Garlicky Shrimp Pesto Pasta will blow all of us away.














I will end PPN#112 round up with a leftover tip, which also marks my PPN entry. I used leftover chicken curry for pasta and you will be amazed by how versatile pasta can be. Or is it only me that turns crazy when it comes to creating pasta dishes?














Thanks everyone for a truly wonderful roundup this week. Couldn't do it without you all!

Next week’s round up will be hosted by Patsy of Family Friends & Food. You can enter next week’s round up by sending your entries to both Patsy and Ruth: Patsy_k (at) verizon (dot)net and ruth (at) 4everykitchen (dot) com.

Tag: pasta

Mee Siam - a tangy rice vermicelli dish I love

Trying hard to find the noodles (rice vermicelli, to be more exact)? Yes, the Mee Siam is soaking fine and well in this tangy gravy.

Hey, there is still time to send in your entries to Presto Pasta Night (PPN). PPN #112 runs from 2 May - 7 May The round up will be done on 8 May 2009.

If you are new to Presto Pasta Night, "Pasta" applies to noodles as well - not limited to traditional-type pasta. Click here for more details about joining Presto Pasta Night.

It is as easy as (1) cooking your favorite noodle dish, (2) posting it in your blog and (3) linking to Presto Pasta Night #112 announcement (that would be this post) and to Presto Pasta Nights website. Then, (4) send it over to me at:

tigerfish1101(AT)yahoo(DOT) com(DOT) sg with a copy to Ruth at:
ruth(AT)4everykitchen(DOT) com

including the following details in your e-mail:

Your name
Your blog name and URL
URL of your post
A photo of your dish

Tag: pasta

Chicken Curry (Leftover) Pasta - Presto Pasta Night #112, I'm coming

Finally, I'm taking a step forward to host my first blog event :D

Presto Pasta Night, it shall be. Why not? This has always been my all-time favorite blog event.

As your host for this week (2 - 7 May 2009; round up on 8 May 2009), I have started it rolling by this quick and easy pasta. I've used leftover chicken curry, coupled with fresh baby spinach to present to you...Chicken Curry Pasta.

Chicken Curry Pasta
Ingredients: choose any of your favorite chicken curry recipe, baby spinach (fresh, rinsed thoroughly), pasta (screw or shell type)

Directions:
1. Cook the pasta, set aside
2. Cook curry from scratch; or for me, I used leftover (I shred those leftover chicken in the curry as well)
3. When curry is cooked, mix in pasta and pasta, toss well and serve.

If you are new to Presto Pasta Night, "Pasta" applies to noodles as well - not limited to traditional-type pasta. Click here for more details about joining Presto Pasta Night.

It is as easy as (1) cooking your favorite noodle dish, (2) posting it in your blog and (3) linking to Presto Pasta Night #112 announcement (that would be this post) and to Presto Pasta Nights website. Then, (4) send it over to me at:

tigerfish1101(AT)yahoo(DOT) com(DOT) sg with a copy to Ruth at:
ruth(AT)4everykitchen(DOT) com

including the following details in your e-mail:

Your name
Your blog name and URL
URL of your post
A photo of your dish

If you do not have a blog, just send mail me the recipe and the picture!

PPN #112 runs from 2 May - 7 May The round up will be done on 8 May 2009. Hurry!! Ruth and I - we are waiting....^o^

Tag: pasta, one dish,curry pasta, chicken