Let's Travel•Eat•Play!

The hubby spotted a can of baked beans in our kitchen cabinet, told me it's been awhile since he last ate Luncheon Meat & Potatoes in Baked Beans Sauce and requested for the dish. This is a common dish in most Singapore home-cooking and often seen at economic rice stalls (杂菜饭). （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: 150g Luncheon Meat (half of a big can), cubed 1 medium size Potato, cubed & soaked briefly in water 1/2 Red Onion, cut into thin wedges 1 can of Baked Beans (230g) Seasoning: 1tsp Sugar 1TBS Light Soy sauce 2TBS Tomato Ketchup 50ml Water Method:  • Heat a wok, add some cooking oil and pan-fry luncheon meat cubes until browned. •With the same wok, fry potato cubes til brown and crisp too. Preferably cooked through too, to shorten t...

Have you tried gnocchi before? These are plump little lumps of pasta made mostly of potato and eaten as a form of pasta dish in Italy. The Italians usually eat it with pasta sauce as part of their staple dish. Some of them panfry this and coat with cheese. For this Casa Rinaldi x Singapore Home Cooks (Facebook) collaboration, I cooked it in Italian-Japanese fusion style, Baked Cheesy Gnocchi in Japanese Curry . This is a must-try... Chewy gnocchi in savory curry sauce and crusty melty cheese! （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: (Makes 3 servings) (A) 2-3 stalks Celery 1 medium Potato 1 medium Carrot 1 Red Onion Japanese Curry Roux 2 Cups Water (B) 180-400g Casa Rinaldi Gnocchi (Note 1) 3 pcs Pork Katsu (Crispy Pork Cutlet) Olive Oil Mozzarella and Parme...

Today, I'm sharing this easy stew Nikujaga   ( 肉じゃが ). As the name suggests, Niku = Meat and Jaga = Potato. This is a Japanese home style pork and potato stew.  It can (and should be) cooked beforehand, for the flavors to be absorbed into the ingredients, resulting in a umami-filled stew. With meat and veggie all in a pot, it's perfect for working mums or on busy days! Just add a stir fried veggie or fried egg if you wish. 😊  Ingredients: 1/2TBS Oil 150-200gm, about 1/2 pkt of frozen Sukiyaki Pork Belly (cut half) 1 yellow Onion (cut into 8-10 wedges) 2 small Carrots (cut into wedges) 1 big russet Potato (cut into 8-10 pieces,soak in water to remove excess starch) 40gm はるさめ Harusame, about 1/2 a pkt (Note 2) Handful of frozen Edamame Stock: 120ml CP Clear Chicken Broth Concentrate 250ml Water 120ml Dashi stock Add water and dashi stock to chicken broth and mix well. Seasoning: 1TBS Light Soy Sauce 4TBS Mirin 4TBS Sake ...