Creamy Potato Soup with Croutons
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
14h ago
Bought a sack of potatoes recently and decide to cook up this creamy potato soup which is very satisfying. It’s a twist from the usual mushroom soup I had and it’s delicious ! Had it served with some freshly toasted croutons and it made up a complete and filling meal already. The texture of this soup is rich and wholesome and I added evaporated milk at the end to make it even more creamy and tantalizing. This recipe calls for the use of leek as well which is just in time since I have some leftover for it from the CNY. The soup flavors come from a blend of some common and ordinary vegetables ..read more
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Buddha’s Delight (Luo Han Zhai 罗汉斋)
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
18h ago
I have always been very inspired by people who manage to go vegan or vegetarian as I find that it really takes a lot of determination and discipline to make that work. Not only does that makes sustainable living more attainable, it also means that we do not really need all the fancy and expensive food to keep us sane. Living minimally and sustainably have been my recent years goals, but I have to admit I have not been disciplined enough in this aspect to pull through it on a long term basis. Nevertheless, I have been taking baby steps here and there and declaring some vegetarian days (for non ..read more
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Golden Cereal Balls with Red Bean Filling
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
18h ago
I was challenged to create a new recipe using Nestum cereal that is totally different from our usual cereal prawns or cereal chicken and it has to be easy to prepare and taste delicious. So I got this inspiration and came up with this Golden Cereal Balls with Red Bean Filling that actually resembles our Peanut Mochi balls and instead of coating them with crushed peanuts, cereals are used and Japanese red bean paste as the filling. It is pretty simple to prepare since I am using an instant red bean paste as the filling and the texture is a chewy and soft mochi-alike cereal balls that come ..read more
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Stir Fry Leeks with Scrambled Eggs & Roast Pork 蒜香煎蛋炒烧肉
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
18h ago
One of the must have vegetables during the Lunar New Year will be leeks ! As the Chinese name of leeks implies prosperity, so most Chinese families will certainly stock up some leeks during the CNY without fail. Even if the price tends to be more expensive during the festive, you can do without most others but never for leeks vegetables. And the way most old folks love it will be to cook them with some roast pork. I added a little twist and colors to the dish today by incorporating some scrambled eggs as well to make it into a wholesome one-plater which you can easily enjoy with some plain wh ..read more
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Seafood Pad Thai with Modori Sodam Cookware
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
4M ago
So I finally got myself the Modori Sodam Cookware set which has been on my wish-list for the longest time ever since they first step foot in Singapore ! Been eyeing it for its sleek minimalist design and excellent space saving capabilities especially when you know how small and expensive houses can be nowadays, effective space management is important to make the best use of space you can get. What’s more, with their newly-in grilled pan and mini pot, I guess it’s just the right time to complete the collection there and then ! Yes, I also had Modori’s Chopping Board Set, Ceramic Modular Dish Se ..read more
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Steamed Tofu with Century Egg and Meat Floss
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
8M ago
A simple and healthy dish that packs a punch. The tofu is steamed with century egg before topping with a savoury sauce and drizzle with meat floss and garnish with colours using green spring onions and red wolfberries. There’s also another way to enjoy this dish is to skip the steaming of the tofu and simply just drizzle the hot sauce over if you don’t mind to enjoy the tofu as it is. But since I prefer the dish warm, so I did the extra step of steaming the tofu with century egg first. The white, black, brown, red and green combi actually makes it a very striking dish that looks really as go ..read more
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Sesame Oil Chicken & Mushroom Rice
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
11M ago
Now that most of us have started to return back to office for work, such one-pot meals cooked conveniently vis the rice cooker definitely made cooking over the weekdays more convenient and fuss free. Usually I prefer to pre-cook the aromatics separately first to bring out the flavours before stirring in the rice to let the rice cooker finish up the job. You can prepare everything quickly in 15 minutes once you reach home from work. And when the rice is cooking in the rice cooker, you can perhaps take a shower or do some cleaning up and once you are done, the rice would be readily done up pipin ..read more
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Stir Fry Mee Sua Noodles with Shrimps
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
1y ago
Mee Sua, a kind of rice vermicelli that is often cooked for birthdays and longevity is usually used for soups as the texture of this noodle is such that it will turn mashy if it’s cooked for long. But some people precisely liked it for such mashy-ness as it tends to blend well with the soup and you can eat the noodles even without using chopsticks. So if you were to churn this into a stir fry, there will be an extra step of deep frying the Mee Sua in hot oil first, then loosen the noodles in boiling water before it can finally be used for stir-frying. As such, there tends to be very limited p ..read more
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Fish Fillets in Spicy Garlic Sauce
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
1y ago
The official 2 days of the CNY is over in a blink of the eyes and with much of the hotpot ingredients leftover, I decide to use one of the item – the fish slices to come up with this Fish Fillets in Spicy Garlic Sauce. It has a very nice aroma with the use of garlics, chilies, curry leaves and evaporated milk incorporated in the sauce. What’s more the leftover fish slices are well marinated and deep fried prior to use which makes them very succulent. Ingredietnts used You can use any type of white fish slices for this whilst I work on white snapper fish slices that I had for the hotpot previo ..read more
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Superior Double Boiled Chinese Cabbage Soup
Eat WHAT Tonight | Singapore Food Recipes Blog
by Eat What Tonight
1y ago
Since Chinese New Year is approaching where everyone is whipping up their best dish, I thought I would share another lunar festive recipe again. The Chinese long cabbage is always in abundance during the lunar festival and most households will commonly stock up this vegetable, usually for soup broth in Pen Cai or just purely for hotpot purposes. And so with a little twist, I used it in a double boiled soup where the soup ingredients are wrapped and cooked within the cabbage itself. Thereafter the leaves of the cabbage are opened up liked a “soup bowl” which make it very presentable and pretty ..read more
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