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Posted by Sam Han on February 19, 2016 · Leave a Comment
Waste not, want not… so if you have leftover rice, this is what you can do, fry it! Rule of thumb (who’s thumb?): One cup rice per person if that’s your main meal but allow for big eaters 🙂 One egg per person, or you can use lesser egg in the fried rice and give each … Continue reading →
Filed under Asian, Beef, Chicken, Chinese, Cuisine, Dinner, Eggs, Home-cooked, Homecooked Meals, Lunch, Meat, Pork, Poutltry, Prawns, Seafood, Squid, The Bonding Tool Blog, Uncategorized · Tagged with basic fried rice recipe, dinner, Fried Rice, fried rice recipe, home-cooked, Homecooking, lunch, Mix-and-match your own fried rice paradise with international twist!, Mix-and-match Your Own Fried Rice!, Nasi Goreng, rice
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Posted by Sam Han on January 7, 2014 · 3 Comments
It is not very often that my children and I eat out together as their working commitments aren’t negotiable. I was happy as a lark the night before when they suggested dinner 😀 I have mentioned before that Tian Tian Seafood Restaurant’s a must-eat *Cze Char place for us whenever we come home (Singapore) during … Continue reading →
Filed under Dinner, Pork, Restaurants & Food Reviews, Seafood · Tagged with Chao Ta Bee Hoon, cze char, 烧焦米粉, 荣记海鲜火锅菜馆, Food and Restaurant Reviews, noodles, rice, seafood, Yong Kee Seafood Restaurant
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Posted by Sam Han on April 11, 2013 · 29 Comments
I have been bitten by the mosquitoes so much so that finally I am down with fever, suspected of dengue. My head hurts and every inch of my body ached like crazy. I slept for almost 24 hours and did not feel like getting up at all but I had to due to bed sore. … Continue reading →
Filed under Chicken, Eggs, Pork, Recipes, Seafood, Uncategorized · Tagged with breakfast, brunch, chinese porridge, chook, congee, congee recipe, fish, jook, lamb, long grain rice, lunch, meat, organ meat, rice, rice porridge, vegetables
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Posted by Sam Han on April 8, 2013 · 4 Comments
Claypot Chicken Rice Recipe (serves 2-4) Ingredients: 500g Chicken, cut to small pieces (bone-in preferred or boneless thigh/breast meat). 5 Dried Shitake Mushrooms, reconstituted and shredded (reserve soaking water). 1 Lap Cheong (Chinese waxed sausage/腊肠), soaked in hot water for 5 minutes before removing wax covering, sliced diagonally. 10g Salted Fish, diced (dried or bottled … Continue reading →
Filed under Chicken, Pork, Recipes, Uncategorized · Tagged with chicken, chinese sausage, chye sim, claypot chicken rice, claypot chicken rice recipe, claypot dishes, claypot rice, 砂煲鸡饭, dinner, liver sausage, lunch, meat, mushrooms, mustard greens, rice, vegetables
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Posted by Sam Han on March 18, 2013 · 7 Comments
Every cook and housewife has their own way of measuring the water level to cook rice; such as “just up to the knuckles if spreading the palm out on the raw rice” or “the finger’s depth more water than the rice” and other kind of guesstimation. I hope to highlight a more measurable and accurate … Continue reading →
Filed under Dinner, Lunch, Recipes, The Bonding Tool Blog, Uncategorized · Tagged with boiled rice, breakfast, cooked rice, dinner, how to cook rice, Jasmine rice, long grain rice, lunch, old crop rice, rice, rice recipe, steamed rice, thai rice
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Posted by Sam Han on March 10, 2013 · 5 Comments
Pu Dong Kitchen has done so well in the recent years they opened a V.I.P. room across the Kitchen. A personal butler is assigned to this spacious room with karaoke entertainment so a minimum spending is required in order to reserve it. My friends like the food here and so I was able to blog … Continue reading →
Filed under Beverages, Braise, Casserole, Simmer & Stew, Chicken, Desserts, Eggs, Recipes, Restaurants & Food Reviews, Seafood, Stories, Uncategorized · Tagged with braised, braised pork knuckles, chicken, cucumber, dinner, dong po rou, dong po rou recipe, fish, fried fish, fried mackerel, ham, jellyfish, lunch, meat, nappa cabbage, Noodles/Pasta, organ meat, pork, Pu Dong KItchen, recipes, Restaurants & Food Reviews, rice, Shanghai, Shanghainese cuisine, sheng jian bao, side dishes, soup, stewed pork, stews, Uncategorized, vegetables, Vegetables · Tagged with appetisers
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Posted by Sam Han on February 24, 2013 · 4 Comments
Keef and I did not get off our cab knowing that we couldn’t secure a table a few nights ago and ended up eating at 136 Hong Kong Street Fish Head Steamboat, so this is like killing two birds with one stone when finally I was able to eat Yusheng and Cze Char at Kok … Continue reading →
Filed under Braise, Casserole, Simmer & Stew, Chicken, Eggs, Pork, Restaurants & Food Reviews, Seafood, Uncategorized · Tagged with Braise, Casserole, Simmer & Stew, cantonese cuisine, century eggs, cze char, dinner, eggs, fish, food, fried chicken, har cheong kai, hor fun, keong saik road, kok sen, kok sen restaurant, lunch, noodles, Noodles/Pasta, pork, prawns, restaurants and food reviews, rice, Roast Chicken, roast pork, salted eggs, sang mee, seafood, shrimp paste chicken, side dishes, Singapore, soup, Soups, stews, vegetables, vegetables stir-fry, yong tau foo claypot
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Posted by Sam Han on February 22, 2013 · Leave a Comment
Thanying is a conversational address to the title of Mom Chao Ying (Her Serene Highness Princess, the usual rank of granddaughter of a king). The Thanying Restaurant is named in honor of H.S.H. Princess Sulabh–Valleng Visuddhi who was once the head cook in the Sukhothai Palace kitchen for her half-sister, Queen Rambhai Barni of King … Continue reading →
Filed under Chicken, Desserts, Pork, Recipes, Restaurants & Food Reviews, Seafood, Uncategorized · Tagged with Amara Hotel, chicken wings, crab, Desserts, dinner, Dinner, fish, food, grouper, Kueh, lunch, Lunch, olive rice, pinapple rice, pomelo salad, pork, prawns, recipes, red curry, rice, seafood, Side Dishes, soup, stuffed chicken wings, Thai cuisine, Thanying Restaurant, tom yum goong, tomyum seafood soup
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Posted by Sam Han on February 19, 2013 · Leave a Comment
The title of this post “You Can Be My 슈퍼스타 (Superstar) !” is aptly given because the restaurant’s name Super Star K has become our favourite place for Korean BBQ – the reason being value for money and it opens till late which fits our late night dinner (after work) schedule. The service is attentive … Continue reading →
Filed under Beef, Beverages, Braise, Casserole, Simmer & Stew, Chicken, Eggs, Pork, Recipes, Restaurants & Food Reviews, Seafood, Uncategorized · Tagged with Ban Chan, BBQ/Barbecue, beef, bourke street, Braise, Casserole, dinner, egg, eggs, food, Gaerun Jim, Hwaro Korean BBQ Melbourne, Korean BBQ, Korean Food, Korean Steamed Egg, lunch, Novena Ville, pork, recipes, restaurants and food reviews, rice, side dishes, Simmer & Stew, Singapore, Ssikkek Korean Grill BBQ, super star k restaurant, Tanjong Pagar
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Posted by Sam Han on February 16, 2013 · 8 Comments
Kimbab or Gimbab? In Korean it is 김밥 (kim = seaweed, bab = rice) – written with consonnant “K” and pronounced as “G”. Confusing isn’t it? Many people mistook kimbab for maki at first sight. It is futile to argue the origin of this dish (Japanese or Korean?) so I shall not tread into this argument … Continue reading →
Filed under Beef, Chicken, Pork, Recipes, Seafood, Uncategorized · Tagged with breakfast, brunch, carrots, dinner, eggs, kimbab, kimchi, Korean, lunch, Party Foods, pickles, picnic, recipes, rice, sausage, seaweed, Spinach, vegetables
The Bonding Tool 