I’ve got noodles here, but [sniff] if I make this I’ll be the only one who can eat it…. not very penitential LOL… will have to wait until after Easter. But those of you with a hankering for seafood and noodles — this is the perfect dish! Not to mention it’s got that lovely sauce made creamy with the use of eggs…. yum…

Lafang’s Paksiw na Tawilis – Tawilis is little fish (read Mike’s entry for further description) — and my parents love this dish; it was an acquired taste for me. They steamed the tawilis in banana leaves and serve it with freshly squeezed kalamansi juice over hot rice. Yum! Mike’s friend, however, used mango leaves to cook this version! Very creative, and makes a lovely presentation.

Sim Cooks’ post on Singapore Curry Puffs…. I like them with sardines too!! I’ll have to ask Aisa to make some of this, she’s such an expert at pleating the pastry.

Slanted Door’s Shaking Beef — I’ve been waiting for Charles Phan to put out a book, but this will have to suffice for now. More recipes from Chef Phan from Epicurious, and Mark Bittman’s site (Thanks, Cindy.)

Post from: Blisstree

Drooling Over…

The ingredients. Would have used pandan leaves but the store was out and I didn’t have any stashed away in the freezer (sniff). So I had to make do with a drop of pandan extract — but whoa! Too green! So I stopped at one drop. That product must be 95% coloring and 5% extract, I’m telling you.

4 hours later. Whoops! A bit thicker than I had anticipated. Probably should use 2 quarts water next time. Or maybe not put the crock pot on high. Tapioca and coconut milk go in. One hour to go…

The finished product. Yum!!! Like I said, a bit too thick, so hubby and I added soy milk to our servings.

Thanks so much, Melting Wok!!

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Melting Wok’s Sweet Mung Bean & Taro Dessert

Yich’s dried shrimp-shrimp-scallop-kailan stir fry. Kailan is sold here as “Gailan”.

and

Melting Wok’s Sweet Mung Bean Taro Dessert. I haven’t seen yellow mung beans here for a while, maybe I’ll check the Indian aisle for these.

Post from: Blisstree

Must Try from SIM Cooks and Melting Wok