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Spring Tomorrow
Food. Cooking. Travel.

Recipe

Bitter Gourd Soup Recipe 苦瓜排骨汤

I was never a big fan of bitter gourd when I was growing up. Only started eating it during my working years after having a really good bitter gourd soup at Hong Kong Street Family Restaurant at Novena Gardens. And I realised the bitter gourd actually didn’t taste that bad when it was prepared and […]

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Easy Banana Cake Recipe

I really loved traditional plain banana cakes in the 1980s. Confectioneries and bakeries then did not have fanciful breads and cakes like today so I was easily satisfied with just a little treat of a slice of banana cake. Moist and soft with a strong banana taste. The exterior was always brown and oily to […]

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Braised Pork Belly Recipe (using Heng’s Stewed Fragrant Herbs & Spices)

Today, I’m featuring the last product from Heng’s (a Malaysian food brand) range of spices and pastes that I had bought off Qoo10. It’s a Braised Pork Belly Recipe, also known as Tau Yu Bak to some. Like most other Heng’s products, this pack of Heng’s Stewed Fragrant Herbs & Spices contains no MSG. It is […]

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Spam Fried Rice Recipe

This Spam Fried Rice is almost a replica of my usual Luncheon Meat Fried Rice. Only difference is that, I’ve used a mix of brown and red rice and of course, Spam, which is just a brand of canned luncheon meat that you can easily find at supermarkets here in Singapore. This is a simple, straightforward […]

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Salmon Chowder Recipe (with no cream)

Earlier, I had shared a Healthy Clam Chowder Recipe in which I had used Greek yogurt and skimmed milk instead of cream. And likewise for this Salmon Chowder Recipe that I’m sharing today, I’ve made it along the same lines too. Honestly, I don’t really regard Greek yogurt and skimmed milk as substitutes anymore. Yes, […]

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Marinara Pasta Recipe – It’s pungent, garlicky and spicy!

Bought some beautiful, large and fresh tiger prawns from the supermarket today so thought I would make a marinara pasta for dinner. Sometimes, the marinara pasta that we get from outside can be quite tomatoey or acidic. Also, the sauce is often blended till fine or smooth so there isn’t much of a texture contrast […]

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