Banana pecan bread

I've been contemplating eliminating wheat from my diet for some time. For the past two years, I've been using wholegrain spelt flour mostly to make cakes, breads, sauce, etc. But then I learned from Dr William Davis, author of the (in)famous 'Wheat Belly' that spelt is still a form of wheat, and while not as harmful as modern wheat, it isn't necessarily good either. This hastened my resolve to seek better alternatives, such as almond meal and coconut flour. However, the former is rather dear and the latter difficult to find.

Soy-ginger salmon with spiced sweet potato mash

Tired of the usual pan-fried salmon with dill, parsley, or lemon butter, I went Asian this time with a ginger and soy sauce marinade.

Poulet en cocotte (1)

Since the electricity price hike (5.9%) was announced last September (this was after a price increase of 14.8% the previous year), I've been using less of the oven for cooking. In fact, from when the price increase came into effect till the end of 2012, I only turned on the oven around five times, four of which were for baking a cake. Though I quite like and have got very accustomed to cooking with my trusty sauté pan and griddle, one thing I do miss sometimes is a good roast chicken.

Vegetable biryani

I felt that I hadn't had enough vegetables in the last few days, so for dinner last night, I made a vegetable biryani. This is my second time ever making it, having rather enjoyed my first attempt. 

Chilli con carne

This is classic comfort food in our home. The dish is wonderfully aromatic and with just the right amount of kick to awaken any palate. I sometimes substitute, to a great degree of success, the steak mince with turkey mince for a lighter taste. 

Rainbow carrot cake

I bought a pack of rainbow carrots before the holidays and didn't manage to cook them. On New Year's Day, I decided I'd better use them up before they went off, so I turned to an all-time favourite - carrot cake.

Honey garlic spare ribs 蜜汁排骨

Pan fried tofu

One of my favourite foods is tofu, particularly the firm variety. The easiest way to cook tofu is to throw it in stew or soup, which I do sometimes when I cook gimchi jjigae. But when I have a bit more time, I often opt to pan fry it.