With so many ingredients available in the market for Asian Cuisine, I can now practically cook any thing I'm craving for especially when it comes to noodle dishes. I am in a noodle country by the way, so I think that supports this claim. Be it fresh, instant or dry, the possibilities are just endless. These past few days, I am into Udon noodles. Among the different noodle varieties, Udon has the most likeable texture attribute for me. It has a pleasing smooth, chewy bite that's truly enjoyable down to the last strand. My family's favorite dish for udon noodles is the one that's served stir-fry, the Yakiudon. This homestyle version is so easy to make. It doesn't speak of any sophistication at all yet there's something in its taste that's very pleasing to the palate.

How to make: Cook 250 g of pork (cut into bite size pieces) in water until all water evaporated and the pork is browned. Put to one side of the pan. Saute onion and garlic in 2 tbsps canola oil until fragrant. Combine with the pork and stir-fry for 2 minutes. Add chopped vegetables (cabbage, carrots, red bell pepper) and stir-fry for a few minutes until vegetables are almost done. Add in Udon noodles (cooked in boiling water for 2 minutes and drained) and mix well for 2 - 3 minutes. Season with salt and pepper. Add tempura & noodle sauce to your desirable taste. Mix well and serve.

This is what I'm sharing with Presto Pasta Night happening right here at Our Taste of Life. Stay tuned!

When we set foot to a new place or a new country, almost always we tend to search for the must haves. The must visit sights, the must eat foods and the must try experiences. Only, the order of priority varies from our individual preferences. If you are a gourmand like me, definitely food comes first. Foods in Singapore awake the adventurous cook in me. If the locals are known to be a well travelled lot they too are a well fed flock. Food abounds everywhere. If we narrow down the list of the must devour local signature dishes here, Cereal Prawns would definitely be on it. This famous dish is also a classic favorite from the finest dining area to the unpretentious hawker center. Thus, I didn't have any second thoughts in trying to cook it at home. I asked around and searched online for the typical recipe of the dish. I found out that there are a number of variations and ways of cooking it. And because I am no traditional cook, I tried to make my version at the shortest possible time. I was pleased to find an instant mix that helped me do so.

How to make: Wash, trim and slit open the prawns (500 g) to take out the inedible part. Season with salt, pepper and 1 tbsp sesame oil. Fry in canola oil until it turns pinkish red. Set aside. Melt butter in a heated wok, saute chopped garlic (3 cloves) and curry leaves (10 - 15 pcs) until fragrant. Add in cereal prawn instant mix and fried prawns. Stir-fry for a 1 - 2 minutes until well blended. Serve immediately.

I still can't get used to the extreme, at times bizzare weather that Singapore has. It's hardly predictable. One moment you're sweating excessively and the next, you're running hurriedly from the raging rain. It's how it was when we spent a leisure weekend in one of the country's most relaxing retreats - the Chinese Garden (also known as Jurong Garden). Though the weather was unfavorable for a relaxing visit, we still managed to get a few good shots and enjoyed the scenery prior to a heavy downpour. Welcoming us near the entrance gate of the garden is a 7-storey pagoda that beautifuly sits on a small hill. It exudes an admirable Chinese architecture that never fails to amaze me whenever I see one. Roaming around adorable landscapes, you'll find statues of great Chinese political leaders like Confucius.

I was in the mood for experimenting the other day ergo, this unorthodox noodle dish emerged from my kitchen. I oftentimes encountered the beef and mushroom combination in meat dishes but rarely or never at all had I encountered a noodle dish having this kind of fusion. If there is, none that I was aware of. So, it really did come out as a trial thing for me. I have a mixed overall regard about the dish. The after taste is a typical dark, meaty soup which is acceptable. However, the creaminess is also a bit overpowering especially the initial aroma. If you are averse of the somehow distinctive earthy mushroom smell, a definite modification of the recipe might be deemed necessary. Otherwise, if you are a fan, this is a different way of enjoying portobello apart from the classic grilled and fried.

How to make: Saute chopped onion (1 med sized) and garlic (3 cloves) in 2 tbsps olive oil until fragrant. Add in sliced portobello mushrooms (3 pcs) and saute for 2 minutes. Add in thinly sliced beef meat (250g) and stir-fry for a few minutes until tender and browned. Add 3 cups of water and 1/2 cup of osyter sauce dissolved in 1 cup of water. Allow to boil and simmer until the beef meat is fully cooked. Add in 3 packs of fresh udon noodles and simmer for 2 minutes. Season with salt and pepper.

It's been a long while since I had a real, good tasting cookies. The kind that's finger licking good to the tiniest of the crumbs. A lot of household names had evolved in making their own cookies world recognized. Among the leading ones are Mrs. Fields and the commercial brands Oreo and Chips Ahoy. Each of these brands had established its own standards of how a cookie (or a chocolate cookie for that matter) should taste like. But what exactly defines a best tasting cookie? The ingredients in making cookies are no secret and very basic. Similarly, the manner it is being prepared and baked is widely written. But how come we get to see a lot of variations in quality and each claiming its own unique selling point? In as far as taste and liking are concerned, I would say this is the one thing that's specific to a person. As for me, I'm particular to the sweetness level, the crunch and the overall taste appeal of a cookie. I'm very partial to the type that exhibits a short-crispy bite but melts in the mouth when completely eaten. I was wowed to find these likeable attributes in Singapore's Famous Amos.

When I had my first bite of this "oh-so-licious" cookies, I know I would never stop craving for more. Just like any other cookie though, it tends to be too sweet when you have munched for more. Hence, a hot tea would perfectly complement to balance it out. I tried the best sellers and I never doubted why they were so.

As I perused the busy aisles of supermarkets and grocery shops on weekends, I noticed that there are plenty of ready made sauces and culinary pastes confined in the shelves. These include the popular chili-garlic sauce, sambal chili, hoisin sauce and other Asian favorites. Among the choices to be had, it's the sambal chili that interests me most. It resembles very much of our own "bagoong alamang" (shrimp paste) both in taste and appearance except that it is mainly chili based. Sambal chili is a favorite condiment for Malaysian dishes such as the Nasi Lemak. It has a subtle sweet note that blends well with the hotness of the chili. It's a good accompaniment to food for a more enjoyable taste.

Back in the Philippines, "bagoong alamang" is typically used in one of the well-liked local dishes - Pork Binagoongan (Pork with Shrimp Paste). I tried to cook it here with the absence of the fresh shrimp paste. As an alternative to the fresh one, I used the bottled version which is already sauted. It's not as traditional as it should be but the taste profile still captured the same customary appeal.

How to make: In a wok, cook 3/4 kg of pork belly with 1/2 cup of vinegar and 3 cups of water until tender (adjust the amount of water if needed). Allow all liquids to evaporate and the meat to brown. Push the meat to one side of the wok, saute 1 med sized onion and 3 cloves garlic (both chopped) in pork fat until fragrant. Add 2 medium tomatoes (sliced) and saute for 1 min. Blend with the browned pork and add 2 - 3 tbsps of bottled bagoong alamang (shrimp paste). Saute for 2 minutes. Add 2 cups of water and 2 tbsps sugar. Allow to boil and simmer until the pork is almost done. Add string beans and cook to just the right vegetable crisp texture. Serve while hot.

A good many travels to some parts of Asia introduced me to eclectic, delish eats. The abundance of fragrant spices is just second to none. Discount the element of bias for my being of Asian origin, but great is even an understatement to describe the foods in the region. I would stand for its genuine richness. I have seen this substantiated countless times by famous celebrity chefs like Anthony Bourdain and Bobby Chin just to name a few, who had great discoveries and experiences with Asian foods. They share our proof that this territory has nothing but good food.

Now that we started a new life in one of its most diversed countries, I have been enticed a number of times with delightful offerings around. My eyes is always into a feast with riveting choices. This restaurant named Asian Kitchen (located in City Link Mall) stirred enough curiousity in me that I was prompted to try with the family. It's not in the range of the finest but there's something in the menu list and food shots that says we have to sample this. And with these picks, we're glad that we did.

The fried rice is very tasty. It can actually be eaten on its own. It's so delicious that there's no need to pair it with a viand. I noted that Singapore does have a better rice quality than the Philippines. So far, I've never tasted any that's beyond my liking. The texture is just right and very aromatic.

If the best way to know a city is through a city cab driver, what could then be the perfect way to appreciate its culture? For a foodie like me, definitely it's food. By far and large, food speaks of a country's diversity and culture. If you want to have a glimpse of its historical influences, sample the food and beyond any doubt it'll introduce the country to you. It does sound lyrical but it's true. This is simply how we are imbibing the Chinese-Singaporean culture. Although Singapore's cuisine is a mix of Malay, Indonesian, Indian and Chinese, the later still largely predominates. Thus, under the circumstances, I'm beginning to adapt to Chinese dishes as well.

Because Singapore is geographically well situated for sea transport, seafood is abundant in here. Being hailed from a meat loving country, it's like a breath of fresh air to have something light on the table in most occasions. I'm truly pleased to be a seafood convert diet wise. Now, seafood dishes started to fill my menu list at home just like this stewed fish. This is a no-sweat dish to make, (some kind of an all in). Unlike the typical steam or fried fish in soy sauce, I just made it straight forward. Even the newbie in the kitchen can dare to try it.

What to prepare: 1/2 kg Garoupa (cleaned and washed), 4 cloves garlic (chopped), 2 tbsp ginger (julienne), 1 small onion (julienne), 3 tbsps dark soy sauce, 1 1/2 cup water, salt and pepper to taste, chopped coriander for garnish

How to make: Put all ingredients in a wok, cover and simmer for 10 - 15 minutes until the fish becomes tender. Garnish with coriander leaves.

I'm running late for this event (PPN - Presto Pasta Night) but this pasta dish did make it to the table just before I went off to work today. As always, the dedicated mom in me ensures that there is something delightful to leave the kids with for their big appetite. This was their breakfast item for the day and my entry to Once Upon A Feast's pasta party for the week - Corned Beef Pasta with Sundried Tomatoes and Roasted Garlic.

I usually call the "shell pasta" the pasta for the lazy people or without sounding negative the leisure type of pasta . Simply because it's so easy to bite and swallow. This is very apt for my pre-schoolers who sometimes tend to be too lazy to macerate their foods. Not like the typical spaghetti strands, this type of pasta lightly gets into your palate. From time to time, even down to the tummy too.

Cook 250 g pasta shells according to package directions, set aside. Saute chopped onion and garlic in 2 tbsps canola oil until fragrant. Add 1 can of Liby's Corned Beef and continue saueteing for 2 mins. Add 1 med sized bottle (397 g) of traditional pasta sauce with sundried tomatoes and roasted garlic. Add in minced carrots, stir well and allow to boil. Simmer for 2 minutes. Pour over the sauce onto the cooked pasta and serve on a plate. Sprinkle it with hefty servings of grated parmesan cheese. Yum!

Blog hop to Kirsten's From Kirsten's Kitchen to Yours for more of this kind.

I wonder how and why Lucky Plaza in Orchard Road became the Little Philippines in Singapore. Massive throngs of our kababayans (fellow Filipinos) usually flock in this area on weekends. Think of SM department store on sale season and holidays and that somewhat mirrors this place. When I discovered what's inside the commercial complex, the answer didn't surprise me at all. Lucky Plaza houses all things distinctly Filipino. From native delicacies to commercially manufactured products to familiar banks, I felt like I was in one of our malls back home. I was even a bit surprised to see ads and promos in Tagalog language...

This is how a popular remittance center looks like on weekends...

But what gave me absolute delight was being able to grab some goodies I've been wanting my pantry to have. At long last, I found some customary cooking aids to help me stir up a number of highly missed dishes back home. It'll not be long, my pot will start steaming with sinigang, kare-kare, adobo and other favorite home cooked fare. I simply can't wait.