HOME COOKED DIARIES (pt. 3) ✨
✨ Back again with another 6 dishes we cooked this week! 🍴💛
Cooking at home really just means experimenting with what we have in the fridge (and sometimes… failing 😂). Here’s the weekly round-up 👇
🍲 ABC Soup — 4/5
Added extra scallops for sweetness 🥰 This is one of those “dump everything in the slow cooker” meals (after blanching pork bones ofc). Big pot = leftovers for days, but soup always tastes better the next day anyway 💯
🍳 Claypot Macaroni — 4/5
Super nostalgic!! Feels like something you’d get at a primary sch canteen but zhng-ed with a raw egg at the end 🥚 Mixed in some extra celery to clear the fridge. Comfort food at its finest 🥹
🥢 Sweet & Sour Pork Day — 3.5/5
Ok confession: we cheated with Lee Kum Kee 😅 Tried the baking soda trick to tenderize and it kinda worked! The ⭐️ though was the Pumpkin Purée (5/5) — creamy, nutty, sweet… SO GOOD. Kale chips were crunchy but we burnt some 🥲 so no 4/5 this time.
🐟 Cod Fish Day — 4/5
Steamed cod with ginger & fried shallots = perfection. Healthy ✅ delicious ✅ simple ✅ Also threw in tomato egg 🍅 (can’t believe I used to pay for this lol) and cucumber with Lao Gan Ma cause… leftovers again 🥒🔥
🥛 Kongguksu — 3.5/5
Hot day = cold noodles!! First time making this and I get the hype. Nutty, creamy, refreshing… but also got jelat after awhile. Still, super shiok 👌
🌿 Kale Pesto Pasta — 2.5/5
Not gonna lie… hated this 😅 Blender wasn’t strong enough so it came out too chunky, and as a veggie-hater it was a struggle 🥦🥲 Only saving grace = flavourful chicken breast.
And that’s a wrap for this week! 🫶 Can’t wait to share more foodie experiments next time 💛
Experimenting with home cooking has been such a rewarding journey for me, especially when trying new ways to make everyday ingredients shine. One thing I’ve learned from making soups like ABC Soup is that letting flavors meld overnight truly elevates the dish — leftovers are often better the next day! When it comes to adding crispy greens like kale, I’ve realized that patience and careful cooking are key. For example, making kale chips requires constant attention to avoid burning but rewards you with that perfect crunch and an added nutritional boost. Also, simple tricks like using baking soda to tenderize pork really surprised me, making dishes like Sweet & Sour Pork more succulent. Incorporating unexpected ingredients like pumpkin purée brought a delightful sweetness and creaminess I hadn’t anticipated. For pasta dishes, I recommend investing in a strong blender if you want smooth pesto sauces. Otherwise, chunky textures might be disappointing, especially if you’re not a big veggie fan like me. Finally, cold noodle dishes like Kongguksu have become a new favorite on warmer days — creamy, nutty, and refreshing, though it can feel heavy after a while, so portion control helps. Embracing these weekly cooking diary entries has made me appreciate both the successes and occasional flops in the kitchen. Sharing these experiences encourages me to keep exploring and improving my comfort food repertoire.
