Originally uploaded by zannnielimBak chor mee in short is BCM, so if you say BCM to some local Singaporean, they know what you mean. 'Bak chor' is delicious minced meat and the marinate use in this recipe is simply some soya sauce, ground garlic powder and some flour. This version of mee pok is served with minced meat, sliced mushrooms and shredded lettuce....

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Photo by RichardzxCalzone is a folded pizza shaped like a semi-circle or half moon. Bread dough filled with pizza ingredients such as mozzarella, tomato and dry-cured ham or Prosciutto. You can make Mediterranean ones using Feta Cheese, and Mediterranean ingredients. For me, I like to add what is called 'erős paprika', in English - hot green pepper. The 'burst' flavor in every bite...

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Flickr/FionaFish Head Curry has Indian origins. Normally, you will find okra and eggplants, the head of the red snapper. It is semi-stewed in a Kerala-style curry together with assorted vegetables. For this dish, I prefer to eat it with rice than bread. Kerala is a state on the Malabar coast in south-west of India. During the 3000 BCE to 3rd century, it was...

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TashaLilly is a great recipe blog that follows the culinary adventures of Natasia Musumeci, a 28 year old food lover living in New York City. She is passionate about cooking and creating fun and easy recipes to share with her friends and family. She is constantly searching for delicious recipes to try and nothing is out of bounds, although sometimes it doesn't always...

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flickr/rpslee The ingredients of Roti Prata are flour, melted ghee (or margarine), sugar, salt, condensed milk, oil to coat and cook the prata. The preparation of the dough is sifting flour and salt together. Rub ghee into flour, add water, sugar milk and knead for 15minutes til smooth soft dough is formed. Divide the dough into 10 tennis ball size portions, rub oil...

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Sea cucumber, or namako (japanese) is rich in iron and good source of calcium. They are usually sold in the markets dried and are hard as rocks. Prepared by soaking in water for at least 24 hours, during which it doubles in size. It becomes gelatinous, slippery with a rubbery texture. Flavours to cook with: garlic, chill or fermented bean sauces. Dishes to...

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