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David's Cooking Blog

Welcome to my cooking blog! I started this blog in April 2020 during the lockdown for COVID-19 pandemic in Singapore. I've compiled a few recipes that I'm a big fan of making that I hope aren't too hard to follow. Any feedback would be greatly appreciated. Also if you do end up making any of these recipes, please send me a photo, I'd love to see how it turned out!

Recipes

Sukiyaki

April 13th, 2024

Japanese beef hotpot in a classic dashi-mirin-soy-sauce broth.

Old Hen's Chicken Soup (老母鸡汤)

November 7th, 2021

A classic soup from my hometown of Anhui. Super simple and perfect for a cold winter day!

Shrimp Stock Pasta

May 23rd, 2021

Hands-down my favorite seafood pasta. Super rich, thick and full of flavor.

Pickled Red Onions

April 28th, 2021

Crunchy and tangy pickled red onions that are super easy to make and go with nearly everything!

The Salad

April 20th, 2021

The definitive guide on how to make an incredible vinaigrette based salad.

Chinese Scallion Pancakes (葱油饼)

May 12th, 2020

Crispy on the outside, soft on the inside Chinese scallion pancakes. A staple street food in China!

Adobo Chicken

May 3rd, 2020

Saucy, salty and tangy stewed adobo chicken in dark soy sauce.

Pan-fried Salmon

April 22nd, 2020

Simple pan-fried salmon with very crispy skin.

Red Braised Pork (红烧肉)

April 14th, 2020

Dark, salty and sweet braised pork belly/shoulder. Another classic in the Tao household!

Stir-fry Eggs with Tomatoes (西红柿炒鸡蛋)

April 11th, 2020

A very simple (and classic!) Chinese dish, with fried egg and tomatoes.

Balsamic Skirt Steak

April 10th, 2020

A mustard, balsamic vinaigrette and soy marinated pan-fried skirt steak. Super simple and quick to cook!

"All fungi are edible. Some fungi are only edible once." - Terry Pratchett