Bear Naked Food

Bear Naked Food59 recipes

Welcome to my collection of recipes where I share with you, step-by-step, on how to make restaurant quality dishes from your own kitchen!

All recipes from "Dish"


Spaghetti alle Vongole

Spaghetti alle Vongole

Now, except for my best friend who does not like any shell fish, I haven't met anyone who could say no to vongole aka clams. Wow your loved ones or dinner guests with this simple yet delicious recipe! Italians prepare this dish two ways: bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the south. Cream and cheese are never added to this dish. The "creaminess" in this dish is called "emulsione" (emulsion in English), which comes from adding the pasta water and tossing the pasta well. I like mine bianco (with more than a splash of white wine) so here’s a super easy peasy version that never fails. Oh, I usually buy my favorite bottle of white wine so I can finish.. I mean have a glass or two over dinner.

Stir-fry Asian Chicken with Caramelized Peppers

Stir-fry Asian Chicken with Caramelized Peppers

Hands down this is my family's favorite chicken dish! Or so I was told. It is so versatile, you can serve it warm or cold! Chicken is a staple protein in our household. Papa bear needs it for his daily dietary requirement. In case you do not know, I don't like to eat chilled food. But this is one dish that tastes even better when chilled. Perfect for that blazing summery afternoon heat (actually its that warm in Singapore every day)!

Cold Truffle Angel Hair Pasta with Caviar (Gunther's)

Cold Truffle Angel Hair Pasta with Caviar (Gunther's)

I shall declare today to be Throwdown Thursday! Some might ask - what the heck is a throwdown? Well, I'm happy to explain. Inspired by the popular Food network television program - Throwdown! with Bobby Flay, his mission was to challenge cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. Both chefs will prepare their own version of the dish and the judges will have blind taste tests to decide the winner. Here at BNF, I plan to recreate some of the restaurants' signature dishes I've tasted and love. Since this is my first throwdown challenge, what better way to start it off with a much sought after dish - Gunther's Cold Truffle Angel Hair Pasta with Oscietra Caviar? Ok, but I have to be honest here. Since oscietra caviar is like one the most prized and expensive caviar, I'm replacing it with normal caviar...:-P

Olive Vegetable Fried Rice

Olive Vegetable Fried Rice

What is olive vegetable? I checked with Wikipedia and sadly, he does not have a definition for it. I remember mom laying out this bottle of black stuff on the table whenever we were having congee and eating it as an accompaniment. That was my acknowledge about it. Fast forward 20 years, I reunited with OV when I was having this wonderful plate of stir-fried french beans with minced meat. The aroma coming from that dish was absolutely heavenly. Don't let the name fool you. It is not made from olive leaves. Rather, it is made with a combination of olives, mustard green leaves, oil and salt marinated for a long time. They are available in any supermarket here and if you are in overseas, any Chinese grocer.

Buta Don (Pork Bowl Rice)

Buta Don (Pork Bowl Rice)

I've always been a fan of Yoshinoya's beef bowl. To be honest, I prefer the ones they serve in Japan. For those who does not know what is Yoshinoya, it is a fast-serving Japanese Beef Bowl restaurant found wildly in Japan and the restaurant franchise has gone internationally in Southeast Asia. But instead of beef, I'm going to share another version using pork. Buta Don is a Japanese dish consisting of a bowl of rice topped with pork simmered in a mildly sweet sauce. It also often includes onions and a sprinkling of green peas. Buta means "pig" or "pork", and don is short for donburi, the Japanese word for "bowl". The original version uses sliced fatty pork but I'm using pork collar used for shabu shabu.

Mushroom Risotto

Mushroom Risotto

This is one of the very first risotto dish I've learned 13 years ago. Risotto is a north Italian rice dish cooked in broth to a creamy consistency. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. There are many variations of risotto - chicken, seafood, asparagus, etc. But mushroom is my top favorite.

Kimchi Pancake

Kimchi Pancake

If you like kimchi, then you MUST like Kimchijeon aka kimchi pancake. There's no reason not to (unless you are gluten intolerant). Jeon in Korean means pancake-like dish primarily made with sliced kimchi, flour batter and sometimes other vegetables. There are many different versions but this easy to make yet delicious recipe is the best (in my opinion). This is a very basic version, feel free to create your own by adding in your favorite vegetables, meat or seafood.

Wagyu Donburi (Aoki / Fat Cow)

Wagyu Donburi (Aoki / Fat Cow)

Tags: Dish, Wagyu

Once again, it is Throwdown Thursday! Woohoo! In case you missed the first one, or have absolutely no idea what I'm referring to, Throwdown Thursday is inspired by the popular Food network television program - Throwdown! with Bobby Flay, his mission was to challenge cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. Both chefs will prepare their own version of the dish and the judges will have blind taste tests to decide the winner. Here at BNF, I plan to recreate some of the restaurants' signature dishes I've tasted and love. The two "judges" for this dish were my hubby and mother-in-law. :-P

Typhoon Shelter Fried Prawns

Typhoon Shelter Fried Prawns

I’m pretty sure this dish is no stranger to many of us, especially if you are an avid Hong Kong traveler like me. Typhoon Shelter Fried Prawns originated from Hong Kong and the original version is made using crabs. After watching a short video clip, which featured one of the founding restaurants for this dish, the open secret in making this iconic dish is deep frying all the ingredients (sauces included) in a large pot of oil and throwing in heaps of minced garlic along the way...

Mushroom and Sundried Tomato Fettuccine

Mushroom and Sundried Tomato Fettuccine

This is yet another of my “lazy one-person meal” to make when I’m home alone. Now, even though the term “lazy one-person meal” sounds boring, the taste is far from it. Three words – tasty, umami, addictive. In fact, it is one pasta dish I could eat everyday! (Ok, maybe a bit exaggerating but you get the drift.)...

Salt and Pepper Squid 椒鹽鮮魷

Salt and Pepper Squid 椒鹽鮮魷

I love cephalopods. Cepha-what? Octopus, cuttlefish, squid are some of the 300 classified species. I especially love chewing on the tentacles. So where did this dish originate from? Some say it is a Cantonese cuisine, others swore it is made popular by Taiwanese, where you could find them in almost every night markets...

Three-cup Chicken 三杯鸡

Three-cup Chicken 三杯鸡

I’m sure Three-cup Chicken aka San bei ji is no stranger to many of you. The three-cup here refers to the 3 main ingredients – soy sauce, rice wine and sesame oil. This classic Taiwanese dish is served in an earthen clay pot that is still sizzling and popping when presented at the table. The taste should be savory, sweet, tangy and bursting with fragrance all at once...

Lu Rou Fan (Braised Pork Rice) 滷肉飯

Lu Rou Fan (Braised Pork Rice) 滷肉飯

BNF Taiwan week won’t be complete without featuring this popular Taiwanese staple dish – Lu Rou Fan (Braised Pork Rice). Braising is one of my favorite method to cook meat. It is not only economical but also efficient. Braised meat taste even better the next day...

Creamy Garlic Mashed Potatoes

Creamy Garlic Mashed Potatoes

Mashed potatoes is a classic American side dish that is no stranger to anyone in this world. But the question is, could you differentiate between good and bad mash? I’d like to think so. The texture of a good mash should be smooth, velvety and almost instantly disintegrate into a sheer bliss of buttery goodness once it hits the back of your tongue. The additional use of garlic gives this dish an elevated oomph...

Street Food Style Pad Thai

Street Food Style Pad Thai

Pad Thai is listed at number 5 on world’s 50 most delicious food. It’s not hard to imagine why. This delectable stir fry noodle dish is packed with intense flavor and utterly addictive. Pad Thai uses simple, everyday ingredients we can find in our local supermarkets so there is no reason not to try making it at home. The 'essence' of Pad Thai is really in the sauce – Tamarind paste...

Crispy Thai Laab Meatballs

Crispy Thai Laab Meatballs

If you are fan of Thai Laab (minced meat salad), then you will love this crispy fried version. The soul of this dish is the toasted sticky rice. It gives the pork that crunchy texture and roasted fragrance. Your laab wouldn’t be the same without it...

Char Kway Teow 炒粿條

Char Kway Teow 炒粿條

One of our Singapore’s favorite iconic dish is definitely Char Kway Teow 炒粿條. Some might spell it as Char Kuey Tiao. Whichever version you prefer, it is literally translated as stir-fried rice noodles. The ingredients are pretty standard – fish cake, Chinese sausage, bean sprouts, egg but the “star” of this dish could well be the ‘see hum’ (aka cockles)...

Crispy Butter Cereal Squid

Crispy Butter Cereal Squid

Ah…Crispy Butter Cereal Squid aka ‘Sotong’. Be it at Chinese seafood restaurants or Cze Char stalls (local Singaporean lingo literally translated as cook & fry), this is one dish we will always order from the menu. Instead of squid, prawns are usually the star protein...

Clams with white wine, fish sauce and fried shallots (Naked Finn)

Clams with white wine, fish sauce and fried shallots (Naked Finn)

If you have been to Naked Finn, this Clams with white wine, fish sauce and fried shallots dish should be no stranger to you. I’m not gonna gush over how fresh, succulent and tasty their seafood are but if you are serious about your seafood, do make a reservation at this place...

Indonesian Perkedel

Indonesian Perkedel

Today, I’m paying tribute to all BNF Indonesian fans who have been with me since Day 1 by making this crispy, tasty and utterly popular side dish – “Indonesian Perkdel”. These humble potato patties are also known as “Bergedil” in Java, Malaysia and Singapore. However, do you know they are actually influenced by the Dutch, who has their version of potato patties called “Frikadeller”?...

Copyright RecipesAvenue ©2022. All rights reserved.