Bear Naked Food

Bear Naked Food65 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"


Braised Pork Belly Bun (Kong Bak Pau)

Braised Pork Belly Bun (Kong Bak Pau)

I’m sure every Hokkien family will have their own take or recipe of Kong Bak Pau aka Braised Pork Belly Bun. This classic dish uses pork belly that is braised in a mixture of spices, soy sauce and dark soy sauce.

Singapore-style Bak Kut Teh

Singapore-style Bak Kut Teh

When it comes to Bak Kut Teh, I’m team peppery. Unlike Malaysian-style which is infused with lots of herbs, Singapore-style Bak Kut Teh leans towards a lighter color soup with a robust peppery note. As the star of this dish is pork rib, I like to use fresh pork ribs or also known as spare ribs as they are more succulent and tender.

Chongqing Chicken with Chillies

Chongqing Chicken with Chillies

How do you define a successful plate of lazi ji 辣子鸡? The deep-fried chicken pieces should be crisp on the outside while tender within, buried in a large pile of blood red spicy dried chillies and numbing Sichuan peppercorn. The dried chillies act as a dramatic garnish to the dish and are not really meant to be eaten.

Best Stir-Fry Thai Basil Pork (Pad Krapow)

Best Stir-Fry Thai Basil Pork (Pad Krapow)

Pad Krapow or Stir-Fry Thai Basil Pork is a rustic Thai street food dish you could find in every Thai restaurant’s menu. The choices of protein are usually pork, chicken, beef but recently, I’ve also come across vegetarian version using tofu and plant-based meat.

Teochew Fried Prawn Ball

Teochew Fried Prawn Ball

There are many versions and variations of fried prawn balls and this Teochew Fried Prawn Ball is an easy-to-prepare recipe that requires very few ingredients. The “secret” ingredient to making restaurant-quality prawn balls is pork fat. Yes, pork fat. Mixing just a tablespoon of it into the prawn paste is what makes this dish super delicious.

One-Pot Creamy Garlic Tuscan Chicken

One-Pot Creamy Garlic Tuscan Chicken

Recently, I’ve been experimenting with one-pot meals and this One-Pot Creamy Garlic Tuscan Chicken is one recipe you’ll want to save. This super flavorful dish is packed with sun-dried tomatoes, which gives the sauce a knockout taste.

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...

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