Bear Naked Food

Bear Naked Food52 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 "Fried"


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.

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.

Crispy Chinese Lemon Fish Bites

Crispy Chinese Lemon Fish Bites

Who can resist the crispy texture of fried fish? I know I can’t. Drizzle with a homemade lemon sauce and you’ll have a crowd-pleasing snackable appetizer that is golden on the outside and flaky tender on the inside.

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.

Crispy Onion Rings

Crispy Onion Rings

They are generally a cross-sectional "ring" of onion dipped in batter or bread crumbs and then deep fried. Some would use onion paste (found in the frozen sections of supermarkets) but I personally think whole onion rings are the way to go. They are easy to make and taste oh-so-good. Dip your onion rings in ketchup or spicy sauces if you prefer. Now who can resist a plate of crispy crunch onion rings? I know I can’t!

Korean Fried Chicken Wings

Korean Fried Chicken Wings

My obsession with Korean food possibly began the same time I watched my first K-drama (a decade ago). In most of the K-dramas, besides drooling over the actors (after my hubby, of course :-P), there will always be scenes of them eating galbi, drinking soju under some pojangmacha (tent restaurants) in freezing weather. Recently, there was this drama which featured some Korean fried chicken in a few scenes and soon, a new wave of fried chicken craze was born. Feeling inspired, I've decided to put together a Korean Fried Chicken recipe, using mainly wings. If you are not a wings fan, feel free to use your favorite parts of the chicken.

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...

Thai Fried Shrimp Balls (Tod Mun Goong)

Thai Fried Shrimp Balls (Tod Mun Goong)

“Tod” means deep fry, “Mun” means fatty and “Goong” means prawns. This recipe is actually a twist on Thai fried fish cake ingredients. Originally, Thai fish cakes are cooked with lard hence, “Mun”. Thai fish cakes are absolutely delicious but I can’t say the same about their looks. They puffed up nicely during cooking but crinkled almost immediately the moment you fish them out...

Banana Mango Crumble (PS. Café)

Banana Mango Crumble (PS. Café)

Being an avid dessert lover, I’m surprised I did not come across this delicious combination sooner. I was catching up with one of my besties over dinner at PS. Café and was ready to throw in the white towel after stuffing ourselves with soups, truffle fries, pasta and pies, when she insisted we had to order this dessert. “Okay, just one bite” I told myself. Well, you could guess what happened after...

Mini Potato Cakes

Mini Potato Cakes

Mini potato cake (or potato patty) is another of my childhood favorite snack and one of mom’s “western food” recipe. Coming from a typical Asian family, our staple meals were mainly Chinese food so you can imagine when mom made us pork chops, French fries, garlic bread etc, our greedy little mouths would clean up everything on the plate...

Deep Fried Black Eyed Peas

Deep Fried Black Eyed Peas

If you are a food network junkie like me, you would've come across the segment “The Best Thing I Ever Ate” where star spangled chefs would describe their favorite food (mostly American) they would indulge in their free time...

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)...

Fried Hokkien Prawn Mee

Fried Hokkien Prawn Mee

Fried Hokkien Prawn Mee or Noodles is my princess’ all-time favorite local food. Actually, mine too. The smooth, silky texture of the noodles laced with umami-filled prawn-y goodness is simply just irresistible. I guess it could also be the amount of pork lard / oil that went along in the noodles...

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...

Osmanthus Water Chestnut Cake

Osmanthus Water Chestnut Cake

If you are a fan of Chinese dim sum, this Steam Osmanthus Water Chestnut Cake must be no stranger to you. They are usually served either steamed or pan fried. It is absolutely one of my dad-in-law's most requested desserts from BNF kitchen...

Japanese Garlic Fried Rice

Japanese Garlic Fried Rice

A recent trip to Gyoza Ya made me fell in love with Japanese Garlic Fried Rice again. While they are famed for their specialty gyozas (either boiled or pan-fried), I was absolutely hooked on their humble-looking bowl of garlic fried rice. Every grain was super flavorful and laced with the right amount of garlicky goodness...

Crispy Pan Fried Ddeokbokki

Crispy Pan Fried Ddeokbokki

Tags: Fried, Crispy

If you don’t already know, I’m a super-duper big fan of Korean food. Do you know they actually serve different banchan (small side dishes) to Korean customers vs non-Korean customers in Korean restaurants? I contemplated so many times to learn Korean language so I could order in Korean and hopefully pass off as one, so they’ll serve me those secret speakeasy side dishes. Tiger thinks I’m Crazy – with a capital C.

Oven-Roasted Lady Finger Fries

Oven-Roasted Lady Finger Fries

My love affair with these Oven-Roasted Lady Finger Fries began years ago when I had them at one of my favorite Indian restaurants. I believe they are called Kurkure Bhindi (Spicy Deep Fried Okra). Traditionally, they are coated with spices and deep fried with chickpea flour. While the crispy thin bhindi are super delicious and addictive with every bite, it would be rather sinful to consume it on a regular basis...

15-min Stir Fried Sticky Rice

15-min Stir Fried Sticky Rice

I’ve always made Chinese glutinous rice using the rice cooker method, cos that’s the beauty of using an electric rice cooker – press start and leave it to work its magic. This 15-min Stir fried Sticky Rice (生炒糯米饭) has been on my to-make list for the longest time and I’m so glad I’ve finally gotten round to making it...

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