Bear Naked Food

Bear Naked Food70 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 "Vegetable"


Welcome to Bear Naked Food!

Welcome to Bear Naked Food!

Hi everyone, thank you for visiting Bear Naked Food blog! Yay, my maiden post! To be honest, I'm a little "stuck" on what to write for my first post. Ok, maybe an intro on why I started this blog. During pot-luck parties, I was frequently asked to share my recipes on the food I brought. Be it mushroom soup, pasta salad, crème brûlée, etc. So I've created this blog to share all the recipes I've learnt and made throughout these years with people who can appreciate and has the same passion as me. It is that simple.

Red Cabbage Slaw

Red Cabbage Slaw

This is not your typical KFC coleslaw version. Sorry, mayonnaise lovers. I'll make it up to you all in other recipes. Red cabbage is also known as purple cabbage. The color comes from growing in acidic soils. Alkaline soil will produce greenish-yellow cabbages. Well, you get the idea. I prefer to use red cabbage instead of greenish-yellow cabbage in this recipe. However, if you can't get your hands on reddy, feel free to use good ol' greeny. :-)

Oven Roasted Crispy Baby Potatoes

Oven Roasted Crispy Baby Potatoes

Whenever I'm in the supermarket, I can't take my eyes away from the baby potatoes. There are 101 ways to make potatoes but to me, this Oven Roasted Crispy Baby Potatoes is the most fuss-free and yummilicious recipe. I'll let you be the judge...

Cream of Mushroom Soup

Cream of Mushroom Soup

My first exposure to mushroom soup was a type of condensed canned soup. Fast forward 10 years , I've tasted different versions of mushroom soup that did not come from a can and I absolutely loved it. From then, I've been making my own COM and it proved to be a hit especially at pot-luck parties. Oh, and it tastes even better the next day.

How to peel a potato in one step

How to peel a potato in one step

Tired of standing over the sink or kitchen counter peeling potatoes? This trick is especially handy if you are making mash potatoes.

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.

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.

Clam with Corn Chowder

Clam with Corn Chowder

So my MIL (mother-in-law) recently went to a cafe (somewhere in the east) and tasted some clam chowder. We were shocked to hear that she actually liked to it. Okay, a little background on my MIL. She is definitely not big into western food and does not like anything that is creamy or cheesy. I asked her to describe the taste and texture to me and just as I suspected, the thickness of the chowder was not the Soup-Spoon kind (for those who does not know Soup Spoon, they are a soup chain here in Singapore, famed for their thick, rich chunky soups, which I totally love by the way) but rather on the thinner side. Traditionally, clam chowder is made with potatoes, celery, onion and bacon. But for BNF version, I added in carrots and corn (for extra color and taste) and tone down the thickness of the consistency. It has passed my MIL's taste test and I'm a happy DIL! (Daughter-in-law haha!)

Easy Potato Salad

Easy Potato Salad

What happen if you find 2 potatoes sitting in your pantry and have absolutely zero will power to whip up a storm? I don’t know about you, but there are just days when I feel super lazy to cook anything fancy (just like writer’s block, is there such a word as cook’s block?), yet don’t want the ingredients to expire and go to waste. So I made potato salad! Found some other ingredients in the fridge which I thought would go nicely with the potatoes.

Vanilla Sponge Cake

Vanilla Sponge Cake

On a scale from 1 to 10, I think the level of difficulty to making a perfect sponge cake is 6/7 (ugh, I can’t decide). Now, don’t confuse this with Chiffon cake. Like its name, Sponge cake has a firm yet aerated texture, similar to a sea sponge, while a Chiffon cake is a very light cake and usually vegetable oil is used instead of butter. You’ll also need a tube pan to make a successful Chiffon cake. Anyhow, that’s another story. Let’s go back to sponge...

Radish Kimchi (Kkakdugi)

Radish Kimchi (Kkakdugi)

I would like to talk a little about my simple kimchi's post few weeks ago. It has generated several comments from the readers and the major concern was to let those marinated cabbage sit at room temperature for a couple of days before storing them in the fridge. Because we are staying in such a hot and humid country, foodstuff will usually go bad if we leave them out. That is a justified concern, I wouldn't risk leaving my kueh kuehs (our local cakes and desserts) or meat sauce out to go bad. However...

All about MUSHROOMS

All about MUSHROOMS

Who doesn't like mushrooms? Okay, I’m sure there are plenty of mushroom-haters out there but I just haven’t met one yet. So today’s article is a tribute to all mushroom lovers out there. We all love our mushroom soups, stuffed baked mushrooms, risotto porcini, truffles (mmm…), etc but do you know the health benefits these fungi offer? How to store / clean them and what are the different types available here? Let’s read on!

Hearty Tomato Corn Chowder

Hearty Tomato Corn Chowder

I love shopping. Some of the brands I totally adore are Ghirardelli, Valrhona, Barilla, etc. Oh, right…I forgot to mention grocery shopping, that is :-P. Cold Storage, NTUC and Giant are my favourite haunts. You can find me there at least 4 times a week. There’s just a minor problem – I end up getting more items than I should. What started out as an innocent trip to get a couple of items always ended up with a trolley of ten other things...

Isan-styled Grilled Mushrooms

Isan-styled Grilled Mushrooms

Mention Thai food and thoughts of Tom Yum Goong, Pad Thai, Green Curry Chicken, etc spring to my mind. However, do you know the genres of Thai Food? I admit I wasn’t that well versed until a couple of years ago when one of my Thai friends gave me a quick rundown on it. Apparently, Thai food is categorized as Northern Thai, Southern Thai, Aahaan Dtaam Song (General Thai food) and Isan. I was very intrigued in finding out more about Isan food...

Breaded Mushrooms

Breaded Mushrooms

Occasionally, I would cave in to “comfort food” cravings. Accordingly to Mr. Wiki (Wikipedia), comfort food is food which often provides a nostalgic or sentimental feeling to the person eating it, frequently with a high carbohydrate level and a simple preparation...

Watermelon Cookies

Watermelon Cookies

Chanced upon this super kawaii ("adorable" or "cute" in Japanese) watermelon cookies recipe while I was doing some research online. My immediate thought was: “Looks so complicated, too difficult to make..don’t think they'll taste good”...

Homemade Pomodoro Sauce

Homemade Pomodoro Sauce

So hubby texted me a few days ago: “The SAUCES recipe index on your blog looks very sad.” Immediately, I was hit by a sense of guilt. Couple of months ago, he bought half a dozen of mason jars for me as I had ambitious plans on making different kind of pasta sauces which I could store in the fridge and use them to whip up quick meals. He is a huge fan of tomato based sauces. I guess I’ve conveniently locked those plans far far away in my memory bank...

Stuffed Baked Mushrooms

Stuffed Baked Mushrooms

I could almost smell Christmas around the corner! Well, actually it is still a month away and technically, it is Thanksgiving tomorrow but since I’ve a few Christmas dinner parties lined up already, I’m wasting no time working on my menu! The thing about throwing dinner parties is we have to make sure most of the food could be prepared ahead of time, impress our guests and taste good at room temperature...

Crispy Duck Fat Potatoes (Lolla)

Crispy Duck Fat Potatoes (Lolla)

Duck fat. The mere sound of it is enough to put off health fanatics. I used to think duck fat belongs to the same category as lard, butter or those bad saturated fats. Thankfully, the record was set straight by nutritionists and health professors. Duck fat rank sits between olive oil and butter...

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.)...

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