Some women love the bling of jewellery, but I prefer the smell (ok, maybe not all time) noise and colour of the local markets. The local wet market is a destination for the freshest produce. I get excited with the wide array of beautiful colours from the vegetables, fruits, fresh seafood and local meat and enjoyed chatting with the vendors and sharing in their...
A couple of years ago when my nephew, a jam maker sent me a bottle of his new product - dragon fruit and lychee jam, the first thought that came to my mind was what a brilliant concoction! I knew it would taste great and I was not wrong. I loved it since, and it is my favourite jam from the range of artisan...
Most of my meals are home-cooked, and I eat out only when it is convenient. Home-cooked meals are not complicated, it just requires that extra effort and time management. A quick stir fry vegetables, steam fish, tofu, a one-pot dish, soups and eggs in any way are my usual weekday home-cooked meals. I make an extra batch of stewed dish over the weekends...
It has been awhile since we last had a pork chop. I have always preferred the more marble part of the meat, the pork chop is too lean for me. Since it must be cooked through, it can be quite tough. Tenderizing the pork with marinade is an excellent way to both flavouring the meat and making it more tender. The marinade will...
Yours sincerely is on a diet. Period. The signs were all there. The pants got tighter, and I couldn't zip up my dress. I blame it on the makan trips, birthday celebration treats and no exercise. So here I am, home alone pondering what to eat on this hot scorching hot weather that is easy on the waist. I found some mint leaf...
When McDonald announced they are launching Nasi Lemak Burger in conjunction with the Singapore Food Festival 2017, I have no doubt Singaporean will be thrilled that the familiar local favourite will be given a modern twist. Nasi Lemak is considered one of the most famous dishes for Malay-style breakfast. Since it can be served in many ways, it is often eaten throughout the...
I love shellfish, particularly clams, in all ways really. Apart from the sweetness, I like that it requires brief cooking time. I called it fast food from the sea. Empress Dowager got us started on shellfish when we were very young. The stir fried 'big head" mussels with sambal was readily available at the local "Zhi Char" stalls. Back then, all takeaways were...
We love eating fish head. Papa, the foodie, trained us well. Especially with eating fish, we will attack the fins, the stomach, the eyes and leave the meat to the children. Our Empress Dowager is not exactly a keen cook, let alone handling fish. So, the fish we had at home are usually fillets or fish without any scales. To have our fill...
Since I collected my pack of porcini from a dear friend whom recently returned from Italy, I have been looking for the opportunity to cook it. I am pleased that I don't need to run out to get any ingredients for this dish as I have all the core ingredients at home. A half box of carnaroli rice from making paella, a block of parmesan...
Many have asked how do I, a passionate cook managed to stay trim and healthy. Well, I do have "fat" moments, result of "extended" merry feasting and sometimes wilful indulgence. It does not help that since I enter sliver years, I found myself suddenly an (unintended) member of the " fat by only breathing " club. How do I manage then? A vain personality and my watchful fans. I have "clean"...
After months of cool nights, the hot weather is here again. I crave for cold food, and I kept thinking about drunken chicken. Perhaps it is the lingering taste of the Shao Hsing wine steeped in the succulent meat, or is it the cold sauce that I love to sip? I have blogged about drunken chicken using drumstick bone in. This time around, using...
Mentioned Peranakan cuisine, ayam buah keluak - a mainstay of the cuisine will come to mind. It is also well known as a labour intensive dish to prepare. I am ok with the grinding of rempah, soaking the nuts and simmering it with the meat. It is the cracking of the nut (with a small hammer and scissor), digging out the paste, marinating it and then stuffing it...
This is an everyday home cook dish in China, a favourite comfort dish too much mainland Chinese. I was introduced to this appetising dish during one of my visit to my sister who was then stationed in Shanghai. I thought it was the usual stir fry but I when took the first bite, I was very pleasantly surprised by the unexpected burst of the flavours and the spicy...
"HRH" who has zero heat tolerance has taken to Thai food lately. This "ang mo kia" who can't even handle ground pepper managed and survived with a big jug of ice cold water on standby. Since the cuisine emphasise on a wide variety of fresh herbs, spices and leaves; it is understandably one of the most popular cuisines in the world. One would...
