October 22, 2014

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...
October 20, 2014

Grilled Asian Flank Steak

When you tell the butcher you want flank steak, the immediate reaction is "Oh, you want to make stir-fry?".Well, it is true flank steak is often sold in supermarkets here, labeled as stir-fry beef. It is cut from the abdominal muscles of the cow, hence steak connoisseurs often scoff at the idea of eating flank. Well here at BNF, as long as the end products taste good, who cares if it is a piece of inexpensive flank or pricey tenderloin? So here is a steak recipe that you can make to impress your guests and loved ones and not burn a hole in your pocket!
October 17, 2014

Homemade Churros

My daughter loves her churros. Whenever we visit Universal Studios Singapore, it is a must-have snack for her. They must be at least 12 inches long? I have fond memory of us queuing at the churros counter, waiting patiently for the staff to fry up those floury babies and rolling them around in a deep tray of sugar-cinnamon mixture. Daughter and I would huddle together and devour the stick of churros efficiently. Ahh…sinfully good memories...
October 16, 2014

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.
October 15, 2014

Thai Grilled Pork

Thailand – The Land of Thousand Smiles. Mention Bangkok and immediately thoughts of shopping, delicious Thai food, cheap massages come to my mind. Now, besides Korean food, my next favorite cuisine is Thai. If you go through Thai food recipes, you’ll notice the few usual ingredient suspects - Thai fish sauce, coriander root, coconut milk, tamarind sauce...
October 14, 2014

Cook Corn in 3 Minutes

Our household is big on corn. Corn on the cob, corn salad, corn chowder, popcorn :-D…I especially love grilled corn on a stick. Whenever I pass by the street vendors selling them in Bali or Phuket, you will definitely see me walking away with at least one in my hand. My hubby recently sent me a link showing how to cook corn in 3 minutes and ever since, I’ve been making my own grilled corn at home! I just thought this is too good not to share. I'm sure some of you would have already seen this tip but for those who have not, enjoy!
October 13, 2014

Easy Key Lime Pie

As promised, here is my take on the key lime pie recipe. That being said, I'm not using key lime as they mainly grown in Florida, US. I haven't seen any in Singapore. I'm using large Thai limes, which can be found in major supermarkets here. You can also use the medium or small limes but that means you have to spend more time squeezing the juice. This is really an all-American dessert, using lime juice, condensed milk and egg yolks. Sorry health fanatics, you may just want to exit this page now. I've also replaced the graham crackers for the crust with digestive biscuits.
October 10, 2014

Seafood Gumbo

Gumbo originated from Louisiana (southern region of United States). It usually consists of okra (lady's finger), meat or shellfish and the stock is thickened. They are traditionally served over a bed of rice. To be honest, my gumbo tasting experience only began a couple of years ago but the last few I had inspired me so much. The broth was so tasty and addictive, filled with seafoody-goodness (BNF vocabulary ;-P) and packed with tons of seafood. It is really a meal on its own! I was so tempted to rush home and make some gumbo! The last straw came when I was watching one of the episodes from the latest season of Masterchef US. One of the contestants made a pot of gumbo in less than an hour for the judges (according to them, was quite impossible) and all 3 were blown away by it. So hubby immediately said: "I want some gumbo this weekend!". That was how I began my gumbo-making journey. Although this is not the traditional recipe (I did not include okra and also added some extra ingredients), the flavor compensates for everything else. This is also one of my father-in-law's favorite BNF request.
October 9, 2014

Wagyu Donburi (Aoki / Fat Cow)

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