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March 2, 2016

Thai Pomelo Salad

The flavor profile of Thai Pomelo Salad is prominently sweet, sour and salty. If you follow the ingredients listed below, I seriously don’t think anyone could make a bad Som-O. The key ingredients are tamarind, fish sauce and sugar. Adding coconut cream / milk gives the dressing a silky texture which I adore very much...
February 26, 2016

Pad See Ew

Growing up in a typical Asian family, rice is definitely one of the staple carbs in our family. However, I’ve never been a fan of rice. I’m more of a noodles / vermicelli girl. This Pad See Ew is perfect as a quick lunch or dinner meal. You could add any of your favorite vegetable or protein, it is that versatile.Pad means stir-fry and See Ew means soy sauce,...
February 25, 2016

Restaurant Review: Mad About Sucre

Mention Mad about Sucre and immediately, you would think of dreamy, gorgeous-looking cakes and decadent desserts. Although they have a one-page selection of savory items (i.e mainly smoked salmon and tarte) on their menu, regular patrons wanted something more substantial and when we knew about their pop shop concept (a concept of featuring temporary food items), we decided to give it a try...
February 24, 2016
Bear Naked Food Easy Roast Pork with Perfect Crackling

Easy Roast Pork with Perfect Crackling

Making this Easy Roast Pork with Perfect Crackling has been on my to-do list for the longest time. Ever since I set my eyes on the recipe, I’ve been dying to try it out. Notice the word "Easy" incorporated in the title, I’ll explain why in a bit.Traditionally, making roast pork involves marinating the meat and poking lots of tiny holes in the skin with metal skewer. Somehow, I couldn’t bring myself to go through the whole process, which is weird as I’ve subjected myself to making more elaborated dishes before. This unconventional way of roasting pork in milk (apparently it brings out the natural sweetness of the meat) and wine with zero poking involved was something I’ve not come across. Truth be told, I was super skeptical yet intrigued to see the end result...
February 19, 2016
Bear Naked Food Drunken Mussels in Garlic Butter Sauce

Drunken Mussels in Garlic Butter Sauce

If you are a shellfish lover, then this Drunken Mussels in Garlic Butter Sauce recipe is made for you. Mussels are inexpensive (I got mine for just under $3!) yet good enough to serve and impress most diners at the table.
February 17, 2016

Easy Baked Tea Time Scones

Making these Easy Baked Tea Time Scones is really quite effortless. It is the exact opposite of making bread where lots of kneading and arm muscles are involved. The key ingredient to achieving nice, tall scones is the use of baking powder. Lots of it. When I came across this recipe from American Test Kitchen, I was a little skeptical. Contrary to many recipes which say kneading the dough is a big no-no for making scones, ATK said it is perfectly okay to knead the dough together...
February 12, 2016

Sweetheart Palmiers

Since Valentine’s Day is around the corner, I’m making these Sweetheart palmiers for Tiger. I made my own pink sugar by adding a drop of red food color to the granulated sugar. Palmiers are deliciously sweet, crispy snacks made of puff pastry and sugar. These fancy little treats are also known as elephant ears and butterfly (could you make out the resemblance?). Since only two ingredients are needed to make palmiers, the star ingredient, which is the puff pastry plays an important role...
February 10, 2016
Bear Naked Food Be My Valentine Dark Chocolate Cookies

Be My Valentine Dark Chocolate Cookies

This "Be My Valentine Dark Chocolate Cookies" is in fact an Oreo cookie recipe. To be honest, I think they tasted better than the real Oreo cookies (sorry Nabisco, no offense). I was pleasantly surprised how easy it was to make them too. The sweetness level of vanilla filling contrasted perfectly with the mildl flavored chocolate cookie so it is absolutely not necessary to reduce any sugar...
February 5, 2016

DIY Chinese Fortune Cookies

I’ve always wanted to try my hands on making fortune cookies and if you are looking at ways to use up your egg whites (thanks to the Chinese New Year season + cookies making period), you could definitely consider this DIY Chinese Fortune Cookies recipe. I believe the ingredients are easily available in your pantry and the only tricky part is molding the cookies into shape. But not to be too overly concern though – I became quite an expert after my third attempt!
February 4, 2016

Restaurant Review: La Tapería

We were HIGHLY recommended by my dear sister, who insisted we should check out La Tapería. Opened by the award-winning Les Amis Group, I was very intrigued to find out how this 2-year old Spanish Tapas place would fare.Upon entering La Tapería, its soft lighting, chocolate brown interior makes it a perfect spot for a cozy intimate dinner for couples and family...
February 3, 2016

Ginger Scallion Sauce

This ginger scallion sauce is so versatile it goes well with anything, well almost anything (except sweets or desserts, I guess). Eat it with grilled meat, seafood, toss it in noodles, rice, etc and your dish will immediately be elevated to another delectable level.
January 29, 2016

Tom Yum Prawn Cookies

Festive cookies are one of the must-have goodies when it comes to celebrating Chinese New Year. This Lunar New Year, I decided to make these Tom Yum Prawn Cookies, instead of the usual traditional cookies...
January 28, 2016

Restaurant Review: New Rasa Singapura

It was a Saturday night when we decided to drop by New Rasa Singapura. Tiger chanced upon this 3-month old restaurant serving our favorite hawker food located at Tanglin Post Office (Orchard). If you are from the baby-boomers era, you would be familiar with the old Rasa Singapura (in the 80’s) located just across the current location...
January 27, 2016

Filipino Adobo Glazed Pork Ribs

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January 22, 2016

Cassava Cookies

These Cassava Cookies are definitely one of the star Chinese New Year goodies from Bengawan Solo, a local bakery that all Singaporeans could relate to (I hope). Calories aside, these cookies have a crunchy exterior but melt-in-your-mouth texture which is uniquely addictive. Thanks to the addition of parmesan cheese powder, it lent a hint of savory taste which gave these cookies that unusual sweet + savory taste.
January 20, 2016

Restaurant Style Salsa Dip

Making this Restaurant-Style Salsa Dip is so ridiculously easy. If you own a food processor or blender, then there’s no reason for you not to make it. Oh, one ingredient below worth mentioning is the can of chipotle peppers in adobo sauce. If you are in living in South East Asia, most likely it is not very common to see that in our local grocery stores or supermarkets...
January 15, 2016

Daifuku Mochi

Making Daifuku Mochi has always been on my to-do list but somehow, I just did not get round to making it. Until now. I’ve read horror stories about how people burnt their fingers/hands while making these sweet, soft rice balls as you have to knead and roll them into shape while they are still hot. The rice dough will not stick when cooled. Maybe that was one (or the only) factor that was delaying my mochi-making journey...
January 13, 2016

Malaysia Style Fried Porridge

Recently, there seems to be a craze going on – at least on my social media newsfeed. I’ve been seeing pictures of Fried Porridge 炒粥 shared by my friends almost too frequently. The place to go for this dish in Singapore is apparently at Delicious Coffee Shop located at Macpherson Road. According to sgfoodonfoot, they are probably the only place selling this Malaysia style dish...
January 8, 2016

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...
January 6, 2016

Hong Kong Style Radish Cake

Happy 2016 everyone ! After OVER-indulging in all the sumptuous Christmas and New Year goodies, I’m definitely craving for some Chinese comfort food and this Hong Kong style radish cake (港式蘿蔔糕 Lo Bak Gou) is definitely one mandatory item I would order at any dim sum restaurants. Since Chinese New Year is just a month’s away, I wanted to give this recipe a test and see if it is good enough to include as one of my New Year’s dinner dishes this year...
January 1, 2016

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...
December 31, 2015

Restaurant Review: Terra

Located along a row of shop houses at Tras Street, Terra has been on our eating bucket list for a while. Having read some interesting reviews online, we made a reservation for a Saturday night and headed over in anticipation. After all, Japan and Italian food are two of our favorite cuisines so we were looking forward to how they would be paired together homogeneously...
December 30, 2015

Easy Roasted Bell Peppers

When it comes to bell peppers, one of my all-time favorite cooking method is to roast these babies in the oven. Roasting brings out their natural sweetness while maintaining the nutrients. After 35 mins, you’ll be rewarded with a tray of sweet and juicy capsicum with velvety texture. These easy roasted bell peppers are perfect as a side dish, with salad or pasta, as a topping or simply on its own. Did I mention they are oh-so-ridiculously easy to make too?
December 25, 2015

Savory Crispy Cheese Cookies

This Christmas, I’ve decided to make these Savory Crispy Cheese Cookies over the usual sugar cookies. You’ll need only six ingredients to pull off this recipe. These cheese cookies have a crisp texture on the outside and crumbly on the inside. I love munching on them with a piping cup of hot tea. They are good, and I mean it...