November 17, 2014
Crème Caramel is another of my favorite childhood dessert. I remember helping mom mixing the instant powder (vaguely recall the brand to be White Wings?) into hot water and separating them into small bowls to set in the fridge. Yeah, unlike the “strawberry generation” these days, during my time, we gotta work hard for our meals (haha, okok, maybe a little exaggerated but you get the idea )...
November 14, 2014
November 12, 2014
I can safely say vanilla is the most universally accepted ice-cream flavor. Notice how pies, crumbles, brownies are always paired with vanilla flavored ice-cream? I rest my case. From my chocolate ice-cream post last month, there were requests for a no-machine recipe. So as promised, here is one using only 3 ingredients! The result of this product is smooth and creamy, giving the machine-churned ice cream a run for their money.
November 10, 2014
I used to think making Tom Yum soup from scratch requires many man hours. Boy, was I wrong! Not only it is easy-peasy but I can also control the amount of heat / chilli level that goes inside. You see, we (hubby and I) are sissies when it comes to eating spicy food but yet we love them. How contradicting, eh?
November 7, 2014
What’s the difference between banana bread and cake? They are almost similar except a subtle difference in the taste and texture. Banana bread is not as sweet as banana cake and has a heavier and drier texture. Banana cake, being a cake, embraces the full sweetness of a dessert (of course, you could adjust the sugar level) and is generally lighter and moist...
November 5, 2014
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...
November 3, 2014
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...
October 31, 2014
I can’t remember when the last time I celebrated Halloween was. Wait...I remember - 2009 Halloween Horrors @ Night Safari. Both daughter and I were dressed up as a pirate and fairy respectively. Haha, not that crazy but at least we bothered to. Now that she’s in her teens, the last thing she would want is to hang out with her mom. Oh well, I’ve been through that stage...
October 30, 2014
Who doesn't like garlic bread? The only ones I know are Vampires? Or are they Draculas? I always get them mixed up. I wonder what will happen if I serve some to the zombies?? Oops..been watching too many zombie shows lately. Can't help it, hubby is a big zombie fan...
October 28, 2014
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!
October 27, 2014
Robertson’s lemon curd. Does it ring a bell to anyone? It was certainly one of my childhood favorite jam spread (the other is Marmite – I know, I know, some of you are going “ewww”). Sadly, I can’t find the lemon curd here anymore. I still remember collecting all those golliwog batches that we redeemed by peeling off the tokens from the jar labels. I must’ve been about 8 years old? Too long to even remember...
October 23, 2014
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...
October 22, 2014
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
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
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
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
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
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
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
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
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
October 8, 2014
Some of you might have seen my molten chocolate lava cake recipe a few weeks ago. I've received many positive feedbacks on how their cakes are finally flowing. Two thumbs-up if you are one of them! But alas, I realized not everyone has an oven readily available (i.e my sis) and what happens if you have the sudden urge to have some chocolate cake?? So, I've done some extensive research on substitute for ovens and guess what, the next best baking tool is microwave! Yeah, I'm actually not a big fan of using microwave, it's just not me. I'm more of an oven person (haha, if that makes any sense). But trust me, this recipe works so beautifully using the microwave and best of all, you will be able to savor your mug cake in less than 2 minutes! Although there is no "molten" effect, the end product is moist, gooey and oh-so-mmm. I've given an upgrade to the original recipe by adding in 2 of BNF secret ingredients*!