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August 3, 2016

Kaya Jam

Mention kaya Jam in Southeast Asia and everyone will tell you how decadent and sinfully delicious it is. A popular breakfast spread on white bread or toast, it is a perfect way to enjoy this coconut custard jam. This nonya kaya recipe is verbally given to me by my Dad. It was only recently I discovered my Dad was in charge of making kaya for the families at the tender age of 10. The original recipe was 10 eggs : 1 kati sugar : 1 kati coconut milk (1 kati = 600 g). To be honest, I was kind of mortified with the measurements but I’m sure no one gives a damn about diabetes back then...
July 29, 2016

Takoyaki

Closely related to Okonomiyaki (a flour-based batter savory pancake), Takoyaki is another popular street snack available widely in Japan. Hailed from Osaka, they both use similar ingredients. However, unlike Okonomiyaki which resembles a giant pancake, Takoyaki is grilled on a special iron plate with small round wells. Hence, their signature shape is in the form of little round balls...
July 27, 2016

Baked Japanese Curry Rice

While Baked Japanese Curry Rice may sound lengthy and a mouthful, the steps to preparing this delicious meat sauce rice dish are really easy and straightforward. Since each and every family member of my family loves cheese, we went town with the mozzarella cheese topping...
July 22, 2016

Purple Sweet Potato Hokkaido Milk Bread

Like a moth attracted to lights, I can’t take my eyes off this saccharine sweet looking loaf of Purple Sweet Potato Hokkaido Milk Bread. This is easily my favorite 2016 go-to bread recipe. Super soft and fluffy with a milky aroma, they stayed supple even after being left at room temperature for 2 days...
July 20, 2016

Meringue Kisses

Very often, I would find left-over egg whites lying around in my fridge (don’t ask why, I’m not sure either). Most of the time, I would turn them into macarons but today, I decided to make some meringue kisses out of them instead. ..
July 15, 2016

Milk Bread Curry Bun

Imagine biting into a soft, fluffy milk bun with a warm spicy curry potato filling. Yup, I’m talking about today’s Milk Bread Curry Bun. There’s something really satisfying about making your own bread or buns. The sense of elation and joy when you take out the tray of golden colored toasty buns is indescribable. You’ll have to make it to experience it...
July 14, 2016

Food Review: Stellar at 1-Altitude – Truffle Constellation Menu for month of July

When I found out Chef Christopher Millar had created a truffle constellation menu for the month of July, I was eager to find out how it would fare. The star of the eight-course degustation menu (S$190++ or S$285++ with wine pairing) is none other than the Manjimup winter (black) truffle from Western Australia, which apparently, is in season now. Arriving at Stellar at 1-Altitude, it’s impossible not to be struck in awe by the glass windows overlooking the picturesque sight of the marina...
July 13, 2016

Fried Wonton

These delectable golden nuggets of the West aka Fried Wontons need no further introduction. I’m pretty certain every Chinese household would have made these before.
July 8, 2016

Rose Water Macaron

Since I’ve “unlocked” the “secrets” to making perfect macarons, I’ve been trying out different flavors and I can’t help but to fall in love with this oh-so-pretty Rose Water Macaron. If you have read my previous post on 11 Essential Rules to Making Perfect Macarons , you’ll know some of the secret steps are aging of the egg whites and the addition of tapioca starch...
July 6, 2016

Purple Sweet Potato Chiffon Cake

Purple has always been my favorite color, so it’s only befitting I combine it with another of my all-time favorite cake – chiffon cake. It also helps that I found this bottle of purple sweet potato powder at Kitchen Capers but it is totally an optional ingredient.The purple sweet potato powder gives the Purple Sweet Potato Chiffon Cake that extra purplish pink hue which I find it really mesmerizing...
July 5, 2016

Review: #KrugxEgg – The House of Krug Puts the Egg into the Limelight

Which came first, the chicken or the egg? According to archaeologists, the latter.On 23rd June 2016, the House of Krug launches its book - Poached, Scrambled or Fried? in Singapore, featuring an essential ingredient that might be considered simple - egg. Thanks to seventeen of the world’s highly talented Krug Ambassade Chefs, their inspirational and unique egg-based creations, paired with Krug Grande Cuvée are seamlessly brilliant and complex...
July 1, 2016

Easy Crab Cakes

I wasn’t intending on making these easy crab cakes but thanks to the leftover crab meat from my Braised Crab Meat Soup, I decided to waste no ingredient and turn them into a delectable appetizer...
June 29, 2016

Roasted Garlic Tomato Soup

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June 24, 2016

Braised Crab Meat Soup

Although we are non-shark's fin soup eaters, we are definitely fans of braised crab meat soup. The taste and texture of both soups are pretty similar although the price point is not. Putting together this hearty soup is not difficult at all, as like the Hot & Sour Soup I shared some time ago...
June 23, 2016

Restaurant Review: Souper Tang (汤师父) – Popular Malaysian Herbal Soup Brand is Now in Singapore (closed)

Souper Tang (汤师父) is a familiar name in Malaysia. Actually, they were previously known as Taang Shifu but has undergone a rebranding as Souper Tang. Sis and I always visited their City Square outlet in Johor Bahru whenever we were there for some retail therapy. I was thrilled to learn they have just opened its doors in Singapore, right in the heart of Orchard Road, within a new F&B cluster in The Centrepoint. Gone are those days when herbal soups are always bitter and hard to swallow. Thanks to the skillful chefs, the double-boiled soups are exceptionally appealing and tasty, yet retaining the maximum benefits out of the various Chinese herbs...
June 22, 2016

Youtiao Rojak

I’ve always thought every Singaporean loves Fruit Rojak but I was wrong. My brother is one of those non-Rojak lovers. Till today, I couldn’t understand how anyone does NOT like this sweet, tangy and sour fruit salad? I suspect it could be due to the prawn paste that goes into the dressing, which I admit, could be a little overpowering for some people. Now if you are clueless about what Fruit Rojak is, it typically consists of cucumber, jicama (bang guang), pineapple, beansprouts, taupok (fried beancurd), youtiao (Chinese crullers) and sometimes, dried cuttlefish. Everything is tossed together in a thick prawn paste dressing that is addictively (in my opinion) sweet and tangy. There are similar versions found in Malaysia and Indonesia but the addition of youtiao and taupok I think is uniquely Singapore style...
June 17, 2016

Netted Spring Rolls

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June 16, 2016

Restaurant Review: The Seafood Krub – larger than life prawns (Closed)

Located at the ground floor of the Centurion Student Living Student Hostel (opposite Selegie Rochor Beancurd stall), we discovered this 2-month old not-so-Japanese Izakaya Grill eatery by chance. Even before stepping into The Seafood Krub, the air was scented with tantalizing whiffs of barbecue aroma...
June 15, 2016

Easy Homemade Cinnamon Rolls

The beauty of making cinnamon rolls at home is No. 1: your kitchen will smell heavenly like a bakery, No. 2: you’ll get to eat them fresh from the oven and No. 3: you’ll get to dip your fingers in that cream cheese glaze (and lick it!). Since this was my first time making these Easy Homemade Cinnamon Rolls, I was pretty surprised it was not as daunting as I had imagine...
June 10, 2016

Churro Cream Puffs

Pâte à Choux (choux pastry) may sound all fancy but it is really relatively simple to make compare to cupcakes or muffins. Whether you are making cream puffs or eclairs, it is basically the same formula, except the piping shape. Pâte à Choux (choux pastry) may sound all fancy but it is really relatively simple to make compare to cupcakes or muffins. Whether you are making cream puffs or eclairs, it is basically the same formula, except the piping shape.fWhen I came across this churro cream puffs recipe by Barbara Bakes, I knew I had to make it. It is not every day I get to try a churro-flavored cream puff so I have to know how it tastes. I won’t even bother to wax lyrical about the taste of these iconic little French pastries. They taste as good as they look. Period...
June 9, 2016

Food Review: Sing Hong Kong Café at Everton Park (Closed)

Mention Hong Kong cafés in Singapore and it usually will not invoke any sense of excitement nor compelling reason to set it as a lunch/dinner venue. Ironically, whenever we visit Hong Kong, we would spend half our time queuing outside Cha Can Teng (HK style cafés) just for a bowl of instant noodles or milk tea. Okay, there’s more than just those items but you get the drift...
June 8, 2016

Crispy Sugar Toast

One of my favorite childhood breakfast memory is munching on slices of white sandwich bread slathered with soft butter and topped with crunchy sugar. The combination of this 3-ingredient breakfast/snack item is lethally yummy. Today’s crispy sugar toast is a brilliant and oh-so-delicious way to give few-days-old bread a new life! This recipe works well with bread kept in the fridge. Using dry bread is the success for crispy toast. You could use any type of sandwich bread you like or have on hand...
June 7, 2016

Restaurant Review: Lewin Terrace

Nestled in between the Central Fire Station and Philatelic Museum, Lewin Terrace is in fact named after Major-General E. O. Lewin, the General Office Commander in Singapore from 1933 – 1935. Located just 2-min walk away from Registry of Marriage, I could definitely see why this is a popular wedding and solemnization event for couples tying the knot...
June 3, 2016

Auntie Anne’s Copycat Cinnamon Sugar Pretzel Bites

Having grew up eating Auntie Anne’s pretzels where each and every pretzel is made fresh, I was naturally skeptical when I came across this Auntie Anne’s Copycat Cinnamon Sugar Pretzel Bites recipe. Could I really achieve that soft, fluffy, chewy and sinfully delicious biscuit by making them at home?...