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February 1, 2021
This Thai Style Prawn with Glass Noodle is just one of the many items we would order from a Thai food menu. Honestly, there is nothing complicated to this dish. Apart from using fresh prawn, the combination of soy sauce, oyster sauce creates a flavorful umami-rich taste to the dish, while the prawn and cabbage amp up the natural sweetness. The bean vermicelli tends to soak up the flavor of the sauce, and that’s how it’s supposed to be.
January 26, 2021
Whenever we are in Bangkok, Thai Style Steamed Sea Bass is one of the must-order items for us. Now you can replicate this steamed fish at the comfort of your home. In Thailand, the most common fish to use for this recipe is sea bass. I’ve tried it with grouper and barramundi too. Instead of whole fish, you could use whole fillet as well.
January 13, 2021
It’s that time of the year again where home bakers would fire up their ovens, break out their “weapons” and start their annual festive baking marathon. How could I miss out on all the fun and action, right? I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious! I could not believe I‘ve not share this recipe here.
January 6, 2021
Spaghetti Bolognese is one of our favorite weeknight dinners. I’ve made this dish countless times and every time without fail, our house always smells like a Trattoria in Italy. Most traditional Bolognese recipes call for red wine but I chose to omit it since we might not always have that in our fridge. Honestly, I love it as it is.
November 24, 2020
Chinese Sliced Fish Soup is a staple dish found in every hawker centre in Singapore. It is believed to have originated from the Teochews. Today’s Chinese Fried Fish Soup is another version where chunk of fish head bones and sliced fish are battered lightly with corn flour and flash fried into golden crispy chunks. While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones.
October 30, 2020
I’ve lost track of how many clam recipes I’ve written over the years but I’m not complaining. Clams are just incredibly sweet and succulent. They are also a lean source of protein and rich in minerals and vitamins. This Steamed Clams in White Wine Butter Sauce is so easy and forgiving and literally takes about 5 to 7 minutes to put together. You could also omit the white wine and replace with clam or chicken stock.
October 23, 2020
Air fry cooking needs no introduction and if you’re like me, always looking for new ways to make easy, healthy and delicious food, then this recipe is for you. Initially, I was skeptical and hesitant in using air fryers. After all, I had gone without it for so long and using “air” to cook food? I was so not convinced the end product will taste good. Two years later, I’m absolutely enamored with air fryers.
October 9, 2020
Hmm…where do I begin to describe my love for this Baked Apple Crisp? I think it was years ago when I “accidentally” ordered it on a menu, mistaking it as apple pie instead. When it came, I was like okay, it ain’t apple pie but it smelled absolutely heavenly. Upon first taste, I fell in love with this dessert. Think crunchy oatmeal cluster with warm, juicy spiced apples.
October 2, 2020
September 23, 2020
Éclair is one of those desserts that seem to send “oohs” and “aahs” across the table. It took me almost a day to finish writing this lengthy post. While it may seem daunting, it’s actually quite easy and satisfying to make your own éclairs. Although there are quite a number of components in making these Best Double Chocolate Éclairs, they could be done ahead in advance.
September 9, 2020
Bak Chor Mee aka Minced Pork Noodles is one of Singapore’s most iconic dish. Today’s Bak Chor Mee Soup is inspired by Bedok 85 (Fengshan Centre) bak chor mee. Dedicated foodies go there strictly for the soup-based bak chor mee. There are actually two stalls, side by side to each other. Both stalls are frequented by loyal patrons and a constant queue can always be spotted.
September 1, 2020
Recently, I was approached by a local grocery retailer to create an international dish with a local twist. With the overwhelming amount of ideas, I finally settled on Pandan Kaya Crème Brûlée. Nothing screams more local than pandan and kaya. This Asian cousin of French Crème Brûlée is loaded with just the right amount of sugar and that pinch of salt balances out the overall taste perfectly. The decadent crusty top and creamy custard pleases just about every sweet tooth.