June 24, 2016
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
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
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 16, 2016
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
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
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.
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When 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
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...
