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...
