October 12, 2016
It's that time of the year for making ghoulish treats and yes, I'm talking about Halloween. This year, I'm upping the icky factor by making 3 freakishly-looking treats that will (very) likely to freak out anyone at the Halloween parties. Today, I'm starting with these Dirt Balls with Worms. Inspired by my Oreo Truffle Pops recipe, cream cheese with cookies are an absolute divine and top end combination. Yes it sounds like junk food because it technically is. But if it makes you feel any better, try to think of the cream cheese as protein and the cookies as carbs. Therefore, in some twisted way, which is befitting for Halloween, you are technically having a balanced meal...
October 11, 2016
sian-Western fusion joints are no strangers to Singapore and redpan at Marina Square aims to redesign the culinary experience by serving Singaporean fusion food. This is my second time visiting this creative joint and the brain child behind it is our very own established homegrown architect firm DP Architects...
October 7, 2016
There are some days when we find that we have too much time on our hands. Although these moments do not come by easily and are often unexpected, there should always be a backup plan to turn these extra few hours into something fun and educational. Hours that would otherwise be spent on mundane activities without any sense of satisfaction. And these Chouquettes are the perfect back-up in times like this. Chouquettes allow users to foray into pastry making without having to worry about too much work, fiddly requirements or disastrous outcomes...
September 30, 2016
There are days where we cannot decide if we want something light to eat, or something that is heavy on the stomach, calories and pleasure index. It is natural as a food lover to have this dilemma every now and then. Although it is human nature to sometimes be in a perplexed and confused stage, it can be very annoying at times. Especially if you are a sufferer of the condition known as "hangriness". In which anger is strongly experienced during moments of hunger and dissatisfaction...
September 29, 2016
Attention all foodies, culinary explorers and personnel who take great pleasure and adventure in eating and dining. The annual Singapore Restaurant Week has arrived once again, and it is highly recommended that everyone starts preparing for this lavish, indulgent and educational experience. Come 22nd to 30th October 2016, Singapore shall once again, enter a week of dining and culinary renaissance. The theme for this year’s event is labelled as ‘Sugar, Spice & Everything Nice’, so be prepared for an immense treat...
September 28, 2016
Combining two of my favorite breakfast spreads’ – Nutella and Peanut Butter, this super-decadent Nutella Swirled Peanut Butter Banana Cake is simply glorious. The moment it came out of the oven, my kitchen was filled with tantalizing whiffs of nutty+chocolatey+banana-y aroma...
September 23, 2016
Do not be fooled by its name. These corn kebabs look nothing likes the commonly imagined Middle-Eastern or Turkish kebabs. Instead they resemble more of a cross between a vegetarian corn dog, and a croquette. If you are vegetarian, or are planning to make this for vegetarians, simply substitute vegetable stock powder or salt, in place of the chicken stock powder...
September 21, 2016
For avid lovers of Chye Tow Kuay (Fried Carrot Cake), this fried daikon mochi cake is a wonderful Japanese variation to tantalize your senses and taste buds. The addition of dried shrimps and Chinese mushrooms create a taste much closer to home as well. Chinese sausage (lap cheong), chopped char siew and even chye poh can be used as a substitute for the dried shrimps, or Chinese mushrooms, or both. Be creative and experimental, go with the flow (or what your stomach is feeling for the day) and most importantly, cook with your heart...
