July 24, 2021
Even though I’ve never visited Levain Bakery in New York, there are enough videos online to prove they are arguably the BEST Chocolate Chip Cookie in Manhattan. Search for “Levain Cookie” in YouTube or the internet and you’ll find tons of online tutorials on how to make these thick and chunky cookies. They are crisp on the outside and moist in the centre. They are SERIOUSLY delicious!
July 13, 2021
Looking for a dish that pleases both adults and children? Then this Easy Chinese Shrimp Cake recipe is for you. Shrimps or prawns are a lean source of protein and low in fat so it is pretty much a guilt-free food in my opinion. The ingredients used is widely available and you’ll probably have most of it in your pantry.
July 5, 2021
Mapo Tofu is a dish that needs no introduction to most food aficionados. This humble dish of minced pork and tofu originated from Sichuan province and the spicy, numbing sensation that hits your palate is the signature profile flavor you can’t miss. Instead of using ground pork, I’ve chosen plant-based ground meat as the protein. Recently, I’ve been experimenting with plant-based meat and am quite pleased with the results.
April 28, 2021
Potatoes are so versatile there are so many ways to cook them. Recently, I’ve fallen for these Soy and Vinegar Crispy Potatoes. They are bold in flavor and simply delicious (if I may so say myself). I’ve always been a fan of salt and vinegar everything, so if you are like me, this recipe is for you.
March 15, 2021
As far as I could remember, mom has always taught us the importance of not wasting food. I recall she would store tons of chicken, pork and fish bones in the freezer. One of my all-time favorite snacks is this Crispy Fried Fish Bones. Frying has a knack for bringing out some of the best flavors.
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.
August 28, 2020
Mango Sago is easily of the most popular Chinese dessert found in almost all Chinese restaurants in Singapore. Made with fresh puréed mangoes and sago pearls, this simple and refreshing no-cook dessert is a popular choice to end the meal with. You’ll want to use mangoes that are ripe and in this recipe, I’m using Thai honey mangoes. Feel free to swap them other types of mangoes readily available at your local grocery stores.
August 27, 2020
What is Sago? If you are not familiar with these translucent chewy pearls, they are made from palm stems and the texture is spongy and by itself, there is not much taste. It was only recently that I discovered that Sago actually helps to reduce high blood pressure and promote healthy blood flow to the heart as they contain a decent amount of potassium.
August 19, 2020
I’m always in search of bouncy handmade fish balls made from real fish. Not the commercial kind that are filled with starch and binders. The beauty of homemade fish ball is in its irregular-shaped look and texture, plus it actually tastes like fish. Fish balls originated from China and the Teochews (Chao Zhou) are arguably the experts when it comes to making fish balls. Just watch “Flavorful Origins” on Netflix and you’ll know what I mean.
August 10, 2020
Tiramisu is a classic Italian dessert that never fails to bring a smile to my face whenever I have it. Over the past years, I’ve shared two Tiramisu recipes – Tiramisu in a Cup and Tiramisu Cheesecake. This Classic Tiramisu is adapted from Nigella Lawson’s Irish Cream recipe which I’ve been faithfully referencing for all these while.
August 7, 2020
Clam is one of my all-time favorite bivalve molluscs. The good ones are super briny and reminds me of the ocean. Preparing and cooking fresh live clams are actually not daunting at all. I’ve actually shared a post on how to clean out bits of sand often found in the clams. The last thing I want when I’m enjoying my clams is to bite on gritty sand with my teeth.
August 3, 2020
Okay, today’s recipe post is for every pork lard (猪油渣) lovers out there. Before you health fanatics shoot me the evil look, pork fat is actually ranked 8th in a list of 100 foods which provide the best balance of a person’s daily nutritional requirements. However, I always believe moderation is the key when consuming all types of food so I wouldn’t recommend eating the whole tub of pork lard at one-go. Tempting, but no. In case you are not aware, there are actually two ways of making pork lard.
July 29, 2020
A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount of sugar is kept to minimal.