We often see several recipes incorporating tapioca or sago pearls for a different kind of texture and feel. These pearls make every bite a chewy experience that melts in your mouth. Whether you are making a dessert or drink, you can add pearls for a more delightful presentation and taste. However, did you know that … Read more
I find it slightly challenging to procure Thai ingredients in Singapore, especially when you’re living in the West and the famous Thai supermarket is located at Golden Mile Complex. I wanted to make some tom yum goong but didn’t have any good Thai roasted chili paste (nam prik pao) on hand. I did have a bottle of … Read more
So I made two jars of kimchi the other day, and because I don’t fancy eating kimchi on its own and haven’t had the chance to use them for cooking, they have been sitting in my refrigerator for the past 3 weeks waiting for me to devour them. Thankfully, kimchi is one of those foods that can … Read more
When it comes to fried chicken, KFC is second to none (in my opinion at least). No, not Kentucky Fried Chicken, but Korean fried chicken. I concur that while American-style fried chicken tastes good as well, I would choose Korean fried chicken over American fried chicken any day (okay, maybe we have to make an exception … Read more
Chicken stock is arguably the most versatile of all stocks, and is used in a wide range of cuisines, from Chinese to Western to Korean. Its mellow yet aromatic flavour allows it to be used in soups and sauces without overpowering the main ingredients. Chicken stock is something that most home cooks should have in … Read more
If I had to name a cheap and good meal, it would most likely be a Tori Q bento. The sticks of juicy, succulent meat, coupled with fragrant seaweed-topped Japanese rice, doused in savoury teriyaki sauce, are more than enough to keep me satiated for hours. And the best part about it is that it … Read more
I’ve probably eat deep-fried prawns wrapped in vermicelli only once in my life, although I can’t recall where and when. It’s a dish that’s really tasty but hard to find here in Singapore. In Thailand, this dish is known as Goong Sarong whereby goong refers to prawn and sarong means wrapped around. While the original dish is done using vermicelli or … Read more
Eggs Benedict is possibly one of my favourite Western breakfasts to indulge in, but also one of the dishes that I hardly ever make for myself and my family. Why? While it seems deceivingly easy to put together, eggs benedict is actually a dish that requires some techniques and patience to perfect. The poached eggs, … Read more
Hokkien mee is one of Singapore’s favourite hawker dishes – it’s a fried noodle dish braised in sweet prawn stock and garnished with ingredients like prawns, pork belly and squid. A rich, flavourful stock is the key ingredient for a plate of good hokkien mee, as the broth imparts the most flavour to the noodles … Read more
It’s been a while since I’ve made ice cream! Decided to try the no-churn method to compare the differences between ice cream made with an ice cream maker and without. And wow, I was blown away by how easy and fuss-free the no-churn method is! And the resultant ice cream tasted very decent, although I … Read more