Beef Rendang   Before I go on to elaborate on what an absolute guilty pleasure this dish is, please let me impart some words of wisdom- something that you might have to chant over and over again while making this dish; “Patience is a virtue”. As you might have guessed, this dish has a long preparation time, but the resulting dish makes every single second worth the wait. Pleasure in its most edible form. Beef rendang is the brainchild of the Minangkabau ethnic group Read More

3 Egg Vegetable   As you may have guessed from the name of this dish, it is a beautiful combination of spinach and three different types of eggs to be precise: chicken egg, century egg and salted duck egg. I’m sure you’re familiar with chicken egg, but century egg? Also known commonly as hundred-year egg, or alkalized egg, this preserved egg is a Chinese delicacy possessing a fascinating blend of colours and flavour. Chicken, duck or quail eggs are preserved in  a mixture of clay, Read More

Thai Green Curry Roast Duck     Thai food is famous for their glorious combination of many tastes. I guess this is why having Thai for dinner will always have a profound impact on every part of my tongue. It’s amazing how these unique flavours are able to blend in unison, resulting in a lip-smacking dish your taste buds would definitely thank you for.   This green curry duck is no exception. The green colour of this dish originates from the gorgeous green chillies used. It has a mild Read More

Simple Curry Chicken There’s just something about curry chicken that absolutely draws me to it. I haven’t really figured out what exactly is it- whether it’s the rich spice-infused gravy, the exquisite aroma that rises from the pot or the fact that the curry is always at its best when eaten the next day. Whatever it is, I see myself piling heaps of rice onto my plate whenever I have curry chicken. While I used to be quite intimidated by the notion of preparing Read More

Chicken Teriyaki Sushi   If there’s one thing I admire about Japanese food (besides their exceptional taste), it has to be their beautiful presentation. It makes me want to take a minute and appreciate their delicate arrangements before I proceed to savouring their delicious flavours. Really, that’s the only way to do them justice. Thanks to my fascination of beautifully prepared sushi in Japanese restaurants, I have made it my goal to do the same with my homemade teriyaki chicken sushi- beautifully presented, excellently Read More

	Teriyaki Chicken Teriyaki sauce from the bottle? No, I prefer it homemade. This is probably one of the easiest sauce to make at home, on a lazy day or in fact any other day. The key to making this sauce is to ensure its end product is of a rich, thick, glossy texture.   Read More

Singapore Hokkien Noodles   I’ll call it a ritual, if I may. Every time I visit Singapore, I simply HAVE to visit one of the food stalls and have a plate of Singapore Hokkien Mee, fresh from the wok. Make that a large one, thank you very much. I’ve got this craze for Singapore Hokkien Mee…there’s just something about it that I can’t seem to resist. Though I’ve never really had to, if I were to choose between a spread of gourmet cuisine and Read More

Nyonya Mixed Vegetables (Chap Chai)   Like most Chinese New Year dishes, the recipe for this dish has been passed down many times in my family, and I recently learnt it from my Mum. Chap Chai is an assortment of either braised or stewed vegetables and seafood, soaking in a rich, savoury gravy. This dish tastes best after being allowed to sit for some time as the vegetables are allowed to really absorb the gravy it is in, flavouring them while retaining their individual tastes as Read More