Happy Wesak to all Buddhist friends!It's customary to go vegetarian on Wesak Day. Buddhist temples will be serving vegetarian meals to all visitors on this day. Why, even Gordon Ramsay is cooking some special vegetarian dishes for our Prime Minister in Brickfields today!Well, I decided to cook some simple vegetarian dishes today, too. The in-laws came over and we had a great lunch today, chatting and taking our time savouring these dishes...Tomyum Vegetarian FishSour spicy tomyum flavours … [Read more...]

Anyone suffering from post-CNY syndrome? Trust everyone had a roaringly hot CNY! I'm still too full-up from all the merry making and eating sessions to do much blogging - haha, yeah - excuses, excuses!Just a couple of weeks before the CNY, I attended a Sushi class at The Cooking House, after hearing so much good things about this place, especially from FBB, who teaches there too! I know making sushi is a no-brainer to some of you and I've been a sushi fan for ages... so much so that I thought … [Read more...]

I have always wanted to try making Siew Paus at home but had never really gotten round to doing it. Mostly because I wasn't very sure on how the "oil" and "water" doughs work and the technique of rolling the pastry. There's a certain way of doing that which would result in the thin flaky pastry of the Siew Pau.Then I stumbled upon this blog here which had very clear instructions and photos (yayyy!) on how to fold and roll the pastry. What a godsend!The first time I tried that recipe I found … [Read more...]

This is just a short post, peeps!While looking through my photo archives, I realised I haven't posted about the little BBQ we had at home some weeks back. I tried my hand making Satay - pork and chicken ones - and they turned out like these...There're some pork ribs grilling there, too...... and more satays...Wooo... these are sinful slabs of pork belly which were marinated with nam yue (red fermented beancurd) ... I can tell you they were absolutely delish!...and we had Teriyaki Chicken Wings … [Read more...]

With some macadamia nuts left over after the CNY baking session, I decided to use them up to bake some cookies last weekend. Yes, I know CNY is over but these cookies were so well-received that I thought making another batch of it will be welcomed! After all, I don't fancy munching on macadamia nuts alone - they're far too rich & oily for me!So here's my Chocolate Chips Macadamia Cookies recipe:150g chopped macadamia nuts150g chocolate chips100g brown sugar100g castor sugar1 tbsp liquid … [Read more...]

I know CNY has come and gone and I haven't blogged anything here for more than 3 weeks now. So how was everyone's CNY?Phewww! Am I glad the eating fest has toned down now, hahaha! It's time to work out hard to try to burn off the thousands of calories consumed during the CNY.It's extra hard to burn off the calories especially when you had something like this for CNY...Oh yeahhh... somebody gave us a WHOLE Roast Pig!! OMG... I have never chopped up a whole pig before and we did a kinda clumsy … [Read more...]

What a busy busy weekend! Been busy baking cookies for CNY - yeah, it's that time of the year again when my oven is put to good use. Time to take out the rolling pin, the cookie cutters, the baking trays... and my kitchen was filled with the wonderful aroma of cookies/cakes baking from morning till evening!Here's a closer look of what I baked...Macadamia Chocolate Chips CookiesPretty Semperit CookiesCornflakes Cookies in papercupsThe traditional Peanut CookiesAlmond CookiesThe must-have … [Read more...]

Weekends are a good time to cook your favourite dishes & enjoy the labours of your cooking, don't you agree?One of our favourite braised dishes is the Mixed Dried Seafood with Mushrooms. As I had bought a packet of dried fish maw last week, this was the obvious dish to cook! As for the other ingredients, I have them ever-ready at home.Here's what I tossed into the wok:Sliced gingerGarlic - keep wholeDried ScallopsDried OystersDried chinese mushrooms - soaked in warm water to softenDried … [Read more...]

Encouraged by my first attempt at roasting Siew Yook, I decided to improve on it. So, last week I bought another slab of pork belly for this purpose. Having read several blog postings on this, I decided to adopt the Best Practices for roasting Siew Yook! This time, on top of the Basic Marinade of Salt, Pepper and 5-spice powder, I added in: 2 tbsp oyster sauce 2 cubes of Nam Yue (red fermented bean curd) 2 tbsp Chinese rice wine 1 tbsp sugar I mix all the above into a paste and rub … [Read more...]