Reasons Why We Should Own a WhiteBox™ for Easy Professional Photo Taking

You do not need to be a professional photographer to take studio-grade photos now. Let me tell you why……

Good lighting is one of the essential elements for great close-up photography of food and dishes as well as any other detailed objects. Having a simple yet professional and good quality portable lightbox is my solution. I would choose the WhiteBox™. Yes, I’ve tried a few versions, and literally disappointed by either the quality or the trouble of setting it up, until I’ve gotten a perfect one from Whitebox™.

I have since used it in my food photography, for my blog postings and assignments. This lightbox helps me to obtain my desired photo effect. The photo quality has successfully impressed even the professional camera crew which I’ve worked with in the most recent cooking variety program, HeyChef2, on a Channel 8. This perfect tool is well-liked by the cameramen. Yes, they do. More

The Way To Get The Daily Consumables You Need

“Have your daily foodstuff delivered to your doorstep right away!

My kitchen pantry is always waiting to get stocked with the essentials. The first step to home cooking is to stock up the kitchen pantry with these basic yet essential food staples. They are nothing more than rice, oil, eggs and sugar. These 4 basic consumables allow me to fix up a quick meal or dessert at any time.

Unless you enjoy every single trip down to the supermarket, online purchase of just these simple basic food staples makes a great deal of sense. More

Stir-Fried Milk (炒鲜奶)

Post & Recipe in English and Chinese (中英食谱)

It’s the same like how I cooked on TV show. Stir-Fried Milk or Steamed Milk Dish, both are the best dishes you shouldn’t missed! 跟我在电视节目上煮的一样。不论是炒鲜奶还是蒸鲜奶,两种做法都是你不能错过的好佳肴!

Once again, thank you for watching the cooking program, <Hey Chef! S2>, on Channel 8, which I had the honor to take part in one of the great episodes. From this experience, I learned to master this (century old) legendary Chinese dish and some special dishes which easily resemble at home. (Thank you thank you) More

Otak-Otak Recipe (乌打食谱)

Post & Recipe in English and Chinese (中英食谱)

How about some homemade Otak-Otak for BBQ party? 烧烤会吃自制乌打好吗?

Otak-Otak, an Indonesia/ Malaysia/ Singapore delicacy, made of ground fish meat, coconut milk and spices. There are many different versions of otak-otak in the market, but the most often seen is the reddish-brown type. Wrapping the paste in banana leaf is the most traditional way to make this Otak-otak as it renders a hint of aromatic sweetness to the toasted parcels. More

Camper Van Holiday in Perth, Australia

“Guide to having a fun-filling camper van holiday experience. Come with me!”

One of the popular getaway destinations during June holiday for Singaporeans has to be Australia. Sure, people go Western Australia during the dry months for the cool weather, beautiful huge places, scenic highways and memorable farm visits.

Camping, is by far one of the most process-oriented (in a good way that you get to hands-on to experience almost everything) and earthy ways to vacation. Yes, we get to connect with our family and friends, alongside exciting sightseeing. I am talking about not just the usual park camping. We had our first campervan experience! More

XO Sambal Stuffed Squid (XO叁巴酿鱿鱼)

Post & Recipe in English and Chinese (中英食谱)
“Love this, if you like it; Like this, if you hate it. 喜欢的会爱上它;讨厌的会喜欢它.”

My way of surf & turf, meat in squid. Cooking the relatively bland squid dish with a good recipe is essential. I have mine which I think goes really well with just a plate of steamy hot rice! Even for someone who doesn’t like squid, you wouldn’t be resisting it!

有别于一般传统的水陆佳肴,这是我的呈现方式,猪肉酿鱿鱼。最主要的,是在于如何把最单调乏味的鱿鱼配上美味的食谱。我的烹调方法就自认为最配饭的!即使是不喜欢吃鱿鱼的你也会吃上好几口的! More

Nyonya Recipe: Sambal Belacan (Blending Method) 娘惹食谱: 叁巴马来盏辣椒 (搅拌做法)

Post & Recipe in English and Chinese (中英食谱)

“It’s just so easy-peasy to make this versatile Sambal Belacan Chili, a family heirloom recipe from Nyonya Ah Ma. 就是这么轻易地做出娘惹阿嬷家传食谱的多用途叁巴马来盏辣椒。”

Using mortal and pestle to slowly grind the raw sambal ingredients into paste is certainly the most traditional and risk-proof way in making the most classical version out of its original state. However, blending it the quick and easy way is what most busy people like us need. I personally buy the idea of  blending, and think it’s great enough with the smooth and refine paste. :) More