It’s about every food I’ve cooked with heart and loves
Post & Recipe in English and Chinese with Video (中英食谱附录像)
“Homemade roast pork is the best! 自制的烧肉最棒了!”
It’s definitely one of the best recipes here. It’s not the simplest, but surely the easiest method adopted in making this “crisped on the skin and moist in the meat” roast pork. Try and taste to believe!
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.
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. :)
“Scrumptious durian dessert recipe, now comes with a professional video cookbook, by and on foodforlifetv.com”
The media news and durian experts speculated that MSW (Musang King) durians would drop its price this August. So, I thought it’s the best time (again) to eat the king of fruits, durian. To me, it’s more that just eating this creamy fruit, incorporate yummy durian into your homemade dessert and baked goodness would be an excellent idea, too!
The super aromatic and crunchy banana crumbs as the topping is something you wouldn’t want to miss. Make sure you have it to compliment this durian cake in glass well.
“Delicious and wholesome lunch with healthy multi-grain wrap.”
Wrap meals often remind me of Mexico food, but I would prefer having the wrap with an Asian flavor closer to my palate at times, if I were to make one at home. For this reason, I chose to make my wrap in my Asian inspired recipe. Yes, with curry, pork… Already having my dry curry pork recipe which cooked to more an Indian cuisine (See recipe here), the curry pork cooking has now been simplified, for the wrap creation. Call it Asian-fusion recipe here, it’s mixed to a western flavor, instead.:)
More importantly, to fit this wrap meal into my current diet plan, I used a 6-grain wrap, the latest addition to the wrap range of Mission Foods Singapore. This superfood combination of sunflower seeds, pumpkin seeds, oats, rye, linseeds and wholemeal brans in the wrap, is surely a great choice to those who are seeking for healthier alternative to the regular white bread and rice. Even for one who doesn’t take grain food, will enjoy this wrap. Try it as the blending of the grains in this wrap taste subtle and well enough that you probably won’t notice its existence while enjoying the goodness from the nutritious wrap. I tried, and liked it a lot.
“Even my 2.5yo knows that my favorite fruits is, durian. Yes, durian season is back!”
Read that this season’s durians are better quality and cheaper in price than from the last. This considers a piece of good news to the durian fans, like myself.
It wasn’t my first time using leftover durians to make a cake. Actually it was more like a liberate purchase of extras, so that I could eat more durians, in variations.
“Simple ingredients, for a good enough hawker treat at home.”
Satay, barbecued chicken on-stick, is one of the famous Singapore/ Malaysia hawker food that everybody loves!
I have always wanted to cook satay at home, but the extended peeling & chopping, blending and long simmering preparation put me off. Only until today, my satays are finally served on the dining table. We loved satay, but I was a little skeptical to eat too much of the store-bought. Papa pressed me to make some of my own instead.
“Looking for pineapple tart recipe? Here’s my homemade pineapple tart, in rolls, from scratch. It’s simple that even a beginner in baking could do it!”
I made and am always making the express pineapple tarts, using store-bought pineapple jam filling from Phoon Huat shops. Both the open-faced tart and ball types. Just making the crust, and my tarts were ready to be indulged in. For this good year, I’ve made the filling as well. It’s not that the filling is difficult to make. It isn’t, but takes time, like 2 hours and so?! Then why now? Because I did not go Phoon Huat, but NTUC Finest supermarket. Saw the Sweet 16 brand pineapple there, I had the urge to make pineapple rolls! Not forgetting my new crust/ cookie pump set, I want to make pineapple rolls! Lol
As I am a ‘quick’ person with minimal patience, I must make my recipe as simple as possible. Success rate has to be almost 100%! And here you go, to share with you who thinks pineapple tarts/ rolls are difficult to be homemade.