“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….
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…
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…
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…
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…
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…





