October 24, 2021
Updated Oct 24th, 2021 It’s been more than two years since we last tasted this kueh from my mother-in-law, that’s how long we haven’t visited Singapore since Covid started! Our next trip home is not until Feb next year. I decided to make this kueh again just to curb the cravings. Some will also be frozen so that the girls Read More
October 4, 2021
Updated Oct 3rd, 2021 How time flies! It’s been 7 years since I first published this receipe? Where did the time go?! Craving Chwee Kueh again and got an updated batter recipe from home chef Mama Judy. First Published Oct 27th, 2014 Prep Time: 1 hour Cook Time: 20 Minutes Serves: 4 (Makes about 20 Chwee Kueh using standard Chwee Read More
August 16, 2021
We were invited to Kampung Lam for dinner a few weeks back. Since then, I’ve been thinking of the very yummy mushroom galette that Chef Chao served. The girls and I have a soft spot for mushrooms, couple that with a flaky and buttery crust, it is a match made in heaven. I asked Elaine for the recipe the next Read More
August 10, 2021
Updated: August 8th, 2021 Added new pictures and fine-tuned additional ingredients. First Published: September 28th, 2015 No one will argue Singapore Satay is one of Singapore’s signature dish. Whenever we do BBQ in the summer, it is a must-have item on the menu. Thanks to Prima Taste, we can easily enjoy authentic Singapore Satay thousands of miles away from home. Read More
June 26, 2021
Updated: June 26th, 2021 Updated pictures and added green mango to the ingredients. Tastes delicious as always as long as you have Chinese crullers as the anchor. With all these bright and juicy fruits in the mix, the cucumbers are tasting a little flat. Next time, I will consider adding fresh lychee and guava. First Published: September 7th, 2015 My Read More
June 5, 2021
My memory of gado gado sauce is sweet, salty, tangy, and full of flavors from peanuts, garlic and shallots. This is my second attempt at make-from-scratch gado gado sauce, after much adjustments, I got the sauce to the right consistency to my liking. This is a time consuming recipe if you were to prepare this salad from scratch. Picking the Read More
June 1, 2021
For the longest time, I have only made spaghetti with meat sauce, never meatballs. That is until my recent visits to Sicilian Butcher in Scottsdale. For whatever reason, I never like meatballs. In my first few visits to Sicilian Butcher, I did not cast my eyes on this item on the menu. Several weeks ago, we dropped into Sicilian Butcher Read More
February 17, 2021
With a whole box of leftover shredded carrots sitting in the refrigerator, I decided to make carrot muffins for this week’s breakfast. Hanna did most of the work assembling the ingredients, mixing and dividing the batter into the muffin cups. These muffins turned out beautifully. She did a great job dotting the muffins with walnut chips. Top it with cream Read More
February 15, 2021
How time flies! So glad we finally sent off the dreadful Year of the Rat. Hope that we will truly turn the corner with the pandemic in the Year of the Ox. There are so many Chinese New Year traditions that we observed when I was growing up. The girls cannot experience the holiday the same way we did in Read More
February 1, 2021
Soon kueh is one of the Teochew delicacies that I wanted to master. I love the chewy skin and the complex texture of the savory filling. Top it with sweet soy sauce and fried shallots, Yum! I spent 5 hours in the kitchen, painstakingly wrapping, pinching and pleating the edges of each dumpling. Well worth the effort. The filling in Read More
