Rancheros Eggs

I learned about Rancheros Eggs at a cooking class in Cabo San Lucas. All that I received in the form of a recipe is a list of ingredients. That is quite a challenge to recreate the dish at home?! Thankfully, I was half paying attention at the class and kind of remembered the proportions of ingredients. Anyway, the chef kept Read More

Orange Lime Margarita

Orange-lime Margarita! I am surely getting the hang of making cocktails. The proportions of ingredients in this recipe is perfect for me. EK feels likes his cocktail a little sweeter. Keep simple syrup handy and you can adjust the sweetness easily to your liking. Ingredients Margarita 3 oz Don Julio Tequila 2 oz Contreau 3 oz freshly squeezed orange juice Read More

Single-serve Custard-filled Pumpkin and Squash

The colors of fall is so beautiful, don’t you agree? Look at the piles of pumpkins and squash in the store; the hues of red, orange, yellow are so attractive and inviting. I couldn’t help but to plan a dessert this weekend with these gorgeous squash. This custard-filled pumpkin and squash recipe is so easy, the hardest part is to Read More

Enoki, Trumpet, and Shimeji Mushrooms Stir-fry

I found this very simple and delightful recipe in the Simple Thai Food cook book that Hanna bought for my birthday. In so many things we do, the simplest are the best. If you substitute the chicken stock with vegetable stock and use vegetarian oyster sauce instead of standard oyster sauce, you get a vegan dish out of this simple Read More

Classic Margarita

    Here are all the gadgets and ingredients needed for a Classic Margarita. I had a couple of practice sessions and tuned the proportions exactly to my taste and liking. Who knew have the hidden talent of a mixologist? 😉 Prep Time: 5 minutes Serves: 1 Ingredients Margarita 2 oz Don Julio Tequila 2 oz Contreau 2 oz freshly Read More

Thai Vegetarian Red Curry

It’s fall and it’s pumpkin and winter squash season! The winter squash looks so good in the store and I really wanted to incorporate it into my cooking this weekend. I decided to try the Delicata squash in Thai Red Curry along with a few other colorful bell peppers and tofu. It took a little more prep time roasting the Read More

Mee Goreng

Mee Goreng is one of the dishes that I didn’t check off from the ‘must-eat’ list during my whirlwind trip back to SG. There is only so much you can eat in a day, and 7 days in SG is just not long enough to try all the wonderful food this island has to offer! That is one of the Read More

冰皮榴莲月 – Snow Skin Durian Mooncakes

I received two mooncake molds from my good friend Wai Ping last year. She told me that it is really easy to make mooncakes at home. Really?! After procrastinating for a whole year, the mooncake festival is around the corner again! It is time to put the tool to good use. Of all the mooncake flavors, my favorite is non Read More

Peach and Fig Crostini

A couple of years back, my colleague Ravi gave me a bag of figs from his backyard. That was my introduction to fig. This is an unusual fruit (actually, it is an inverted flower) with a unique taste and texture. I fell in love with figs until one day, I came across this article that describes how fig is pollinated. It Read More

Asian Pasta Salad

I prepared this pasta salad for our Labor Day BBQ. It turned out really good. This recipe is easy, tasty, and you can do ahead the night before the party. There is everything to like about this recipe. I like it so much that I made it again today, do ahead for next week’s dinner! Ingredients 1 lb angel hair Read More

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