Reflections of parents of not-so-young-kids-anymore
Yang has been asking for this dish for a while since last year but I’ve been reluctant to cook Hainanese pork chop as deep frying will be involved. Imagine the oily splatter, big volume of cooking oil required, and the
Another quick fix for a tropical delight – yum yum. :D Below is my ‘on the go’ concoction: Ingredients (to make 4 popsicles) Jackfruit flesh – 250 g (for puree) Jackfruit flesh from 3 seeds – cut into short strips
Got the idea for serving this dish at home from a recent function at my workplace. A colleague shared her quick-n-easy preparation of the salad dip and this was how I got hooked to the idea. The Japanese cucumber was
It’s the season for Thai honey mangoes! Yay :D I’ve been taking advantage of these cheap and good fruits to make (& experiment) various desserts :) I blogged about a recipe for mango-banana-coconut milk popsicle some time ago here. Just
I think I’m a little obsessed over creating new agar-agar recipes at home. Really enjoy the fun of experimenting with this seaweed gel. I have been reading up a bit on its properties and the effects of temperature and pH
Whenever it comes to planning meals for my family, I would get into this crazy nutrient-balancing auto-pilot mode. And if a new recipe is a one-dish meal (& deficient in certain nutrients), I tend to tweak the recipe in order
Thanks to her nanny (who is a Cantonese BTW), Hannah grows up with tasty and nutritious Chinese soups for her meals. Ann (our church friend) once commented that it was the simmered soups that Hong Kongers drank daily that gave
My first Christmas gift from my hubby was a beautiful Peranakan cookbook. I was very much a novice at cooking then and hence was intimidated by the great number of ‘strange’ ingredients and unfamiliar steps in most of the recipes
My mom used to make steamed egg custard for us when we were kids for as long as I could remember. Hers was the Chinese style: egg + water + minced pork + light soy sauce -> steam for 10-15
Are you a rice or noodle person? (I’m afraid this question does not cater to ang mos. :)) Given any eat-out occasion, I’d hardly go for rice unless it is the only available staple food. I’m a noodie foodie :)
Thanks to Food 4 Tots, we have another new soup to enjoy :) Just the other day while I was doing grocery shopping at Sheng Siong, the sight of green radish caught my eye. Another new vegetable to KIV for
Over here in Singapore, we are really spoilt with a wide array of international cuisines. Just look at our very own home-grown multi-racial fare, it is already quite an impressive spread of mouth-watering delights. Take for example the Chinese food here.
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