Thursday, January 21, 2016

Chinese New Year Hong Bao GIVEAWAY!





To welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow! (Terms and Conditions Apply.)

To enter, please complete the Rafflecopter below:
a Rafflecopter giveaway

This giveaway is brought to you by:

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Charlynn from My Baking Cottage
Karen from Luvswesavory
Sharon from Delishar
Victoria from Victoria Bakes
Weilee from Wei Lee's Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected. This contest is opened to overseas participants. 

Friday, October 30, 2015

"Claypot" Chicken Rice






I am very sure many of you love claypot chicken rice. There are a few places in Singapore that do awesome claypot rice and my favourite is the one at Geylang Lorong 33. But on days when I have craving for this dish but do not want to travel all the way to Geylang, I would cook this one-pot-meal at home.

Sunday, October 18, 2015

Lala Clams Bee Hoon Soup




The family loves clams, cooked any style. 

Italian with garlic and white wine, Mediterranean cioppino style or Chinese-style steamed with ginger and Huadiao wine. Clams in soup, clams in pasta or risotto, clams on its own. You name it, we love it! I guess it is the natural sweetness of clams that attracts us to the shellfish.

Sweet and briny with a hint of seawater-taste, clams offer a tender chew to many recipes just like this easy Lala bee hoon soup which I cooked for the family last night. Good to the last drop!

Tuesday, September 29, 2015

Dum Mutton Biryani in a Tagine




The haze and my eldest girl's coming PSLE are curbing our activities outdoor and keeping us homebound. That provides me more time to think of new recipes and what to cook for the family especially what to cook with the new tagine I received from the good people of Le Creuset.

The tagine was originally a heavy, unglazed clay pot with a round, shallow-sided base and a conical lid with a knob on the top that acts as a handle. Modern tagines, like the Le Creuset, are often crafted from cast iron for durability and better heat retention and distribution.

Tagine's conical shape creates a uniquely moist and hot cooking environment. The base is wide and shallow, and the tall lid fits nicely inside. As the food cooks, steam rises into the cone, condenses, and then flows down the sides back into the dish.

Thursday, August 27, 2015

Peppercorn Steak with Creamy Brandy Sauce




I was pretty impressed with this caramelised 200-days grain-fed Black Angus Ribeye steak with white peppercorn and brandy sauce when I first had it at Chef Patrick Heuberger's new F&B venture at Casse-Croûte.

The thick 600-gram cut was perfectly seared by Chef Patrick with lots of butter without burning the peppercorn and finished it off with brandy and thick cream. I picked up some tips from Patrick and decided to make this at home.

Monday, July 27, 2015

Butter Sage Minced Pork Capellini





During our trip to Piedmont Italy last year, we had this simple and yet flavourful tajarin (tie-yah-REEN) or ravioli with sage and butter sauce almost everyday. (Tajarin is the egg-yolk-rich pasta from the Piedmont region and classic toppings include butter and sage sauce, pork and veal sugo or porcini mushroom sauce.)

Friday, July 10, 2015

Home-Baked Sesame Seed Artisan Bread




Mrs Chef and Sommelier loves to bake and the family is fortunate to have freshly baked bread and pastry for our daily breakfasts and sometimes for dinner starters.  Over the years, after much research and experiments, she had adapted recipes that made use of cast iron Dutch ovens or casseroles to bake her artisan breads to great success.

Artisan breads baked by professional bakers have features like great crumb, airiness, unbelievable flavour and a desirable crackling crust. To get that kind of a crust, professionals use powerful steam-injected ovens which are too pricey an investment for regular home bakers. But the good news for amateur home bakers is, you too can achieve such shatteringly crunchy and delicious crust using cast iron casseroles or heavy ceramic pots.

Wednesday, June 10, 2015

Sambal Brinjal with Dried Shrimp and Minced Pork




Many people dislike brinjal (eggplant or aubergine), but if cooked well, it can be absolutely delicious. Besides taste, the low-calorie and low-fat vegetable has a string of healthy properties that might be reason enough to get you to eat it.

Last Sunday, my foodie group decided to come together for a pot-luck curry rice party. Each of us either cooked or bought a dish or two for the gathering at my place. I contributed pork belly char siew and this Sambal Hae Bee (Dried shrimp) and minced pork Brinjal dish. 

I had no plan to post this initially as I felt this was quite a common household dish in this part of the world but the beloved wife of our Durian Professor Prickly Sensations adored this dish and requested for the recipe. 

So Mrs Lim, here you go...
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