Quiche, Pies and Tarts- a workshop

A golden shell, a savory or a sweet filling, topped with a beautifully browned crust. Or no top crust if it is a quiche. Shortcrust pastry at its best. Learn how to make the perfect shortcrust pastry at a workshop on Quiche, Pies and Tarts. On the menu- Luncheon quiche Lorraine - a classic quiche that uses luncheon meat; Chicken and mixed vegetable quiche - a delicious...

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Sambal pork

I don't cook pork very often but when I do, I like to make it this way. For one, it tastes fantastic a couple of days after it's made and also, it makes a great snack. Slice open a soft bun, scoop a bit of the meat into the middle and that's a yummy munch. A couple of these buns and that's a working lunch.   I always have ground galangal and lemon grass in my freezer. You never know when...

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Saddle pan almond and chocolate cake

Sometimes, it's a good thing to pick up stuff you have no idea what to do with. Eventually you'll find good use for it. Hopefully, at least. Like this baking pan I picked up from a tiny store in Singapore. I bought it because it looked cute and different from the usual pan shapes. I've used it a couple of times to make butter cakes but as it was small, a 2 egg mixture was all it would hold. I...

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Stir fried sweet peas with chicken

This was the last of the sweet peas that I got from Fruitmarx. Crisp, tender and slightly sweet, these would be perfect just stir fried and served with steamed rice. It's a very simple recipe using chicken, onion, garlic, pepper powder and a bit of oyster sauce. Now for  the recipe. Stir fried sweet peas with chicken  Ingredients 200 gm sweet peas, topped and tailed 1...

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Pandan flavoured agar agar

Agar agar, derived from seaweed, is nutritious and healthy. By itself, it contains no calories but has plenty of fiber. Made into jelly and served cold, it is the perfect way to end a meal, especially in summer. Agar agar comes as powder, flakes and strips. Of the three, it's easiest to use the powder as it dissolves very quickly. But at school, we were taught to cook with the strips. Use...

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Shimeji mushroom and snow pea stir fry

Does anyone know how many edible mushroom varieties exist in the world? Wikipedia very helpfully says that mushrooms are cultivated in more that 60 countries! It helps to have friends who import exotic vegetables. So that's how Shimeji mushrooms, snow peas and garlic chives ended up in my wok. This is a simple stir fry and tastes absolutely delicious. There were 2 kinds of mushrooms- white...

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Yam puffs for a first birthday

A year into blogging, has it really been a year? Initially, it was hard- staring at the screen, waiting for an idea to float by. The times I'd bake something nice and then forget to click a picture. I didn't tell anyone I had a blog, then I told a few friends, then my students and then friends would call up to say that they had read the blog. To all of you who have taken the time to stop by,...

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At the Wok to China workshop

On our Wok to China last Sunday, we made chicken wantan soup with home made wantan skins. For starters, steamed chicken parcels, followed by prawns with dried chillies and cashewnuts, stir fried chicken, fish in chilli garlic sauce and gold coin tofu. Also, Hong Kong noodles and pineapple fried rice followed by lychees with almond jelly. We sure need...

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Wok to China- a workshop

Love Chinese food? Who doesn't! Well then, come with me and let's take a "Wok to China". And learn how to cook a Singapore-inspired Chinese meal starting with soup and ending with dessert. On the menu- chicken wantan soup, steamed chicken parcels, prawns with dried chillies and cashewnuts, fried fish in chilli garlic sauce, gold coin tofu, stir fried chicken, Hong Kong noodles, pineapple fried...

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