Tamarind Chicken
Tamarind is not a foreign ingredient in Asian households. My mother has been using tamarind to add a deeply sour tang to fish curry for …
Basic Couscous Recipe
Couscous is fairly foreign to the Singaporean market, because it’s one of those things that isn’t readily available at most supermarkets, or served in many …
Sambal Olek Noodles with Mushrooms and Kale
Sambal Olek is a traditional Indonesian Spice blend, a result of many food enthusiasts’ late night tinkering in the kitchen no doubt. I imagine the …
Goodwood Park Homemade Dried Shrimp XO Sauce
XO Sauce is not new to us in Singapore, as it’s found mostly in Chinese cuisine. Here’s a couple of recipes I created with Goodwood …
Lemon Curd Cake
Lemon Curd Cake may sound strange, but it tastes like a little piece of heaven. Lemony, citrusy, gooey, heaven. The story behind this is fairly …
A Mother’s Day Special: Thai Vermicelli Salad
The team behind Creative Culinaire the school and Cafe Pralet has put together a delicious recipe for you, the cravers! This Thai Vermicelli Salad has …
Quick Chickpea Curry
Chickpea curry is not new to this blog, I will say right away. I have made a chickpea curry before, a more elaborate one that …
Lemon Mushroom Pasta
Lemon Pasta: Lemons are extremely versatile in both savoury and sweet dishes. I’ve made waaaaay too many lemon cakes than I care to admit, and …
Vanilla Cake with Ground Almond
Vanilla cake is a classic – you can never go wrong with making (or eating, very well) a slice of delicious vanilla cake for tea. …
Making Pulut Hitam
Pulut Hitam is a Malay dessert best served warm. Made with coconut milk, palm sugar, pandan and black glutinous rice, this sweet rice pudding joins the …