Kitchen Hack for a finer textured porridge.

Been awhile since I have posted anything… Pregnancy, baby etc. Well…I’m slowly getting back to my sickness of taking pictures of my cooking again! Probably will be sharing much much simpler stuff.


Was on FB and saw a video about 4 quick porridge recipes and one piece of information in the video really got my attention: using a wire egg beater to break up the rice when it has expanded to get a fine textured porridge. Wow. So simple? So I finally had the chance to try it today.

So, it really is that simple! No need to cook for hours, no need to pour into a food processor, no need to use a immersion blender. Once you see that the rice has expanded after cooking for a while, simple use the egg whisk/beater to break up the rice. That’s it! HK-style porridge at home!

Panna Cotta with Caramel Sauce Cockaigne and Caramel-glazed popcorns

So I made some panna cotta the other day. The recipe yielded 6 servings and we had only eaten two. It would be too boring to have them with raspberry coulis and berries again, (please see my previous post for recipes of panna cotta and raspberry coulis) and besides, I’m itching to try a different way of plating my dessert. My inspiration for this was a picture I saw on the internet. It was beautifully plated with a popcorn atop the panna cotta, and I thought, oh! how creative and beautiful! I have never made caramel either and it seems like this is a good time to try. ūüôā

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Panna Cotta with raspberry coulis and berries.

So I have just started watching the latest season of MasterChef Australia.¬†Yeah, the season has just recently ended, and much to my horror, I accidentally got to know who the winner is by reading a friend’s post on Facebook. ūüė¶ ¬†But still enjoying the show regardless! ¬†I am so, so, so awed and inspired by the contestants! I can’t believe the kind of dishes and plating they are doing in the first few weeks of the competition. Personally, I really enjoy MasterChef Australia a lot more than the original MasterChef. I feel that there’s¬†a lot more about cooking, and more mentoring and advice given by the judges and guest judges. I as a viewer, seemed to also be learning more from watching how the contestants cook, the ingredients they use and the way they present their food. Oh my goodness, the way they present their food – I’m so inspired!¬†Read More »

Sichuan-style wontons in chili oil and vinegar.

I was talking to a friend a few days ago, and the conversation drifted to the topic of food and a restaurant in Singapore that I miss, and I thought about one of my favourite dish there – Hong You Chao Shou (ÁļĘś≤ĻśäĄśČč). Directly translated, it means “Red oil, crossed arms”. The dish is better known in English as Sichuan-style wontons in chili oil and vinegar.  In the west, wontons are typically eaten fried, but basic wontons are also eaten boiled, or in savoury soups accompanying noodles. Good wontons have thin and supple skin and when they are boiled, the skins have a wonderful slippery texture. In this dish, they are tossed in spicy chili oil and vinegar and adding some minced ginger into the wontons complements the tangy-ness of the sauce.Read More »

Easy 20 minute Pork Chops with Plum sauce, ginger and lime juice.

Some¬†days, you just don’t have the energy or ¬†feel like spending an hour cooking your meal. Well, yesterday¬†was such a day for me. On days like this, I am thankful for having my staple sauces standing ready in my pantry. One of my favourite is Chinese Plum sauce, and I especially like to use it when I cook pork. There are many brands of plum sauce out there, but I have always used the one shown below as it’s a popular brand in my home country, Singapore.

This dish needs only 5 min prep time, and around 10 min cooking time. It will be ideal if you plan ahead and let the meat marinade in the sauce for 4 hours or even overnight. But because the sauce is strong in flavor with plum sauce and honey, I think it will be okay if you have no time to marinade your meat and have to cook it right away. If that’s the case, baste the pork chop with the marinade as you cook, and cook the remaining marinade after you have finished pan-frying the meat, and use it as the sauce for the pork chops.Read More »

Roasted Red Pepper and Tomato Soup (Recipe)

So it’s time to do the weekly clean-out-the-fridge¬†thingy to make sure there aren’t things laying forgotten in the fridge. This afternoon’s find: 3 red peppers whose skins are starting to get wrinkly, a box of also wrinkly grape tomatoes, and a going-to-yellow bunch of parsley. Hmm…maybe it’s time to cook another soup. I don’t have enough tomatoes to make just a tomato soup nor red peppers to do a roasted red pepper soup, so I guess I’m gonna to have a marriage of recipes¬†and do a roasted red pepper and tomato soup.

To make this soup, I looked through three recipes, and took elements of what I liked from each recipe. The three recipes are, Roasted Red Pepper Soup and Grilled Tomato Soup from the recipe book The Joy of Cooking, and Nigella Lawson’s Roasted Red Pepper and Tomato Soup Recipe. I have tried these two recipes from The Joy of Cooking before and I think the addition of fennel seeds, rice, wine and carrots in the roasted pepper soup recipe greatly added to the taste and gives you the nice texture without the need to add flour or cream to thicken the soup. Read More »

Martha Stewart’s Chocolate Crackles (Recipe)

I love to eat cookies and before I started baking, Pepperidge Farm cookies are my favourite. They still taste great to me, but really, once I started to bake, nothing tastes better than freshly-baked cookies, and I love how the whole house smells like cookies. ūüôā I tried a few recipes that I found online before but they didn’t turn out all that great and I thought it was due to my poor baking skills. However, after trying out Martha Stewart’s Cookies cookbook, I am convinced that sometimes, all you need is really a good recipe! So don’t give up! For the longest time I thought I was just cursed and could never produce a decent baked good. Well, this was the first cookie I tried baking from her book and my first attempt. If I can do it, so can you! By the way, I highly recommend this book. I have tried 3 recipes so far and all have turned out looking pretty and tasted great. I can’t wait to share these recipes with you! The first one I’ll be sharing today is Martha Stewart’s Chocolate Crackles. Read More »

Easy Cream of Mushroom soup! You won’t need Campbell’s ever again. (Recipe)

I’ve never tried making soup till I got my stick blender. They have always¬†looked like they need a lot of work, especially the creamy ones. After I (finally) bought my stick blender, it’s like a new area of cooking opened up to me. I HAVE to make sure I put my blender to good use (lest someone starts nagging that there are too many things in my kitchen…) so I started looking up the ‘Soup’ section of my recipe books and realised that, hey, you know what? Soups can be one of the easiest and quickest thing to prepare¬†AND they can be really cheap and healthy food too! Of course, just don’t choose to make lobster bisque or something if you are in a hurry. A few days ago,¬†I discovered another soup recipe that is so quick and easy to prepare – Cream of Mushroom soup (no blending required).Read More »

The husband’s birthday cake: Lemon-curd with swiss meringue buttercream ombr√© cake¬†

In following the tradition of baking a birthday cake for my husband every year (a tradition that has only started last year really), I began to starting looking through Pinterest to look for some inspiration a week before his birthday for some inspiration. A picture of an ombre¬†cake piqued my curiosity and then many clicks later, I decided to try making one!Read More »