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สังขยาฟักทอง Sangkhaya Fak Thong – Thai Coconut and Pumpkin Custard

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I love Thai desserts. Their use of coconut milk or cream as well as pandan is pretty much like what we have here at home and is totally up my alley! In fact, many of the Thai desserts are very similar in shape and form to our own kuehs and desserts here far south and it is not difficult to imagine that all of them probably share the same origins! Khanom chan is like our kueh lapis beras or lapis sagu while lod chong is quite similar to our chendol. And of course there are other signatures like tub tim krob and mango sticky rice which are so immensely popular. So it is no wonder that we take to Thai desserts very easily. Of all the Thai desserts I have tried, I have a particular affinity for สังขยาฟักทอง Sangkhaya Fak Thong which is essentially a coconut milk custard steamed in a pumpkin. So so yummy…
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ห่อหมก Hor Mok Talay – Thai Curried Seafood Custard

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I think I’d been complaining too much lately about the wretched weather but I’m pretty sure I’m not the only one who is suffering under the heat. Desperate ends call for desperate measures and you know when you can’t beat ’em, you should jolly well join ’em! Combating the heat with more heat, well sorta! So here I am, whipping up an early week homecooked meal with some of my favorite spicy dishes. It sure feels good after a thorough sweat out eating the dishes and slurping the Tom Yum Goong! As a special treat for myself, I’d made some Hor Mok as well!
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Kerabu Pucuk Paku – Fiddlehead Fern Salad

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The “summer heat” in Singapore on most days these few weeks have reached the point of being unbearable. Save for the last few rainy nights which lent to breezy mornings and cloudy days, the rest of the time is basically hot hot hot! This kinda weather calls for something spicy and provocative to work up one’s appetite. Chanced upon some beautiful pucuk paku pakis on my most recent trip to the wet market and it is time to whip up a quick kerabu which is perfect for a homecooked meal!
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Lamb Rack Rendang

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I love rendang and cook it as often as I could. The ones available outside somewhat doesn’t make the cut, no pun intended. Even those available at the really good Nasi Padang stalls at Geylang Serai often end up dry and fibrous. The usual suspects for my homecooked rendang is beef shin or chicken thighs but recently I was given two lovely racks of lamb by Pure South so I thought to myself why not turn them into rendang! I am so glad I did!
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自製梅酒 Homemade Umeshu (Plum Wine) – A Pictorial Guide

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I love umeshu and I think a lot of you love it too! The standard brand we get off the shelves at wine shops, supermarkets and even at airport DFS is “choya” but you will find that it is quite common for Japanese households to make their own umeshu. It is a process which requires few ingredients and most importantly, doesn’t require a brewery or distillery! It is a simple act of infusion and steeping, which I have been doing for the last couple of years now, so this post is a collation of my journey and experience in making umeshu at home and I am here to share it with you…
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Tsukiji Fish Market @ Orchard Central Singapore

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Singaporeans having finally caught on the Japanese food bug head on now. All these years there had been a steady fan following on Japanese cuisine here but over the last two years, we saw an explosion of Japanese-themed restaurants opening up not only in the major malls but also in the heartlands. Some of these big chain names from Japan were invited as anchors and crowd-pullers but we also noticed delightfully some gastronomic ventures by locals as well. Tendon seems to be the craze now and and just a bit earlier, udon-yas and menyas. So are donburi-like rice bowls which have sought to be creative with their topping-to-rice combinations instead of sticking to conventions.

Tsukiji Fish Market @ Orchard Central is one of the latest kid on the block which opened for barely 2 months now. It took over the same space where “Sumiya” once occupied on the Sky Garden at level 12 of Orchard Central. Diners can order not just from one but numerous “restaurants” sharing the same roof here, each having their own area of specialisation, a mini version of a “food town” concept which is not unfamiliar to us.
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Marmite Pasta ver.1 2017

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The heat is excruciating to the point of being unbearable. But when one’s gotta eat, one’s gotta eat. There is of course the easy way out of running downstairs to the nearby coffeeshop to “tapao” but I seriously don’t wanna move an inch out in the sun. A few ingredients from the pantry and less than 30 min later, I have a quick and easy meal and for today its gonna be marmite pasta!
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