Celebrating Food! Celebrating Life!

Simple Eats

Hyderabad Style Mutton Biryani

IMG_20181002_221240_477 copy
Biryani or “Briyani” as it is being pronounced by some folks here in Singapore, is what I looked forward to enjoy on Fridays as it was offered only on this day in the past. Nowadays many hawker stalls have it on their daily menu. It is synonymously associated with the Indian Muslim food stalls here in Singapore alongside Roti Prata or “Indian Rojak”, where the mutton curry and the basmati rice are cooked separately though the traditional way of preparing this dish in India and parts of Middle East is to have them cooked together. Here’s my take of this very traditional dish from my very own kitchen…
(more…)

Advertisements

冰花煎饺 – 羽根つき餃子 Hanetsuki Gyoza

IMG_20180919_174619_010 copy
I had some time after completing my nyonya kueh orders yesterday morning and quickly went to the wet market near my place to get some ingredients to make some 饺子 which I have been craving for some time now. Depending on where you are from, they may be called Chinese dumplings which is the generic name given to a lot of Chinese dishes where some filling is wrapped with an outer layer. Think 粽子, 云吞, 馄饨,蛋饺, 燕饺, 汤圆, 丸子, 元宵 are all called “Chinese dumplings”!!! These which I made yesterday were first lightly pan-fried before being steamed in a starch slurry hence lending to their name 煎饺 or 锅贴 in Chinese. The starch slurry crisps up as it dries up to for a uber thin lacy layer which resembles the crystalline structures of snowflakes thus giving them the name 冰花煎饺. The Japanese version is called 羽根つき餃子 Hanetsuki Gyoza cos of their feather-like appeal likening gyozas with wings!
(more…)


Tarte au Citron et Fraise

DSC_4785 copy
A less busy week with fewer kueh orders means more time to play and practice on pastry making. I return to play with french tarts this week, after one round of mixed fruit tarts last week. It is tarte aux citron et fraise frais this time round…
(more…)


On the Trail of the Phoenix – Laksa Lemak…A Revisit

DSC_4866 copy
There are certain types of food that we constantly revisit and never get tired of eating. These are usually not those delivered with Michelin star restaurant levels of precision but of flavours or aromas that remind of childhood. These are the kinda food that forge such a strong bond with us and/or are associated with some vivid and powerful memories so much so that a taste of those familiar flavours from those bygone years would instantly sweep us back in time and make us feel all warm and fuzzy inside. For me, laksa lemak is one such dish.

(more…)


Ohana Pasta Poké Bowl

DSC_4683 copy
Our local gastronomic scene seems to have been taken by storm with a new wave of “inventive” and somewhat “avant garde” kinda culinary styles where anything goes as long as it looks really appetising, tastes pretty good, seemingly healthy and most importantly, Instagram worthy. I don’t dig most of these “experimental” culinary concepts well but I must say some of them are really quite delicious, so much so that I would go through the trouble of garnering all of my favorite ingredients to make a portion at home just to satiate a craving. The poké bowl is one such recent craze.
(more…)


Porridge Postulations – Part 2 清粥小菜 – 第二篇

DSC_4523 copy
The weather was crazy hot today but still I need to make a trip to Geylang Serai market for my weekly replenishing of provisions. I had wanted to get my nasi ambeng fix while I was there but as I was strolling along the aisles of the stalls selling fresh seafood, I saw some really lovely stingray and batang roe sacs. So a quick change of plans to come home to whip up something really fast. Unleashing the not-so-little-teochew in me to cook a small spread of dishes with the fresh produce to go with teochew porridge. Perfect for the weather I thought as it would help to sweat it out a bit and hopefully help provide some temporal relief to the excruciating heat…
(more…)


川味炸酱面 Szechuan style Zhajiang Mian

DSC_4488 copy
Tuesday homecooked lunch – 川味炸酱面 Szechuan style Zhajiang Mian. Many of us are accustomed to eating the 老北京炸酱面 Beijing version of Zhajiang Mian or better known as 京酱面 or even the Korean “Jajangmyeon” but not many might have tried the Szechuan version of this noodle dish which one ironically, may not be able to find in Sichuan China itself! This is only because it is an improvisation of the original form, cooked and sold by the KMT soldiers and their families from Sichuan who retreated with Chiang Kai Shek in the mass exodus from Mainland China to Taiwan in 1949.
(more…)