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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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Sajian Desa Buffet Dinner 2017 @ Casa del Rio Melaka

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One of the highlights of my recent trip to Melaka was to be able to preview the Sajian Desa Buffet Dinner hosted at the River Grill Cafe of the beautiful Casa del Rio Melaka. It was one of the numerous things I was looking forward to…
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Casa del Rio Melaka Tiffin Lunch 2017

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It feels great to be back in Melaka again, especially when we will be putting up at the beautiful Casa del Rio Melaka. I always look forward to staying here with their impeccable service, maximum comfort and of course convenience as it lies within the very heart of the Melaka city. The journey up north with Luxury Coach from Concorde Hotel was a breeze, hardly any traffic along the way, smooth sailing through customs on both sides and before we know it, we are already at the doorsteps of our “Home by the River”.

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Huiji Ku Kueh 汇集龟粿

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I love making angku kueh, always finding the shaping process rather therapeutic from pieces of non-descript looking dough to something intricate looking. While the traditional kuehs are classically red, sometimes when the opportunity arises, creativity can be injected into their making as well. In this case, I’d used Huiji Waist Tonic in the making of the skin and the taste is rather unique yet pleasant at the same time.
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