Croissants aux Amandes

Buttery, bold and beautiful. Take your regular croissants up a notch by dressing them up with almond cream and icing sugar! Make them with day-old croissants, because it’s the best way to use up any leftovers. Most people enjoy having this for breakfast, but I definitely feel like they’re more of a dessert and a…

Mango Sticky Rice with Coconut Panna Cotta

Easily the most popular dessert in all of Thailand, Mango Sticky Rice is pretty much my default dessert after every meal on my frequent Bangkok trips! The good news is that this dessert is pretty simple to make, requiring only a few ingredients: glutinous rice, coconut milk and sweet mangoes! I’ve made a healthier version…

Char Siew (Chinese BBQ Pork)

So most of us are pretty well acquainted with this Chinese BBQ Pork aka Char Siew (or Cha Siu) that gained international popularity. It would frequently make an appearance with dim sum, but is also often paired with rice or noodles. Every country seems to have a slightly different version of it, but the main…

Mentaiko Salmon (No blowtorch)

Japanese food in Singapore is so popular that we’ve almost created a secondary fusion culture of it. Mentaiko mayo torched on large pieces of salmon paired with protein bowls is probably one of these instances! In Japan, mentai mayo (明太マヨ) is largely used with sashimi, sushi, dons, or especially pasta! However, you’d rarely see it…

Soft and Fluffy Tri-Coloured Milk Bread

I’ve always loved Asian style soft, fluffy milk bread, and with the current lockdown in place, what better to do than make your own? This recipe doesn’t require a bread machine and the dough is simple and easy to knead. It is also completely optional to colour them, especially if you’re not a fan of…

Dalgona Coffee (With Instant Espresso)

Aka The Quarantine Coffee which requires either an electronic whisk or some arm muscles. Of course I’ll be jumping on this bandwagon! Everyone knows the standard recipe for it! But I didn’t have instant coffee at home. Instead I had a coffee machine and instant espresso! I had much success with my instant espresso although…

Brown “Nasi” Lemak

The word “lemak” in Nasi Lemak means fat / creamy; both of which are probably what one would avoid when preparing for a wedding. Having grown up in Southeast Asia, I absolutely love all things coconut, and the creamy coconut-ty rice in Nasi Lemak is probably my favourite type of rice (next to chicken rice)….

Almond Pear Tart

We’re not quite on lockdown mode yet as with some countries already are. Malls, bars and attractions are still opened, with caution of a 250 people capacity limit. Who knows when this may change, as with the constant breaking news you hear from all around the world. Because in the world of epidemiology, time moves…

Mango Sticky Oatmeal

A healthier take on the classic Thai dessert, this Mango Sticky Oatmeal is the epitome of un-monotonous oatmeal and mindful eating. I absolutely adore mango sticky rice and it is highly possible that I continuously exceed the imaginary quota an average human being should consume in their lifetime. Its simple yet rich flavours capture my…

Pan-Seared Steak with Red Wine Sauce

Juicy, succulent and tender, with every bite packed with a punch of flavour that leaves a yearning for the next, a beautifully cooked steak is the epitome of the culinary world. And yet, it is also at the same time probably the most cost-efficient dish in the history of fine dining. With the perfect cut…

Spicy Salmon Patties

If there’s one fish that I can only have for the rest of my life, that would be salmon. Raw or cooked, I absolutely love having fresh salmon… except that I do get pretty nervous about preparing raw salmon at home. But here is an easy recipe for cooked salmon that will certainly make for…

Pumpkin Hummus

‘Tis the season of the pumpkins. This year, instead of a rich and creamy pumpkin cheesecake, or a chocolate chip pumpkin muffin, I decided to opt for a much simpler yet healthy option. Did you know that although most hummus is made with chickpeas, you could also make this with beans? In this recipe, I…

Rendang Kambing

If I truly am what I eat, I’d probably be 30% chicken, 30% beef, 30% pork and 10% lamb. Lamb is in fact one of my favourite meats, but unfortunately isn’t as widely available as I’d like it to be. Whenever an opportunity presented itself, I would most certainly jump at it to indulge in…

Dutch Appeltaart

The best part of Thanksgiving is probably that moment just right after your final bites of turkey. Before you proceed to put on Netflix / play board games or what have you, there’s that magical moment where a delicious pie gets served fresh out the oven and fills the room with a euphoric aroma. Apple, pumpkin…

Earl Grey Cookies with Dark Chocolate

Wouldn’t it be lovely to pay only for a box of all the ingredients you’ll only need for what you’re baking? And God no, I’m not referring to cake mixes. Enjoy the full baking from scratch experience without the hassle of measuring, portioning, and shopping for individual ingredients when you purchase a Baking Kit with BakeStarters….

Dutch Baby Pancakes

Ever since I got my new cast iron skillet, these babies (literally) are my new go-to for breakfasts or brunches. No need for grocery shopping because you’d already have most of these ingredients sitting in your kitchen. (And if you don’t, I’m not judging) Almost like making a cake out of a box, you dump all…

Peanut Butter & Bacon French Toast with Caramelized Bananas

There are 2 kinds of people in this world: Those who love mixing sweet and savory, and those who think it’s absolutely blasphemous to do so. I certainly belong to the former. Chocolate and cheese, pulled-pork and maple syrup, honey and chilli, bacon and waffles… you name it!   Today, we’re making Peanut Butter and…

Toblerone Fudge Brownies with Crinkly Crust

“Brownies are the easiest to make.” That’s what they say… and I do agree to an extent. These bad boys usually don’t need any creaming or whipping. Just mix it all up in a bowl and bake it in the oven! Poof! You’re done… also on the condition that you didn’t try to change the recipe. Now,…