I like cooking beehoon and tanghoon in my rice cooker. It’s less greasy and less messy. And the best part is, the bee-tanghoon doesn’t get stuck to the sides and break into tiny… Continue reading
Hey… Check this out… Hopscotch… Now if I can only figure out which foot goes into which box… Never mind… Better to leave it to the girls… Hop hop hoppity hop…!
Felt like having a bowl of Yoshinoya’s rice with XXL toppings today… Hehe… What better way than to make your own toppings… You can request for as high a mountain of toppings you… Continue reading
‘Cooking is both an art and a science’. I’ve come across this cliche so often but never thought much of it until I came across this chef, Seiji Yamamoto, preparing his beautiful food… Continue reading
B and I went for Claypot Cooking classes many years ago. Though I have lost the original recipe for this one, this comes quite close! Ingredients3 cups half-cooked ricechicken chunks, marinated (and deboned,… Continue reading
…was in Singapore. Correction. …IS in Singapore. Did you miss a thing?
B, who finds meat attached to bones gross, has been eating chicken wing after chicken wing ever since he discovered this video: How to eat chicken wings So, for the sake of all… Continue reading
He probably ate something rotten… That’s why they call this the ‘bomb-shelter’…
Over the years, I’ve come to look forward to setting new year resolutions. I used to be a firm believer of ‘let tomorrow worry about itself’. Then one sunny day 12 years ago,… Continue reading
I like this dish because it looks so vibrant and happy; because of the main ingredients: Ingredients400g sliced beef1/2 large onion, chopped1/2 red capsicum, chopped1/2 green capsicum, choppedSliced gingerChopped garlic Seasoning3 tbsp Black… Continue reading