Author: Mandy

Mandy’s journey into the culinary world began out of necessity–a means of survival whilst she was at university. She believes cooking should be simple and fun. Besides spending time in the kitchen whipping up hearty meals, Mandy also dreams of having a bottomless stomach that she can fill with all kinds of delicious things.
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Flavours of Burma: mushroom and tomato curry

mushroom and tomato curryBurma or officially Myanmar is on my travel list for the longest time. Unfortunately, it will be a while before I can make a trip there. In the meantime, I savour bits of Burma via their food. Recently, I was bestowed with Naomi Duguid’s Burma. I have yet to finish reading the (cook)book but I am quite taken by the pictures and the recipes. As Burma shares her border with China, India, Thailand and Bangladesh, Burmese cooking involves ingredients such as shallots, fish sauce, and limes that are familiar to those of us in Singapore. However, the preparation for some of the dishes is unique to Burma.

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DIY snack: vegan summer rolls with mango dipping sauce

Vegan summer rolls

I have been contributing to Chubby Hubby for almost a year. During this time, I have been secretly and subtly trying to introduce the wonderful world of vegetables to you. And I really thought no one would notice. Recently I met up with Charmaine, our incredible editor at Chubby Hubby and she mentioned that almost all the recipes that I contributed are vegetarian or vegan. Busted.

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Packed lunch – open-faced egg sandwich

Open-face-egg-sandwich1

During my recent trip to Norway and Denmark, I discover the Scandinavians consume a lot of open-faced sandwiches for their lunches. One of the Danish cafés, Aamanns, that I visited specialises in open-faced sandwiches or what the Danish called smørrebrød. They simply take a plain piece of rye bread and pimp it up by topping it with seasonal produce and make it delicious. The combination of the fillings is genius yet uncomplicated.

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A crowd pleaser – Nids de tartiflette – cheese and potato nests

Nids de tartiflette_2Whenever I plan a meal, I will usually look at what happens to be available in my fridge or pantry, and cook up the meal from what’s already there. I rarely buy a truckload of ingredients to make that one dish. However, if I happen to chance upon an ingredient that I have been dying to try, I will make that effort. This time, I got my hands on a stinky French cheese, Reblochon* and I am certainly super excited about using it.

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A smoky and potent dip: burnt eggplant with tahini

Burnt eggplant with tahiniMy current food obsession is “burning” fruit and vegetables. I bet you are scratching your head and wondering what is wrong with me and why I’m destroying perfectly good food. Actually, by exposing certain fruit and vegetables to open fire or high heat can actually intensify the taste or change the flavour profile. So next time, when you roast a chicken, put in some halved lemons. After roasting, you will realise the juice has transformed from one that is high in acidity to a mild sweet-sour liquid (which you can use to dress salad or squeeze over the roasted chicken).

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Supporting local talent: When I was four

bread

A couple of years ago, my friend Lynda gifted me with a canvas tote bag that had a quirky and beautifully illustrated print. It was a gorgeous print of a loaf of bread with its Chinese name enclosed in dotted boxes. I thought the design was pretty ingenious. If you were in primary school back in the 1980s (yes, you can start figuring out my age), the bag will bring back memories of writing Chinese characters within the dotted boxes and figuring out the correct hanyu pinyin (汉语拼音). Another huge reason why I love this bag is because it features one of my favourite things to bake – bread. This is one foodie gift I greatly enjoy carrying around.