At the beginning of the year, I volunteered my services to test the recipes for an upcoming cookbook called Plusixfive: A Singaporean Supper Club Cookbook. At that time, I barely knew anything about Plusixfive–a supper club that is based in London and started by a very enthusiastic young man named Goz Lee. The story behind plusixfive is simple–man craved for authentic Singaporean food in London, man could not find good Singaporean food, and so man learned how to cook delicious Singaporean food. And one thing led to another–with confidence and help from a few friends, Goz Lee shared his love for Singaporean food by starting a supper club.
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.
I got pretty sick the past couple of weeks. I had a bad bout of flu and cough, and I lost my taste buds. I was so buried under my blanket that our editor, Charmaine was rather shocked that she had not heard from me for a while.
Have you ever been disappointed by a plate of flavourless, badly cooked char kway teow, and know you can make a better version? Or perhaps your mission in life is to cook and preserve Singapore’s hawker food? If you love to cook local fare and have an adventurous heart, you might want to put on an apron and join MediaCorp’s newest reality cooking series, Wok Stars. We think this initiative is a really great one, so I was excited about finding out more about the upcoming program from Lawrence Ng, producer of Wok Stars.
When I was nine years old, my Aunty J migrated to Vancouver, Canada. Every couple of years, she would make a trip back to Singapore to visit my grandma. Each trip, she would lug goodies from Canada for all of us. I remembered seeing Aunty J unpack her luggage, anxiously anticipating the treats that I was going to receive. We got boxes of peaches and cherries, salmon jerky and my favourite – Wagon Wheels.
Burma 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.
When I first started cooking, I would follow recipes to a tee. I would make sure I have all the ingredients, measure them carefully and read the cooking steps over and over again. Over time, as I gained confidence (and laziness) in the kitchen, I almost never use the exact ingredients and steps stated in a recipe.