I’d never really thought about making XO sauce—a deliciously spicy and umami condiment that first gained popularity in Hong Kong in the Eighties—in the past because the process seemed mysteriously complex. Generally consisting of dried scallops and shrimp paired with chillies, and a blend of shallots and garlic, the recipe for most signature XO sauces served at famous Chinese restaurants are closely guarded. Continue Reading →
Whether I’m making chawanmushi (茶碗蒸しwhich broadly means ‘steamed in a teacup’ but specifically refers to Japanese steamed savoury custard), zheng shui dan (蒸水蛋 or steamed eggs), egg tofu or a savoury custard of my own invention, my base ratio for the custard ingredients is 1 egg to 100ml liquid. With this master recipe, the custard consistently retains a meltingly delicate quiver that possibly accounts for its comforting, nursery-food like qualities. And it takes just 20 minutes to steam. Continue Reading →
Two years ago, I bought a Belgian waffle iron purely on the strength of Molly’s post recommending two outstanding waffle recipes, Marion Cunningham’s yeast-raised one and the Food Network’s Waffles of Insane Greatness (WIG). Prior to reading Molly’s post, I had never considered making waffles at home. Waffles weren’t even high on my list of favourite breakfast (or dessert) dishes. Today, waffles are permanent fixtures on my breakfast repertoire. Continue Reading →
This is one of my favourite recipes for homemade pasta because it results in a perfectly al dente noodle. The key to the success of this recipe from The Harry’s Bar Cookbook is the addition of semolina (which is what you’ll find in most commercially prepared dried pastas). Continue Reading →
I have probably used this Dutch baby recipe every week since I first received a copy of Herbivoracious, fellow blogger Michael Natkin’s vegetarian cookbook, a few months ago. As T’s appreciation for food gradually extends beyond purees and other soft foods, I have amassed a range of breakfast recipes that appeal to both T and CH. Michael’s Dutch baby ticks a number of vital boxes for me. Continue Reading →
Two months ago, when we happened to have some extra Japanese cucumbers and carrots in the fridge, I thought I’d take advantage of T’s nap time to try out this quick Japanese pickle recipe. CH’s mom—who’d hung up her apron decades ago, long before I’d first met CH, and adamantly declines to cook—happened to be spending the day with T and offered to help. It was to be the first time in over a decade of marriage that I got the chance to cook alongside my mother-in-law.
Sometimes, less is truly more. When I’m pressed for time but would like to be able to offer a homemade treat, I remind myself to keep things super simple. After all, a distracted mind tends to make mistakes. I’d rather be able to present a small, unembellished morsel successfully executed rather than an overambitious, spectacular flop. This shortbread recipe from Claire Clark, who was head pastry chef at The French Laundry, fits the bill perfectly. Continue Reading →
In all honesty, this post was prompted by the fact that I’ve finally found Meyer lemons in Singapore. For years, the Meyer lemon was one of those elusive culinary treasures that I’d read so much about but never tasted. And I never would’ve recognized the lemons as Meyers (given that they were only labeled with their country of origin, Australia) if I hadn’t happened to taste my first one just weeks before at the Noosa International Food and Wine Festival.
I didn’t attempt to make my own yoghurt until I had our son, T. We always had some in our fridge, but I guess it never occurred to me that it would be worth the effort to make my own. Prompted by a desire to minimize T’s exposure to additives as he started on his first solids, I tried a recipe I found in a baby food cookbook that was unfortunately a dismal failure. But Google, combined with a mother’s obsessive compulsion can be a powerful thing. The outcome: the unearthing of a recipe from Harold McGee—master of culinary science and precision. A version of it (see below) now resides in my mobile phone. Continue Reading →
Since T has come along, I spend significantly less time in the kitchen. The elaborate, time-consuming recipes requiring a fully sentient being to execute have taken a backseat. In fact, I have a roster of quick recipes I keep on my mobile phone that I keep returning to. Some of them are just notes or lists of ingredients that help remind me of what I usually put into a dish; others are full recipes replete with my tweaks and adaptations. Having them always on hand makes it easier for me to throw something together when my head is stuck in a cloud of sleep deprivation. This granola recipe based on Molly’s adaptation of Nekisia Davis’ is one of them. Continue Reading →
On August 9, 2010 our first dog, Sascha, passed away. We were in Sri Lanka for a wedding at the time and received the news just as we checked onto our flight home. Her departure was sudden. I can still remember my disbelief. After all, she had been full of energy and vitality. As we left for the airport just days earlier, she had gazed down at us from the top of the stairs with that mix of imperious aloofness and doleful sweetness that made her special in our eyes. She was 11, but had not shown any signs of slowing down. Continue Reading →