I have to admit that I almost always include a sous-vide egg dish on my menus when hosting dinners these days. I just love the soft richness of a slow-cooked soft-boiled egg and love pairing […]
Any person who reads my posts on this site regularly would know that when my wife and I travel, our itineraries are based on where we are going to eat. We plan our meals first, […]
Over the past year or two, I’ve often caught myself gasping at some of the recipes my younger self shared on this blog. I went through a phase when I took a devil-may-care attitude towards […]
This is essentially my Singaporean riff on dulce de leche. It’s something I created to pair with a Singapore breakfast themed Kit Kat-inspired dessert. And when Aun tasted it for the first time, he gave […]
One of my favourite braised beef dishes is a Vietnamese braised oxtail that incorporates both Laughing Cow cheese and Coca-Cola in the meat’s marinade. I had written about how I discovered this dish and its […]
This kaya ice cream is awesome served with French toast and drizzled with salted caramel. It would also work well with a toasted coconut pound cake or pandan cake. But of late, it has been […]
I am a char siu addict. But I am also a char siu snob. I absolutely hate artificially colored, dried out, flavorless char siu. It’s like eating cardboard that someone’s poured syrup and food coloring […]
Every year, come Christmas time, my wife and I whip up a huge batch of eggnog. Truth be told, growing up, I wasn’t a big fan of eggnog. But that’s because for most of my life, I hadn’t tasted a really good, homemade version. That is, until I discovered this amazing recipe by Melissa, founder of The Traveler’s Lunchbox.
Weekdays can be tough for us amateur cooks. As much as we’d like to spend the day prepping something fresh and wonderful to serve one’s family for dinner, the reality is our jobs kind of get in the way. That’s why I do a lot of cooking on weekends, making things that I know won’t lose any flavour or freshness when frozen and defrosted several days later. One of the best methods for cooking this way is sous-vide.
When I was growing up in North Carolina there were a great many Christmas traditions – a lot of them involving the Moravian traditions of some of the early settlers of North Carolina. The Moravians were among the first Protestants who fled Europe to America in search of religious freedom from Eastern Europe. Because they were in North Carolina for so long, even if, like me, you are not religious or from a Eastern European heritage, Moravian Christmas traditions and foods have been synonymous with central North Carolina Christmas tradition and foods. And so for me, a nostalgic taste and scent memory of childhood Christmas is Moravian-inspired molasses cookies that my mother used to make.