Plusixfive: a Singaporean Supper Club cookbook

chwee kuehAt 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. Continue Reading →

Our lovely contributors & hello to Lizzie Loel

montage

As the editor of Aun’s fantastic blog here at Chubby Hubby, one of the things I enjoy doing most is getting to know our fabulous contributors. Our contributors come from all walks of life – including marketing and creative folks, working mums (including S, Aun’s wife) who juggle a full time work schedule and still manage to turn out restaurant quality meals, as well as people who work in the corporate sector – all of whom take time out from their busy schedules (no doubt eating all the way) to share their eating and travel experiences, varied recipes and life in general with us and our readers.

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Snack attack: Wagon Wheels cookie sandwich

Wagon wheelWhen 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. Continue Reading →

An easy quick bread: coconut bread

Coconut bread

I have a little black book. No, it does not contain any deep, dark secrets. Rather, in this notebook, I have written down recipes that I wanted to try. And one that has been staring at my face for the longest time was a quick bread recipe–Bill Granger’s coconut bread. Continue Reading →

Sydney’s Bourke Street Bakery

It’s easy to take a place for granted.  Sometimes you forget to share or celebrate the sheer brilliance of a place because it is part of your regular routine.  I came to that realisation as I walked into Bourke Street Bakery yet again, as I placed my order, looked around, and with a smile on my face thought, “that’s right, this is great.” Continue Reading →

Pantry Basics: Lamb Stew with Chard, White Beans & Coriander

lamb stew with chard, white beans and coriander

For the longest time, chard was just something I’d only read about in cookbooks. It was one of those mythical vegetables that I knew of, but never felt was truly part of my culinary repertoire primarily because it wasn’t something I could easily pick up at the wet market or supermarket. In other words, it was a vegetable I could live without. That all changed when we recently received an organic Farm Box from SuperNature.

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Yummy miso braised beef tripe and tendon

miso tripe stew

While I know a bowl of beef innards isn’t everyone’s cup of tea, I happen to love a good Japanese-style braised tripe stew. One of my all-time favourite versions is available at Sutamina-en, my favourite yakiniku place in Tokyo. In fact, on one trip, my wife and I even took home a huge portion of said stew. We had eaten dinner there just before our flight back to Singapore and convinced the proprietress to pack up a big frozen block of the braised tripe for us to check in at Haneda.   Continue Reading →

Family Food: Buttermilk Pancakes

buttermilk pancakes

Fluffy and tasty even on their own, these are our house pancakes. I’d even pack a whisk into my suitcase just to be able to serve these buttermilk pancakes when we’re travelling.  They’re that easy to make. And they’re that good!

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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). Continue Reading →