One of my son’s favourite foods is pizza. It’s right up there with croissants, chicken rice, satay and tempura. If it was up to him, he’d eat one of these five things every day of […]
Tag: recipe
3-in-1 Steamed Custard: Toddler food, comfort food and dinner party headliner
Over the years, I’ve simplified my culinary style. Back when I worked from home and had no children, it was possible to indulge in convoluted recipes that took days on end to execute and required […]
The best beetroot sorbet recipe
It’s really interesting how our tastes change as we age. I don’t know if this shift in preferences is biological or experiential. Either way, it constantly surprises me when I discover myself craving something that […]
Beautifully marbled runny tea egg recipe
Regular readers know that my wife and I are obsessed with cookbooks. We have far too many. And sadly, with the convenience of digital media, very often, my first resource when looking for recipes is […]
Two simple Sea Urchin pasta recipes – Kimiko Barber & Eric Ripert
My wife and I recently hosted dinners on back to back Saturdays. Because we wanted to save some prep time–and because a lot of our ingredients could be made ahead and frozen or stored in […]
My deconstructed Hokkaido butter ramen
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 […]
Sous-Vide your pork belly for the perfect texture
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.
Bacon and mushroom pomodoro sauce
Pasta has a way of soothing the soul. At the end of a long and tiring day, I often find myself craving a huge bowl of noodles, ideally balanced on the knee and eaten in solitude, accompanied by a glass of wine almost filled to the brim (pardon me, as I dispense with formal wine appreciation or drinking etiquette). My children have definitely inherited this love of pasta, and they have it for dinner at least once a week. They enjoy pasta with creamy carbonara, tossed in garlicky olive oil, with pesto and also pomodoro sauces. Recently, I have been making large batches of tomato pasta sauces because they are 1) extremely tasty, 2) easy to make and 3) they keep very well in the fridge. Three winning points in a recipe for any busy mom.
Bill Granger’s coconut bread
It was one of those perfect moments in time, when I was completely relaxed, basking in the warm glow of the setting sun, sitting reclined and reading a beautiful Bill Granger cookbook. This one, Sydney Food, boasts absolutely stunning pictures, which enticed me so much that I wanted to jump up and try my hand at all the dishes asap. But what I enjoy most about Granger’s recipes, is that they are not complicated or intimidating in the least, and every one that I’ve tried so far has yielded the most satisfying and rewarding results. This coconut bread is a prime example.
Create an Argentine feast with Bochinche’s Diego Jacquet
When I received word that Bochinche was going through a bit of a rebrand with a more accessible menu and a small gourmet market, I was excited. Argentine food isn’t easily found in Singapore but knowing how palatable and full of flavour the cuisine can be, I thought it was high time that we got a little more serious about our Argentine food education. And who better to give us the low down than Bochinche’s Chef Patron, Diego Jacquet.