favourite recipes for everyday cooking and baking

I love my Chasseur french oven. At a fraction of the price of a Le Creuset, this stylish enameled cast iron cookware comes in a variety of colours, looks great and has so far produced excellent results. I've only used it twice since I bought it a few weeks ago. The first time, I made Massaman curry lamb shanks with potatoes and they tasted fantastic served with steamed jasmine rice. This second time around, I opted to cook this delicious veal osso bucco slow-cooked in dark ale , and I tell ya, it was SO GOOD. Seriously (I'm salivating at the thought of it). I can't wait to make this again when my parents come and visit in a few months' time. The osso bucco was so melt-in-your-mouth tender, the onions were just lovely and the sauce served with the soft cheesy polenta was absolutely yummy. The original recipe called for black ale, which Mr G could not find at the bottle shop. So I used White Rabbit dark ale instead, which seemed to have worked really well too. There is

Floating and melting island of ice-cream... This ice cream was inspired by memories of how I used to spend my Saturday mornings back in Singapore when I was still young, single and carefree. What I'm trying to say is that instead of waking up in the morning to children's cries for milk, nappy change and brekkie, Saturday morning was absolute bliss with unlimited me-time, quiet time, any time. I pretty much had a standard routine where I would take a leisurely walk to the Coffee Bean & Tea Leaf about ten minutes away, grab a copy of the newspapers and order myself some breakfast. In terms of food, there wasn't much to choose from, and it was usually a toss up between bagels or muffins of some sort. After all, I was really only there for the English Breakfast Latte , and I would order the same thing every Saturday morning. The regular staff there kind of know how I like it, with "more tea" (i.e. more tea leaves). But when someone new takes my order of EBL with

I am pleased (and utterly thrilled!) to announce that I am doing a guest post for Rasa Malaysia today. Ever since I got that email from Bee a couple of weeks ago, I have been looking forward to this, plus I have also been feeding my family with loads of wonton noodles over the last two weekends. Thankfully (for all of us), my second attempt at perfecting the recipe was a success and I was really happy with how it turned out. I have to say my favourite part of the dish is the pickled green chillies because that's how I remember enjoying these noodles back in Malaysia. If you prefer to omit these chillies, try mixing the noodles through with Sriracha chilli sauce instead. Sriracha has a tangy zing and bite that lifts the flavours of the noodles and gives a subtle kick of heat to the dish. Do check out my Wonton Noodles guest post at Rasa Malaysia ! Wonton Noodles are known in Chinese dialect as " Wantan Mee ", as the locals would call it. I'm guessing that most o

Some of the recipes that I post are inspired by dishes that I've tried elsewhere, loved and attempted to replicate at home. I remember the exotic-tasting Muhammara sauce that came with the deep-fried kataifi prawns that I loved at Kazbah (and the Breakfast Tagine too!). Oh, and not forgetting the awesome chilli crab dip with potato wedges  they used to serve at an Irish pub called Muddy Murphy's back in Singapore. And more recently, I found a great recipe for Japanese Hashed Beef that turned out even better than the one I had at Oiden Bowl Bar. In today's post, I am featuring this melt-in-your-mouth dish of braised pork ribs in a sweet and sour plum sauce. The first time I ordered this at Phoenix restaurant , I was expecting deep-fried pork ribs with peking sauce. When the food arrived, I actually thought they gave us the wrong order and was a little disappointed that it wasn't deep-fried. However, the moment I dug my fork into the meat, it was so tender and pulled

I made this simple braised yee mee for lunch today, something I haven't eaten in a long time. I had forgotten how good these noodles taste. I don't cook with my claypot much, so I figured I might as well put it to good use. You can find yee mee (these are crispy noodle "cakes") at Asian supermarkets and they are usually made in Malaysia. I suppose it's more a Malaysian dish than anything else. You don't really need a claypot for it although it would probably taste more authentic, apart from keeping the noodles hot. I've used chicken and mushrooms here, but you can omit the mushrooms and substitute the chicken with a mixture of seafood or pork. Claypot Yee Mee Ingredients 100g chicken breast fillet, thinly sliced 1/4 tsp bicarbonate of soda + 1/3 cup water Marinade: 1 tsp soy sauce 1/2 tsp sesame oil Pinch of sugar Salt and pepper 1 clove garlic, chopped 2 chinese dried black mushrooms, stems removed 1 cup water + 1 cup warm water 3/4 tsp chicken stock powd

I just bought my very first ice-cream maker, a very affordable Cuisinart in pink . Love it! It's actually a very simple contraption consisting of a freezer bowl which rotates on a spinning base, and there's a paddle that's inserted in the bowl which then churns the ice-cream as the bowl rotates. I've made ice-cream in the past, but using the manual method of freezing the mixture and stirring with a spoon every half hour so as to avoid ice crystals from forming. The kids and I had fun watching the mixture churn and slowly turning into ice-cream. Instant gratification. My decision to make this delicious Strawberry Ricotta ice-cream was really because I had this tub of ricotta in the fridge that I was planning to use for ricotta cheesecake. I scrapped the cheesecake idea because firstly, I find it difficult baking any sort of cake with the kids running all over the house, in and out of the kitchen. Secondly, how many days and how many people would it take to finish a wh

When Nami posted the recipe for Nama Chocolates on her website Just One Cookbook , I read it and thought "Wow, making homemade Royce chocolates looks pretty easy. Just make chocolate truffles and cut them into squares instead of shaping them into balls." Now, why didn't I think of that? Royce chocolates hail from Japan and they have opened quite a number of stores around Asia. So far, I have only come across the Royce chocolate store at Takashimaya in Singapore, where I would usually walk past the display counter hoping that the salesperson standing behind would be offering free tasting samples (in miniscule 1 centimetre cubes). It was such a treat at the time (a long time ago!) when I considered them a luxury item, what more with a name like that. Thanks to Nami for this recipe, I have made these chocolates twice already and shared them with friends and colleagues (otherwise the kids would definitely OD on chocolate with a few ensuing trips to the dentist and doctor!).