• IMG_2619
    30 May, 2016

    raspberry pudding with raspberry coulis

    If I hadn’t tasted freshly harvested berries before, I would most likely think that berries are generally sour. Because that is true of the berr...
  • IMG_2329
    26 May, 2016

    pappardelle with porcini mushroom and wh...

    Foie Gras, lobster, caviar, truffle. When I think of special occasions, or decadent food, these are the four ingredients that immediately come to mind...
  • IMG_2066
    20 May, 2016

    caramel pudding chiffon cake

    Often when I bake chiffon cakes, the whole house smells heavenly.  Once in a while, though, for some reason, the chiffon cake is especially aroma...
  • IMG_2014
    16 May, 2016

    mango panna cotta

    It is beginning to look like this house will never run out of mangoes. Which is a double-edged sword. On one hand, we love mangoes and it is nice to.....
  • IMG_1512
    10 May, 2016

    salted egg yolk chiffon cake

    In the Singapore food scene, I think nothing is as “hot” as salted eggs.  Salted eggs have been used to cook anything from seafood to...
IMG_2619

raspberry pudding with raspberry coulis

If I hadn’t tasted freshly harvested berries before, I would most likely think that berries are generally sour. Because that is true of the berries we get here in Singapore….

IMG_2329

pappardelle with porcini mushroom and white truffle cream

Foie Gras, lobster, caviar, truffle. When I think of special occasions, or decadent food, these are the four ingredients that immediately come to mind. And today, I am going to…

IMG_2066

caramel pudding chiffon cake

Often when I bake chiffon cakes, the whole house smells heavenly.  Once in a while, though, for some reason, the chiffon cake is especially aromatic.  And the cake recipe I…

IMG_2014

mango panna cotta

It is beginning to look like this house will never run out of mangoes. Which is a double-edged sword. On one hand, we love mangoes and it is nice to…

IMG_1512

salted egg yolk chiffon cake

In the Singapore food scene, I think nothing is as “hot” as salted eggs.  Salted eggs have been used to cook anything from seafood to meat and to being used…

IMG_1758

caramel earl grey milk tea pudding

I love puddings. I think it is the texture that really gets me every time. Puddings are silky and they are cold.  And when I make them in my kitchen,…

IMG_7218

stir-fried pig liver with ginger and spring onion

If you are squeamish, look away now. Because today, I am cooking liver! I love pig liver. I know it is not everyone’s cup of tea, but I really love…

IMG_1249

osmanthus and coconut jelly ( 桂花椰奶果冻)

I like making jellies because there are just so many combinations of flavors, colours and shapes one can play with. Today I wanted to make some jellies that use osmanthus…

IMG_1103

mango pudding

I am amazed at how badly my Chinese sucks. It takes me forever to read even one paragraph of Chinese words and even then I have to guess quite a…

IMG_0824

mango yogurt jelly

I was about 10 when I made jelly for the first time.  Jellies are a great way to get your kids into the kitchen. My son was about 2.5 years…