Monthly Archives: 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 berries we get here in Singapore….

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…

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…

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…

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…

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,…

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…

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…