Tag Archives: cook-your-books

braised pork belly with ginger, garlic and dried chilli

Until I recover from my intensive cake-baking session, dinner has to be kept simple. So continuing with my theme of “SIMPLICITY”, I am sharing a recipe for braised pork belly…

pink ombre cake

It is a new year, and I was wondering what I wanted to bake. I thought that I would make a rainbow cake since I had not made one for…

old-fashioned lemon sugar cookies

It’s Christmas soon and I have been baking tons of cookies for friends and family. While it is easy to go buy a box of cookies for someone, I think…

chocolate cupcakes with swiss meringue buttercream

Aden was bored. He went to the basement, took his stool, came upstairs and declared that he was going to “help Mommy bake”! Never mind that Mommy was lazing on…

ayam siyow – stewed chicken in thick tamarind sauce

For me, cooking is very much a going-with-the-flow kind of thing. Most days, I cook what I feel like eating. Other days, it’s what’s in my fridge that dictates what…

braised threadfin with fermented soybeans

I love fish. I love it cooked in any way. Unfortunately, I am (thus far) the only one at home who likes fish. The LAM is not too keen on…

croque madame

These days the LAM and I rarely watch anything on TV. When we have finally managed to get Aden and JL to fall asleep, we are usually too worried that…

fried chicken with belacan and red fermented bean curd

The first time I saw this recipe, I was intrigued. There was such a mish-mash of ingredients that I was not even sure if it was going to work. But…

easy taro rice 芋头饭

The LAM is not fond of yam. He describes it as “that vegetable that tastes like wall plaster”. I, on the other hand, love yam. I think it has something…

rice wine chicken 黄酒鸡

I must confess that I do not know a lot about Hakka cuisine. I know that the Hakka are famous for their abacus beads dishes (算盘子), their use of preserved…