Roasted Leg of Lamb

Roasted leg of lamb

Happy Easter all!  I wish all the sugar shakes to my egg-hunting-champion-and-bday-twin Alex! This Easter Sunday post is dedicated to the roast leg of lamb Alex’s mother cooked for us many years ago… and I am posting now out of nostalgia (not because I have actually tried to cook it myself but I did watch … Continue reading

The Ultimate Flatbread

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I randomly got some puff pastry dough at Trader Joe’s as a back up appetizer for a food gathering I hosted. I wound up not using it, and it wasn’t until I needed a quick easy recipe that this dough inspired me. This recipe honestly feels like cheating, but the end result was pretty nomtastic. … Continue reading

Latkes and Eggs

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Any reader of this blog knows that I’m obsessed with poached eggs. Jen and I have made so many iterations from Thomas Keller’s Roasted Asparagus with Poached Eggs and Prosciutto, to Thanksgiving Leftovers Eggs Benedict, to  Poached Eggs with Tomato and Salmon, to California Eggs Benedict. The potato latke, though, is an homage to the … Continue reading

Avocado and Egg Pizzette

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In a typical weekend breakfast scramble (pun sort of intended) to throw an egg on top of something delicious, I saw that I had all the ingredients for guacamole, but didn’t just want to eat eggs with a side of guac. Enter… avocado pizzette. It not only sounds fancy, but looks more presentable as well. … Continue reading

White Cheddar Gougères with Apple Pulp and Prosciutto

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Jen has always been the gougère-maker when we lived together.  I’ve got to give her props for really becoming an expert at forming the cheese puffs to actually become consistent in size, light, airy and all things elegant and French. I, on the other hand, was experimenting so as my first iteration, these were decent, … Continue reading

Home-made Hummus

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For how often I consume hummus as a snack, it is almost crazy how long it took me to make it from scratch at home. Jen and I also used to make a ton of Mediterranean inspired recipes and for one of our favorites, the Turkish-Spiced Chicken Kebabs, we always improvise the side dishes and … Continue reading

Maple-Glazed Salmon

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This recipe is a bit more appropriate for autumn and the changing of the seasons, but the subtle sweetness and spice of this glaze can be enjoyed at any time. I trolled the internet for many recipe ideas and spice combinations, but ultimately was mostly inspired by this one from CookingLight. In order to complement … Continue reading

Thai Cooking Class

Teacher Kelly

Thailand still remains Southeast Asia’s most popular destination and luckily for me, it’s just a hour or so flight away from Singapore. I had been to Bangkok about a year ago, although at the time the area was congested with the city’s usual traffic mayhem rather than the current political demonstrations. I recently stopped by … Continue reading

Cashew Nut Chicken

Cashew Nut Chicken

Cashew Nut Chicken is a Thai stir-fry dish with Chinese origins, but tweaked to pack more heat. The preparation felt like most Chinese stir-fry recipes my Dad taught me, especially when we marinated the chicken with Chinese cooking wine, oyster sauce and then mixed with flour. The unique flavor for this Thai dish came from … Continue reading

Tom Yum

Tom Yum

Tom Yum is a classic Thai spicy and sour soup that is packed with fragrant herbs. “Tom” means “to boil”, while “yum” refers to a mixture of things that tends to be spicy and sour. We prepared Tom Yum during our Thai Cooking Class in Phuket, and I found it was an incredibly easy soup … Continue reading

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