Advertisements

Thanksgiving Eve in Singapore

It’s been over a year since I had moved to Singapore, and I am glad to say that I am starting to feel a lot more settled here.  With that, I decided it was about time to introducing some new traditions to my expat life. Back in New York, Natalya and I had hosted Thanksgiving … Continue reading

Sautéed Okra with Garlic

Okra, also know as lady’s fingers, is quite popular in Mediterranean and Asian cuisines.  I have usually eaten them in stews or curries, but I think this vegetable is delicious enough to stand on its own.  I picked up a bunch at my local wet market and decided to do a simple and light saute. … Continue reading

Cold Soba with Thai Basil Pesto

I adore cold soba, and every time I shop at Daiso (only the best Japanese $2 store in the world), I go a bit overboard with buying every brand of soba available.  Generally, I have been using the noodles to add some carb-y substance to my salads; this Soba Salad recipe my mom makes is … Continue reading

Thai Basil Roasted Chicken with Roasted Tomatoes

Thai Basil Chicken is one of my favorite Thai dishes… however, this is not a recipe for that.  My Asian stir-fry and chili consumption had been a bit excessive of late and I was looking to cook something a bit blander and healthier.  I decided to go more towards the American-Italian grilled chicken pesto dishes … Continue reading

Thai Basil Pesto

When life gives me Thai Basil… apparently I make pesto. I recently moved to a cozy neighborhood in Singapore that boasts a fantastic wet market.  I go there every weekend to stock up on local produce, meats and fresh flowers to adorn my apartment.  Most of the produce and meats come from Indonesia or Malaysia, … Continue reading

Brazilian Cooking Class

As I typically do on all my travels, I signed up for a cooking class as soon as I arrived in Brazil.  It was winter and the weather was a bit dreary during the week I was in Rio de Janeiro.  Cooking classes are a great rainy day activity (although I would do it even … Continue reading

Caipirinha de Limão

Well, obviously you cannot take a cooking class in Brazil without making the country’s national cocktail!  This famous drink is made of cachaça, a distilled spirit made from sugarcane juice, that I refer to as “fire water.”  I tried drinking it straight once when I was in Rio and wow that hurt bad… reminded me … Continue reading

Farofa de Banana

Farofa is a typical accompaniment to many Brazilian dishes, especially the classic black bean stew feijoada.  At many locals restaurants in Brazil, you will often see a bowl of farofa already on the table, just waiting to complement some hearty Brazilian dishes. Farofa is made of manioc flour, also known as cassava powder.  Cassava is … Continue reading

Moqueca Baiana

Moqueca baiana which translates to “Bahian stew” in Portugese is literally that — a delicious Brazilian seafood stew originating from the Bahia state in the Northeast region of the country.  This dish is influenced by African cuisine, which is most noticeable in its use of palm oil.  Palm oil is an edible vegetable oil made … Continue reading