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Chicken Rendang
Rendang is a spicy meat dish that originated from Indonesia, and is a very popular dish throughout Southeast Asia. The dish is rich in spices and traditionally takes about four hours to cook. The meat pieces are usually slow cooked in coconut milk and a paste of mixed ground spices called pemasak (usually ginger, galangal, tumeric, … Continue reading
Tomato Rice
We prepared this deliciously easy tomato rice dish during our Penang Cooking Class, which was served with Penang Achar and Chicken Rendang. Of all the dished we made during this class, this is probably the only one I could manage at home (aka this was the easiest to prepare and took the least amount of … Continue reading
Penang Achar
Achar is a word used in many Indo-Aryan languages for “Indian pickle.” This dish is composed of a variety of vegetables that are essentially pickled by being blanched in vinegar. This achar is particularly delicious to be eaten the next day when all ingredients infuse together. We prepared this dish during our Penang Cooking Class, … Continue reading
Penang Cooking Class
One of the best parts about being in Singapore is… well, how easy it is to get out. Singapore’s central location in Southeast Asia makes it the ultimate travel hub for quick weekend getaways. My goal is to travel at least once a month and so far, I’m right on track! I tend to choose … Continue reading
Lamb and Winter Vegetable Stew
Winter doesn’t really exist in Singapore; it’s ridiculously hot and humid all year round. That whole equator proximity thing… The seasons we do experience here can be characterized as wet and dry, although the lines are blurred because it can rain even during non-monsoon season. Which it does… often. However, when it is monsoon season, … Continue reading
Burrata, Tomato and Basil Salad
Mozzarella… just when you think it can’t get any better… oh, it does. Burrata, which means “buttered” in Italian, is a fresh Italian cheese made from mozzarella and cream. The outer shell is mozzarella while the inside is a mixture of mozzarella and cream, which gives it a soft texture and a rich, buttery flavor. … Continue reading
Sautéed Wild Mushrooms with Herbs
This simple side dish is often served in steak and Italian restaurants, and I order it without fail each time I find it on the menu. I decided to make these mushrooms to accompany some Sirloin Steaks, along with Crisped Roasted Mini Potatoes and Glazed Pearl Onions. In my effort to explore more local produce, … Continue reading
Glazed Pearl Onions
We have often cooked pearl onions as a part of a larger dish, such as using it to stuff a Whole Roasted Chicken or accent a fancy Seared Scallops with Tomato Confit and Asparagus Purée. However, in this dish, the pearl onion takes center stage. Pearl onions are sweeter than their common onion counterparts, which … Continue reading
Crisped Roasted Mini Potatoes
I was looking to make some side dishes to accompany Sirloin Steaks and of course I had to cook some potatoes. I was contemplating making mashed potatoes, such as Thomas Keller’s Purée of Garlic Potatoes, but I was not in a dairy kind of mood. I decided to try out another Keller potato recipe instead … Continue reading
Chicken Noodle Soup
Since I moved to Singapore, one of the most difficult things to adapt to here has been the weather. Going from the intense humidity outside and the full blast air conditioning inside has revealed my immune system is really not up to par, and sadly I have gotten sick almost on a monthly basis. During … Continue reading
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