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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

Roasted Vegetable Salad

I was introduced to this simple, savory salad at my Knife Skills class at the Institute of Culinary Education located in Flatiron in NYC. I had always wanted to take some technique classes (rather than just learning recipes) and these two courses taught by Brendan McDermott came highly recommended. Knife Skills 1 is all about … Continue reading

Spicy Butternut Squash Fries

I had some leftover butternut squash from making Butternut Squash Soup, and so I decided it would be fun to make some butternut squash fries.  I have made Baked Eggplant and Zucchini Sticks before but I didn’t want to bread these. I found a lot of recipes online that just suggested tossing the butternut squash … Continue reading

Roasted Squash Seeds

Next time you carve a pumpkin, or say… maybe make a Creamy Kabocha Squash Risotto or Butternut Squash Soup… save the seeds for roasting!  They make a lovely quick and flavorful snack that you can eat by itself or use as a salad or soup topping. Roasted Squash Seeds Ingredients: 1 C raw squash seeds … Continue reading

Butternut Squash Soup

The first time I attempted to cook with butternut squash, I ended up buying a Kabocha squash aka Japanese pumpkin instead to make my Creamy Kabocha Squash Risotto.  The squash table always confuses me at the grocery store… but recently I was finally able to correctly identify a butternut squash and decided to tackle making … Continue reading