As part of my quest to learn more about traditional desserts, I found this cute little recipe. It's a Cantonese dessert that's not very commonly found, and I don't think I'd seen one before this. It's a quivering bowl of milk pudding, made via an interaction between an enzyme found in ginger, which breaks down and reshapes milk proteins into a more solid texture.  This is one of those recipes where measuring in volume is better...

I had always thought of condiments as a mere accessory to dumplings (just splash some black rice vinegar at the dumplings, amirite?), but my recent dish obsession called 红油抄手 (Sichuan red oil dumplings) have changed my mind.红油抄手 is a commonly found dish to be honest, and New Shanghai in Melbourne makes a particular terrific version with peanut butter (!) that I'm still thinking about years later. But recent cravings caused me...

Warning: this bread will make you take a video, so you can record yourself cutting into the crunchy blistered crust.The bread baking craze of the pandemic has been around since last year, but because I'm a little slower on the uptake (and a backlog of other recipes to explore), I've only been able to get around to baking my own loaves of bread now. There have been batches of terrific cinnamon rolls, courtesy of King Arthur, and an English brioche-like...

A Sally Lunn bun first struck me with its whimsical name. Exactly what is this bread that everybody has been low-key making over and over again? And how can I get my mittens on one? Well, it's a bread with a great-looking exterior, that's for sure. A deep golden brown crust, shiny from a milk glaze. It's soft and yields easily to a bread knife. The bread interior is fine-crumbed and lightly yellow, gorgeous with a daub of clotted cream...

I'm still trying to work out how it all started, but I've developed an obsession with using milk in my roasted meats. It all started when I read of Maiale al Latte, or milk-braised pork, an old Italian tradition that slow-cooks pork shoulder in milk, resulting in a tender hunk of pork swimming in a pool of creamy, almost-caramelised milk.  In a similar vein, I find myself enamoured with Samin Nosrat's way of roasting chicken, which...

I'm late in my pandemic bread-baking, but this is a recipe that is just too good not to share. It's so good and incredibly fluffy, I'd made 3 batches in the last 2 days. I've loved cinnamon rolls at a wee age when I first bit into an ethereal cinnamon roll from Cinnabon. I'd tried my best to patronise Cinnabon as often as I could (though seeing that there isn't a Cinnabon in Singapore, isn't really all that often. Get on it Cinnabon!) But back...

For those days where you can barely be stuffed to cook a meal, fried rice is an easy choice, and as comforting as a warm sun after the rain. It's a heaven where proteins and vegetables are tossed with leftover rice for a quick meal within half an hour, leaving me with more time to sit in front of the TV watching reruns of The O.C.A few months ago, there was a great deal on kimchi. I (may have) went a little overboard bulk-buying kimchi, and...

Traveling out of the country is no longer an option, given the current pandemic restrictions. Over the last year, I've spent plenty of time indoors, occupied with my hobbies of cooking and baking (and blogging!) #noregrets. Though after a year of doing so, a certain someone had complained that we were spending too much time in my kitchen, and after having made several choice comments about how pale I was getting, I finally picked...

Cooking a multi-course meal for everybody is no easy task, particularly when I mostly have recipes which hog the oven for hours. Once dinner starts and I sit down with everybody, it's also not enjoyable to get up to check on food cooking in the oven. Sometimes, a baked soft cheese fits the bill, as it can be baked in the time it takes to clear the table. But mostly, recipes that you can do ahead are a god-send. A crème brûlée also...

Just as the COVID vaccine is rolling out across the general population, and restrictions on social gathering is (sorta) loosening up a little, I’ve taken the chance to get out of the house a little. I've had a week of respite from work, and filled my calendar with leisure and activities. I’ve bought some tennis balls, dusted off my racquet and am easing back into the game.  Tennis as a sport is probably as socially distanced as one can...

 I ambitiously bought several kilos of rice on a late-night grocery shopping spree last year, and filled my larder with bags of Japanese sushi rice, Arborio Rice and Calasparra Rice. I'm still getting around to the sushi rice, but I've been having a grand time exploring Italian and Spanish recipes. This recipe is one great find, and became an instant favourite. Most of the work is done in the oven. The mushrooms gradually crisp up in the...

 Using equal parts cornflour/AP flour leads to thin, wafer-like and non-lattice structure (as compared to the lattice structure using tapioca starch - as below) Of all the recipes that I do, the ones that get revisited a lot more are those that can be served for breakfast, lunch, dinner or even as a between-meal snack. That means things that are things that are simple and fast (no slow roasts, and not platefuls of carbohydrate). An omelette is...