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...

Dang gui, or Angelica root, is a Chinese herb that was restricted to only female-members of my family in my early childhood.  I had to sneakily ingest it by the tablespoon, and like all forbidden fruits, I grew obsessed with it. Now, even when my family reversed its stance, it still feels like an indulgence.One of my favourite destination in Johor Bahru is Ya Wang. Because they're so close to the Singapore-Malaysia customs, I often end...