Crunchy Roasted Chickpeas

We just celebrated the boy’s fourth birthday in school this week. He’s been looking forward to his birthday ever since the beginning of March (yes!), looking forward to changing the calendar in his room from the month of March to the month of April, and looking forward to having a cake and company for this celebration. And he got all that he wanted – a double celebration with his friend who shares the same birthday as him in class. We were there to share the joy with him. We saw how happy he was to be able to distribute the cake and goodie bags to his friends. He was jumping all around and up-and-down non-stop. It was pure and simple joy that we saw from a four-year-old.

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Healthy Avocado & Cherry Tomato Sandwich

I love the colours of this sandwich – a bright red and a healthy green.

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Sichuan Fish With Pickled Mustard Greens & Sichuan Peppercorns (四川酸菜鱼)

Just a really simple and fuss-free dish to share with everyone. Enjoy! 🙂

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Potato Bread

The first time I tried this recipe, I failed terribly. The yeast did not react with the sugar syrup at all and the dough refused to rise. I had to throw all the dough into the bin which made me feel so so horrible for wasting all the ingredients that are so precious.

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虾米香 (Hae Bee Hiam)

Singaporeans love our spices and we love to cook many things using these various spices, chillies and condiments available locally and regionally. Given that we live in a tropical and warm country, this aspect of our eating habit never fails to interest me because what we need are food that cools our bodies and minds, but instead, we love our spices and hot chilli padis so much we add it into almost every single dish we eat on a daily basis – rice, noodles, vegetables, stir-fries, seafood, stews – you name it, we have it.

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