I wanted to do something without hassle this weekend. Brussel sprouts fit the bill just nice – a vegetable that remains stranger to our taste buds, yet is easy and uncomplicated to handle.
Homemade Sweet Corn & Zesty Lemon Ice-Cream
Corn – this has to be one of my favourite flavours for snacks, be it for ice-cream, mochi, candies or any other desserts. This ice-cream tastes absolutely heavenly, a flavour that’s both flirty and uniquely Asian.
Baked & Stuffed Portobello Mushroom Packed Over The Brim
It’s like pizza – you add what you like onto the base and then top it all off with melted cheese. The portobello mushrooms here are real cheap too – at one pound per pack of 4. It’s definitely a real deal!
Sausage Roll Puff Magic
Even chefs use puff pastries. I really don’t see why there’s ever a need to make the pastry dough from scratch. Puff pastries are probably one of the best frozen foods invented since the 20th century.
A Cheat Treat Of Teochew Style Braised Meat, Chicken Liver and Egg
I love eating completely braised eggs where the sauce gets right through and all around them. I always feel cheated whenever I buy a superficially braised or Chinese Tea egg where the outside looks perfectly browned and the inside tastes all bland and makes you go ‘bleah’. I call that outright deprivation.