I don’t usually eat beef or steaks because they taste too gamey for me. The rare occasions when I do is when we eat shabu shabu or when we go to the grills to cook the expensive slices of steak. Hahaha yes, I only eat the expensive cuts of beef, but really, that’s because these cuts are not as gamey in taste – the kind that melts in your mouth, literally. I am otherwise a heartlander at heart.
The restrictions are gradually getting lifted, and social gatherings are coming back. The streets and public transportations are filled with people – crowded – but there are still not many out there who are willing to remove their masks outdoors. Strange… and I’m definitely not one of them!
Skordalia is a Greek recipe which is basically a puree of potatoes, with a mix of olive oil and vinegar mixed in, served as a dip or condiment depending on individual preferences. It can come with a range of vegetarian dips such as breadsticks, crackers, cherry tomatoes, baby carrots, or as a spread on toasts and bread. Very versatile and very easy to prepare.
It’s the month of fasting, and the Geylang Serai bazaar is finally back, after a two years hiatus. The other pasar malams are also back in action and so it seems, life is finally going back to normal.
This recipe of sour cream is very refreshing, with a nice raspberry sauce to top it up. It looks quite similar to one of my very first dessert attempt – the original panna cotta with pomegranate and white wine sauce – but is a much creamier variant whereas the panna cotta is of a jelly texture with a very strong vanilla flavour which is absent in this one. The topping for this sour cream is also much thicker, reducing a raspberry syrup that goes oh so well with the sour cream. The panna cotta sauce was lighter, using pomegranate juice to simmer with a touch of wine or muscato to add on to its flavour.
