In the past, I have plenty of time to take pictures of the food that I cook, to the extent of depriving the guy way past lunch time just so I could make sure that I have had enough pictures taken from all the different angles. I would even plug the SD card into the laptop to make sure that the pictures did not just look good on the viewer of the camera, but also from the screen. That was how particular I was in the past when it comes to uploading pictures for my blog posts.
I am always cautious about making sure that my recipe posts don’t turn into complaint bombs of the misdeeds that the little tot has conducted. But my life revolves around him every second of my life (at least it does when I’m not working at the office), and he is practically always by my side. Yes, almost always. Even when he plays with his toys, he will make sure that I am within sight and within his radar – once I step out of the room, or show any intention to do so, he will immediately shoot up, head towards the door and lead me back into the room. I’m constantly held captive by this little mobile energy power bank. Help!
Whenever I see prawn noodles, I think back to the times when my parents brought all of us to the prawn noodle stall near Pasir Panjang, along the shophouses at the main road headed towards Haw Par Villa. I can’t remember exactly where the shophouses are located now but I’m sure I will be able to recognise it if I were to head down again. My parents loved the prawn noodles – the prawns were large tiger prawns and very fresh ones too; the broth was tasty and infused with the pork rib fragrance. The only thing they complained about was the cost. A bowl of prawn noodle could cost between $8 to $10, which is a lot of money back then. Read more
Just a simple recipe that I would like to share with all of you – one that was taken from a newspaper cutout and that has been kept in my cupboard for the longest time now.
The guy and I have been harbouring this thought for a long time now. We’ve been wanting to try cooking a chunk of tuna steak on a grill pan at home, but given that it’s such an expensive piece of ingredient, we’ve been putting it off for a long while. Plus, none of us was confident of doing it the right way even though we’ve been watching a lot of cooking programmes like Jamie Oliver and Master Chef. These western chefs love cooking fresh sashimis on their grill plates, and when they do, I will go “Nooooo…..! They should be eating this raw!“
