A Deeply-Flavoured Golden Syrup Cake

May’s over. We are well into the middle of June – the middle of year twenty-eighteen.

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Simple Chinese Teochew Porridge

Being a lady who grew up in an authentic Teochew family (i.e. both my parental roots are Teochew), I am definitely not unfamiliar with the various Teochew traditions tand practices.

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家常便饭 - 咸菜豆腐汤 (Salted Vegetable and Egg Tofu Soup)

We just came back from a tour of Japan – the land of the rising sun. I’m still stuck with a feeling of nostalgia and slapped with a rather bad dose of withdrawal symptoms. It was a very tiring trip, yet fulfilling and a good break from all the stressful planning required at work. Well, it’s a family trip after all, and it’s one that went according to our own time and targets. We took it easy most of the time, though admittedly, there were still some mad rushes to ensure we were always on time for the trains and the planes.

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Refreshing & Fruity Mango Tart

I fell in love with tarts when I first started to make chocolate tart early last year. It wasn’t the most perfect tart – it can’t be given that it was my first try. And then ever since, I kept thinking of ways to improve the recipe. I still have an intention to revisit the chocolate tart recipe, to do it in another way that would make the filling tartier and more exciting. I just need a good reason and free time to do it.

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Singapore Style Fried Carrot Cake – Black Or White?

I used to like the version of Singapore style fried carrot cake with sweet and dark soy sauces (i.e. the darker version). It’s a lot sweeter and the darker it is, the deeper the flavour. However, as I grow older and got to the age beyond thirty, I learnt to appreciate the lighter version more. This version tastes a lot lighter and simpler. The peppery and eggy flavours become more distinct and they combine to effect a more flavoursome dish of carrot cake stir-fry. I like that I am able to identify all of these flavours in the lighter version, compared to the darker one which is mostly overwhelmed by the flavour of the sweet and dark soy sauces.

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