Reflections of parents of not-so-young-kids-anymore
I think I’m a little obsessed over creating new agar-agar recipes at home. Really enjoy the fun of experimenting with this seaweed gel. I have been reading up a bit on its properties and the effects of temperature and pH
We have a humble collection of kitchen knives for all kinds of mincing, dicing, slicing, chopping and hacking action. There is however one particular knife which I deliberately left it blunt over the years. This knife has found a niche
When we were newly weds, the rate at which Yang and I consumed rice at home was slow. This was partly due to the fact that we didn’t cook frequently at home. Although it might be more economic to buy
Being a novice at cooking and baking, I’m constantly learning how to be efficient, effective and smart in the kitchen. Yang would tell you that I have a long way to go – and it’s true. When it comes to
My first Christmas gift from my hubby was a beautiful Peranakan cookbook. I was very much a novice at cooking then and hence was intimidated by the great number of ‘strange’ ingredients and unfamiliar steps in most of the recipes
My mom used to make steamed egg custard for us when we were kids for as long as I could remember. Hers was the Chinese style: egg + water + minced pork + light soy sauce -> steam for 10-15
Thanks to Food 4 Tots, we have another new soup to enjoy :) Just the other day while I was doing grocery shopping at Sheng Siong, the sight of green radish caught my eye. Another new vegetable to KIV for
1) Do you maintain your kitchen knives regularly at screaming sharp edges? 2) Do you clean and dry your knives soon after use? 3) Do you know that full tang is not necessary for a good knife? 4) Do you know that
Over here in Singapore, we are really spoilt with a wide array of international cuisines. Just look at our very own home-grown multi-racial fare, it is already quite an impressive spread of mouth-watering delights. Take for example the Chinese food here.
If you haven’t already visited this great cooking blog called Food 4 Tots and are running out of ideas for preparing meals, you should seriously give the recipes from this blog a shot. The mother painstakingly wrote down all kinds
Pudding, cake, or both? The first time I came across such an interesting combination of cake and pudding was at this blog and then Mark Bittman’s blog (the owner of the original recipe). I have tried both the adapted version
If you had tried our local stir-fried cereal prawns, you would be able to imagine the taste of this delectable prawn dish. The fragrance of saute curry leaves makes this dish so yummy. Taken from Food 4 Tots (this is
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