Tang Yuan (湯圓)

Wednesday, 23 December 2009

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Christmas has become the second biggest festival in Singapore, next to Chinese New Year. It's very commercialized but the loss of spirituality doesn't bother me. I just join in the festive fun and food orgy. Party spirit in place of religious spirit, sort of. It's end of the year, work slows down, kids are on school holidays, and everyone's in a partying mood. Any excuse to take a break and relax is good!

Bombay Duck Soup

Tuesday, 22 December 2009

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These Bombay ducks look pretty ferocious, eh? Good thing they aren't moving anymore, or they might snap off my fingers! I think they could be the star of some B grade horror movie. Can you see them wriggling around, snake-like, wreaking havoc on unsuspecting teenagers skinny dipping in a lake? Would have to make them much bigger though, since these cute little critters are only about eight inches long. But boy, they sure don't need extra teeth!

Carrot Cake

Tuesday, 15 December 2009

PhotobucketCan a cake be moist yet light at the same time? Isn't that like asking a woman to be skinny and curvy? Yes, ideal women do exist, and so do ideal cakes.

I'm not that into cakes and neither is the rest of my extended clan. We find most cakes too rich and filling, especially after a heavy meal. And our meals are always heavy when we get together!

But there's one cake that has everyone's approval: Angela Nilsen's Carrot Cake, from The Ultimate Recipe Book. We love it 'cause it's really moist yet really light. No one needs any strong Chinese tea to wash down this yummy babe!

Saba Shioyaki (Grilled Mackerel)

Wednesday, 2 December 2009

PhotobucketI had a little birthday party today. It was a small, cosy affair with just the birthday girl, two of her buddies and me.

Everyone at the party loves fish, so I made a fish dish, saba shioyaki. The fillets, grilled and seasoned sparingly with sea salt, turned out beautifully although it was only my second time DIYing saba shioyaki.

When I made my first attempt last night, I didn't feel too confident. Mum always said fresh is best but the mackerel I had were frozen and shipped all the way from Norway. I was also afraid my little toaster oven might not be hot enough for a charred and crisp outside whilst keeping the inside juicy and moist.