Category Archives: Singapore

Kaya Toast

Kaya Toast

Homemade Kaya Toast: A concoction of fresh eggs, coconut milk and sugar, infused with the heady scent of pandan leaves, and served slathered between crisp slices of toast that hide a generous chunk of salted butter.

Homemade Chicken Soup

Mummy’s Chicken Soup

My thoughts on the recently-published A Tiger In The Kitchen and a recipe for Chicken Soup.

Singapore Otak; Kaffir lime leaves

Otak-Otak (Spicy Fish Paste in Banana Leaves)

Time-honored family recipes nicely type-setted and bound into a soft notebook: an antidote to home-sickness and a recipe for Otak-Otak, spicy fish paste in banana leaves.

On Marriage

Thoughts on marriage according to Kahlil Gibran.

A Spot Of Pampering

Opened in September 2009, here’s a sassy grocery store for your nail, waxing, brow-shaping and nutritional needs.

A Weekend In Penang

A photo essay of where to sleep, eat and party in Penang, Malaysia.

Memories

A breakfast encounter brings me on a trip back in time.

Claypot Chicken Rice (Guest Post)

For your reading pleasure, I’m hanging out at Rasa Malaysia talking about the joys of slow cooking with a traditional Chinese implement: The Claypot. Head over to read about my mother’s Claypot Chicken Rice and try it out for yourself!

A Singaporean Thanksgiving

Right up till last Thursday, Thanksgiving was an alien concept to me, despite having been in the US for all of two years. It wasn’t the first time we spectated on the manic preparations leading up to one of the biggest American holidays of the year, but it was certainly the first time we commemorated it and truly enjoyed ourselves while doing so. Having had our fair share of innocently curious questions like, “You don’t know why we celebrate Thanksgiving???” and

Onde Onde – A Sugar Bomb

As Muslims everywhere celebrate the annual festival of Hari Raya, or Eid ul-Fitr, marking the end to a month of fasting, I thought I’d try my hand at making a popular Malay kuih in Singapore. Less of a dessert (in the contemporary sense, at least), Onde Onde (pronounced ‘on-day’) is a bite-sized pocket of palm sugar encased in a glutinous rice flour and sweet potato dough, coated with shredded coconut. This dish is a real joy to consume, where the explosion of sugar with the

Bubor Cha Cha

I know what you must be thinking. No, this dessert is not a joke, and yes, its name actually resembles the seemingly mindless babble of an 18-month old. Don’t let that, or its unusual appearance for that matter, put you off reading the rest of this post. It doesn’t contain anything that you wouldn’t have already tried or come across in a Southeast Asian restaurant. With Malay/Indonesian origins, Bubor Cha Cha actually deconstructs to refer to a thick broth or porridge

Tau Suan – Split Green Bean Soup

To a foodie accustomed to the Western approach to food, it would seem strange to consider soup as a dessert, but not so for the Chinese. Sweet, sour, savory or bitter, hot or cold, we love them all the same for their ability to bring the body’s ‘hot’ and ‘cool’ levels back in balance. Dine at any hawker center in Singapore and chances are there will be at least two stalls selling a variety of desserts, including light, refreshing soups such as Red Bean soup,

Meat On A Stick

August 9 was Singapore’s independence day, a day that usually passes like any other save for the three hours in the evening when everyone would tune into the live broadcast of the National Day Parade. An annual ritual, this prestigious event represents the culmination of a year of planning, rehearsals and an impressive feat of logistical coordination. It is, after all, Singapore’s moment to showcase what we’ve been up to in the past year, and no mis-steps are allowed. I

P r e s s
C a t e g o r i e s
L i n k s
A r c h i v e s