Ngoh Hiang (Chinese Five-Spice Pork Roll)

After my last appearance on Rasa Malaysia, Bee and I started talking about another popular dish: Five-spice pork rolls wrapped in beancurd skins, a standard issue at festive meals for the Chinese in Singapore and Malaysia. Named after the Chinese five spice powder that gives the rolls their unique flavor, …

Let’s Lunch! – Thai Green Curry

Well, Hello There. It’s been a while hasn’t it? All this holiday travelling, feasting, gift-giving, Champagne-ing, laughing and celebrating sure sweeps you through time like a magic carpet. We spent the last week of 2009 in rainy and cold Burgundy, marvelling at the acres and acres of vines, discovering the …

Christmas Dinner: Slow-Roasted Pork Shoulder

Bonjour from snowy Alsace! After a 40-hour journey that brought us through four airports, a major winter storm and bone-chilling temperatures, we’re finally warm, fed and rested at my in-laws’. Continuing with the main course for our virtual Christmas dinner (you didn’t think I’d forget would you?), here’s one that …

Apple Tarts (Tarte Aux Pommes)

Among all the fruits in the world, I’m probably most apathetic towards apples. Perhaps it’s the time it takes to finish one – I like my fruit in quick nibbles – or its crunchy texture, that I start to tire of ploughing through the juiciest red orb even before it …

Pączki – Polish Doughnuts

Doughnuts seem to be the cupcakes of the season, judging by the recent spate of doughnut recipes and posts. There were these tempting Nutella-stuffed bunuelos from Cowgirl Chef and an oh-so-pretty banana variation with dried banana streusel from Tartelette and these Apple Cider honey-glazed doughnuts for Rosh Hashanah over at …