Category Archives: Fruits

Short Recipe: Apple Compote (Prelude to an apple tart)

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The apple season a while back transformed supermarket fruit shelves into a palette of different shades of red (and green). The visual appeal had drawn on TummyTroll to cook something out of them. #phangchewfat had her go at the apples with some rustic-looking Salted Caramel Apple Tartlets, while I opted for a simpler apple tart. This is the first of two recipes documenting the process of making an apple tart, starting with the making of the filling!

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Step-By-Step Recipe: Baked Apples with Red Wine & Cinnamon

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Winter is fast approaching and the skies have turned ebony black so much faster than I have expected. Temperatures have also dipped so quickly – Looks like it’s another painful long winter in the UK this year! To combat the perpetual cold and gloominess, I have turned to one of my go-to-desserts that combine 3 of my favourite food items into 1 dish: Red Wine, Apples and Cinnamon! When served warm with a scoop of vanilla ice cream, the sweet, sticky and slightly alcoholic dessert really hits the spot!

What’s more, it also leaves half a bottle of red wine for me to gulp down as plain water – No, I mean to sip and enjoy in the night. ;)

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We’re eating… (Slow Cooker) Beef Rendang

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I grew up eating Malay food thanks to my ibu (mother) who was great at making all sorts of curries, sambal udang (sambal prawns), and even kueh kueh. When I came over to the UK, I found myself missing Malay food a great deal. Although the many Malaysian and Indonesian restaurants could readily serve up a nasi lemak or two, what I’d been missing wasn’t just another conventional curry. I craved for ibu‘s Beef Rendang, a special treat, her signature dish that she made very rarely due to the extensive preparation and long hours that went into the dish. I wanted to recreate a taste of her spicy, rich and warming rendang… And perhaps find a way to recreate memories of home as well? :) Continue reading

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We’re eating… Blueberry (Cheddar) Cheese Bread Bites

IMG_6778The above is the rare result of a beautiful experiment in the kitchen – No recipe, no measurements, just pure instinct (that turned out right, phew) and a strong will to use up all the random leftovers in my too full fridge and freezer. With a small block of mature cheddar and a handful of frozen blueberries, I wanted to make something actually edible, so I guess throwing them together with flour, baking powder, milk and eggs can’t go very wrong can it? Continue reading

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We’re trying… Pineapple Tarts (黄梨酥 / 黄梨挞)

So, as you might recall… We made a successful Pineapple Jam for pineapple tarts, commonly deemed to be the most tedious and difficult step in the process. What next? Being the half-ambitious, half-greedy souls we were… We set aside an evening’s time to make the dough for the tarts.
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Short Recipe: Pineapple Jam for Pineapple Tarts (黄梨酥 / 黄梨挞)

66118_532908936742403_733011070_n (1)When it comes to Chinese New Year snacks, the undisputed popularity champion must go to Pineapple Tarts. Almost every ethnic Chinese person I know likes pineapple tarts –  I’d hardly found anyone who dislikes or hates it. And I can understand why – With buttery soft tart bases and moist sweet-sour pineapple jam, pineapple tarts just scream delicious!

Does your family purchase pineapple tarts from suppliers or supermarkets outside, or do your grandmothers, aunts, mothers (and grandfathers, uncles, fathers by all means) make them all at home? I belong to the former and grew up listening to my mother chant “Pineapple tarts are one of the hardest snacks to make”. My mother’s words are definitely not an exaggeration… My greatest respect goes to all who make their own pineapple tarts. Just imagine stirring pineapple jam over the stove over low heat for hours standing, then making a buttery dough so sensitive to touch (butter melts easily when it comes into contact with our human hands), and then finally making enough tubs of them to give away to your relatives (oh those babies, how could you bear to part with them!)

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We’re eating… Smoked Salmon & Clementine Arugula Salad in White Truffle Oil & Basil Vinegar Vinaigrette

Winter’s not exactly a good time to be having summery salads, but my body and stomach have been become a little wary of the heavy food brewing in the kitchen. Think stews and soups and a lot of hot chocolate! These days I’d been experimenting with homemade salad dressings and drizzles, and I’d come to the conclusion that homemade sauces are way tastier and healthier than their store-bought counterparts. What’s more, you get to customize the food to the exact taste you want it – How much better can this get?

For today, we have a smoked salmon and clementine salad with arugula (rocket leaves) which paired perfectly with a new baby in my cupboard – Basil White Wine Vinegar! It made a wonderfully light and delicate vinaigrette with some White Truffle Oil and a dash of whole-grain mustard. Yum! Enjoy the photos below:

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Short Recipe: Pan-Grilled Fig & Veggie Salad, in Fig Vinegar

I first discovered the wonders of a perfectly-done Grilled Vegetable Salad at Kith Cafe in Park Mall, an unpretentious cafe and diner at Dhoby Ghaut in Singapore. And I have been in love since! Why is that everything that’s been grilled tastes so good – Chicken wings, seafood, meat on skewers (satay), and even vegetables! And I’d been attempting to make my own, although with little success since I don’t have a grill. *hic*

But it’s alright… I’ll make do with what I have, so why not “pan-grill”? This is a 100% unorthodox method and the goods sure don’t taste as good as its properly grilled counterparts, but this should cut it for people who don’t have grills or broilers at home. Most of all, you get to savour these commonly neglected vegetables at their very best – Caramelized, slightly crisp, and drizzled with a light glaze of Fig Vinegar. Enjoy!

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We’re eating… Pan-fried Peri-Peri Pasta (PPPP)

Just some days ago I had some extra Peri-Peri sauce from making Peri-Peri Prawns and I’d been wondering what to do with it. Tossing it with some pasta seemed like a good choice! And so I did.

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Step-By-Step: Pineapple Crumble Pots

Mention “crumble dessert” and most people would think of apple crumble at the top of their heads! Not surprising, because apple crumble is a traditional favourite popular with the young and old. However, not everyone is aware that pineapple can also be eaten with crumble for a delightful dessert. The natural sourness of the pineapple plays down the cloying sweetness of normal apple crumbles, so this is suitable for someone who isn’t that much of a sweet-tooth or is looking for healthier alternatives!

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