Category Archives: Herbs & Spices

Step-By-Step Recipe: Hollandaise Sauce

(Above: Eggs Florentine)

Hollandaise sauce, with its unique buttery and tangy flavour profile, packs a pack like no other. We usually see it on our Sunday brunch menus with the likes of Eggs Benedict / Florentine / Royale but the truth is it’s so versatile it can accompany a variety of ingredients, including chicken, fish, beans, vegetables and even pasta! Furthermore, it’s considered the base for other derivative sauces like the famed Béarnaise. Personally, I love it on simple plain toast… Much better than just boring butter on toast isn’t it? The best thing is that it’s actually quite easy to recreate at home – No more tasteless watery Hollandaise sauces in overpriced cafes! Making your own is definitely more rewarding! :)

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Step-By-Step Recipe: Spicy Dried Shrimp Rolls / Hae Bee Hiam Rolls (蝦米香)

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Chinese New Year (‘CNY’) is already in full force, and I figure that these are the three possible reactions you might have towards the picture of the Spicy Dried Prawn Rolls / Hae Bee Hiam (蝦米香) above:

1. No more, just NO MORE – They were good while they lasted but I am already harbouring a sore throat from over-consumption…
2. NO, just give me some! A handful will do, or just a couple! What is CNY without these?!
3. Excuse me, but what are these?

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Step-By-Step Recipe: Cacio E Pepe Romano

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You might recall me raving about a certain Cacio E Pepe Romano in a previous Travelogue about Rome. 3 months after visiting Rome, I still think about this pasta once in a while – For it to have left such a deep impression on me, you must realize that this pasta is capable of being really, really good. And this is why I am posting this recipe here – It’s so delicious yet it’s so simple! Only 4 ingredients, which includes its own pasta water AND the pasta itself. I think it makes a perfect quick but quality meal for anyone who is in a rush for time (or just extremely hungry and in need of instant gratification)! Continue reading

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Step-By-Step Recipe: Oven Baked Stuffed Pork Chop with Sour Cream & Parsley

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Pork chops are delicious. They’re relatively easy to make and hard to go wrong with – Almost everything seems to go well with a slab of juicy pork loin steak… But that’s also the problem. It gets boring making pork chops after a few times. If you, like me, have run out of creativity experimenting with different marinades and sauces for a basic pork chop, why not try stuffing these thick meat slabs with something, anything? It makes the humble pork chop infinitely more interesting and doubly delicious! :) Continue reading

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We’re eating… Paprika Pork Loin Chops (with Cheddar Sauce)

In a highly globalized country like Singapore, we grow up with all kinds of international cuisine readily available to us no matter at $3 or $300 per meal. There’s an interesting phenomenon of how we execute a “Singapore-style” take on certain foreign cuisines. American and European cuisines are commonly lumped together as “Western Food”, and we have since adapted these into our own versions, the most prolific being Hainanese-Western cuisine (with the likes of Prince Cafe, The Ship etc). There’s a long history behind this interesting evolution but we’ll leave that for the history books. We’ll just focus on the food for now! Continue reading

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Short Recipe: Crustless Quiche with Greek Yoghurt, Swedish Wild Garlic & Mature Cheddar

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I love quiches. While it did take me about 14 years of my life to pronounce it correctly (prior to that I used to call it “queash” oops) I have loved it from the first time I’d tried it. The creamy, melt-in-the-mouth texture and savoury rich egg-cheese combination drives me crazy. Well, it isn’t that rare to find quiches in Singapore and Malaysia these days due to a greater appreciation for French baked goods but 10 years ago it would have been quite difficult to find quiches, much less good quiches. However, with an oven, a flan tin, and some eggs and cheese, you can make your own too – It’s really less difficult than we all thought!

That said, although I love quiches I tend to stay away from them unless I’m absolutely craving for them. Why, because it’s extremely calorific. Just take a look at the typical quiche recipe with their cups of cream, full cream milk, grated cheese, eggs, bacon, lardons, not to mention a crust made with lard… Wow, that’s enough explanation is it not? Good news is, I’d found a recipe to make healthy quiches replacing unhealthy ingredients while still retaining the rich flavour of a good quiche! Mainly, it’s the ingenious replacement of the cream with smooth Greek yoghurt and the exclusion of the crust (store bought ones can be deceivingly unhealthy). Surprisingly, it still tastes as good! Enjoy the short recipe below:

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We’re eating… Chinese-style Chicken, Spinach & Wolfberry / Goji Soup

Have you ever seen a chicken soup this red? Well, I hadn’t myself. I went a little overboard with the wolfberries (goji berries) and the soup became this shocking shade of red after 6 hours in the slow-cooker crock pot. Before you start gagging, it was still delicious – I kept a leftover portion till the next day and the flavours were even further intensified.

Maybe I should really call this “Wolfberry Soup” instead of Chicken Soup. :P

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We’re eating…Chicken in Rosemary Tomato-Cream Sauce

Easter holiday is finally here, and it’s time to travel! But before braving the sleep over at a train station and gypsy harassment (this is another story!), I had to clear the food, or what was left of it, in my fridge. Continue reading

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