Category Archives: We’re eating…

We’re eating… Poached Eggs (and Eggs Benedict/Florentine)

Hello, it’s Sunday again! Are you already heading out to cafes to have your brunch fix? If not, you might still be in time to make some Hollandaise sauce and poached eggs for a homemade Eggs Benedict / Florentine or with steamed asparagus :D Last week we had a step by step recipe to making Hollandaise sauce, so this week we’ll try to demonstrate the poaching of eggs. However, as I am not 100% expert at poaching eggs yet, I will not post up the recipe. I have a friend LY who used to poach eggs repeatedly until he mastered it and it took… Quite many attempts? Poaching eggs is definitely a science! For now, here are some brief but imprecise steps to poaching eggs: Continue reading

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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… 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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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 eating…Bacon-wrapped Chicken

fat = flavourMore often than not, chicken breasts are tough, dry and tasteless, which is attributed to their lack of fats. An intuitive solution to this will be to cook it in loads of fat. The choice of fats here is strips of streaky bacon, and well, you can’t really go wrong with bacon, can you? Continue reading

We’re eating: Pan-fried Swede Patty with Creamy Watercress Sauce

Remember the swede we grated for our Step-By-Step Recipe: Fried Carrot / Radish Cake, Chai Tao Kway (菜头粿)? We only used half, but didn’t let any go to waste. And here we have swede patties – Like your average potato pancakes, but sweeter and juicier in a deep orange hue! I love it, but this comes with a bit of preparation time. Also gets a little messy in the kitchen – But this is hardly a deterrent to die-hard foodies like us is it not?

Enjoy some step by step photos below. No recipe this time because this was a pure experiment that went well!

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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… Greek Cheese, Cherry Tomato & Walnut Arugula Salad with Hazelnut Oil

Hello there! Here’s… More salad! My body’s not complaining – Neither are my tastebuds really. The spice of arugula, sweetness of tomatoes, nuttiness of walnuts, and crumbly-richness of Greek cheese… All married into a wholesome salad with a drizzle of ultra-fragrant Hazelnut Oil. I do have a thing for all these exotic oils. Super yum!

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We’re eating: Chicarrón / Pork Rind / Fried Lard Bits (猪油 / 猪油渣)

What makes Char Kway Teow glistening smooth?
What makes Kuala Lumpur’s Hokkien Mee irresistibly fragrant?
What makes an exceptional Bak Chor Mee stand out from a mere good one?

It is… (I don’t want to break your hearts but I have to say it)… Lard. I know the health-conscious readers are probably going to skip this post right away, but hold on – Lard isn’t all that bad. It surely isn’t an angel, but it’s not a devil either. In fact, lard lends an unforgettable and distinctive flavour to many dishes unbeknownst to most people. The silky smooth hot soup in a basket Xiao Long Bao probably contains more lard than a big bowl of Bak Chor Mee.

This is Part III of our special Chai Tao Kway Week at TummyTroll, and one might wonder if this is even necessary – Do we really see lard in our Chai Tao Kway? The answer is yes, as it used to be prepared with lard, but more hawkers have opted for vegetable oil since then for health concerns. Lard is hardly used these days, but we have included it nonetheless! Enjoy :)

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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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