Category Archives: Western

Happy Bento: Yorkshire Puddings stuffed with Broccoli, Cheddar & Cottage Cheese

549481_559352137431416_293722401_nIt seems like my love affair with unconventional stuffed Yorkshire Puddings returns whenever the exam period draws near… Remember HAPPY BENTO: CREATIVE & WEIRD STUFFED YORKSHIRE PUDDINGS last June? Somehow I’m always eating Yorkshire Puddings in a manner unknown to most people (I’d only eaten Yorkshire Puddings with Sunday Roast once). Not that I’m complaining but purists please don’t come hurling at me! 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: Roast Chantenay Carrots with Cumin & Honey

555043_559352110764752_534691507_nCarrots. It’s one (root) vegetable one usually takes for granted in deference to more “glamorous” counterparts like asparagus, zucchini or even broccoli. Despite its commoner status, it’s apparently the most popular vegetable in the world together with potato! It’s readily available in any season, dirt cheap (literally comes with the dirt too), versatile and highly nutritious – What’s there not to love? I am a big fan of carrots myself, sometimes eating them 4-5 times a week. Sometimes I worry I’ll turn orange from eating too many carrots too often… Free fake tan?!

Random trivia aside, it’s a shame that many of us prepare carrots the same old way – Boiled (yikes), steamed, or raw if we’re lazy. Roast ing your carrots is actually a really simple way to jazz up those orange sticks of goodness. It probably requires a little more work than mere boiling, but roasting them retains the sweet flavour much better. In addition, the carrots with their slightly charred flavour and crispy edges instantly give them an extra oomph! I’d added cumin and honey for a more interesting flavour profile, but I believe the carrots will taste just as good without the extra seasoning – Just plain ol’ olive oil, salt and pepper will do the trick! 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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Step-By-Step Recipe: Ratatouille

Pixar's Ratatouille (2007)

Recognise the rat? Yes, it is probably this rat which made ratatouille famous. And while there is “rat” in the name, this dish is 100% vegetarian. No dodgy (horse) meat in here! I decided to give this a shot after trying it in Nice, the origin of this dish. If a rat can do it, how difficult can it be?

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Step-By-Step Recipe: Honey Beer Bread with Cheddar Cheese

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Here’s a millionaire’s question: What do honey, beer and cheese have in common?

a. Common household ingredients
b. Low-cost and affordable
c. They all have distinct tastes and scents
d. They make people happy (okay well at least me)

All of the above! Throw all three in with some flour and butter, and voilaaa you get this ingenious Honey Beer Bread with Cheddar Cheese bursting with an incredible fragrance from the yeast of the beer, a sweetness derived from the honey, and a savoury contrast from the soft chewy cheese. The best thing about this recipe adapted from Rebecca‘s is that it only comprises a few simple ingredients easily available in your kitchen cupboards, and the preparation is easy, quick and fool-proof. So delicious and hassle-free, I’m already thinking of when I will make this the next time round! :)

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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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Step-By-Step Recipes: Aglio Olio

Aglio Olio

Spaghetti Aglio, Olio e Peperoncino, or commonly shortened to Aglio Olio, is a minimalist dish with maximum gratification. You have a plate of spaghetti which looks deceptively plain, but a bite of it unleashes the distinctive robust flavour of the garlic, with the heat of the chilli, both brought together by a delicate olive oil. What’s more surprising is that there are only four ingredients in this dish, and the name itself is the ingredient list!

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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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