Spicy Fish Head Curry

Look away if you’re squeamish about heads, eyes and odd food bits … Welcome to the delicious world of the tender, flakey flesh of a gorgeous fish head. Fish Head?! Let’s pause for a second and consider this – What do you think happens to the heads of the filleted fish in your supermarket aisles?…

Crispy Baked Chicken Wings in Mango Chili Sauce

  Just a warning …. Short recipe but long post. While the other half of the world is going nuts over the arrival of strawberries and rhubarb, in this part of the world things are looking up for mangoes, durians, longans, mangosteens, rambutans and many summer fruits that start appearing in the markets just about…

Making Sabudana Khichdi with Aunty Meena Newaskar (Melting Pot #2)

For the second feature of my blog series ‘Melting Pot’ , I’ve interviewed my childhood friends’ mother, Mrs Meena Newaskar, who was kind enough to share the recipe for her daughter’s (my friend Neeti) favourite – Sabudana Khichdi and how she learnt to create this popular breakfast and snack originating from Maharashtra. Sabudana, also known…

Mumbai-inspired Crispy Baked Potatoes with Avocado Chutney

A couple of weeks ago in early February, we took a short trip to Mumbai for my sister-in-law’s traditional wedding. Amidst the chaos of Indian wedding preparations, we managed to sneak out for a day to explore Mumbai’s city centre, around Colaba and Marine Drive. This was my husband’s first time to Mumbai and I…

Photoessay : Morning Market Scenes in Siem Reap

Last July, we made a short trip out to Siem Reap, Cambodia and we took two food tours during our five day stay. Both our morning and evening tour was with Steven Halcrow , co-founder of Siem Reap Food Tours and an experienced chef. Steve’s familiarity with the Khmer language, food and the sprawling Pasar…

Scarlet Nonya Chicken Curry (Kari Kay)

” Is it simmering? Sizzling? Browning? Steaming? Good cooks heed these signs – the landmarks that will guide you to deliciousness, rather than precise temperatures on oven dials and specific cooking times.” Samin Nosrat for The Guardian This could not be more true than for cooking a curry.The way your ingredients react to heat is…

Rice cooker Mushroom Biryani

Mushrooms are one of my favourite ingredients to cook with and eat. They come in an astounding array of colours, shapes and textures. Just look at my mushroom ‘garden’-slender enoki, meaty shiitake, gorgeous maitake (hen of the woods) and king oyster mushrooms and the cutest of them all – bunashimeji mushrooms. When we were in…

Making Mullu Murukku

Hello Everyone! Thank you for sticking around despite the long absence. As you may know from Instagram, quite a few things have been brewing in my kitchen since I last checked in here. For a few years now, I’ve been thinking about working on a blog project. I’ve finally decided to just take the plunge and…

Aromatic Roast Chicken in Coconut Milk

Last few weeks since we’ve been back from Tokyo, I’ve been tinkering with several cake recipes that use matcha (Japanese green tea) but I still haven’t found one that accentuates the lovely aroma and flavour of it.  I desperately wanted to post a Japanese-inspired recipe but things did not work out. Oh well. That’s for…

Tom Yum Chicken Skewers

  I was inspired by all things Thai this week as I had initially planned to make a quick trip to Bangkok but ended up cancelling plans as there’s still so much to unpack and clear after our move back to Singapore. So while unpacking the boxes that had recently been shipped over, I’ve been…

No-bake Raspberry Swirl Cheesecake

This recipe is almost embarrassing but I was compelled to share it with you because it tasted like cheesecake pudding. I had lofty ideas of a sky high layered cake but the darn humidity had other plans. Because there was no way a meringue nor the baker would survive 89% humidity. So a recipe for…

Quadruple Salted Chocolate Loaf Cake

  There is something quite poetical about this cake- the way the centre ruptures like an abundant cleavage is poetical because it speaks of its hidden sumptuousness and decadence that would only reveal itself when its cut open. And this is a special kind of chocolate poetry as it involves very minimal work – everything…

Pistachio Fig Yoghurt Cake

  My first taste of fresh figs was years ago. I’d bought some from the supermarket out of curiosity. Without knowing any better, I bit into an unripe one which tasted so terrible that it left me with a distaste for figs for a long time. Then a few months ago at the Auckland Food…

Kimchi Chicken Fried Rice + A Homecoming

It feels incredibly good to be able to use the internet again! For the past few weeks since we’ve gotten back home to Singapore, we’ve been cable tv-less and internet-less. And to top it all off, everything in the house has been revolting against our year long absence – television’s temperamental, sinks completely choked, a…