by admin | Oct 17, 2015 | Uncategorized
Remember the baby carrots of a previous post? The real ones? Well, they cost… a bit, so I made good use of them. I did butter carrots. I dry fried them first to add some interest and colour. This works well with normal carrots too, of course. And yes, you can do...
by admin | Oct 15, 2015 | Seafood, Singapore Hawker
It’s 630 am on a Saturday, at the Yew Tee Wet Market. And this is Mr Tan. I have been buying fish from him for ten years. And this, is how his day begins. With a long empty counter he has packed with ice. I have wanted to do this story for so long, but it was...
by admin | Oct 6, 2015 | Farming/Produce
For some time now, most supermarkets have been stocking them. Sweet baby carrots. If you think these are baby carrots, read on! Cause they aren’t! Think about it, carrots are roots. Not tubers. They are the tap roots of Daucus carota subsp. sativus, and tap...
by admin | Sep 28, 2015 | Uncategorized
From Wikipedia : A schnitzel (German pronunciation: [ˈʃnɪtsəl]) is boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then deep fried. Schnitzels are delicious. I love them, and made them recently when some friends came...
by admin | Sep 22, 2015 | Singapore Cusine, Singapore Hawker
This is one dish that fascinates me. Cause I love the skin. My family used to laugh at me, cause everyone wants popiah with paper-thin skin, stuffed to bursting with filing. But I like the skin. Good skin is sketchy, slightly crisp, yet soft, with the wonderful aroma...
