by admin | Jun 6, 2015 | Uncategorized
Eggs. Are amazing little things. How does a hen peck at grains, and convert that into something as delicious as an egg? Are two ingredients, not one. The yolk and the white have distinctly different properties. Are very sensitive to temperature I think this picture...
by admin | Jun 6, 2015 | Singapore Hawker
I learnt a lot from this. And I will respect our hawker chefs every more. One of the tricks to good Fried Hokkien Mee, I think, is fried prawn heads and shells. Heads and shells, fried till crisp, then made into a stock, boosted with some pork or chicken bones....
by admin | Jun 2, 2015 | Singapore Hawker
Jalan Kayu, and Casuarina is nice. But I am out to prove a point. There is good food in the West, the real half of Singapore, where the industries are, people work, and live :). Must I always drive halfway around the island, struggle for scare parking lots, jostle for...
by admin | May 17, 2015 | Seafood
Conventional wisdom is that steaming is the only way to do justice to a really fresh fish. But I have a problem with that. The skin. I like fish skin crispy. To me, pan frying is a beautiful way to cook a fish fillet. A perfectly fried piece of fish, with a nice...
by admin | May 3, 2015 | Beef
Its not as hard as you think! This recipe is easy! Two obstacles stand in the way of the home cook trying use the sous vide technique : 1. The sous vide machine itself (at least a few hundred dollars). 2. Vacuum packing (another few hundreds) This post shows how I...
