by admin | Sep 20, 2015 | French
The french ladle up great soup. Especially onion soup. And right here in Singapore, The French Ladle does just that, and much more. It might be in the Pandan Valley, not the Loire. However, a meal here is like teleporting to a restaurant in a quaint little french...
by admin | Sep 17, 2015 | Eggs
I try to make a list when I go to the market. However, the greatest pleasure comes from things you never planned for. You see something, and you just have to buy it. These sweet baby peppers were the prefect examine. How can you not want them? Each was the prefect hue...
by admin | Sep 12, 2015 | Beef
A steak, seared to perfection in its own fat, beautifully browned spuds (i.e. potatoes), topped with delicious beef “crackling”, served with a red wine sauce. You can do this, in thirty minutes. And you can manage this on a Monday night, to reward yourself...
by admin | Aug 2, 2015 | Review
Paul Bocuse’s signature restaurant, L’Auberge Du Pont de Collonges, Lyon. Awarded its third Michelin Star in 1965, the restaurant has retained its stars ever since, the longest any restaurant has held this coveted honour. It was for me, the experience of...
by admin | Jul 12, 2015 | Farming/Produce
(From Wikipedia and Urban Dictionary). Kelong (sometimes spelt Kellong) 1. a form of offshore platform built predominantly with wood, which can be found in waters off Malaysia, the Philippines and Indonesia. Only a handful remain around Singapore due to rapid...
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...
