The Food Canon

I don't post many veg recipes and glad to get this one up. I love brinjal (eggplant or aubergine) and am always amazed by how so many cuisines have made good use of it,be it Indian, Italian, Malay or Chinese. It can be cooked in so many ways. The brinjal love affair started late for me as I did not like the bitter...

I have written a few posts on making Char Siew the wok way. It's helpful to note that there are many ways to cook your CS and if you experiment enough and know where you want to go, you can use the technique that works for you. A good slice of Char Siew basically has these qualities: Good Flavours: This comes from the...

Steaming is a way of cooking which the Chinese has popularised through their cuisine. There are many advantages of steaming over stir-frying (wok) and deep frying, the other two popular techniques used in Asian cooking. For one there is no oily smoke to contend with which can be quite a bother for those living in small apartments. And if the air is dry...

If you have been following this blog for a while, you will notice that I am very open to newer techniques of cooking and the better use of our kitchen appliances. Staying in this busy and bustling city of Singapore, I am always seeking to "do more with less." The only way to get much cooking done - and with good results -...

Who can resist a piece of great steak? Especially when it is: of excellent quality, well-marbled tender and juicy USDA Prime ribeye cut (not even choice or select) nicely crusted on the exterior and wondefully flavored from Mallard reactions to browning warmed and juicy pink on the inside ...