­

Keeping your Brinjal's colour and the Fried Brinjal with Dried Shrimps and Sambal Recipe

Vegetables Monday, August 17, 2015
Brinjal. Eggplant. Aubergine. Depending on where you live, it bears a different name. It also comes in many different shapes: round, oval and long. One thing is certain, it is popular in many cuisines and there are many ways to cook it. As I have mentioned it is a star piece of a Hakka Yong Tau Foo spread. For regular dinners, to cook...

Happy 50th Birthday Singapore...and celebrating it with Nasi Lemak

Malay Monday, August 10, 2015
"A good plate of Nasi Lemak is about getting the basics right. It is not about adding good side-dishes or adding expensive gourmet ingredients." This is one of those "public cooking notes," where I had to jot down notes after cooking a good dish and you get to read it. It was a wonderful day of celebrating the 50th birthday of our nation....
//]]>