It's been a while since I shared a savoury food recipe. Most of my days in the kitchen is spent working on recipes for sweet baked goods usually because I tend to have the ingredients at hand. As they say, baking is more of a science, and cooking, more of an art. I don't count … Continue reading It’s A Wrap.
The way the Chinese know how to show love best is through food. Go to any Chinese grandma and know that when she piles your plate up with food she has put a lot of time and care into preparing, it's because she loves you. When a Chinese grandpa stands by the fruit section tapping … Continue reading Lawry’s the Prime Rib.
Towards the end of my previous entry, I expressed my love outrightly for Kabocha. I adore its sweet, chestnut flavour and I usually roast it to have as part of my meals, or to throw on top of salads. I know that kabocha, like most winter squash, keeps well as long as its stored in … Continue reading Kabocha-chacha.
I'm not one to shy away from butter when it comes to baking. I love how it imparts its comforting flavour onto cakes and cookies, and not only does it help keep baked goods moist, it also provides a delicate crumb and texture. I've generally a big believer in cakes, cookies and pastries being indulgent, and … Continue reading The Sweet Taste of Health.
One of the things I most look forward to at the end of most evenings is sitting down with Flo, enjoying our dinner, and chatting about our day as well as random other things after. I love how we can exchange ideas, or can share about a difficult day, or help the other see things … Continue reading Going Bananas over Matcha.
Flo and I generally agree that when it comes to holidays, we prefer to take it easy rather than rush to do one thing after another after another. Having packed days usually mean returning home and feeling even more tired than before we left so like with most of our trips overseas, we hung out … Continue reading Round & Round To Chinatown.