The Saturday Kitchen – Easy, Successful Amaretti Cookies

I love the distinctive flavour of almonds. They lend themselves so nicely to all sorts of dishes, from hefty sweet pies to flourless cakes, cookies to Chinese desserts like almond cream with red bean-filled rice balls and delicately brittle Chinese almond cookies. I enjoy them on top of fragrant, spiced pilafs both Indian and Middle … Continue reading The Saturday Kitchen – Easy, Successful Amaretti Cookies

The Saturday Kitchen – Chwee Kueh for Breakfast

When I was a little kid, I used to follow my mum to the wet market on Sunday mornings. Being a chubby, greedy child, there was one thing that motivated me to accompany her to the hot, stuffy market with her--the chwee kueh stall. Growing up, we ate this traditional Chinese snack only on Sundays … Continue reading The Saturday Kitchen – Chwee Kueh for Breakfast

The Saturday Kitchen – Sweet Potato Ubi Talam

It has been an eventful week. Singapore just celebrated its 53rd National Day on 9 August, which also happens to be the anniversary of the Nagasaki bomb, which quickly brought WWII to an end in Asia.  From the perspective of a hobby cook & history nerd, this brings to mind sweet potatoes. "Why leh?" you … Continue reading The Saturday Kitchen – Sweet Potato Ubi Talam

The Saturday Kitchen — Tau Sar Piah & the Joy of Mung Beans

  Mung beans is a perfect testament to the adage, still waters run deep. One glance and it may be the wallflower of the culinary world, pale, insipid and so small you hardly notice its presence. But it is in fact a most exciting ingredient in Asia, not least because it is the main ingredient … Continue reading The Saturday Kitchen — Tau Sar Piah & the Joy of Mung Beans

The Saturday Kitchen – Kueh Salat, A Double Decker Delight

One of my favourite desserts is kueh, a whole genre of little cakes and confections found in the indigenous cuisines of Southeast Asia. Called kueh, or kuih, it is an integral part of Indonesian, Malay and Peranakan culinary culture. You'll also find renditions of that genre in Thailand. There hundreds of different kinds of kueh … Continue reading The Saturday Kitchen – Kueh Salat, A Double Decker Delight

The Saturday Kitchen – Shanghai Mooncakes with Lotus Paste

I have always had a weakness for traditional Chinese pastries, particularly those filled with lotus paste or red bean paste. But I always thought they were prohibitively complicated to make, until about a year ago when I rashly agreed to make some for a photoshoot and cookbook on mooncakes. That got me learning and practising … Continue reading The Saturday Kitchen – Shanghai Mooncakes with Lotus Paste

The Saturday Kitchen – Piquant Asian Tomato & Cucumber Salad

I am trying to eat healthier these days to keep the excess weight away. My metabolic rate is slowing down and now that I am writing my second children's book, I am spending more time seated. (Not good for the waist and the hips.) So I've taken to being mindful and eating only what I … Continue reading The Saturday Kitchen – Piquant Asian Tomato & Cucumber Salad

The Saturday Kitchen – Traditional Cantonese Fried Glutinous Rice

The Chinese don't often use glutinous rice in their cooking, but when they do, one of the most delectable dishes is fried glutinous rice. The moist nuo mai fan wrapped in lotus leaves, steamed with lup cheong (Chinese sausage), black mushrooms and chicken and served at dim sum is much more common the world over. But this fried … Continue reading The Saturday Kitchen – Traditional Cantonese Fried Glutinous Rice

The Saturday Kitchen – Green Chilli & Tomato Sambal

It's not Saturday. I missed the boat again...but let's just pretend its Saturday today and we're going to make a nice meal tonight. Whatever you have planned, this addition is going to fire it up a bit more, and add a bit of tropical holiday excitement to the dinner table. 🙂 So here goes... There's … Continue reading The Saturday Kitchen – Green Chilli & Tomato Sambal

The Saturday Kitchen – The Best Babi Guling in Jimbaran, Bali

Since returning from my weekend in Bali earlier this week, I have been constantly thinking of my very humble but exceedingly delectable meal of babi guling at warung Karya Rebo, a simple eaterie at Kedonganan in Jimbaran. Babi guling, as many would know, is one of the most iconic dishes of Bali -- suckling pig … Continue reading The Saturday Kitchen – The Best Babi Guling in Jimbaran, Bali