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 – 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 – 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 – Traditional Cantonese Radish Cake
Oh no! Is it already Sunday? This post may be late, but my kitchen was indeed busy on Saturday. This is my fifth attempt at making 'Lor Bak Gou', literally translated as 'radish cake'. It's not really a cake, but a steamed savoury Cantonese snack made of grated radish mixed with rice flour and aromatics, … Continue reading The Saturday Kitchen – Traditional Cantonese Radish Cake
The Toast of Thwaite Hall
Last Sunday’s breakfast was a simple, slap-bang up job of six eggs scrambled in a wok over a moderately low flame, to which I had stirred in a heap of flaked smoked salmon that my sister-in-law had given me some months ago. Heaped onto a crunchy piece of toast, it ironically reminded me of the … Continue reading The Toast of Thwaite Hall
Chee Cheong Fun
The ultimate Singapore breakfast is still local food. Scrambled truffle-flecked eggs with a side serving of caviar or eggs benedict washed down with a nice flute of breakfast champagne are all nice and good, decadent and befitting of chi-chi foodies - genuine or wannabe's. But if the morning broke and it was going to herald my last meal - … Continue reading Chee Cheong Fun
The Runaway Palate 
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