The Saturday Kitchen — Chocolate Brownie Cheesecake

The daughter has been slaving away at her desk the last few months preparing for her upcoming IB exams which finally takes place next week. So I try to stay home as much as possible during this period just to be with her to give her moral support. I think it makes a difference for … Continue reading The Saturday Kitchen — Chocolate Brownie Cheesecake

The Saturday Kitchen – Still in The Mood for Oat (Cookies)

  I am still in the mood for oats. Apart from Yee Por's elusive savoury oat porridge, I only like oats in cookie or bar form. I found a pack of oats in my baking supplies drawer yesterday and felt the need to bake them up before they reached their expiry date. This is an old, reliable recipe which I … Continue reading The Saturday Kitchen – Still in The Mood for Oat (Cookies)

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 — Stir Fried Cabbage and Green Beans with Galangal

It's been quite a few weeks since I last wrote. I had been caught up with some exciting collaborations with our public libraries regarding my children's book (I'll write about that in another post), and made a trip to Kaiping in Guangzhou to see the UNESCO World Heritage diaolou. Incidentally that area is also where … Continue reading The Saturday Kitchen — Stir Fried Cabbage and Green Beans with Galangal

The Saturday Kitchen – Tempeh in Sweet Soy Sauce

Greetings from The Saturday Kitchen again. Still finding inspiration from my recent trip to Bali, and realising I should eat more vegetables than meat, here's another quick dish which finds its origins in Indonesia. Tempeh is fermented soy beans, often sold in rectangular cakes wrapped neatly in banana leaves and paper. It is pretty substantial … Continue reading The Saturday Kitchen – Tempeh in Sweet Soy Sauce

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