It's really nice to hear from some of you via DMs and private message, asking if everything is okay as I've been rather quiet lately. You all are such sweethearts and I appreciate the concern. Everything has been a whirlwind lately. A great opportunity came knocking and turned our world upside down, but in the greatest way possible! And with that, I present my new project >> Wholesome Eats by Cookit.
Chinese New Year is just around the corner. A lot of my foodie friends have been busy with their preparation. I am seeing a lot of very lovely looking doggie shaped sweet treats. The usual suspects that we will always see at reunion dinner and Lunar new year celebrations are pineapple tarts, love letters, bak kwa, steamed or fried fish, and roast meat, just to name a few. One of the most prominent dish, and also the most expensive, has got to be the famous Pen Cai. In this post, I'm going to show you how easy it is to make your own Pen Cai.
It is probably weird to say, "I feel good about eating pie!". With this recipe, you can actually say and feel the same way too! The same amount of comfort for half the calories! Using mashed cauliflower as a topping instead of mashed potatoes significantly reduces the total amount of carbohydrates for this dish. It lightens up the normally rich and heavy meal without compromising the comforting aspect associated with it.
Goma meaning Sesame, Tonyu translate to soymilk, and Nabe is hot pot in Japanese. This Sesame Soymilk Hot Pot is the perfect combination of creamy, silky, savoury soup base balanced with a tinge of sweetness. Feeling rather guilty with all the festive feasting while we were in the USA I've probably consumed more carbs and calories than I should, in order to keep warm in the sub-zero weather. Back to eating better, especially one that is loaded with vegetables, low in carbs, still comforting yet healthy.
One thing that most Singaporean home cook can relate to, is the limited kitchen counter space we have. So when I come across something compact and multi-functional, you’ll see me do my little O.M.G dance. Especially one that is an all-rounder with 16 auto menu and cooking modes such as steam, bake, roast, ferment, sterilize, and healthy fry with little to no oil at all. It’s an oven that will replace your steamer, sterilizer, and air-fryer. The Panasonic NU-SC100W Cubie Oven is what I’m talking about. I put the 15L capacity oven to the test in one recipe to try out 3 of its functions and I’m going to share with you my experience. The Panasonic Cubie oven is compact measuring 355 x 455 x 351 mm to fit on countertops without taking much space. It weighs only 10.8kg, light enough to move it around when needed. Although compact, the oven has no problem fitting a 1.5kg chicken, whole fish, 24 buns, or a 10-inch pizza. I think you might even be able to fit 2 x 1.5kg chicken, if you spatchcock it. It comes with a 600ml water tank removable on the top right of the machine, and a drip tray below […]
Bought a bunch of thyme and had so much left in my fridge. Froze some for use later, made some thyme tea to drink, and used some for this recipe. I wanted to make Creamy Chicken with Asparagus, but couldn’t find any asparagus at my local grocery store. However, broccolini was on offer so I bought some to substitute for asparagus. My girls call it the skinny broccoli. They are big fan or broccoli, but they have this weird habit of eating the buds and leaving the trunks. However, they will eat broccolini whole. Buds, trunks, stems, stalk, or whatever the girls call it. Since I’ve already made the family a honey mustard pork chop meal a few days ago, I thought I’d make something cream based. I kept it gluten-free by using tapioca flour instead of regular flour to dredge the chicken breasts. Served with sweet potato mash for the husband and I. The girls had it with gluten-free penne pasta tossed in the glorious creamy sauce. Feel free to use regular all purpose flour if you don’t mind the gluten.
I love cooking with oranges, especially naval orange. It lends a burst of citrusy freshness with a hint of natural sweetness to the dish which often makes me want to go back for more. Honestly, the salad dressing is out of this world. I would drink it straight up if I have no self-control. At some point I was questioning if I’m eating another portion of greens because it was an excuse to have more dressing. The marinade for the fish could not be any simpler. Orange, garlic, and thyme go so well together! I’m sure it’ll work well for other kinds of fish or even chicken. Use wild-caught salmon if possible. Yes, it makes a difference. If you have time, package up the fish in the foil and let it sit out in the chiller for the flavours to marry. The aluminium wrapped fish would be perfect for the grill as well!
An easy 7 mins stroll from Ang Mo Kio MRT station will get you to the newly remodelled Bliss Restaurant located at Cheng San CC. Along with its new face-lift, Derric the Chef de cuisine took the opportunity to revamp the menu as well. There is quite a few crowd-pleaser, and items on the menu are affordably priced. Once we were seated, we were presented with 2 different menus. A western and a Vietnamese Menu. Which we later understand that Bliss has expanded to offer Vietnamese cuisine to the public during lunch while the latter western menu starts serving from 5pm till late. The menu offers a very decent selection of food. Being the Libran that I am, it took me a while to decide what I wanted. But I’m very certain that I needed coffee, and it was promptly served. The coffee was strong. As I continue browsing the menu, I saw this. Free kids meal with every adult main course on Sunday! The mummy/auntie in me secretly let out a “YASS!”. Guess where the fam will be hanging out this Sunday? The price of kids meals is $8, which is really reasonable. And this place has PLENTY of space for kids to […]
As most of you know by now, I’ve been working with Cookit SG to develop recipes for their programmes. I have been busy creating compliant Christmas Sets and it is finally ready to launch! They are now taking early-bird orders at a special price. The Paleo X’mas Sets are Grain/Gluten-Free, Sugar-Free, Legume-Free, Lactose-Free and Alcohol-free. All sets are cooked fresh and delivered right to your doorstep. As Cookit has been getting quite a number of requests for plant-based meals since revamping the menu in June, we have jointly put together a Plant-based Christmas Set as well. Plant-based Sets are free from Gluten, Sugar, Alcohol, and Lactose. To celebrate the launch of Cookit’s Christmas Sets, they will be giving away their Paleo & Plant-based sets. 2 participants will get to pick out a 2-pax 3-course Christmas set! Christmas dinner on Cookit! To qualify: 1) Like Cookit SG facebook page 2) Share the giveaway post on Facebook (remember to set privacy to public) 3) Tag 3 friends in the comment section so they know that you are done Giveaway ends 12 Nov 2017. Winners will be notified via facebook messenger within 3 days. Good luck!
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