Pork Chops, Parmesan Crisp, Mushroom Risotto.

Apologies for the lack of updates! Dave and I have been sooooo super busy. That’s just the way it is in Singapore. Meals with his family, meals with my family, meals with friends, errands…

One of the more adventurous things we did was hosting a muji-packet-dinner. The “challenge” was to use a sauce/ seasoning/ prepacked-something from muji in every dish. It was great fun and arguably the least stressful of all the dinners we ever hosted! Roasted vegetables with yuzu pepper, squid ink pasta, mango and roasted tea pudding… Thankfully, our friends were such great sport and didn’t mind eating “un-gourmet” food. Unfortunately, I have no idea which memory card we stored the photos on. Like I said, we were busy, cameras exchanged hands, family members flew around the world…Memory cards got lost in translation.

In the past 2 months, I also learned how to make kaya, hainanese chicken rice and snow skin mooncake. Yup, no idea where the pictures are either.

Tonight, I made a small dinner for my family and friend alv. Nothing fancy. Just home-cooked food. Parmesan crisps were a hit. Thanks Mrs. Chris Martin for the recipe via goop.com.

Chicken, leeks, bacon and cider

Render fat from bacon lardon. Saute sliced leeks. Brown chicken. Combine. Add cider (the alcoholic apple kind) to cover half the chicken. Simmer till meat pulls away from bone. Add double cream to thicken when ready to serve.

Here’s a picture of a meal D and I prepared for some friends in London. The chicken looks like one huge mess here (it doesn’t even look like chicken), but trust me, it was delicious. That night, I was truly impressed by D’s knife-skills. He cut the leeks so finely and beautifully. David beats me hands down at prep. I’m far too impatient.

Another thing about D, is that he is Mr.Neat-and-Tidy-In-The-Kitchen. Having said that, this isn’t always a good thing. I am constantly reminded at how incompetent I am at keeping my workspace clutter-free. I just can’t seem to cope with washing up and cooking simultaneously! Well, three solutions: 1) More effort on my part, 2) David can compromise, 3) Invest in a really big kitchen so we can have separate workspaces. We’d go for the third option, thank you very much.

Sweet & Sour Fish

Day 2 in Stavanger was spent making an arduous journey up Pulpit Rock. It was physically challenging but the view from the peak was priceless. I had a great time marveling at Creation’s beauty.

The first of our Chinese meals started with sweet and sour fish. I wish I knew the exact amount of ingredients used, but we all know that agar-agar (english translation: approximation) is the modus operandi in home cooking.

Tomato ketchup, a little dark vinegar, a little sugar, a little water, a lot of love…Yum. It was fun cooking with Mom and Aunty Jeannie despite us bickering about how the sauce should taste. That night, we made two batches of sauce. Aunty Jeannie and I like our sauce a little sweeter, Mom favours something more acidic. Since I was already given the task of frying the fish, I swiftly ejected myself from the competition discussion. Mom’s prevailed. Sigh, women.

xE

AHHH! I know, Dave and I have been severely Missing-In-Action.

We’ve been traveling so much over the last few weeks, hence the negligence in updating our tumblr. In summary, Dave went back to Singapore, we met up in London, I went to Stavanger, he went to Copenhagen. I went back to Edinburgh then down to London again. Met David in Copenhagen and now I’m in London. That’s long-distance relationship for you.

Anyway, this post is about my trip to Stavanger! My family (sans the brother) and I had such a wonderful time with lovely Norwegian friends who very generously put us up…Not to mentioned, opened a gazillion gorgeous bottles of wine. These photos were taken on the first day.


Upon arrival, our hosts cooked us chilli mussels. Then, we went to draw the fish net out of the fjord…FISHES FISHES FISHES CRABS CRABS CRABS! Being a city girl, the experience was such a novel treat. I’m not feeling particularly chatty tonight so I’m going to summarize and say that the two major culinary highlights of the trip were 1) Chinese-style Steamed Fish and 2) Great Wine. More pictures to come!

Roasted Lamb

Rub shoulder of lamb with butter, coriander, cumin, rosemary, thyme, garlic, salt.

Preheat oven to highest temperature, turn heat down to 180C. Roast shoulder of lamb till meat pulls off bone, approximately 2.5-3.5 hours.

Serve on soft flat bread with pomegranate, yogurt, chili sauce and sprinkles of cumin & coriander.

Reference: Jamie Does Marrakesh

My disaster of a Tarte Tatin
Lesson #1 Never ever touch hot caramel.
Lesson #2 Always wait for tarte tatin to cool before turning it over.
Because of my impatience (+ i was running late), I tried to turn the tart over without allowing it to cool. Bad idea. All the warm watery caramel spilled onto the plate, table and floor. I ended up with a caramel-less tarte tatin. I didn’t taste too bad, but still )(@)Q)(@***(*9)(£(Q£(Q*!!! Impatience, how I hate thee.
xE

My disaster of a Tarte Tatin

Lesson #1 Never ever touch hot caramel.

Lesson #2 Always wait for tarte tatin to cool before turning it over.

Because of my impatience (+ i was running late), I tried to turn the tart over without allowing it to cool. Bad idea. All the warm watery caramel spilled onto the plate, table and floor. I ended up with a caramel-less tarte tatin. I didn’t taste too bad, but still )(@)Q)(@***(*9)(£(Q£(Q*!!! Impatience, how I hate thee.

xE

Onion, carrot and egg fried rice
This may look like the most ordinary fried rice to you, but every Spring, I start craving oriental food like there’s no tomorrow and this fried rice satisfied both my physical and psychological needs.
Who knew that an onion, a carrot, an egg, rice and oyster sauce would be such a powerful combination.

Onion, carrot and egg fried rice

This may look like the most ordinary fried rice to you, but every Spring, I start craving oriental food like there’s no tomorrow and this fried rice satisfied both my physical and psychological needs.

Who knew that an onion, a carrot, an egg, rice and oyster sauce would be such a powerful combination.

Gluten-free Cheesecake

I went for my last lab meeting today. Decided to bake a cheesecake as a “thank you” to the other students, technician and post-docs. Not bad for a first attempt. I liked the hazelnut & orange base. Would cut back on the butter next time though.

xE

Blueberry, Orange and Cardamom Bun.

Got the recipe off Jamie Oliver. Enjoyed warm with rooibos tea.

Rabbit, leek and cider stew

I cooked rabbit for the first time today! The process was really satisfying, especially the trip to the butchers. I used to be intimidated by butchers. I suspect that this stems from the fear of accidentally revealing just how ignorant I am about meats and different cuts. But over time, I’ve gotten to know the guys working in Mathieson up on Mayfield a little better. In my mind, they’re The Fat One, The Skinny One and The Young One. The Fat One is the most boss like. He smiles at me, but never serves me. I feel most comfortable with The Skinny One. My fondest memory of The Skinny One must be the time he sold me 2kg of pork belly complete with teats (my first encounter). Today, he sold me 300g of pork fat for 50pence. I secretly wish he asked me what I was cooking. Then I’d have told him, triumphantly, that I was going to cook the rabbit in pork fat for that extra pop. Fantasy aside, I’m glad that Kate was home to help me trim the loin beautifully (Her family used to rear rabbits for food). Also thankful for Winston who bought us free-range egg tagliatelle.

Arwen got her vegetarian alternative, creamy leek and bean tomato stew. And what will dinner be without pudding. A flat favourite, Apple Pie Coffee Cake which isn’t a pie, and doesn’t have coffee.

xE

P.S I passed my driving test and submitted my final report today.

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