And thus I made bacon

Homemade Bacon

This is probably one of the most favorite renditions of pork. However, the supermarket versions of it tend to be heavily plumped with salt water and, god forbid, other liquids. This often results in a juicy bacon but you end up with a pork product shrunk down in a pool of foamy liquid in a hot pan.

The point here is that you have no idea what’s injected inside that bacon. And sometimes, you just want a thick slice of bacon.

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Posted on 1st Oct 2016 in Food and Drink, Recipes  |  1 comment

And I made a Balsamic Roast Pork Loin

Roast Pork Loin

Roast Pork Loin

Ever so often someone would post a photo of roast crackling pork and while a lot of care and devotion is dedicated to obtaining a crackling skin, the rest of the pork is ignored; I see dry (or worse: burnt) meat. This does distract from the complete enjoyment of the dish.

It is a tragic waste.

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Posted on 25th Sep 2014 in Meat, Recipes  |  Comments off

Notes on the perfect roast beef

Christmas Dinner

I made roast beef for dinner. I also made pan-roasted duck which you can find the recipe here.

I’ve written a lot about roasting beef but this is the latest of what I’ve learnt and it seems to yield consistent results so far. This is not really a step-by-step recipe but notes, mostly for myself, on how to get the perfect roast beef consistently.

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Posted on 27th Dec 2013 in Food and Drink, Meat, Recipes  |  1 comment

Suggestive Steak Condiments

Beef done Bleu

Jan, a reader of this blog, wrote to me asking for some recipes for sauces to go with steak. Personally, I usually just eat steak with a bit of mustard if the steak is fatty or if I’m feeling fancy, with a sauce made from reduced pan juices deglazed with Balsamic vinegar.

However, if you’re feeling really fancy and want an alternative, here’s my suggestion…

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Posted on 9th Nov 2013 in Food and Drink, Meat, Mexican, Recipes  |  2 comments

Making Hyderabadi Kacchi Lamb Biryani

2013August0909-KacchiBiryani-4

Biryani, Biriyani, Beriani, Buriani; there are many names, styles and variations to this amazing one-pot Sunday dinner that it’s meaningless to talk about authenticity. But I do love them all.

As such, in my quest to learn how to cook what I like to eat, this took me about a month to tweak and to talk to many people who’ve added much to my understanding of this epic dish. Many thanks go to David Yip for the suggestion of the Cartouche and to Thanaletchumy for her tips and tricks. She’s a fantastic home-cook who does an epic Teh Alia.

Any mistakes found here however, are all my fault.

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Posted on 1st Nov 2013 in Indian, Recipes, Singapore  |  4 comments


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