Braised Beef Short Ribs

Braised Beef Short Ribs

Stews and braises traditionally use poor cuts of meat to create a delicious meal. However, there is nothing wrong to “luxe” it up by using premium ingredients like Beef Short Ribs.

Braised Beef Short Ribs are one of the most delicious things to eat. And the leftovers are very versatile where you can shred it to stuff Ravioli or simply spread potato mash on bread and lay the shredded short ribs on to make a primo sandwich.

Continue Reading…

Posted on 22nd Nov 2012 in Italian, Meat, Recipes  |  Comments off

Chicken Wings Braised in Coca-Cola

Final Product

In one of the episodes of MasterChef Australia, Matt Preston demonstrated his Cola-baked Chicken Wings. It immediately brought back memories of the many BBQs during my school days where we experimented with different types of marinades mainly because in Singapore, Marijuana and other recreational drugs carry heavy penalties which would seriously inconvenience life.

One of the best and easiest marinades was to bung in a can of Coke into a tray of beef, chicken, lamb or just about any meat and wait for 30 minutes. Occasionally, when someone’s parents was away, we’d add bourbon, just to kill any germs that might be around, you know. Hygiene is not a greeting.

Anyway, cooking with Coca-Cola has been around for many years in many cultures because Coca-Cola has conquered more countries than any army in the world and here’s my contribution.

Continue Reading…

Posted on 14th Aug 2012 in American, Asian, Recipes  |  4 comments

Easy Roast Crackling Pork


Pork crackling is one of the most delicious things to eat that I know of. When I was a kid, I was ambivalent about candy but I would fight you for every last bit of pork crackling. It is also one of the most popular things that I serve to my friends and family. When the pork crackles and crunch as you bite into it, that’s amore.

Anyway, my cousin-in-law and a few friends have been asking me to write down the technique, so here it is.

Continue Reading…

Posted on 23rd Apr 2012 in Food and Drink, Meat, Old School, Recipes  |  2 comments

Opening stuck jars of Marmite


I like Marmite. Most friends from overseas know that and would, to my utter delight, bring a jar from abroad when they visit.

My favorite would be a jar of XO Marmite presented to me by Su-Lin of Tamarind and Thyme. Of course, the huge jar of Marmite from New Zealand (from a Swiss friend who had her wedding there) is also my favorite; mainly because it tastes very different: rich yet lighter, even the color is different, chocolatey brown instead of mud brown or black.

You can tell that, for me, next to Marmalade and Pâté, there’s nothing finer to put on hot buttered toast. A tradition of mine would be to have a hot buttered Marmite toast with strong black coffee on Christmas night watching the telly.

Of course, one of the most troubling thing about Marmite jars is that the lids tend to get stuck something wicked after a long period of refrigeration. First thought was a violent solution but that was quickly dismissed as a short-term fix with a long-term storage problem. Brute-force with a tea towel was halted when I heard an alarming crack.

Finally, as I was making coffee, inspiration alighted: I filled a bowl with the remaining hot water and inverted the jar so that the lid came fully submerged underwater. A bubble or two emerging, indicated success.

I can now have my hot buttered Marmite toast. Cheers!

Posted on 18th Dec 2011 in About, English, Old School, Recipes  |  4 comments

How to make a simple Chicken Liver Pâté


I am a home-cook whose lifelong ambition is to be able to cook whatever I like to eat. And one day I craved a nice Chicken Liver Pâté something terrible, so there was no help for it but to make my own.

Most people tend to grill or pan-fry the chicken livers but I was lazy, so I boiled them instead. I also cheated a little by smoking the cooked livers in a wok for that smoky flavor.

I once served this at a dinner with friends, it was like putting a drop of blood in a pool of sharks. Pâté on!

Continue Reading…

Posted on 15th Dec 2011 in Food and Drink, French, Old School, Recipes  |  1 comment

« Previous PageNext Page »


Recent Comments ?hhis is vital a? you would certainl? nnot want a pet dog entrance do?r to open...

Rexic: Would have agreed with you but then I saw Pontian wanton mee with nacho cheese...

ivan: Thanks! I just think it’s a tired argument that doesn’t make sense.

Bugger: Btw, kacang puul looks amazing!

Bugger: Hear! Hear! So called “authenticity” is a great hurdle to emergence of new...

MervC: I like they way they bring out the massive chunk of tuna, and the great knife skills,...

ivan: Yes you are. 🙂

MervC: Look like Hashida Sushi. Am i right?




Cha Xiu Bao

Chubby Hubby

Makansutra Forum

My Inner Fatty

Nibble & Scribble

NYT Diner’s Journal

Only Slightly Pretentious Food

Serious Eats

Tamarind and Thyme

The Girl Who Ate Everything

The Wong List


View Stats