The traditional dorayaki is a sweet Japanese treat made of azuki red bean paste sandwiched between two slices of fluffy honey pancakes. So with my obsession of all things pandan (the quintessential Asian vanilla), I thought of giving this popular Japanese snack my Singaporean twist. The pancakes are made with
When it comes to jam, nothing comes close to “kaya” in my heart. Or more accurately in my belly. Kaya jam is made with coconut cream, eggs and sugar. You can the flavour it either with pandan leaves which gives kaya its signature green hues or you can use palm
Nothing makes fresh tomatoes sing like a bruschetta! Even better, for a symphonic Italian opera to your taste buds, just pair it with hand-shredded sweet basil leaves, punchy garlic and a sourdough slice hot out of the oven. Drizzle some extra virgin olive oil and a sprinkle of sea salt
Making your own authentic Thai curry at home doesn’t have to be a daunting affair. With so many brands out there offering ready-to-use pastes, you can simply use it as a base and build up layers of flavours with other ingredients. This little ‘cheat’ eliminates the need to make
The great thing about mapo tofu is that there is no one style or one taste profile so you can cook it in a few ways with a variety of ingredients that takes your fancy. So when you cook this at home, you don’t have to waste time picking
The punchy aromas of this quintessential street food beckons at every other corner as you walk through the busy and gritty streets of Bangkok. This dish is a go-to comfort food that can be cooked up in a flash with a fire-in-the-belly sensation that lingers. Recipe below for 2 people.
Why is this sometimes called a cake and at other times called a bread? No one really knows but more importantly, the name is not important! All you need to know is that this baked oldie is a goodie that’s great as a breakfast, tea-time break or a post-meal
This uniquely chewy and popular Vietnamese cake gets its name from the distinct honeycomb-like structure in its cross-section. The honeycomb is a result of expanding hot air tunnelling through the tapioca batter, yielding a texture that is fluffy and bouncy. You can make this cake with a number of flavours,