A reminisce to our past

As I was looking at Amy Carroll's photography, it just reminded me again about my own's wedding photos. It is actually very sweet to just reminisce the wedding days again...

I decided to compile some shots that I really like that weren't the main photo features during my wedding but I adore how Weiming took the shots. I like how he makes wedding shots no pretend and totally natural!

Pork chop (my very own creation)

Recently Mr Hoby and I were chatting about how many generation food that are passed down from our parents, and even grandparents, I can cooked by now? As we were chatting, I thought that it would be nice to invent my own kinda food and pass it down to the next generationS? Isn't it cool? 

And I realised I have one! And that's my famous pork chops! The taste to the pork chop is the sauce- made from the juice from the fried pork chops, cream and the orange flavoured mustard sauce! 

The pork chops must be pan-fried with very little oil and on medium heat till it is cooked. The juice from the pork will ooze out and it will then be used as part of the sauce! 

I served it with boiled vegies- Broccoli and carrots.  

And this is it! An easy dish but one that will hype up your senses! Yumzzzzzz......... 

Backdated updates

A few weeks ago, I blogged about the grilled vegies  and chicken stew that I wanna try cooking, and I did! Both turned out really well! 

For the grilled vegies, I had a marinate that consists of orange juice, sugar, olive oil, salt and black pepper! 

For the stew chicken, I modified by using chicken thighs (marinating with soya sauce, sugar, corn flour, pepper)  and stewed it with carrots, onions and corn. Mr Hoby actually likes it! It is an easy dish to cook and great dish to warm ourselves in this cold weather!

A last minute laksa meal

This is the first meal that I cooked after my last paper as a Masters student! It marks the end of my course  and also the beginning of another adventurous journey with the Lord! 

  

Side dish: Vegie spring rolls that I made it for the 1st time. They all gave me a thumbs up! (With my special sauce) 

Originally we were supposed to get 2 Singaporean friends over for dinner as I have decided to cook laksa and thought that maybe Singaporeans would appreciate such local food! However, our friend fell ill and we had to call in our great friends the very last minute to enjoy this meal with us. Interestingly, I also discovered that they love laksa! Thank GOD and isn't it such a good timing to celebrate my finishing line with our bestest friends here? 

Laksa with a twist from the usual premix pack 

Replace HUM with prawns and fish cake with fish tofu 

My premix laksa sauce with a twist 

Tada: Overseas students' laksa 

The replacement ingredients still tasted as great! 

Randy's donuts

Mr Hoby always complain why there are so many women's fashion blogs but none for guys. I know he secretly wants to shop online like me! To satisfy his vanity desires, I was looking around for some guys blog and came across this blog a continuous lean shop! It has super funky unique guy stuff and I am thrilled. Too expensive to buy for now but no harm just browsing aint it? As I was reading the blog, I saw this blog post that featured my friend, Randy's donuts! I didn't know he is so famous! Gotcha! Of course not lah, it's not my friend shop but funny enough for me to blog about it!

Best scrambled eggs recipe instruction

I was reading smitten kitchen and came across the best scrambled eggs recipe instruction given ever! And I love scrambled eggs...if u are a lover like me, give it a try!

Kylie Kwong

I was introduced to Kylie Kwong's cooking while watching the Master Chef TV program at a friend's place. I must say that she is a daring, serious and creative chinese cook in Australia!

I am gonna try her recipe for Braised Eggplant with Sichuan Pepper and Chilli ! 

3 medium eggplants (aubergines), peeled
2 tablespoons sea salt
4 tablespoons peanut oil
5cm (2in) piece ginger, finely sliced
3 garlic cloves, crushed
2 tablespoons brown sugar
½ cup shao hsing wine
½ cup water
2 tablespoons tamari
1 tablespoon brown rice vinegar
1 large red chilli, finely chopped
pinch Sichuan pepper and salt
1 large red chilli, finely sliced on the diagonal – optional

Cut eggplants into 2cm (3/4 in) slices, then cut each slice into 2.5 (1 in) cm strips. Sprinkle eggplant strips with salt and place on a tray in a single layer. Set aside for 1 hour.
Rinse eggplant in a colander under cold running water, then drain and pat dry with kitchen paper.

Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add ginger, garlic and eggplant and stir-fry for 3 minutes. Add sugar and allow  to caramelise for 30 seconds, stirring constantly to prevent eggplant from burning. Add shao hsing wine and stir-fry for 1 minute, then add water and cook for 2 minutes.

Add tamari, vinegar and chopped chilli and stir-fry for 2 minutes. Serve immediately, sprinkled with Sichuan pepper and salt, and garnished with sliced chilli if desired.

Serves 4-6 as part of a shared meal

Proud Singaporean

As I was serving some overseas online chic shops, I notice that our local brand SOON LEE is being featured on US website!I know...it may seem like a OBIANG name but it isn't! They have really a good selection of new vintage clothing.

I love their stuff. Their self-designed vintage looking clothes and accessories are unique and even before they got THIS famous, I have already visited their store in Haji lane! Saying this hoping that one day if they read my website, they can give me discount!

We have decided!

We have decided on a eccletic colourful design when we revamp our home back in SG! Super excited lah and what do you think of a no TV living room? You think its feasible? 

Colourful biscuits

I am always attracted to colourful desserts and one of them is macaroon! Last night, I was serving the net and came across this website that teaches peeps how to make authentic macaroon! There is video instruction somemore!