Articles

   I’ve tried so many ways to cook our heritage Singaporean dish, the chicken rice. But the process of getting tender chicken is either very messy (steaming or boiling over the stove then dunking into ice water etc) or too tedious with specific temperature and timing for tender meat - just literally minutes of overcooking will result in leathery tough meat. I love sous vide cooking. It cleverly addresses meat dishes that need to be tender and succulent yet allows almost no requirement to monitor the cooking process. In my humble opinion, this is the easiest way to cook my...

Halfway through the circuit breaker, to curb the crowd who are still queuing for bubble tea, standalone dessert shops were declared non-essential and ordered to close. I don't fancy bubble tea, but all the teens from age 12 onwards till early twenties seem to be be addicted to bubble tea. And judging from the crazy rush before the shut down, people are seriously addicted!! The teens at home were trying to order their last cuppa through Grab and Food Panda but delivery services terminated orders for bubble tea early due to demand out-striping possible supplies. Desperate to continue drinking the occasional bubble tea, we...

I haven't baked these for a while but since everyone's baking, I got inspired to bake these again. Surprisingly, after baking frequently, it felt way easier that the first time I tried baking it years ago. And of course, being a sweet bun, it's always popular with the hungry munchkins.   (Step 1) Pastry top (recipe adapted from Thermomix Cookidoo*) 1 TBSP dissolved Starbucks Via ready brew Italian Roast (you can use instant Nescafe too) 40g salted butter soften in room temperature 100g powdered sugar (icing sugar) 70g all purpose flour 15g milk powder 1 large egg Original Cookidoo recipe link (Step 1)...

This is a variation of the short cut toast bread that I like to bake. Same recipe but add good hard mature cheddar cheese in thick slices and roll these in during shaping. Like any food that contains cheese, this bread is always a hit with kids.  Ingredients 200g strong bread flour 12% 60g plain flour 10% 5g milk powder 70g egg (or 90g if I can get) + cold milk + 20g whipping cream to total of 182g liquid 4g yeast 30g icing sugar (I discovered recently that icing sugar gives me very soft texture but do note that...

I've always like to bake breakfast bread with this short cut method (originally by Victoria Bakes) as I find traditional bread recipes that requires double proofing takes too long to feed my brood of ever hungry kids. Thus, this soft bread recipe works with some variation to get the softness the kids like that lasts a few days... well, to be honest, bread doesn't ever last more than 24h in this household .... Ingredients 260g flour (mix 200g strong bread flour + 60g all purpose flour) 5g milk powder 1 egg + the rest are cold milk + cold 35% fat cream 20g to...