Month: June 2007

My (French) sister-in-law likes to make chocolate and chestnut truffles around Christmas. They are an interesting and sinful treat that is traditionally made for the winter holidays and helps you get that little extra cholesterol and sugar in case you didn’t get it maxed-out already with the heavy meals that never seems to end around… Continue reading Green Tea Truffles – Truffes au thé vert

Pierre has this French regional cook book sitting on his shelf for many years – given by his mother to motivate him to cook something more grand than his famous carbonara😁. I have flipped through this book so many times before but never really dared to try out any of the recipes. Then the other… Continue reading Red pepper farcis à la Perpignanaise

What made me bake apricots ? The craving came about a week or two ago when I ate some very delicious ones at my mother-in-law’s house (it’s now apricot’s season). Try as I might, I couldn’t get them out of my head. When I read about Domestic Goddess’ sugar-high Fridays, the idea of cooking them… Continue reading Apricot Tatin – Abricots à la Tatin

We haven’t had curry for a quite some time now… so I decided to cook something different. I have been wanting to try my hands at cooking green curry for years, well, ever since I got this cook book from my ex colleague but I never really dared to try it… when I see the… Continue reading Green Chicken Curry – Curry vert au poulet

The very first cornbread muffins I tasted was at Dan’s Ryan Chicago Grill restaurant, Singapore : they serve some of the most delicious muffins in town. Ever since, I have always wanted to try my hands at making this muffin but never really had any motivation to do it until I saw a cornmeal challenge… Continue reading Muffins here, muffins there… should I bake cornbread muffins today?

I have made these cookies many times but I never really given much thought on the chocolate nut spread I used on it till Pierre asked me that day ‘Do you know how Nutella came about?’ ‘No. I don’t think there’s anything interesting about it. It’s just some modern invention.’ Pierre: ‘You should look it… Continue reading Choc-Hazelnut Scrolls

Gougères [goozhair] are savory choux pastry with cheese – a specialty from Burgundy (France), traditionally made with Gruyère. These are mainly served as aperitifs. My first taste of gougères was made by my mom-in-law who is quite a great cook. At the first bite, I fell in love with it immediately. It is so rich… Continue reading Gougères – French Cheese Puffs

Gochujang Bulgoki is Korean Spicy Pork or in Korean, Spicy Bulgoki. This very simple yet very delicious and flavourful plat was introduced to me by my Korean friend, Jung Sol-yi whom I met in 2002 at SUEFLE, Nantes University. I remember back then, how we often had to use gestures and pictures to express ourselves… Continue reading Gochujang Bulgoki – Korean Spicy Pork

Gnocchi (pronounced ‘ɲɔkki ) means dumplings in Italian (gnocchi is the plural of gnocco, which literally means ‘lump’) – made of potato and flour (there are different variations) that Pierre and some of my friends love so much. It’s amazing how many food in common my friends have with my better half. It’s just so… Continue reading Gnocchi, Gnocchi… oh sweet delicious Gnocchi!

We bought some bananas on Monday but it had somehow turned very mushy … maybe it got squashed in the grocery bag during the car ride. So I was stuck with 6 ripe and soft bananas to get rid off … I couldn’t make goreng pisang out of it and the only cake I can… Continue reading My lovely Banana Chocolate Cake that didn’t quite make it