tag:blogger.com,1999:blog-51964140317193116892011-11-28T08:49:43.520+08:00I'm no gourmet chef. But I believe anyone can cook a simple, decent meal that's healthy and tasty. All it takes is courage to give it a try. I like variety in the meals I prepare for my hubby, and he's happy to be my guinea pig, which gives me the freedom to experiment with whatever recipe that my heart fancies. As I often tell him, "I anyhow cook, so you anyhow eat, OK?" Bon appetit!deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.comBlogger451100tag:blogger.com,1999:blog-5196414031719311689.post-31096948964161130852010-11-22T11:43:00.001+08:002010-11-22T11:47:49.756+08:00

The only way I know how to eat turnip is  to either eat it raw or cook it with dried shrimps as popiah fillings.  I happened to find "Turnip Fries" recipes online and thought it's something new to try.  Here are the steps :- http://chubbybunnyrecipes.blogspot.com/2007/06/turnip-french-fries.html(1) Simply cut the turnip into strips(2) Lay them on baking tray with baking sheet (3) Sprinkle with a

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-63375794284139746902010-11-12T09:12:00.001+08:002010-11-12T09:12:57.664+08:00

During one of my lunch break last week, I ordered mushroom mee suan soup at the food court near my office.  For some reason, the vendor forgotten that I had requested for mee suan, she gave me egg noodles instead.  It was not a very satisfying meal cos the vendor refused to change for me.  While I was eating, I surveyed the ingredients and thought it was a rather simple meal to prepare myself. So

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-59166251034509107182010-11-04T22:57:00.000+08:002010-11-04T22:57:30.309+08:00

Talking about differences in a married life, one of the areas are food preferences. My late father loved porridge while my mother dislikes it, preferring white rice instead. In fact, she influenced me since young that white rice tastes better than porridge, and the only time she cooked porridge was when I had diarrhea. But now that I have my own kitchen, I find myself making porridge quite often.

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-29818552580787294232010-10-27T09:41:00.002+08:002010-10-28T12:38:25.627+08:00

Last night, I decided to try a different way of cooking asparagus. Ingredients:1. Asparagus 2. Red Bell Pepper 3. Enoki Mushroom 4. Black Fungus  According to the health information in my reference book, eating such combination protects our eyes as well as lower our body fats. Asparagus is consider a mild cooling food and is beneficial to our liver, prevent heart problems and cancer.Preparation

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-84939397837313919992010-10-27T09:40:00.021+08:002010-10-28T12:28:50.068+08:00

Haven't had portobello for some time, so I decided to prepare some for dinner last night.  The first time I got to know about this breed of mushroom was at the Margaritas restaurant some years back.  Its aroma and jucyness attracted me.  Best of all, it's available at the NTUC supermarket.  Had tried a couple of recipes from the internet; be it toasted with a slice of cheese on top, or with

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-14695452240074569932010-10-15T15:46:00.001+08:002010-10-15T15:47:44.542+08:00

If you ask me, I'd prefer cooking over baking (be it cakes or other form of pastries).  Why? Because I don't really like food that is too sweet, buttery or creamy.  But I do indulge in some sinful desserts occasionally.  Hehe.As for hubby, he's a desset guy (well, almost).  Before we bought the oven, I made a few attempts at baking muffins with the microwave oven; it was a disaster! Fortunately,

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-3201755916936854162010-10-06T20:55:00.000+08:002010-10-06T20:55:44.602+08:00

Maybe you've seen this fruit before.  I came across it during last Sunday's wet market trip.  It's a fig fruit from Turkey as what the fruit seller told me.  I found it rather special as I've never seen such fruit before.  What I normally see is the small light brownish yellow type of fig fruits which people usually use to make dessert or soup.  So I decided to buy it home to try even though it

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-3040543719155714402010-10-03T21:40:00.001+08:002010-10-03T21:43:59.811+08:00

In one of my previous post, I mentioned this book about food combination for health which I refer to frequently. It features food ranging from vegetables, meat, seafood, fruits, etc. Besides mentioning the benefits of each type of food, it also states the effects of combining food that will or will not benefit our health, which is what I like about this book. After all, anyhow cook doesn't mean

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-17235479008238825262010-09-24T08:42:00.001+08:002010-09-24T14:11:20.493+08:00

Lately, I’ve fallen in love with ginger tea. Especially when honey is added to it. So yummy ! I discovered that actually ginger tea offers a multitude of benefits to our health. “Ginger tea has been used for thousands of years as an herbal remedy to treat a wide range of health concerns from nausea and colds to indigestion and joint pain. It is also purported to help boost the immune system and

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-24372802991560445422010-09-04T11:24:00.000+08:002010-09-04T11:24:54.121+08:00

Not exactly crazy about it but I loved eating walnut muffins or cakes when I was young, especially so if the pastry happened to be sweet, the presence of walnut would help to neutralize it to my taste. I basically dislike things that are either too sweet or too saltish. Fortunately hubby isn't too particular and can live with my preferences when it comes to food. I bought a soya drink maker some

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-65973091169148867922010-08-28T21:27:00.000+08:002010-08-28T21:27:17.194+08:00

... but the chef is weak. That's what was in my mind during the days when I was not blogging. Being employed and having to prepare meals each day is no simple task, though hubby helps out in the cleaning and washing up after meals (which I appreciated very much). I guess too much of western food may not be a good thing, such as pork chop...and chicken drumstick sauteed in mushroom sauce... Hubby

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-5746084543621677232010-08-18T09:59:00.000+08:002010-08-18T09:59:04.290+08:00

Hubby's favourite fish is cod. I happened to have one juicy cod steak in the freezer. Hubby loves mango too. I'm looking at one now lying on the kitchen top. Now the question is: are they compatible? Well, you never know unless you try, right?So, I fired up my computer and search for a mango sauce recipe. Found one here. But I decided to substitute vinegar with leftover lemon slices I had in my

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-56496276970539813462010-08-10T21:55:00.001+08:002010-08-11T06:27:59.420+08:00

Seems like hubby has taken a greater liking for chocolate ever since he married me, maybe because I almost always orders hot chocolate whenever we frequent Starbucks or Coffee Beans. He has such a love for good food sometimes he'll include them in our casual conversations...Tonight as he came in from the front door from work, I extended my arms to welcome him, wanting to take his backpack while

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-59698122457110400102010-08-09T21:52:00.003+08:002010-08-10T10:11:05.144+08:00

Today is Singapore's 45th birthday, but we're not going to the National Day Parade (NDP) because we did not have the tickets. Staying home on a holiday wasn't a bad idea anyway.Hubby wanted to eat Yong Tou Fu so I went to the West Coast market to do some marketing and bought the ingredients to make this lunch for him.  As I did not have time to pre-soak the soya beans, I simply make the broth

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-36629610977331864742010-08-06T20:12:00.004+08:002010-08-06T21:26:09.580+08:00

I'm not referring to the Central Providential Fund (CPF) which every Singaporean employee has to contribute a percentage of his or her salary to. For the past few days, I've been busy preparing some rather tantalising food for my hubby, so did not update my blog.For dinner, I made the dark sauce mid-section chicken wings, and lady's fingers in chilli with brown rice. Hubby tasted the difference

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-39638154460759891292010-08-01T16:02:00.001+08:002010-08-01T16:08:55.520+08:00

Last Saturday was quite a hot day, so I decided to make dessert to beat the heat outside. I called this dish Pearly Barley Soup with Beancurd Strips, though it's better known as Fu-Zhu-Bai-Guo Tang (Beancurd strips with Ginkgo Nuts Soup). Actually there's a small "incidence" in the past to this dish but I'll tell you at the end of this post. The last I made this dessert was more than a year ago

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-61636384987182842712010-07-30T22:47:00.000+08:002010-07-30T22:47:45.302+08:00

Pretty slick huh, the title of this blog? I was thinking of that Sci-fi movie starring Bruce Willis while contemplating what name of this post to give for this dish I just prepared for dinner. It has five ingredients: kombu, red dates, mushrooms, pork bones, and pinto beans. The fifth element in this case, was the pinto beans. Yup, you read it right, no rice (carbo), just beans to go with the

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-52806543217979551572010-07-30T22:43:00.001+08:002010-08-01T16:12:45.869+08:00

This morning, I prepared a different kind of breakfast. I called it the Leftovers. Let's see... there were four slices of whole grain bread left in the Gardenia bag, one orange which I brought back from my office's fruit day, and okara (soy pulp, remains from making soya milk last week). Now for a little magic: stir fried the okara with two eggs and some onion slices in the non stick pan, 

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-19799673547814492892010-07-26T21:48:00.001+08:002010-07-26T21:52:49.594+08:00

 What has mustard in common with vegetables? Well, not much actually, unless it happens to be msutard greens you're talking about. That's what we had for dinner tonight, since hubby has an affinity for the slightly bitter taste of this veggie, but certainly not me. To compromise so both of us got to enjoy it, I stir fried with chicken stock, some cut garlics, carrot slices, red chilli and

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-28249636125128810252010-07-25T17:47:00.000+08:002010-07-25T17:47:52.233+08:00

No, I'm not talking about permanent residents (PR) or bull-shit (BS) here. Remember the Josephine pineapples I mentioned in my previous post? Well there's still some left over in the fridge so I decided to make Pineapple Rice with them.The night I made PR, hubby brought home a tub of queer looking fried-curled fish chips and asked me to guess the name. "Looks like ikan bilis to me but it's kinda

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-79400349350248510942010-07-22T18:12:00.002+08:002010-07-23T16:13:20.102+08:00

Nope, it should be Kabocha - Japanese pumpkin, a mini size one. Bought it at the West Coast market at the suggestion of the vegetable stall owner, who claimed that it's sweet and the skin can be eaten after steaming. Really? Now this, I gotta try...Behold the interior of the Kabocha...and after it's steamed in the pressure cooker...Surprisingly, the skin turned soft and could be sliced up easily

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-69169443580908876942010-07-19T20:47:00.008+08:002010-07-23T16:12:49.413+08:00

Been busy the past week so didn't really have time to update my blog. Last Saturday I went with hubby on a one day trip to Kukup, West Malaysia, for seafood and durian. The tour guide recommended the Josephine pineapple (a cross between the Johor and Sarawak species), so we decided to buy some on our way home at the Jusco supermarket. The next day, I got hubby to peel the skins and cut into

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-17549645949828696092010-07-12T22:11:00.001+08:002010-07-23T16:11:56.235+08:00

Hubby has a strange taste for garlic. In the early days, I observed that he'll meticulously pick up every bit of garlic from the vegetable he's eating and arrange them nicely along the edge of his plate. When asked, he replied, "I don't like to eat vegetable with garlic bits coz they always get stuck between the grooves in my teeth. Very irritating! But it's alright if they're very small (finely

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-16337440107659275622010-07-11T20:57:00.001+08:002010-07-23T16:10:46.349+08:00

... and yellow, pink, white and blue as well. Thursday evening, hubby came home as usual while I was busy in the kitchen preparing dinner. He gave me that typical "Dearie, I'm home!" greeting without me suspecting, put a bunch of roses on the dining table, and went inside the bedroom to change. When I came out with a bowl of boiled fresh brussels sprout mixed with sliced carrots and dried sole

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-78233830819083557452010-07-05T21:18:00.000+08:002010-07-05T21:18:26.806+08:00

I usually plan what I want to cook for the week on Sunday, noting them down in my little cooking notebook, and then listing down the ingredients I need to buy on a separate piece of marketing list. This week I'll be cooking mostly soup meals, since the weather is turning cooler so a bowl of hot soup for dinner would certainly be comforting.For tonight, I started off with what is commonly called

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-65633159920501046062010-07-01T22:26:00.000+08:002010-07-01T22:26:54.364+08:00

I noticed that there's always a long queue at the Botak Jones outlet near our house. Authentic American food - Damn good food at a damn good price. That's their famous slogan. I've tried their cajun chicken and I like the spice-flavouring. Hubby likes it too, so I decided I'd do a cajun dish, but with fish meat instead of chicken. I like variety, remember? And I happened to have two slices of

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-70777529126161412602010-06-28T21:41:00.001+08:002010-06-29T09:14:49.680+08:00

Don't get it wrong: I'm not mixing mangoes with potatoes. They're two separate dishes actually; just that I'm bemused by the rhythm of these two ingredients which I happened to be preparing for dinner and supper. Dinner is mango duck salad; it's the signature dish of yours truly (well, kind of).Ingredients are pretty simple: two big mangoes (I prefer the ones from India as they're juicy and sweet

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-5743149654574518452010-06-25T22:08:00.003+08:002010-06-27T13:29:25.634+08:00

Erm... the ingredients mentioned in the title may seem foreign to some of you if you're not asian, but not to worry. These are well-known TCM herbs that are sometimes used in making soup or to add some health benefits to an already tasty dish. I prepared pork bone soup with chestnut and fresh wild yam for Wednesday's dinner and added dangsheng to it. This ingredient is considered a poor man's

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-76190438012749852662010-06-21T21:25:00.003+08:002010-06-22T08:37:30.288+08:00

Bought a nice yellow capsicum yesterday at the NTUC to prepare this tasty and nuitritious breakfast this morning. First, I halved the capsicum and carved out its seeds and inner linings; next, I filled up the halves with Ayam brand tuna, seasoned it with a little black pepper, then overlaid the top with a slice of cheese, and baked it for about 10 minutes. There you have it, something juicy and

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-65614343406464483212010-06-20T21:35:00.001+08:002010-06-21T10:39:40.445+08:00

That's the choice to make while preparing today's meal. For lunch, I've decided to make it simple: blanched spinach (hubby would imitate Popeye's laughter whenever I serve this dish) flavoured with a little sesame oil and soy sauce, boiled rice vermicelli, and pork knuckle bones leftover from the soup stock I made a day earlier.Hubby's been eyeing the pork knuckles ever since we bought it

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-60429494839588775432010-06-19T14:19:00.002+08:002010-06-21T10:44:03.697+08:00

Just came back from church retreat last evening, and was it a good getaway! With all the wonderful programmes and sumptuous food every meal, I'd bet my hubby's longing for some simple yet nuitritious home-cooked meal from yours truly.So this morning, after having our breakfast at the West Coast hawker centre, we walked over to the wet market to do some marketing. Since our fridge is quite empty,

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-80570884398373890742010-06-13T21:42:00.001+08:002010-06-20T21:35:48.678+08:00

This whole week hubby and I will be away in Malaysia for a five day church retreat, so I will not be blogging during our absence. Rest assure, my readers, I'll continue blogging when I'm back from our holiday, so stay tuned... Thanks!

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-9865676583440043912010-06-12T15:34:00.002+08:002010-06-21T10:45:00.177+08:00

Hubby prefers that I take a break from cooking on weekends, but sometimes I'll still like to prepare a simple nuitritious home-cooked meal. Like today's lunch - white fungus soup with chicken drumstick, black poplar dried mushrooms (cha shu gu), dried chinese yam slices, wolfberries and red dates. Several ingredients in this soup are known in traditional chinese medicine for building up the

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-87321283585154823122010-06-10T21:51:00.000+08:002010-06-10T21:51:14.168+08:00

One of hubby's favourite fish is cod, and he likes it steamed or lightly pan-fried, but since we just had deep fried fillet two evenings ago, I thought it good to have some alternative. Either way, cod is rich in omega-3, which is evident by the amount of fats it secretes when cooked. By itself, cod meat is quite succulent and juicy to the bite. Still, I like to lightly flavour it with fermented 

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-7855950313868663332010-06-08T21:35:00.001+08:002010-06-08T21:42:14.545+08:00

I had planned to prepare a western meal for dinner, so during lunch I hopped over to the Cold Storage supermart in Takashimaya (which is near my office) to look for some ingredients. I came across a half-cut Hokkaido pumpkin and decided a soup starter would be nice. First, I fried a yellow onion and a clove of garlic with some butter in the pressure cooker. Next, I put in the diced pumpkin and 

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-53169344558700057642010-06-07T21:29:00.000+08:002010-06-07T21:29:27.584+08:00

Well, sort of. Tonight I prepared two simple dishes for dinner: stir fried beijing cabbage with dried anchovies (or ikan bilis as the more familiar name to the locals) and some red chilly slices, and scrabbled eggs with black fungus (one of my favourite ingredients). Without adding salt or sugar, this dish tasted pretty light yet sweet due to the inherent sweetness of the cabbage itself. For the

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-63891877926865357432010-06-06T18:27:00.002+08:002010-06-06T20:39:42.338+08:00

The name's Foo, Yong Tou Foo (or sometimes spelt Fu). I know, this joke's kinda lame, unless you happen to understand the confusion that arises from the multitude of variations from the different dialect groups, even cross culturally, and how the name is even spelt or spoken. Anyway, if I remember correctly, this soup dish belongs to Hakka origin, though the Teochews and Hokkiens are just as

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-40852503618820349452010-06-01T22:24:00.001+08:002010-06-01T22:27:08.263+08:00

What would you cook if you have little time to spare, especially after a hard day's work and you are too tired to think or prepare the ingredients? Here's one dish I tried last evening, when I had to stay back in the office to finish some last minute assignment and ended up coming home almost an hour late. With only about 45 minutes left before hubby hit the doorbell, I quickly washed the white

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-11903440308224453702010-05-31T22:46:00.001+08:002010-06-08T06:50:04.105+08:00

I like flowers, and only fresh flowers. Whenever my hubby buys me flowers, it'll move me to tears. Also, flowers make the house feel more homely, especially coming home from a hard day's work, the sight of fresh flowers in the living room greeting the eyes is always warm and assuring. As you might have guessed, I've entertained the thought of cooking some dishes with flower-related ingredients,

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-21038727615431220702010-05-28T21:02:00.003+08:002010-06-08T06:52:19.448+08:00

The first meal I prepared for my hubby was about one month after renovating our house. We fixed a date on a Friday, just eight days before our wedding, after work to go over to our new home for dinner. It was more than ten years since I last cooked, so naturally I was a little anxious. Just to be on the safe side, I decided to do something simple: Unagi don, or Japanese teriyaki sauce eel with

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-83764374358231264182010-05-27T22:03:00.002+08:002010-06-08T06:52:34.656+08:00

Today's the eve of holiday, and just last night, my hubby remarked that his company is giving the staff an hour's early release to go home and have some family time. "In that case, why don't you prepare dinner then?" I suggested. "I don't mind, but I anyhow cook, you anyhow eat, OK?" He sure learned fast. Frankly, my hubby is no stranger to cooking. In fact, he picked up the skill while he was in

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-77678194345485765752010-05-26T16:15:00.002+08:002010-05-26T17:14:10.689+08:00

Don't worry. I'm not talking French or Italian here. This is the name of my first pressure cooker by Tefal (a french company, of course!), an 8 litre stainless steel beauty I bought from Tangs.Mum didn't use one when I was living with her, and even now she still prefers the conventional way of cooking with just the heavy steel wok and the standard steel or claypot for brewing soup. But I've heard

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-66713459323926862442010-05-23T14:47:00.000+08:002010-05-23T14:47:57.780+08:00

Today, I'll like to share something about my kitchen. Below is the floorplan of our four-room apartment. The kitchen, which is a little over 100 square foot (about 10 square metre), is located just beside the dining area and about 10 paces from the main door. To get a better view, this is the kitchen looking from the entrance, with laminated solid plywood cabinets and drawers, and a white 

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-32859324144564441832010-05-17T22:10:00.004+08:002010-05-27T22:05:15.702+08:00

Those who love cooking will quite likely have watched the film Julie and Julia, which depicts two women of exceptional characters and qualities, and yet shared one common passion: cooking.Julia Child had, in some ways, revolutionalized the art of cooking with her ground-breaking book Mastering the Art of French Cooking; Julie Powell took up the challenge to try out all the 524 recipes in 365 days

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0tag:blogger.com,1999:blog-5196414031719311689.post-87941556745904881592010-05-16T12:55:00.003+08:002010-05-16T15:02:05.258+08:00

My dad passed away when I was in eighth grade. Mum, who'd been a housewife, had to take up two odd jobs to sustain a family of four growing teens. Naturally, the task of preparing meals were left to my sister, she being the eldest, and myself. That probably was the first time I really tried my hands at cooking.My interest in cooking, however, began much earlier when I was about nine or ten. On

deariehttp://www.blogger.com/profile/04798986657407073411noreply@blogger.com0