Above the Stove

Mixology: The Mysterious Singapore Sling

What is your favourite cocktail? I am sharing this mysterious cocktail that dubbed as Singapore national drink. A little recipe inside, in the event you’d like to try it at home.

Mixology: the Dazzling Jungle Bird

The Jungle Bird cocktail was invented in Hilton KL by Jeffrey Ong in 1970s. Find the original recipe and what I think about it.

Let’s Cooking: Easy Taro Pancake

One of my favourite snack to nibble. Easy to cook, gluten free and tasty.

Let’s Cooking: Favourite Chili Crisps

I am sharing my chili crisps recipe. If you love spicy food and need a good kick, you should try this recipe.

From Garden to My Plate: Chicken Soup

Early harvest, treasure from the garden. This week, I cooked garden to plate again. It’s another simple dish that I whip up on a rainy day. Would you like to try?

From Garden to My Plate

What’s for lunch? Stir fry egg and aubergine would be nice. Here is my quick and easy go to meal.

What do I like?: FOOD

What is your favourite food? On this post I’m sharing my childhood up to date favourites. Anything you’d like to try?

Recipe of the week: Classic Milk Tea

Milk tea fans, this is a simple recipe to get your milk tea at home. Only four ingredients, swish and flick! Your milk tea is ready!!

Recipe of the Week: Potato Crêpes

I got the idea from Chinese crepes or familiarly known as 煎饼（ jiānbǐng). It is a traditional Chinese street food and is generally eaten for breakfast. As far as I understand, jiānbǐng can be topped with wide variety of toppings, adjusted to our personal preference. When I make mine, I normally topped it with lettuce, bean sprouts, sausage or ham or fried bacon, soft scrambled eggs, then chili sauce and mayonnaise; eat it while it is warm! That’s one beautiful breakfast.

Recipe of the Week: Cucumber & Tofu Salad

There are many ways to enjoy cucumber; salad is one of those. My personal favourite will be mixed with wakame (Japanese seaweed) for a refreshing salad. When I was making this cold salad, I ran out of wakame; therefore I just mixed it with soft tofu.