LECHE FLAN RECIPE

The original leche flan recipe was from my Mom but my sister Lorna reconfigured it to fit her tastes.The perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). I am sharing this precious recipe so you may prepare it for your family. 5 eggyolks2...

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PERFECT CHOCOLATE CAKE

The perfect chocolate cake has just the right amount of that chocolate-ness and fudge icing. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. I bake out of love. Here I will share the cake recipe and the fudge icing. The Chocolate Cake RecipeIngredients: Mix A- Mix below 1 cup...

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RISOTTO WITH CHORIZO AND MUSHROOMS ALLA PARMIGIANA

120 grams sliced mushrooms 30 grams butter 30 ml corn oil 60 grams chorizo Bilbao or Italian chorizo, thinly sliced 450 grams Italian Arborio Rice or Japanese Rice 1500 ml chicken stock 15 grams butter 100 grams parmesan cheese, grated To taste iodized salt Procedure:For the Risotto1. Heat the butter and oil in a medium brazier or a saucepan over medium-low...

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TRADITIONAL BRAISED DUCK

During the Singapore food festival 2010, I had the pleasure of meeting the Heavenly chefs (Mr Sin Leong and Mr Hooi Kok Wai of Dragon Phoenix and Red Star Restaurant) to showcase three very authentic and old school Cantonese dishes not popularly found today in menu menus like the Shunde Wild Pheasant , the Deep Fried Golden Pearls and a good old traditional...

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SATAY

I am sure you want to learn recipes from other countries. One of my favorite Singapore dish in the 2010 Singapore Food Festival is Satay. It is skewered barbecued meat, usually chicken (Satay Ayam), beef (Satay Lembu) and mutton (Satay Kambing), dipped and eaten with a delectable peanut sauce. Satay originated from Indonesia but also popular in many...

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HAINANESE CHICKEN RICE

Hainanese Chicken Rice is one of the primary specialties of Singapore and is often considered the country’s national dish. Filipinos love it for its flavorful, uncomplicated taste. Every time I am in Singapore, I always order Hainanese Chicken Rice. Mixing the chicken meat with the dip with the rice was just so heavenly. It must be the ginger and garlic...

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Nonya Bak Chang: Singapore-Style Dragon Boat Festival Dumplings & Babi Asam: Spicy Pork in Tamarind Sauce

It was honor to observe a cooking demo from Violet Oon, dubbed as Singapore Food Ambassador. She is one of Singapore’s leading food gurus and is known as much for her cooking as for her opinions on food. She is considered one of the leading authorities on Asian cuisine with a particular emphasis on Peranakan Food. Violet is also a respected cookbook...

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CHICKEN ADOBO IN COCONUT CREAM

Chicken Adobo in Coconut cream is my favorite adobo of all time. It’s actually a comfort food, a childhood memory. Sadly, I don’t often cook this because two family members don’t really like dishes with coconut milk. This is actually simple to cook. If you don’t have time to prepare coconut milk, just use the ready to mix coconut milk powder at the...

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TIPS IN COOKING ADOBO

My husband is fond of buying me recipe books or any books about food. One such book is The Adobo Book (Traditional & Jazzed Up Recipes) by Reynaldo Gamboa Alejandro and Nancy Reyes-Lumen. Not only do you get recipes of various authors but trivia and essays on adobo. The Personal Styles reflect the cook’s preferences. You should read the more than...

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