Noodles and Rice
Curries and Stews
Roasts & Meats
This Marinara Seafood Spaghetti is an Italian classic that can only taste better with plenty of fresh seafood and a gorgeous rich marinara sauce.
Muah Chee or 麻糍 can be easily made at home. I love this pillowy soft, chewy and bouncy snack coated with peanuts and black sesame powder, especially when it’s freshly made.
Creamy custardy and mildly sweet egg custard in a buttery flaky melt-in-your-mouth pastry tart, handmade from scratch and baked fresh from the oven. I love to enjoy these warm egg tarts with a cup of teh-c-kosong, Singapore’s version of milk tea with no sugar. This is the perfect afternoon tea break for me.
Aiyu Jelly Dessert aka 爱玉冰 or 文頭郎 or 文头雪 is a refreshing and healthy Taiwanese popular summer dessert made of natural fig seeds. No sugar is added to the dessert and I love to enjoy it with longan, honey, and a little lime juice.
Pulut Tai Tai is very simple and easy to make–basically just cook the glutinous rice with coconut and pandan leaves, give it a beautiful shade of blue using the natural butterfly pea flowers, then serve with pandan kaya or Hainanese kaya, an aromatic coconut jam.
These gluten-free, dairy-free, grain-free, refined sugar-free Low GI Mooncakes not only taste yummilicious, it’s also a much healthier version than the traditional mooncake. It’s filled with low GI white bean paste which I made very quickly within 30 minutes. This is the healthiest and fastest mooncake I’ve ever made!
The traditional classic Cantonese Mooncake is one of the most commonly known mooncake, characterised by its glossy golden crust, and imprinted with beautiful delicate patterns. In this recipe, I used white lotus seed paste with double yolk, giving it an aromatic contrasting flavour of sweet and savoury in one pastry.
These Piña Colada popsicles are the ultimate summer treat that’s not only naturally vegan and gluten-free, it’s super easy to make with just 4 simple ingredients. Or you can also make it non-alcoholic by just omitting the rum.