Baker's Corner: Christmas Fruit Cake and Season's Greetings

You know what is better than the holiday season? It is when you have family around to spread the cheer 😊 Right now, my sister and her husband are visiting us in Singapore and we sisters are busy painting the town red. In the past few days, we've been all over Singapore and we still have so many more places still to go. With all the fun we are having, it seems like time is whizzing by. I would have almost not done this post save for the fact that I had been diligently monitoring my jar of dry fruits soaked in booze in order to bake my first Christmas cake (something that a dear friend inspired me to do - thank you Sandy). So, even though the relentless sightseeing, cooking and multitude of chores at home have left me hard pressed for time, I have stubbornly made up my mind to do this post no matter what.

I prepared this recipe two weeks ago. I needed a good tried and tested recipe so that my first Christmas cake wouldn't end in disaster and scar me for the rest of my life. I knew that I probably might not have the time I need to go grocery shopping for specific ingredients for my cake once my sister and my brother-in-law arrived so once I settled on a recipe, I finished shopping for all the ingredients much in advance. As is a habit with me, I didn't follow a single recipe for this. I read through several recipes on various websites and blogs and having watched more than a dozen Christmas specials on the Food Network, I had a fair idea of what would go into my cake. I was quite certain about what dry fruits I wanted in my cake so I added only the ones that I like. As I mentioned earlier, the fruits were soaking in a jar of rum for about a month prior to the baking process. I didn't want the cake to have too many nuts in it so I went easy on that. I also infused my cake with a variety of fragrant spices like cloves, cinnamon, nutmeg, ginger, vanilla with an added perfume from orange zest. It goes without saying that the smell coming from the oven during the baking process was tantalizing. The cake turned out sweet, aromatic and moist....just like I wanted it to be. The dry fruits and nuts add a richness to the cake  which made us want to come back for more. So, I can assuredly say that my Christmas fruit cake was a resounding success and this will mark the beginning of a new baking tradition in our household 😇

I wish all my readers a Merry Christmas and a Happy New Year. May this Christmas be bright and cheerful and may the New Year begin on a prosperous note.

To spread some festive cheer, here are some pics that I took during my recent outings in Singapore with my sister in tow 👯

Happy holidays!

I

Recipe of the month: Vegetable Momos

I've been meaning to make Momos at home for quite a while now but I had put my plans on the back burner. When my parents were here sometime ago, we happened to go shopping one evening and I got my hands on a super cheap $10 bamboo steamer that reignited the Momo-making fire in me and subsequently culminated in this blog post 😊

Momos are a type of dumpling native to Nepal but also popular in the bordering regions of Tibet, Bhutan, and Northeast India. The term Momo is also used interchangeably with Dim Sum which are of Chinese origin but the two are not the same.

Dim Sum is savoury or sometimes even sweet and is typically served along with Chinese tea. This incredibly popular Chinese delicacy is not restricted to the steamed variety of dumplings and buns but also spring rolls, open-faced dumplings like Shui Mai, potstickers or the pan-fried dumplings among others come under the broad dim sum umbrella. Dim Sum can also be made with any kind of flour - be it rice, or wheat, or even potato starch. Dim Sum are considered the more sauve dumplings and eating them at restaurants often translates into a fine-dining experience.

Momos are slightly thicker dumplings compared to traditional Chinese Dim Sum and usually plumper. Unlike the chilli oils, soy-based or vinegar-based thin dipping sauces, the sauce that accompanies the Momos is thicker and is fondly referred to as Momo chutney. Momos are far more rustic, homely and have become synonymous with street food.

My first rendezvous with Momos was probably 4-5 years ago while I was pursuing a Masters degree at the National University of Singapore. I had a Nepali friend during that time who introduced me to these shiny little dumplings. During those days, we used to frequent Nepali restaurants like Shish Mahal and Kantipur where Momos would invariably feature in our order. Apart from Momos, another dish that I would order without fail was the Nepalese nine-bean soup called Kwati which I love. Momos on the other hand, I do like but it isn't one of my favourite appetizers. But having said that, I find them intriguing because they look super fancy (with those pleats and all), and they weren't familiar to me growing up.

Momos are quite versatile - they are usually filled with meat but vegetarian versions are also popular. There are different folding techniques as well such as the half moon or dumpling style. They are traditionally steamed but fried versions do exist as well - I definitely prefer the former (it isn't often that I declare my preference for something steamed over deep-fried 😛 ).

The very first time I attempted making Momos, they didn't turn out exactly how I envisioned but I was quite satisfied with the outcome. I have made them several times since then and experimented with different techniques of folding them (with varying degrees of success may I add). I do enjoy the process of making Momos at home even though it is time consuming. Judging by the technique and execution, they still may not be perfect but the flavour is always bang on and my family loves my take on this dish. With Momos, practice makes perfect so here's hoping I get better and better.

So here is the recipe. Please don't be intimidated by these dumplings. They may look slightly complicated but in reality, they are not very difficult to make. It just takes some time and patience and I can assure you that you will feel quite pleased with yourself once you are done making them.

Restaurant review: Wild Honey@Mandarin Gallery, Singapore

Those who know me well, know that I am a sucker for having breakfast for dinner (or Brinner as it is known). Give me perfectly poached eggs topped with a delicious creamy sauce, fresh bread, rustic potatoes and grilled vegetables and I can make do with that for dinner every single day of the week. Perhaps it has something to do with the fact that I'm not always up for scarfing down a huge meal early in the morning, plus evenings give me the time I need to relish the comforting flavors that breakfast offers. Several cafes have mushroomed in Singapore in recent years which serve all day breakfast/brunch so people like me never run out of choices. 

Last month, me and my gal pals were looking for a nice place in the city to chill on a Friday evening and we found ourselves heading towards Wild Honey@ Mandarin Gallery, Orchard road. Wild Honey is a place that serves all day breakfast dishes. We initially called the branch at Scotts Square to make a reservation but unfortunately, there was no seating available. The branch at Mandarin Gallery on the other hand does not accept reservation so you can just waltz in. We reached at exactly 6:30pm and the café was pretty crowded but we did manage to get a table. As time passed, the crowd started to thin out so by the time we were getting to leave, the café was considerably quieter. 

The décor of Wild Honey is cool, colorful, quirky and cozy. The relaxed ambience makes it an ideal place to unwind with a small group of friends.

Book Review: Unaccustomed Earth

Before I dive head-first into my book review, kindly bear with some ramblings. 

I'm going to be relying on my drafts folder to keep my blog afloat for the next few weeks. We've had a sudden surge of guests recently due to which blogging has been the furthest thing on my mind. First, we had one set of extended family members visiting from Malaysia followed by a couple (also extended family) who flew down from the US. Then came a much-anticipated visit from my parents closely followed by a quick visit from one of my dental school buddies and my sister and brother-in-law coming to stay with us hot on the heels of that. We are looking forward to a visit from one of my close friends and her family shortly. I love having guests over and playing the part of hostess so I've been in a perpetually exuberant mood. Needless to say, my blog is going to take a backseat for a while. That said, I will be baking a fruitcake for Christmas (planning to make it a tradition henceforth) and I have an assortment of dry fruits soaking in a jar of rum since the past two weeks. I'm excited because neither have I baked a fruitcake before nor have I ever used alcohol in any of my cooking/baking ventures. So, stay tuned for updates on that 😊

A few weeks ago, a friend loaned me this book with a convincing recommendation. I have to confess that I haven't read that many books penned by authors of Indian origin (with the exception of Kiran Desai & Chetan Bhagat) so I was game to check it out.

From the Pulitzer Prize winning author of The Interpreter of Maladies and The Namesake, comes Unaccustomed Earth, a collection of short stories. Having not been familiar with Jhumpa Lahiri's literary works before, this book marked a first for me as a reader. The Namesake was made into a major motion picture by Mira Nair and although I hadn't read the book, I did watch the movie. I found the movie's portrayal of the Bengali culture, immigrant struggles, cultural assimilation, upheaval, identity crisis and fragility of relationships insightful and thought-provoking.

Unaccustomed Earth made number one on the New York Times Book Review list of "100 Best Books of 2008". It also won the 2008 Frank O'Connor International Short Story Award. The book is divided into two parts. Part One has five short stories and Part Two is a novella comprising of three chapters. The common aspects that surge through the book include stories revolving round expatriate Bengalis and their first-generation American born children, cultural conflicts and the exploration of complexities in relationships.

Here is a brief summary on each of the short stories,

An award for my blog

A friend I've made recently in the blogging community, Eli, who blogs at Expatliv awarded me the Liebster award (Liebster is a German term for endearment) a few days ago. This award is presented from one blogger to another as a mark of appreciation. Eli is of Greek-Norwegian descent but now lives with her family in Mumbai. I love getting glimpses of my home country from her perspective and I recommend that you drop by her wonderful blog sometime.

I've never thought much about blog awards really. To be honest, I'm not a very interactive blogger and even taking part in contests is not something I do very often. Personally speaking, my blog readers sending me photos of the dishes they try from my blog or restaurant management dropping kind emails thanking me for reviewing their restaurant or the occasional sponsored/promotion requests are more than enough to fuel my ego 😄 But then again, appreciation coming from another blogger means a great deal to me because only a fellow blogger can appreciate how much time and effort goes into maintaining a blog. I know that I blog only once a week (much less frequently then most active bloggers) but I do put my heart into every post. Structuring good content, writing, photo editing, formatting & proofreading takes time, effort and patience for any blogger for that matter so any kind of recognition helps us stay motivated 😊

So, the terms of this award are that you can accept the award, thank the person who nominated you and then pay it forward to your favorite bloggers. It is a nice way to spread appreciation, encourage new bloggers and to make further connections within the blogosphere.

The rules for receiving the Liebster Blog Award are:

1. Link back to the person who nominated you.

2. Answer the questions given to you by the tagger plus create 10 questions for the people you have tagged to answer.

3. Choose 11 more bloggers and pass the award to them.

4. Go to their page and tell them.

5. No Tag backs.

Here are the 10 questions that I were given by Eli and my answers:

1. What do you want your blog-readers to get from reading your blog?
A: I want readers to find my blog either informative, useful or entertaining

2. Have you learned anything as a blogger that surprised you? If yes, what?
A: I learned that I have much more patience than I give myself credit for.

3. What time of the day and where do you usually write?

A: In the train on the commute to work or at home in the evenings after dinner or free time in between running chores on weekends 

4. What is your favorite food?
A: French fries, Paneer Tikka & Apple Pie

5. What are your top 3 favorite travel destinations?
A: Among the places I've visited so far, I've loved Mauritius, Bali and San Francisco

6. Describe one happy memory from your childhood.

A: This happened in my aunt's house in Wolverhampton, England. I was probably around 6 years old. My younger sister, my parents and I were huddled up in bed reading jokes from a children's joke book and there was this particular joke (that I don't remember clearly....something ridiculous about bending over backwards and picking up something) and the four of us laughed ourselves silly. We laughed and laughed until our stomachs hurt and my Dad had one of his epic coughing fits! It is an unforgettable happy memory. 

7. Describe an achievement you are proud of.

A: I was proud when I received a full scholarship which included a monthly stipend to study for a Master's degree at the National University of Singapore.

8. What is the best thing about you? 

A: I think my best qualities are that I am cheerful, affectionate and loyal. You can pick whichever quality you think is the best 😊

9. What makes you laugh out loud?

A: Typically, I am what can be described as a giggly person. While writing this, I watched a scene from Seinfeld and almost fell on the floor laughing. It doesn't take much really.

10. If you were the main character in a movie, which actor/actress would you like to play your role?

A: That would be an easy role with not much acting chops required. But if I had to choose, it would be Natalie Portman just coz she is awesome. Apart from the obvious Indian makeover and wearing high heels, she would have to put on considerable weight to look convincing 😆

Here are my picks for passing on the Liebster Blog Award (in no particular order). A few of these people are good friends, some acquaintances and the others I don't know personally but hope to stay connected with in the future. Keep blogging and keep up the good work guys.

1. Sumana - Sum's cuisine
2. Shibi - Eleventeen recipes and counting
3. Vaishnavi - MY SPACE
4. Luke - Hungry Ang Mo
5. Farrukh - Cubes and Juliennes
6. Rekha - Foodolicious Pictured
7. Divya - Tease Your Taste Buds
8. Lakshmi - Glazed Thoughts
9. Sreevalli - Ammaji Recipes
10. Riya - Quaint Murmur
11. Deepak - Travel Magic 

Some of you guys may have been blogging for a long time and have received this award before, maybe even multiple times (I was too lazy to check) so accepting it is purely optional. Please don't feel pressured or obliged. I just wanted to let you know that you are doing a good job. If you choose to accept the award, here are my questions to you:

1. What motivated you to start blogging?
2. Who would you like to be stranded with on a deserted island?
3. Who is your role model?
4. What is your favourite cuisine and why?
5. If you were free the whole day without any work or family commitments, what would you do?
6. Which is your favourite television show?
7. If you were given a 100$ spending money, who would you spend it on?
8. If you could go back in time and change one event in history, what would it be?
9. If you could live anywhere in the world, where would it be?
10. What do you think is the most amazing invention that mankind has come up with?

Thank you Eli for your thoughtful gesture. Also, thank you my followers and readers who have always been so nice to me and given me the kind of positive feedback I need to improve my blog and most importantly, stay in the game.

Cheers,
Megha

Recipe of the month: Mexican Fried Rice

Put on a sombrero and grab a margarita....it's Mexican on the menu today.

Mexican cuisine is one among my favourite global cuisines. My first introduction to Mexican food was during my first visit to the US several years ago and that was when I developed an instant liking towards it. On a subsequent visit to the US while on conference, I gorged on Mexican (more of Tex-Mex) morning, noon and night.

I think one of the MANY reasons I like Mexican food is their generous use of beans. While on the subject of beans, my love affair with this legume family has been a long standing one. Chickpeas, kidney beans, black beans, black-eyed beans, broad beans, lima beans, cannellini beans, edamame....you name it, I love it. If I had my way, I would add beans to everything 😊 That being said, Mexican food for me is not just about the beans. The use of vibrant ingredients like corn, chili peppers, tomatoes, avocados, jalapeños, aromatic spices and fresh herbs combined with the fact that this cuisine doesn't shy away from chillies makes it all the more appetizing. 

Have I previously complained about the Mexican food in Singapore? I'm quite certain I have. Among the Mexican restaurants that I've been to, I consider Margarita's to be one of the better ones. At home, we only whip up simple Mexican dishes like salsa, guacamole, jalapeño poppers, burritos, burrito bowls and quesadillas. Okay, if I were being completely honest, I shouldn't say 'we' because it is my hubby who is solely responsible for anything Mexican that comes out of our kitchen. When craving anything outside of the aforementioned limited spectrum of dishes, we have no other choice but to head over to a Mexican restaurant. 

A while ago, I wanted to make a Mexican-inspired rice so I began scouring the internet for ideas. I saw more than a dozen recipes but none of them caught my fancy. I decided to make my own version by throwing ingredients that I felt tied in with the Mexican theme. Please don't look for authenticity in this recipe because it took shape inside my non-Mexican head 😂(but let me assure you that it does taste good). Most of the ingredients for this Mexican fried rice were stashed away in my fridge but I did have to make a trip to the grocery store for some of the not-so-common ones. I've realized that sourcing for fresh jalapeños in Singapore is quite a painful task. The only time we have found them was at Tanglin Market Place and Jason's Market. Since those places are not readily accessible from where I live, I don't get that many opportunities to come back home with fresh jalapeños. For this recipe, I ended up buying canned fire-roasted diced green chillies from the International aisle of my regular grocery store which turned out to be unexpectedly good and subsequently, I found bottled sliced jalapeños (which I've been using indiscriminately 😛). Anyway, the rice turned out exactly the way I envisioned it to look and taste like. 

Don't fret if you end up with leftovers (actually consider it a good thing). There are two great ways you could repurpose this fried rice.

First, cut the top off and de-seed colored bell peppers of your choice. Boil in salted water for a few minutes, Drain the water, Fill with rice and top with cheese. Bake in a preheated oven till the cheese melts. 

The second is, get out some tortillas (the larger the better) and whip up a simple guacamole and tomato salsa (or easier, use store-bought salsa and just slice up some avocado). Slather some heated refried beans on the tortillas, add a thin layer of sour cream, spoon the Mexican fried rice, top with the salsa and guacamole (or sliced avocado), throw in a handful of grated cheese, roll tightly, toast on both sides and you have a delicious burrito ready for supper the next day 😊 This is obviously a vegetarian burrito but feel free to add protein of your choice. 

Before I start getting any more chatty, here is the recipe. If you are in a mood for Mexican, just go for it.

I

Baker's Corner: Chocolate Brownies

This is my first tryst at baking brownies. That surprises me because baking these American squidgy cake squares had always been hovering at the back of my mind. 

When it comes to brownies, I prefer the fudgy or chewy kind to the the cake-like brownies. I mean, if I wanted cake-like brownies, I might as well eat chocolate cake right? 😄 Anyway, in the past few weeks, I spotted several brownie recipes on Foodgawker (most of them fit the description of the kind of brownies that I like) and I was struck with a sudden burst of inspiration. 

After scrutinizing dozens of recipes, I realized that I already had all the ingredients that were required to make a good brownie. The fact that I don't need to go to the grocery store to buy anything for a recipe post puts me in a jubilant mood. I chalked out my own measurements of ingredients based on the texture of brownies that I desired and the quantity required and came up with this recipe. I can't cite a single recipe as a source because this version is a mishmash of various recipes. 

Baking brownies is really easy let me tell you. You only need a handful of ingredients, you don't need a stand mixer (I managed fine with my wooden spoon) and the brownies get done within the hour from start to finish. The best part is that you can bake a batch of brownies and stash them away in an airtight container till required. For long-term storage, you can individually wrap and stick them in the freezer. This makes brownies an ideal dessert for dinner parties, potlucks, picnics or lunch boxes. Me and hubs polished off a few brownies at home and I took the rest for my colleagues the next day. And even though I had kept them in the fridge overnight, they didn't dry out as I had feared. They were still moist and fudgy the next day (hallelujah!). Warm the brownies slightly if desired and serve with a glass of cold milk or a hot cup of coffee. If you need to jazz them up, just drizzle with chocolate syrup and/or raspberry sauce and serve with vanilla bean ice-cream or even better, transform into an ice-cream sandwich. Brownie makeover possibilities are endless.

The photos in this post have been updated because I was very disappointed with how the first set of pics turned out. These pics still  don't do justice to the finished product but at least you can somewhat appreciate the fudgy-gooey interior of the brownies. This fudgy interior combined with the crusty, crinkly top form a perfect contrast of textures.

Snack Attack: Best Fries Forever, Singapore

Update: Best Fries Forever has permanently closed

Fries just have to be the most loved food on the planet, don't you think? I personally don't know anyone who doesn't like these golden strips of goodness. As for me, fries are something that I could eat every single day without getting fed up. Anytime I pass by KFC, I feel like popping in just to eat their delicious cheese fries. I quite like the fries at Ireland's Potato too. If there is anything better than fries, it is fries that comes along with an assortment of delicious creamy toppings, seasonings and garnishes 😊

The last time we were at the movies, we dropped by Best Fries Forever. We were at Cathay Cineleisure at Orchard which houses one of the three kiosks of this establishment. The huge brightly coloured sign board immediately caught my attention and I thought the name was a pretty clever play on the popular abbreviation BFF.

I

Movie Recommendation: Rush

www.aceshowbiz.com

You know when you see a good movie and you can't stop raving about it to all and sundry? Well, that is how I feel about Rush. I'm bummed that my review for this movie is coming in at the eleventh-hour. This biographical movie based on real events that took place in the lives of two Formula 1 drivers during the early to mid-70's was released in theaters in September of this year. We managed to catch a screening just as it was getting ready to leave theaters in Singapore and boy! am I glad we did 😊

I cannot call myself a Formula 1 fan although I am aware of most the names of the drivers, teams, circuits and I am roughly aware of the goings on during any particular season. My hubby is one of the biggest fans of the sport I know so thanks to him, I am familiar with most things F1, albeit fairly perfunctory. Having watched the Malaysian and Singapore Grand Prix live at the circuit, I have an idea of what the hysteria is all about so, it came as no surprise when I was yanked to go watch a movie that was based on the sport. Sometimes real life events are far more fascinating than fiction and experiencing it through the medium of cinema can be unexpectedly powerful.

***Plot Summary***

The movie chronicles the careers and personal lives of Austrian driver Niki Lauda and British driver James Hunt in the 70s as they move up the ranks from Formula 3 to Formula 1 racing and end up as fierce rivals on the circuit, competing for the coveted championship. Their competition is at its peak at the time of reigning champion Niki Lauda's near-fatal crash in 1976 in the German Grand Prix which leaves him battling for his life. Permanently disfigured and still recuperating, he bounces back from the brink of death just weeks after his horrifying ordeal to defend his title as champion. This ignites a fire in Hunt like never before and he pulls out all the stops to thwart his rival's attempts. The stark contrast in their personalities compounded with their massive egos, passion for the sport, legendary rivalry, unlikely friendship and mutual respect translates on-screen into a riveting movie that is both poignant and awe-inspiring.

Deepavali special: Date and Mixed Nut Laddus

i

To all my readers celebrating this joyous festival, wish you a very happy Deepavali

Deepavali or Diwali, the Festival of Lights, is one of the most important Hindu festivals of the year. It literally translates to "row of lamps". Being South Indian, I use the term Deepavali while referring to this festival. The two main significant events associated with Deepavali are: welcoming the return of Rama to Ayodhya after 14 years of vanvas (exile) and the slaying of the evil demon Narakasura by Krishna. This bright and vibrant festival marks the triumph of good over evil. Now what could be a better reason to celebrate? 💥

I have a whole treasure trove of Deepavali memories. Growing up in India, every year, me and my family would go to my grandparents sprawling house near Manipal where aunts, uncles and cousins would congregate. On the day of Naraka Chaturdashi, we would wake up early, take a fragrant oil bath and get dressed in opulent new clothes (Deepavali shopping is a whole other story by the way). We girls would get decked up with shimmering jewellery, sparkling bindis, colorful bangles and get our hair adorned with sweet-smelling jasmine flowers. The day would go by in a flurry of activities with us taking part in prayers and rituals at home with a customary visit to the temple, greeting visitors, receiving gifts from doting grandparents, lighting oil lamps thus making the house look resplendent, bursting firecrackers of all shapes, sizes and varieties and last but never least, savouring an assortment of mouth-watering food and delectable sweets traditionally served on a plantain leaf.

The myriad colors, warmth of glowing lamps, pomp and splendor of firecrackers, fragrance of coconut oil, incense, jasmine and the sizzling sounds and aromas emanating from the kitchen sums up Deepavali for me. The merry-making didn’t end with the celebrations on that day. During the couple of days that we were there, we would do some of the things that we often did during the summer holidays - play card and board games, engage in a game of hide and seek around the large estate, listen intently for spooky noises coming from the allegedly haunted hovel behind the house, sneak off to the beach, go visit our grandfather’s farm where we would pluck wild (and potentially poisonous) berries and drink tender coconut water to our heart's content, roam around Manipal stopping by familiar haunts, visit relatives who lived in the area and go to restaurants in a large group to enjoy a meal together (the restaurant Diana in Udupi being a hot favourite). Those were good times and I get quite nostalgic while recollecting those wonderful years.

This year Deepavali in our household in Singapore is going to be fun because we have family who are arriving shortly from Kuala Lumpur to celebrate with us. The addition of relatives is going to turn the festival into an eventful one. The preparations are currently underway with a shopping trip to Little India, customary house cleaning, mammoth prep work in the kitchen, stringing of aromatic mango leaves into a welcoming thorana (festoon) to adorn the front door, colorful rangoli at the entrance-way, flower decoration for the God's mantap and arranging of lamps around the house. Once the guests arrive, we plan to spend time together, light the lamps, burst some sparklers and feast on an array of traditional foods. So even though the celebration will hardly be on the same scale of what I was used to in India, I'm sure that it will still be lovely 😊

I made these date and mixed nut laddus for the festival. I decided to make a super simple Indian sweet because I also made chocolate chip cookies and red velvet cupcakes with cream cheese frosting for my young nephew and niece who are due to arrive. In an earlier post, I have already chronicled my fondness for dates so making these laddus was a no-brainer. And did I mention that it takes only 20 min to come together? Now if that isn't incentive to make it, I don't know what is! 

So, there you have it. I hope you enjoyed the festive season. Stay happy and blessed 😊

H

Fun Taiwan

Caution: SUPER long holiday post ahead.

A few weeks ago, my husband and I decided it was time for a holiday and began the exciting process of picking a destination. A public holiday on October 15th meant that taking a day off from work would give us a nice long weekend from 12th to 15th. Since we had only 4 days to spare, we decided to stick to somewhere close by. More often than not, at this time of year, our choice of holiday location is dictated by the unpredictable weather with monsoons and typhoons hitting different parts of Southeast Asia with gusto. After some discussion, we singled out Taiwan which would mark a maiden trip for the both of us.

While chalking out the holiday itinerary, aside from my usual travel beacons - Lonely Planet, Wikitravel and Tripadvisor, I thought of consulting with my local friends too. After asking around, I realized that around 98% of my local Singaporean friends had been to Taiwan, many of them even more than once. I wondered what it was about Taiwan that made it such a popular destination with Singaporeans and the answer was pretty simple - it is a nearby developed country that is culturally similar to Singapore. Not to mention, Taiwan is much larger than Singapore, is relatively safe, has good public transport, is comparatively cheaper and most importantly, renowned for their street food and abundance of dining options which is something Singaporeans share a passion for. My friends gave me plenty of helpful suggestions so my itinerary was ready within no time. 

For non-Chinese speaking people, I would heavily recommend preparing a detailed itinerary complete with the Chinese names and addresses of the places you intend to visit because I had been forewarned of the language barrier in Taiwan. 

We booked our accommodation through Agoda and tickets on Tiger Air to Taipei only to find out that a typhoon had just struck Taipei bringing down a torrent of rain (lucky us, eh?). I was anxious if this recent irksome development would ruin our holiday plans and kept my fingers crossed that it would pass by the time we landed there.

In characteristic fashion, I'm drafting this post on the flight back home to Singapore. We just spent four wonderful days in Taipei and I wish that we had stayed to longer because there was so much more that I wanted to see and do.

Well,  I'd just have to go back now, won't I? 😁

Bakers Corner: Margherita Pizza

I'm super excited about this post. The header says it all doesn't it? After close to 3 years of blogging, I've got my hubby to do a guest post on my blog 😊

First, I'd like to open this post by briefly introducing him to my readers. For the sake of maintaining anonymity (and a certain air of mystery), let's just call him A. If you have read my 'About' page, you will know that I credit A with pushing me to start my own blog. He has always been incredibly encouraging and supportive of whatever I do and I am thankful for that. He is one the biggest foodies I have ever met with a vast knowledge of world cuisines, ingredients and flavors. He has sharp taste buds and a sophisticated palate which makes him the chief food taster and critic in our household. He usually takes over the mantle of head chef from me on Wednesdays and Saturdays. The other days of the week, he is my dependable sous chef. 

So A had volunteered to contribute to my blog a long time ago but somehow that never happened. A few weeks ago, I asked him to do a guest post for October and I was glad to note that he still was enthusiastic about it. He suggested that he would make pizza since it was not featured on my blog before. Generally, he is the pizza maker at home and he has always used store-bought pizza crust. For this post, he wanted to make everything from scratch. Believe me when I say that he is solely responsible for selecting the recipe, buying the required groceries, the entire cooking process, the presentation and the photography. He even went out and bought a pizza stone and peel, since he thought it would improve the browning and texture of the crust. I was touched by his level of commitment and effort :)

The pizza turned out great. The crust was crisp, the top was cheesy, the marinara sauce had great depth of flavour and the pizza was perfumed with lovely basil. I will be requesting demanding for it again soon.

Okay, so this is where I say goodbye to you. I have absolutely nothing to do with whatever you see below the dotted line 😄

Handing over to A now....

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Hi readers, this post has been a long time in the coming. I had promised Megha more than an year ago that I would be write up something for her blog, but never got around to doing it. I do have the patience for cooking, not so much for writing. Anyway here I am making my debut and I have to say I'm very happy to be doing this. The way Megha's blog has evolved over the years is quite impressive and makes me proud to be a part of.

Italian food has always been one of our favourite cuisines and we regularly end up having pizza or pasta at least once a week. The idea of making a homely rustic pizza at home has always been on our mind but considering the countless local pizza joints and easy home delivery options we somehow were never were motivated enough to try it. Now that we have, and the way it turned out, I'm pretty sure this could become a regular thing.

When it comes to cooking I'm a stickler for the tried and tested and haven't yet reached a stage where I invent my own recipes. The recipe for the pizza crust I'm presenting here has been adapted from a combination of Alton Brown and Bobby Flay's recipes from Food Network. My pizza sauce has been adapted from Emeril Lagasse's recipe also from Food Network. I'm also a great believer in having the right tools and ingredients for cooking, and generally don't take any shortcuts in techniques or make any compromises with my ingredients. So that's how we ended up going out in search of, and buying a Pizza stone, which I believe is the best surface for baking a pizza. A pizza pan can be a good secondary option but if you can find a stone, that's what you should go for. Pizza stones distribute heat uniformly, and being porous allow moisture to escape from the dough resulting in a much crispier and firm crust. For the toppings you can do your own thing and go all out and have fun with it.

The pizza I chose to make is the ever popular Margherita, simply because it's a classic, and has some easy to put together toppings. The combination of basil, cheese and tomato has a simple yet fresh flavour that tastes wonderful.

Navratri special: Sabudana Vada

For Navratri this year, I decided to make Sabudana Vada. This is typically made during the Navratri vrat (fasting) days but it is also a popular snack on rainy days enjoyed with a steaming cup of Masala Chai (spiced tea). I'm not deeply religious and I don't practice any fasting but I am a firm believer of savoring hot crispy snacks during the monsoon 😄 

This delicious deep-fried snack is made from a spiced mixture of sago pearls and potatoes. The crispy exterior and soft mushy interior with added crunch from the peanuts makes this a delightful snack. I don't usually cook with sago so this was a first for me. Since these vadas turned out pretty good, I will try out more recipes that use sago in the future so watch this space.

Coming to the significance of this post, Navratri is a festival dedicated to the worship of the Hindu deity Durga. The word Navaratri literally means nine nights in Sanskrit, nava meaning nine and ratri meaning nights. During these nine nights and ten days, nine forms of Shakti/Devi are worshiped. The tenth day is commonly referred to as Vijayadashami or Dussehra/Dasara. 

Hailing from the city of Mysore, Dasara holds incredibly special memories for me. During Dasara, Mysore is transformed into a shimmering wonderland. The main streets and circles are lit up with colorful lights and the spectacular Mysore palace is illuminated daily which is a sight to behold. Vijayadashami denotes the victory of truth over evil and was the day when the Hindu Goddess Chamundeshwari killed the demon Mahishasura. On Vijayadashami, the traditional Dasara procession (locally known as Jamboo Savari) is held on the streets of Mysore city. I remember one particularly memorable Dasara where my cousins and I rented a large room in a lodge that overlooked the main procession street and armed with binoculars, snacks and cool drinks we had a gala time fighting over the binoculars and taking in all the marvelous sights. The main attraction of the procession is the idol of the Goddess Chamundeshwari which is placed in a golden howdah on the top of a decorated elephant. This idol is worshipped by the royal couple and other invitees before it is taken around in the procession. Colourful tableaux, dance groups, music bands, armed forces, folklores, the royal identities, decorated elephants, horses and camels form a part of the procession which starts from the Mysore Palace and culminates at a place called Bannimantap, where the Banni tree (Prosopis spicigera) is worshipped. According to a legend of the Mahabharata, Banni tree was used by the Pandavas to hide their arms during their one-year period of Agnatavasa (living life incognito). Before undertaking any warfare, the kings traditionally worshipped this tree to help them emerge victorious in the war. The Dasara festivities would culminate on the night of Vijayadashami with an event held in the grounds at Bannimantap called as Panjina Kavayithu (torch-light parade).

Another major attraction during Dasara is the Dasara exhibition which is held in the exhibition grounds opposite to the Mysore Palace. This exhibition starts during Dasara and goes on till December. Various stalls which sell items like clothes, jewelry, accessories, kitchenware, cosmetics and eatables are set up and they attract large crowds. A game area containing attractions like Ferris-wheel is also present to provide entertainment to kids and adults alike. Various governmental agencies setup stalls to signify the achievements and projects that they have undertaken. No Mysore Dasara would be complete for me and my siblings without a visit to the exhibition which we would go to every year without fail along with cousins who would visit us during the festive time. Ah! such fun times.

Every year I feel a tinge of sadness that I cannot be in my beloved hometown to witness all the festivities. Phone calls and Facebook updates of friends and family back home are a constant reminder of what I'm missing. This year I thought I would celebrate it in my own way by treating myself to this wonderful snack. Looking at the bright side, something is better than nothing right? 😊

Sweet Indulgence: Laurent Bernard Chocolatier, Singapore

Robertson Quay, a mecca for food lovers is located by the Singapore River. The lovely location offers the dual benefit of a tranquil ambience for an intimate dining experience or a hip and happening evening to chill out with friends. The eclectic mix of alfresco dining spots, bars and pubs, cafes, art houses and fancy condominiums, makes Robertson Quay an attractive option for a weekend hangout. It has become one of my latest haunts and in the past year as I've found myself there on numerous occasions either with my hubby or with my girlfriends. That being said, I've just managed to scratch the surface of this buzzing food hub. There are countless hidden gems that I have yet to discover for myself. I have a huge list of restaurants that I have yet to visit and I'm going to start crossing them off my list one by one. 

I heard about Laurent Bernard from my husband. A friend of his could not stop raving to him about the Chocolate tart which he had there. Laurent Bernard is one of the more popular chocolatiers in Singapore. A little bit of background on this chocolate bar: This French patisserie opened at Robertson Quay in 2006. A year later, a cafe-restaurant opened at Portsdown, followed by a retail outlet at the Takashimaya food hall. Me and my hubby thought it would be worth checking it out so on one visit to Robertson Quay, we decided to hop over to Laurent Bernard after dinner to check out their desserts. Since then, I've been there several times. After any outing over at Robertson Quay, you will predictably see a gorgeous Tiffany Blue Laurent Bernard take-away bag sitting prettily on my dining table.

Recipe of the month: Musti Polo

If your wondering about the unusual name of this dosa, then you are not alone. 'Musti' in Konkani means fistful and 'Polo' means dosa. Musti Polo is a thick dosa which uses very little urad dal (just a fistful) and hence the name. These dosas are typically cooked only on one side and are characterized by their distinctive soft and fluffy texture. Call it an Indian pancake if you will. This dosa reminds me very much of the set dosa that I used to enjoy at one my favourite restaurants Nalpak in my hometown of Mysore. Ah! the nostalgia 😊

A few weeks ago, I was browsing through Facebook book and happened to notice this recipe for Musti Polo that one of my friends had shared on her wall. It was from a page called Nisha's Culinary. I found the name very intriguing since it sounded nothing like I had ever heard before. The photo that accompanied the recipe appealed to me and the instructions seemed pretty simple, only a slight variation from the rice and lentil dosas that I usually make. I'm always looking for good dosa recipes so I was immediately prompted to try it out which I did the very same weekend. After overnight fermentation, the batter was well aerated so when I poured the first ladle full of batter on a hot pan, I was pleased to see plenty of holes appear within a matter of seconds. With regard to this dosa, the number of holes in it is directly proportional to the degree of awesomeness of the texture and taste. The dosa turned out super soft and fluffy and I was delighted with the outcome. I had made two kinds of chutneys to go along with it - one was a regular coconut coriander chutney and the other was an onion tomato chutney. Both accompaniments paired well with the Musti Polo and alongside a steaming cup of filter coffee on the side, it made for a heavenly breakfast.

This is a gluten-free recipe and it is also vegan-friendly recipe provided you use oil instead of ghee for roasting the dosa. The recipe below serves 4-5 people but since I was cooking only for two, I halved all the ingredients. On the same note, if you are cooking for a large number of people, this recipe easily doubles. I highly recommend that you try this dosa. It has become a recent favourite of mine and I've already made it thrice since coming across the recipe. It is that good, trust me 😊

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Baker's Corner: Lemon Syrup Cake

I had put the brakes on my baking exploits for a while since I'd been adamant to drop a few pounds. Now that I've accomplished that, look what I'm back to doing *guffaws* I've returned from my baking hiatus with this delightful Lemon Syrup Cake.

I am an avid follower of MasterChef. I even own a MasterChef white apron which makes me feel like even though I can never win the title of MasterChef, I can surely feel like one in the comfort of my own kitchen. I watch the UK, US and Australia versions of the show religiously. MasterChef Australia is my favorite among the three because I find it the most interesting without being overly melodramatic or gimmicky (so far so good). My hubby watches along with me so we usually have some food related discussions or comments after the show ends. 

We are currently lagging behind just having watched the 4th series of MasterChef that premiered in 2012 and in one particular telecast, the runner-up Julia Taylor, made this Lemon Syrup Cake. It looked simple, moist and delicious and most importantly, it was something that screamed "make me" "make me" 😁 

I was happy to find Julia's original recipe on the internet and after going through the ingredients, even happier to note that I had all of them except for the required number of lemons. After a quick dash to the grocery store with a handful of lemons, I got cracking on this dessert. The interesting feature of this cake is that it has to be completely cooked and firm at the edges whereas at the sides, it needs to be slightly sticky and gooey. When the cake is baked this way, the addition of the hot lemon vanilla syrup over the top of the cake, causes a depression in the middle of the cake. Even though from the photos, you do see a depression in the middle of my cake, I did encounter a few problems during and after the baking process. The cake was cracked at the top when it came out of the oven which was probably the result of over beating the batter. I baked the cake for exactly 40 min which I thought would be just right to maintain the two different consistencies across the edge and center but I figured I could have baked it for an additional 2-5 min more. The centre was a bit more gooey than I expected it to be. I also did an incredibly clumsy job of transferring the cake to the cake stand. The cake ripped at one end which I felt like kicking myself for. But having said all that, the cake was lovely in flavor and texture. It was soft, moist, sweet and tangy. The lemon zest beautifully perfumed the cake and it was totally worth making.

The weather in Singapore has been nothing short of miserable lately with looming black clouds and rain threatening to lash out at any given opportunity. I constantly find myself bitterly complaining about the weather especially when I happen to cook for my blog. I had my fingers crossed that by the time I was done with my cake, the weather would cooperate with me long enough to get some decent shots that I could use as evidence of my hard work. It turned out to be wishful thinking because the rain that started in the morning incessantly pelted against the windows for the whole day. Despite that I still managed to get these two shots.....something is better than nothing I guess.

The recipe that I've provided here has been taken from Julia taylor's website. Do try this yummy cake....you won't regret it.

Restaurant review: Capri Trattoria & Pizzeria, Singapore

Capri Trattoria and Pizzeria is named after the island of Capri in Southern Italy. This small and cozy restaurant situated at Binjai Park in Singapore features a menu of freshly made pasta, seafood, grilled meat and pizza made in a brick oven.

A few months ago, me and eight of my girlfriends decided to hop over to Capri one Friday evening for dinner. One of our colleagues was leaving and it being her last day at work, we wanted to throw her a small farewell. The Bukit Timah area in Singapore has a lot of good food establishments and one of the restaurants that popped up during our animated discussion of the venue was Capri. And who doesn't like Italian food? The best thing about it is its simplicity, flavor and character. Moreover, we were eager to go to a restaurant that served authentic fresh Italian cuisine and not the generic, mass-produced pastas/pizzas that is served in most places. So with the unanimous vote for Capri, having made a reservation in advance, we made our way to Binjai Park.

We reached by car and unfortunately at that hour, finding a parking space in the area was a bit of a nightmare. The restaurant did have complimentary valet parking which we probably should have gone for but in the end we did manage to find a spot. So, if you are driving down especially on a weekend, don't fret - it is valet parking to the rescue.

Solutions for Sustainable Living

Recently, one of my cousin's mentioned to me about starting a website that was dedicated to sustainable living. Sustainable living, simply put is a lifestyle that attempts to reduce an individual's or society's use of the earth's natural resources and personal resources. This mainly entails altering the methods of transportation, energy consumption and diet. A few days after our conversation, I received the link to the  afore-mentioned website and was asked to contribute an article if I was interested. I thought to myself that this could not have come at a better time. It had always been on my mind to make changes to my lifestyle in order to reduce my carbon footprint. The motivation to finally do something about it rather than be a passive onlooker came about after a recent holiday in Bali where we stayed at an Eco-friendly resort. From my stay at this resort, I gained a finer appreciation for utilizing as minimum resources as possible, reducing waste and being more respectful towards maintaining the ecological balance of nature.

Thanks to globalization, we are so wrapped up in consumerism that we find it difficult to foresee how the choices we make today, impacts the future. Given everything we are shown in the media regarding status-symbols and elitism, it is expected that we develop the tendency to lean towards instant gratification. This makes us unrelenting to the prospect of an alternate lifestyle and cultivates a cavalier attitude towards it. I understand and agree that it may not be possible to live our life in a way that fulfills every requirement of sustainable living but there are certainly small changes that we can adopt on a daily basis that could make a difference for the generations to come. Although, a significant change can happen only if these changes are implemented on a much larger scale, we can make informed decisions regarding what is in our control and set a good example to those around us.

If you have given the concept of sustainable living some thought but are unsure of what you can do about it then this post is perfect for you. This post is a list of 20 tips aimed at sustainable living that I thought would be easy to integrate into our daily lives with minimum hassle. It can be challenging at first no doubt but I reckon these tips are simple and easy to follow. 

The photos in this post are from my home/workplace with the exception of the title photo and two logos which were obtained from the internet

So without further ado, here we go.

Recipe of the month: Rajma Cheese Paratha

I must have already professed my undying love for aloo parathas in an earlier recipe post. I do also enjoy gobhi parathas and matar paneer parathas but there is another paratha that is a contender for my affection. This is the not-so-common and somewhat unconventional 'Rajma Cheese Paratha'. This paratha has a filling which is a combination of kidney beans, cheese and spring onions which makes for a surprisingly delightful combination. 

Several years ago, I bought a cookbook by Tarla Dalal which was dedicated to parathas. I still have that book with me and it is stashed along with my other cookbooks on a kitchen shelf. I haven't tried out all the recipes from this book but one of the first ones that I did try and really liked was this rajma cheese paratha. I have been making this paratha for a really long time and it is one of my go-to recipes when I'm in the mood for parathas other than the usual aloo, gobhi or paneer and also when I feel like eating something a bit more healthy and less indulgent. 

This paratha is not only delicious but nutritious as well. Incorporating kidney beans and cheese into a whole wheat paratha, fortifies the dish with protein, carbs and fat. If you are worried about the cheese being in there, just go for a low-fat option. The addition of cheese imparts a creamy texture to the paratha so I wouldn't recommend skipping it.

To be honest, earlier, my paratha making skills were quite abysmal. I would make two individual small chapatis, place the filling on top of one, smear the edges with a little water, place the second chapati over the top, seal the edges and roll until the desired size is reached. After I got a little more experience making parathas and my confidence grew, I made it the usual way by place the filling in the center of one dough circle, gathering the edges to enclose the filling and rolling it into the desired size. This recipe yields a filling that is quite dry so unlike with other parathas, you won't struggle with the problems that arise from the filling being too moist. 

I already had a draft ready for this recipe but I delayed posting it because I was unhappy with how the photos turned out. It was just one of those days when the weather decided to screw me over. I have too many other recipes on my cooking radar so I didn't foresee a time when I'll be making these parathas again any time soon. That's my excuse for you being stuck with the original crappy photos.

Update: I have re-posted the pictures in this post but by another stroke of horrible luck, the weather didn't cooperate again. Oh well! 

Restaurant review: Graze @ Rochester Park, Singapore

Update: Graze @ Rochester Park has permanently closed

As soon as you hear the word 'Graze', you would probably imagine a herd of cows leisurely chowing down grass amidst lush green surroundings. Well, replace cows with humans and grass with brunch and viola! you might as well be teleported to this restaurant 😄 

Graze is located in a charming pre-war, colonial-style black and white house in Rochester Park, near Holland Village and offers a new concept in contemporary dining where people can hang out for an extended periods of time, experiencing modern Australian cuisine in a friendly and relaxed environment. The grassy lawns of Graze’s gardens and the fresh, airy ambiance of the colonial-style house adds to the allure of this restaurant. 

It was my first time in Rochester Park even though it is a stone's throw away from my workplace. I have been to the popular food enclaves in this part of the city like Holland Village and Dempsey Hill plenty of times but never to Rochester Park. My first thoughts as I entered the narrow, quiet, picturesque street leading up to the series of charming white colonial-style restaurants were - "why haven't I been here before....it's so lovely!" I was supposed to be meeting three of my girlfriends for brunch on a Saturday morning (very Carrie Bradshaw-esque, minus the alcohol) and we were scheduled to reach there by 11:30am. Since I was the first one to reach the venue, I had plenty of photo ops as you can see. 

Baker's Corner: Cheese Soufflé

The oh-so-fancy soufflé makes its debut appearance on my blog.

A soufflé is a French inspired dish that is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or a sweet dessert. The word soufflé is derived from French and means "to blow up" or more loosely "puff up" which is an apt description of what happens to this combination of custard and egg whites in this dish.

It is no secret that the soufflé has a bad reputation. It is notorious for making even the most accomplished cooks break into a cold sweat. Whenever I see a soufflé being made on television, I always hear the ominous predictions of all that could go wrong. Temperamental people are my least favorite kind of people so it is no surprise that fussy dishes make me weary. That being said, I think it is good to accept cooking challenges and attempt dishes that are considered difficult. In the past, I have tried out the Chocolate Fondant which is another popular kitchen nightmare and although it didn't turn out perfect, I'm glad that I at least attempted it 😊

To be very honest, I don't get the hype that comes with a savory soufflé. I consider it to be a fancy replacement to a simple plain omelette. I prefer the sweet variety any day.

Making a soufflé has always been on my cooking radar. The reason I attempted the savory soufflé first is because I wanted to limit it to an audience of just me and hubby so I could comfortably learn all the basic tips and tricks for making a good soufflé before I attempted the sweet kind for future dinner parties. Now that I have overcome my initial fear of soufflés, I hope to make a chocolate  or strawberry soufflé sometime in the future.

This recipe is from Alton Brown, one of the people I admire the most on Food Network. I thought who better to follow for a recipe that is challenging than a person who delves so deeply into food science. This recipe has a few ingredients and is relatively simple. I made sure I followed the instructions very precisely. If you plan to make this dish I would advise you to keep all the ingredients ready, familiarize yourself with the recipe beforehand and have a plan in your mind as to how you are going to proceed. Scrambling around the kitchen like a headless chicken is not something you want to be doing especially with a fiddly dish like this.

Since first posting this recipe, I have made cheese soufflé a few more times. I have found that this recipe yields a soufflé that is light and airy with the subtle flavor of cheese coming through. The addition of mustard, nutmeg, paprika, cayenne pepper and chives imparts great flavour. I am always anxious if the soufflé will rise or not so I keep glancing at it nervously every few minutes as it was baking in the oven. Much to my delight, the soufflé always rises an impressive 3-4 inches above the edge of the ramekin. Unfortunately, it doesn't stay that way and slowly starts to collapse after a few minutes. I just about manage to take a few pictures before it begins to collapse.

This is the very first time I attempted a Cheese Soufflé 😀 I was so stressed in trying to get it right that I didn't make a salad or anything else to go on the side. It is safe to say that with time, I've gotten much better at it.

I'll be honest, making a soufflé is a little tricky but please don't be intimidated by it. Try this recipe and let me know if it works for you.

Good luck 🍀