parsley and coriander

This post was inspired by my husband.  I have on a few occasions asked him to please help me buy coriander, or at other times, flat leaf parsley at the supermarket.  Understandably, he gets very confused once he’s standing in front of the herb shelf.  He’ll call me and ask, what is it called again?  Chinese Parsley? or Italian Parsley? Huh? Small?  And so we go back and forth trying to figure this out, and he’ll eventually come home with the wrong herb.

In our kitchen, I would most often use the three herbs you see pictured.  From left to right, I understand them as Coriander leaf, Chinese Parsley, and Flat Leaf Parsley. But.  In the local supermarkets, they are labelled on the packets as, from left to right, Chinese Parsley, Celery Chinese and Italian Parsley.  The hand you see pictured belongs to my two year old, so she’s your size reference. Read More →

I thought Jamie Oliver’s way was the best way, because he’s Jamie Oliver, halving the pomegranate, and whacking it on the back with a wooden spoon while holding the cut surface against your fingers.

No.  It’s not the best.  It’s messy as hell.  And because the kernels start bursting, when you put them on your food or in your yoghurt, it stains everything red.

Then, I saw it on Pinterest.  Genius! Read More →

This is random.  Just a video of me cooking aloo parotha (chapatti with a potato filling).  It’s quite telling of what goes on behind nice food photographs that I sometimes manage to take; you can hear my kids arguing in the background, I’m cooking with one hand, while holding the iphone in the other, I’m sniffling because my allergies decided to explode that day.. and my chapattis are never round, they refuse to be round.  But they’re nice to eat, so it’s okay…


I love toum!

I’ve been eating lebanese shawarmas since, as I started typing this I thought, before my teens, when we were in USSR (yes, there was a lebanese shawarma place), but no, probably as soon as I could eat solids was when I started, because I was born in the middle east.  Maybe that’s why I love it so much, it’s been embedded deep in my cellular memory.  Shawarmas always have a thick smear of toum in them, and without it, it is nothing…  Read More →


I recently had a request for the recipe of the scones I make.  It’s been asked for before, so I thought I’d just blog it.  I have to point out, I don’t make up baking recipes of my own, I follow already tried and tested recipes belonging to others.  I figure if it’s good already, I don’t need to change anything lest we get disappointed with the results and no one on the edge of a craving wants to be disappointed.  Having said that, discovering new and improved recipes is usually by tweaking a recipe, but for me if it’s not by accident, I’d rather just get on with it so I get to the eating part a bit faster. Read More →

beginning to feel there is no way to photograph this flatteringly

fried bee hoon served with chicken curry (possibly the worst photograph ever taken of a meal)

Did you know that vermicelli is an Italian word that means ‘little worms’?  Thank goodness for us, we always call this noodle Bee Hoon instead.

In Singapore, and probably Malaysia too, we call this thin white noodle bee hoon or sometimes mee hoon, depending on who you’re talking to.  It’s bought dried in clear plastic packaging at any supermarket, the most popular brand seemingly being Chilli Brand with two red chillies pictured on its front.  Before you cook with it, you have to soak it in either hot or cold water.  Cold water takes longer, my mother has said, even an hour, but she says it will never be over soaked or soggy.  Noodles need to be springy!  Soggy noodles are not on.  Hot water is faster, 10 mins at the most, and anything more you’d end up with noodles that break too easily when you fry it later.  You get ricey looking noodles (although I know some families who do fry their bee hoon deliberately chopping it up as they go so that it resembles rice).

Fried bee hoon has so many permutations, it’s hard to pinpoint any recipe as being The One. Read More →