You won’t need this much turkey for the soup, relax.

It’s Christmas day, and I have a lot of left over turkey from last night.  The first thing I do is debone whatever I have left of the bird, cutting the meat into cubes, and chucking it all into the fridge.  Then the carcass goes into a big pot, just covered with water, and with some whole onions and one carrot, boiled and then simmered for an hour or two.  Instant stock. Easy. Read More →

Okay, so i’ve shared this before on facebook, but I’m in the mood to share it again.  I’ve seen a few articles extolling the virtues of schooling kids early, but am still not convinced, not because of a personal bias (okay maybe because of a little personal bias) but because these articles are putting it too simply and not giving the entire picture.  In the words of author Ben Goldacre, “it’s a bit more complicated than that”.  It’s not just about how well they stay abreast in the first year or second year of formal school, it’s got plenty to do with other factors in the child’s life running up to that point and beyond.  It’s like Nutrition; it’s not just certain foods that will increase or decrease propensity for cancer for example, one has to factor in lifestyle and stress and positivity as well, excuse me but these things count.  Do you really think that eating a lot of acai berries everyday is going to stave of cancer? (I made that up by the way) It’s just not that simple.

(bitter much?  Yeah, I’m a little fed up)



assam pedas serving suggestionAssam pedas is one of those staple dishes that feature in a Malay family’s regular home menu, and quite typical of Malay cooking in that its main ingredient is CHILLI.  Go to any Malay food stall in Singapore, and you will see it sitting there as an option for you to put on your rice.  And, if you think this is along the lines of chilli con carne you are mistaken.

When I first ate chilli con carne as a tween in my school food fair (international food fairs are a regular feature of many International schools and always eagerly looked forward to each year!) I was confused; for something called ‘chilli’  I felt no heat at all.  And I am not one of those hardcore chilli eating individuals either.  Why is chilli con carne called chilli??  I don’t know, maybe it really is supposed to blow your head off and perhaps I simply didn’t eat an authentic rendition.

Assam Pedas on the other hand is made with real chillies, and will blow your head off. Read More →

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 →