classic galette sablée de breton

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Hey peeps. Remember this? This evil creation that is a cross between a cookie and a cake so buttery you’d be wanting to gnaw on carrot sticks for the rest of the evening? Well, as luck would have it, turns out that I have carrots in my fridge that could be put to good use. Oh and butter too. Lots of it.

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lemongrass crusted tofu

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Oh, hello there! You haven’t forgotten me have you? This little tiny blog that talks about food and such from a humble home cook in her humid hot kitchen in the tropics. Yes, that home cook who promised herself in mid October (and for the gazillionth time) that she will update her blog SOON. Yes, yes, that one. The one who gets a little carried away by new projects and kind of put aside old ones.. for a little while. Ahem.. yes, only for a little while.

Truth be told, I haven’t been around in the kitchen much last month. Namely because I was deprived of my own kitchen. Let me explain: My husband and I have decided to invest in a modest apartment. And by modest, I mean small. And by small, I mean.. err.. tiny. Okay, okay, it’s box-cage like. But size doesn’t really matter right (right?) when it’s our first home! That we BOUGHT with OUR OWN money. I am of course, tempted to turn the whole apartment into one very big kitchen where I could fit the refrigerator of my dreams, and a luxurious island, where I could just casually whip up breakfast pancakes for my guests who are sitting and chatting cheerfully around the island, whilst admiring the beauty of my kitchen counter… but I don’t think my husband would dig that option. Oh well, at least I still get a kitchen. My very own tiny kitchen that I will get to design! Oh, I get the jitters just thinking about it. Of course, there is still much work to be done. Oh so much.

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pan bagnat

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When it comes to traditional food, purists and non-purists often clash. Purists angrily accuse non-purists of blasphemy by leaving out certain components, tainting what otherwise would be a perfect dish with obscure ingredients, or worse: substituting a core ingredient with a horrendous of lesser-quality element. Why oh why must you dishonour this graceful food in such appalling way, they wail. Well, because we quite like it this way, non-purists casually retort. And because we don’t have the energy to go down to the grocery store and look for that special ingredient that would give this dish its “authentic” aura, when hunger had already struck 10 minutes ago.

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