Monday, February 19

Lunar New Year Day 1 // All About Family

This year, it was all about family. Hope you all had a splendid Lunar New Year!

Friday, February 16

Lunar New Year // Fleur edition

One step closer to my retirement dreams. Being a florist is backbreaking work! But I'm glad I made CNY flowers for my parents and in-laws this year. After making these, I'm just so inspired to create more!

Monday, February 12

Weekend #6: Sunday Lunch

My brother-in-law and his family are in town for3 weeks! It's so lovely to have them around, especially for Chinese New Year. While the cousins are at the age where they play around one another as opposed to together, it's really sweet when we were prepping lunch for the family and Russell exclaimed, "Yay, my cousins are coming!"

These days, we would rather make meals for people close to us. Steaks are surely one of our top three foods to have when we celebrate and KW's are now considered legendary (at least, in my humble opinion). I took care of the pasta and salad and my parent-in-laws brought an exquisite tart from Tarte by Cheryl Koh. Delightful!

Wagyu MB4 Steak

  Roasted cauliflower pesto with balsamic mushrooms

Quinoa arugula salad with pomegranate seeds and almonds

Strawberry and cherry tart from Tarte by Cheryl Koh

Monday, January 22

Super Duper Crunchy Roasted Pork Belly

YASSSS!!! I did it!!! I finally made roasted pork belly and it had the requisite super duper crunchy crakling while being extremely moist and juicy on the inside. This is a definitely going to be a signature of mine and I'll pass it down to the boys when it's their turn to make mummy meals. *Evil laughter*

I based if off a Gordon Ramsay recipe (link here), but as usual, made tweaks to make it more home-cook-friendly. Ain't going to buy a whole pack of cardomon pods for a teaspoon serving. You could totally try out the original recipe though I must caution that 2.5 hours seems like a really long time. Perhaps you might like to try the gravy in his recipe though it's really unnecesary, given how moist the pig is.

This recipe is super simple, though you do need to spare some arm power in scoring the skin (I had KW's help with this)... Have fun and enjoy!

  •  4 onions, quartered 
  • 10 garlic  gloves, peeled
  • 3 carrots, peeled and chop into large chunks 
  • 1 tbsp fennel seeds
  • 4 bay leaves 
  • Salt
  • Coarsely grounded black pepper 
  • 700-1000ml chicken stock 
  • ~1.4kg pork belly

    1. Preheat the oven to 180°C/Gas 4. Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin. 
    2. Brown onions, carrots, garlic in a pan. When done, transfer to another plate and using the same pan, add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. 
    3. In a roasting dish, scatter the onions, carrots and garlic, lay the pork on top skin side up and pour in the chicken stock till it covers the vegetables and half the pork (whatever you do, don't let the stock reach / touch the skin!)
    4. Transfer the tray to the preheated oven and cook for 1.5 hours. 
    5. When done, transfer the meat to a warm plate and set aside to rest for 20 mins. Drain the stock and keep it for other meals in the future. 
    6. Make vegetables look pretty.
    7. Slice the pork, work on your presentation and voila, feast on!

    Monday, January 15

    Hello, Spring?

    Oh my word, we just experienced the loveliest weekend in Singapore. Mid 20s temprature. Drizzly, breezy and slightly chilly. This is the dream, I tell you. 

    Tuesday, January 9

    Retirement Dreams Are Made of These

    When I grow up old, I want to be a florist.

    Recently, I used up my SkillsFuture credit and took floral arrangement classes at this little shop of flowers called Bloomers & Makers. I think KW is lucky he doesn't have to get me flowers since I get more satisfaction from creating my own bouquets.

    Friday, January 5

    Love You To The Moon & Beyond

     That face!

    3 years ago, we welcomed this little boy 3 weeks unexpected early. Today, Lucas turns 3 with the cake of his planetary dreams.

    Lucas, you would never imagine how you changed our lives. Mama, Papa and Kor Kor love you very much!