We love our Turkish breads. Our favourite place at Changi Village moved to Parkland Green at East Coast.
We got their breads, dips and a mixed grill. Flavourful and light, it’s perfect for lunch.
Category: food
Ya Kun
I don’t make great soft boiled eggs. My favourite go to place is Ya Kun kaya toast. And usually when I order this set, it comes with toast. In between the thin crispy toasts will be a layer of aromatic kaya (coconug jam) and a thick slab of SCS butter.
But one particular Sunday, the Hub and I tried something new. Instead of the usual toasts, we ordered the steamed bread. It was delicious! Super hot and super duper soft. Mmmmm….
Many foreigners find this dish super unusual but for many of us locals, this is comfort food regardless of race and religion.
Bingsu!
Shaved ice with sweet syrup. It seems that every culture has a version of this- from the American snow cone to our local ice-kacang. When I was a student, I did not enjoy the ice-kacang sessions my friends loved so much. I’d order mine without the kacang (beans) which was of course weird. Try ordering ‘one ice kacang no kacang uncle/auntie’ and I bet you the dessert seller will either a) laugh b) question your choice or c) snort, shake his/hear head in scorn.
Now I am living in the era of korean hallyu madness. And Korean shaved ice or bingsu is way way way better than the local coarse syrupy sticky shaved ice of my childhood. I am so sure self-righteous Singaporeans will snub at my opinion, but this is my space to share.
A good kind-hearted friend picked me up and after some grocery shopping, drove me to this wonderful place which sells only korean desserts. Mind you, they were pricey but for twin sharing, totally worth it.
The ice is snow smooth and the red bean topping so so creamy and not cloyingly sweet. The best part is the crunchy toasted almonds sprinkled generously around the bowl.
The best part is, no sticky fingers! And ironically when I was younger I loathed red beans (the kacang in ice-kacang), with the korean version, I am not averse to it. Perhaps because it is always smooth and creamy and most importantly not sweet.
Appetisers for School Dinner
Last Friday was the school’s anniversary and I had to help out with the reception for the VIPs. I must say I was very impressed with the boys and girls.
They came up with their version of Peking duck but if course using chicken thighs which they marinated with five spice powder and baked in the oven. They also made their own plum sauce! We were blown away. Home made plum sauce by 15-16 year old schoolboys! They turned out delicious! Anyway, they wrapped a bit of chicken slice with a slice of cucumber with crepe.
I made hummus which turned out too thick especially after sitting for a while in the bowl. The girls piped the hummus onto Ritz biscuits and as a final garnish, one boy suggested using some leftover spring onions! Did I say I was impressed with the kids?
Introducing cooking to the kids
During the December school hols, I wanted something fun and educational for the Little Girl. So I got her this book from Kino.
A few days after, Little Girl wanted to make this badly for dessert. It was supposed to look like this.
What she served me was this.
In all fairness, she did follow the recipe to the T but let’s just say she still needs more practice in the kitchen. 😉
Here’s the recipe if you have Little Girls and/or Little Boys.
The Occasional Cook 