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Garlic Rice with Egg
There is a distinctive taste in stir-fries cooked by Chinese restaurant chefs, who are great masters of “wok-hei” or wok-breath in Cantonese, which refers to the unique flavour produced by the wok. Wok-hei can only be achieved if the wok is smoking hot even before oil is added. I used peanut oil as it has a high smoking point and a nutty flavour.
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Malabar Egg Curry
This egg curry can be served with any Indian staples like appam, thosai, prata or even rice.
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Indian-Style Chicken Rice
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Under Der Linden
The exterior and interior of the restaurant is decorated with floral drapes, fresh and dried flowers, vintage marble tables with small posy of flowers and retro rattan chairs. The whole place has a very European feel.
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Stir Fried Spicy Lady’s Fingers
Lady’s fingers aka okra is a popular vegetable in Indian homes. It is cooked in different ways and different textures. I like my lady’s fingers a bit slimy and have never bothered to “remove” the sliminess.
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Falafel in Pita Pockets
An all-time favourite of many, falafels are easy to make and high nutritious. I tried baking the falafels but was not successful. This recipe makes very tasty falafels when deep fried.
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Warung Ijo
The interior wall décor was very simple - a bicycle frame, different types of tables and chairs and even swing seats were used to decorate the restaurant. The menu is big and once you have made your decision with your choice of dishes, you will have to go up to the cashier and pay for your food before you sit down.
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Visit W. Atelier’s Showroom
Building a signature home that reflects your unique style? You don’t have to sweat it when it comes to choices, with the curated and iconic signature brands under W. Atelier’s wing at Tan Boon Liat.
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Prepare Breadfruit for Cooking
The breadfruit is sometimes mistaken for a young jackfruit! This fruit has very thin, bumpy skin compared to the jackfruit and the flesh is white or pale yellow. The breadfruit certainly does not taste like bread. It has a mild taste of a potato and is starchy and you can roast, bake, steam, grill, stir fry……… just like you would handle a potato.
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The Smell of Sambar
She used a firewood stove; the pot will be so black on the outside, and the interior is where one of the most delicious sambar would be boiling. My mother used to make her sambar quite thick, with lots of tur dhal; she would add a handful of mung dal to thicken it as she said.
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Achumurukku or Kueh Ros?
One must be quite agile if she or he wants to do it singlehandedly. There must be at least one person to take charge of taking out the fried Kueh Ros out of the oil with a skewer or chopstick and the other person must be in charge of dipping the rosette mould into the prepared batter and then easy the batter into the hot oil.
