Let's Travel•Eat•Play!

This traditional Teochew dessert recipe, Orh Nee , is taught to me by my Mum aka My Mum's Recipe. She's Teochew and loves her yam paste dessert! (♡˙︶˙♡) I beg to differ when she told me it was easy to make this dessert! After we finished making our Orh Nee, she agreed that it wasn't that easy afterall. Lol! 😅 But glad we did it! And reason why it wasn't easy was because this was our first attempt and we did everything manually, 纯手工! No blender! So tedious and engrossed we were while preparing, I actually forgot to take photos of some cooking steps and I stepped away to fetch Mini K from his kindergarten halfway through. Will update the missing photos when I make this dessert again! And you know the saying,"一次生，两次熟"...subsequent tries will be easier (and less messy)! （╹◡╹）♡  Due to the time and effort that went into composing this recipe, k indly do not claim recipe as your own.  If you would like to share on your blog or any other social media pl...

It's already 1 week into year 2018??? Happy New Year to you! :) Today's recipe is a relatively easy one, I've cooked this  Pasta in Creamy Coconut Sauce 3 times and really love its flavor, even Lil K gave his thumbs up for it! I'm using San Remo brown rice penne pasta here and you may vary the ingredients required. Do check out San Remo contest with link at the end of the post. （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: (1 serving) 50g San Remo Brown Rice Penne Pasta (Reserve cooking water) 1TBS Olive Oil 1 clove Garlic, chopped 2 tsp chopped yellow Onion, 40ml UHT Coconut Milk (for cooking) 2TBS grated Parmesan cheese 40g Brown Swiss Mushroom, sliced 1/3 Yellow Bell Pepper, sliced 1 sausage, sliced 3/4 red Tomato, diced (or 6 cherry tomatoes,ha...

This recipe is a joint effort of my mum and I...alright, she made everything from scratch while I only did the photography part! (^^) Presenting... Pulut Hitam Kanten which is Black Glutinous Rice Agar Agar. Usually bubur pulut hitam is eaten hot like sweet porridge with a drizzle of coconut milk/cream but my mum made it as kanten that's eaten chilled. Very refreshing for a change! （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: (A) 50g Black Glutinous Rice 6pcs Pandan Leaves, wash & knot 500ml Water 15g Sugar Pinch of Agar Agar Powder (colourless) (B) 500ml Water 3pcs Pandan Leaves, wash & knot 5g (1tsp) Agar Agar powder (colourless) 80g Sugar (C) 100ml Coconut Milk (Note 1) Method: •Wash the black glutinous rice and soak in water for about 2 h...

Unlike most saturated fat, coconut fat is MCT (Medium Chain Fatty Acid) which can be broken down by the body more easily. Coconut is also one of the richest food sources of lauric acid which has anti-viral and anti-bacterial functions. Coconut can be a part of healthy diet, when consumed in moderation.  (Source) Give this Coconut Chia Seed Pudding with Berry Compote a try! It's a healthy & dairy-free dessert. （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Serves 4, in small dessert cups Ingredients: 4TBS Chia Seeds 200ml Coconut Milk (Note 1) 2.5TBS Honey 150g frozen Strawberries 30ml Orange Juice 1TBS Caster Sugar Mint leaves (to garnish) Method: •Warm coconut milk in a pot, over medium heat and stir constantly. Leave to cool slightly. •Put chia seeds and honey into...