When people mention spaghetti in Singaporean contexts I think of shallow bowls filled with tangled pale noodles, the pastel melamine ware fare sold at ‘Western’ stalls in school canteens and hawker centres (‘Western’ as they represent more a derivative style of cooking inherited from Hainanese cooks that worked on British ships, rather than anything remotely… Continue reading mum’s molasses noodles
Tag: savoury
小菜 [ small vegetables 2 ]
Black sesame cold tofu 黒ゴマ 冷奴 / 黑芝麻凉拌豆腐 Just as white pepper is superior to black pepper (my opinion), black sesame is superior to white sesame (similarly & yet I will espouse it as objective truth). This is so good in ways you don’t expect: how the cold creaminess of tofu blends with the taste… Continue reading 小菜 [ small vegetables 2 ]
小菜 [ small vegetables 1 ]
Vegan tomato egg udon 蕃茄炒蛋 using beancurd sheets 腐皮 + a tofu soft scramble. I forgot that my mum’s version has thinly sliced crescents of white onion that become soft and sweet when fried, freckled with brown; I’ll try that the next time. This would have worked better with fresh yuba, which is thin and… Continue reading 小菜 [ small vegetables 1 ]
king oyster mushroom abalone two ways
I’ve never been confident of my own savoury abilities in cooking; it’s always been something I’ve done mostly for myself, unlike my baked goods that often become fair game for the next friend or family member I see. I like what I cook for my own tastes, and have long since taught myself my way… Continue reading king oyster mushroom abalone two ways
Gan Chin Lin 