Strawberry & pear agar-agar

This was part of my menu for a tea party. I had to choose some foods to suit the extremely hot weather at the moment, as well as things that would go well with Chinese tea. I flipped through my summer wagashi recipe books and decided that a co0l, non-melting kanten/agar agar dish would go [...]

Improvised gluten-free muffins (basic recipe)

I remember the time when I was really scared to start gluten-free baking because it seemed so complicated, so many types of flour, so easy for things to go wrong, for the baking to fail. A couple of weeks ago, I baked some muffins (if you can call them that) without following any gluten-free recipe [...]

Just like instant packet ramen

After watching too many Korean TV shows with people slurping enticing-looking noodles, the ramen craving became quite unbearable! Of course commercial packet instant noodles are quite out of the question for me. Not only do the noodles themselves contain plenty of additives, the flavouring is usually more MSG (or other similarly glutamate-heavy MSG-substitute in ‘No [...]

Akan Datang (Coming Soon)…

To make up for my slowness in posting, here are some photos to whet your appetite for updates coming soon ^_^!

Chye tau kueh (fried savoury radish cake)

Recently, some friends gobbled down two plates of chye tau kueh from the hawker centre in front of me whilst I munched on my gluten-free carob muffin. They felt a bit guilty comparing their fried dish with my healthy snack but actually I really wished I could eat chye tau kueh too!
I came home and [...]

Green tea silken tofu

Following my attempt at making firm tofu using nigari as a coagulant, I picked up some Glucono-Delta Lactone (GDL) coagulant at Phoon Huat and decided to give this dessert-style tofu pudding (a.k.a. 豆花 douhua/tau huay/ tau foo fah) a go. GDL is thought to be a more healthy coagulant compared to inorganic calcium compounds.
Unlike [...]

Chef Chan at the National Museum & cooking lectures/classes

I’ve been trying out dim sum recipes (steamed radish cake, water chestnut fritters and chewy pumpkin cake) from the cookbook by chef, Chan Chen Hei, without any idea who he is.
But I’ve just discovered that he’s opened a new restaurant at the National Museum of Singapore (the same place with this food history exhibit [...]

Green tea smoothie with rice & soy milk

This is just too yummy not to write about. I’m sorry I don’t have a photo because I made it for a midnight snack so no natural light for getting good shots. [P.S. Maybe it wasn't a good idea to consume green tea at midnight! I was so hyper when I went to bed :P]

Of [...]

Another word on tofu coagulants

This homemade tofu thing is getting complicated.
Yesterday, I came across this information from Wholesome Living, an organic shop in Singapore that conducts all sorts of cooking workshops:
Commercial bean curds contain chemical substances such as bleaching agent, de-foaming agent, preservatives and coagulant (calcium sulfate a.k.a. gypsum). Commercial tofu manufacturers usually utilize calcium sulfate as a coagulant [...]

Making tofu at home P.S.

Sorry, in the last post, I missed out a whole bunch of great links with more photos, tips and information about making tofu at home.
The first is this super set of photos & instructions from Chow.com. The best thing about this is that it provides a cheap & easy solution to the problem of finding [...]