The day had finally arrived and we were officially away to South Korea for the very first time. Put the dog into doggie creche and went home to pack and prepare for what would be a very very looooong journey ahead. I was stoked and barely slept the night before, but R was dreading it. Here is how everything panned out. Still no BTS tickets tho.
View full post
This all started 3 months ago with a certain K-pop boy band, and then everything spiraled out of control. Before I knew it we were heading to South Korea. #BTSmademedoit
However, we didn’t get any tickets to their final concert but we are still going. Excited because I have heard so many amazing things about Seoul city and secondly, this will be our first official Asian trip together.
I was asked to cater for the office Christmas party and I came up with a list of foods, one of which was this amazing glazed ham with port and sweet mustard. Took me a while but I got there in the end. Happy days, I learned a lot and the results were very encouraging.
View full post
Cucur udang is a Malaysian teatime treat; an oldie but a goodie. Cucur udang translates to prawn dough balls (I guess), and it is eaten dipped in either sweet chilli sauce or a savoury peanut sauce. This yummy morsel is usually eaten in the late afternoon as a teatime snack along with lots of hot, frothy milk tea. Delicious.
View full post
Our second visit to Iceland for CCP’s annual EVE Online Fanfest 2017. We return with more members of Team Pizza of Wormhole Space following our very successful first meet up in America the year before. We return to Iceland to find the place just as majestic and mysterious but ever more expensive to finance. Still had a good time tho.
View full post
ALASKA – the last frontier, the jewel of the north, the largest and the most sparsely inhabited US state … and I am going there this spring/summer. Why? Coz someone is getting married and I have been graciously asked to attend (woohoo!) and I said YES. All up we are spending a total of 14-days on this trip and I think it’s going to leave me a little broke but the experience we will get out of it will be priceless. Not many people get the chance or the opportunity to visit this land of mystery and grandeur so I am going to make the most of it.
View full post
‘Tis the season, or so I am told by my Swedish friends, to get your hands on these wonderfully aromatic and creamy buns – Semla. However, since I don’t live in Sweden or any of the other Scandinavian countries I will have to make mine from scratch. Semla is made with an enriched bread dough scented with cardamom and vanilla. Then it is traditionally filled with almond paste and topped with a generous amount of freshly whipped cream. Then dusted with icing sugar, of course. You can eat it as is or you can take it one step further and eat it from a bowl with warm milk poured all over. Omg, if that isn’t the definition of comfort food, I don’t know what is!
View full post
For all the years I have lived in Europe I have never been to Spain – too busy travelling in France over and over and over again. But this time I had the opportunity to follow the boyfriend on a business trip so I kinda snuck in on this one … heheh. I was not expecting much as I knew he would be busy attending sessions at the convention centre and I would probably spend a lot of time on my own but I was fine with that. Exploring a city like Madrid is easy as they have a very good metro network.
View full postSep 14
Ayam Panggang Percik is a traditional Malaysian recipe that originates from the northeast, in the states of Kelantan and Terengganu. This recipe involves marinating chicken in a mix of aromatic herbs and spices for a few hours and then cooking it over hot embers of charcoal. But don’t worry, it can be made in a conventional oven, just like the one I did today. If you like southeast Asian flavours then you have got to try this recipe out.
Permanent link to this article: http://foodflurries.com/savoury/ayam-panggang-percik
Sep 11
It has been a while since I felt this good about making quiche. Usually I use store bought pastry but today I was happy to make my own buttery short-crust dough … it makes a lot of difference. Made myself some beautiful salmon and spinach quiches, and with the leftover dough I made a bacon and leek one for the boyfriend.
Permanent link to this article: http://foodflurries.com/savoury/quiche-smoked-salmon-spinach
Sep 07
Isn’t it perfect when you find yourself stuck with the prospect of no food and then come up with an awesome dish out of thin air in the end? This is one of those dishes … with a little help from a friend. Baked Spanish rice and grilled chicken with a creamy cheese sauce poured on top. Mmmm … doesn’t that sound divine?
Permanent link to this article: http://foodflurries.com/savoury/cheesey-baked-spanish-rice-with-grilled-chicken
Sep 05
Pides are Turkish-style pizzas, filled with all manner of savoury fillings. They are a popular street food and can easily be made at home using pizza dough. I don’t have the exact recipe for a traditional pide dough so I simply used pizza dough for this recipe. Very delicious and great for parties and picnics. In this post I have made a vegetarian and a meat filling.
Permanent link to this article: http://foodflurries.com/savoury/turkish-pide-with-two-fillings
Sep 03
Osso buco is a rustic Italian dish made by braising veal shanks over a long period of time. The meat turns luxuriously fork tender and the bone marrow gets all gooey in the center. I have been meaning to feature this dish on my blog for ages, and so finally, here it is. This is my contemporary version of a Milanese classic, served over a mound of white bean puree.
Permanent link to this article: http://foodflurries.com/savoury/osso-buco-on-roasted-garlic-white-bean-puree
Sep 01
I seriously tried to post something other than an Asian dish today, but no such luck. So here is a Malay recipe of chicken cooked in coconut milk with bird’s eye chillies. Really delicious and aromatic from the use of lemongrass, tumeric and kaffir lime leaves.
Permanent link to this article: http://foodflurries.com/savoury/ayam-masak-lemak-cili-api
Aug 29
Moving on from Asian cooking today, and I have settled on some Middle Eastern flavours instead. Keeping things nice and simple by preparing some delectable dips everyone knows and loves. Be prepared to have lots of bread and crackers on hand.
Permanent link to this article: http://foodflurries.com/savoury/homemade-hummus-dip
Aug 27
Seems like I am on a roll here with the Asian food favourites, eh? Here is another iconic Chinese restaurant staple that you can now make at home at your leisure. This dish is both spicy, slightly salty and sweet all at once, with some added crunch factor from the use of cashews. If you like chillies, then this dish is for you.
Permanent link to this article: http://foodflurries.com/savoury/kung-pao-chicken
Aug 25
I don’t usually cook many pork dishes, but this one is a huge favourite of mine. Bak Kut Teh is a dish of pork ribs slow cooked in a herbal broth until tender. It can also be served as a saucy slow-braise in a thick black sauce spiced with shallots, garlic and dried chillies.
Permanent link to this article: http://foodflurries.com/savoury/bak-kut-teh-done-two-ways
Aug 18
This is the recipe for the herb and cheese scones I used in my Warming Chicken & Ham Stew post. Super light and crumbly, they would go well with any stew or simply eaten on their own with a good slathering of butter. Remember, scones are best eaten fresh out of the oven so keep batches small, and cover scones that are not being eaten with a clean tea towel to keep them warm and fresh.
Permanent link to this article: http://foodflurries.com/savoury/savoury-herb-cheese-scones
What people are saying…