I made a chinese scallion pancake inspired focaccia, flavour was good and it looks pretty, but I think I made some mistakes.
Don’t think I did a very good job with the dimpling. Was too excited and didn’t let the oven preheat long enough and probably pulled it too early so there was some pooled oil that was absorbed (which I fixed by popping into the air fryer)
Any tips for future attempts?
Cooked this up for me and my mum. Made with garlic & breadcrumb topping, and LOTS of chilli because I’m asian.
I think I let the sauce reduce a bit too much, next time I should let the sauce be a bit looser.
Had a craving for mee hoon kueh and decided to make some at home after discovering it was quite easy to make.
Threw together with peanut sauce, some leftovers and ajitama that I marinated.
10/10 would make again.
One of the better wanton mee in sg but queue has gotten a bit ridiculous after being featured on youtube.
Any other wanton mee recs, specifically nearer to north side?
Recently made a post asking about healthier food options late at night as someone who trains combat sports and got a lot of suggestions to cook more at home.
Threw together brown rice in fridge with edamame and capsicum + chicken breast. Much much cheaper than subway or stuff’d 😹
Moderators pls see HDB in the back 😭😭
Currently trying to lose weight for combat sport, had some brown rice in the fridge that I fried together with an egg, peppers and edamame + chicken breast.
Still relatively new to cooking but I think being able to throw together a meal with whatever’s in the fridge is and will be a really useful skill 😛
I need ideas for healthier food options late at night - past 10. I train a combat sport and my training ends at 8-9 some days and I always need a good meal before sleeping but my options really suck right now, especially cus I’m trying to cut weight.
Subway nearest to my gym sometimes close right before I arrive then by the time I reach home the cai png store only left lousy or unhealthy ingredients.
For those that meal prep/eat at home, where can I buy nice bread/deli cuts to diy subway at home? Or is there some magical food chain like stuff’d/subway I haven’t heard about?
Kopitiam downstairs my house only have thai food, noodle store or mala that open late, any way I can bio-hack these stores lol
Prepared some ribeyes for my family of 5. Second time ever cooking steak, first time using a stainless steel, was previously using a hexclad.
How do I get less of a grey band?
I cooked 5 steaks in batches of 2 and I didn’t clean/scrape the pan as I was hoping the fond would build up. By the last pan, the bottom of the pan was burnt and I couldn’t make a pan sauce from that.
Is it possible to cook multiple batches of steaks while leaving unburnt fond? Or should I just keep it to one sear when using fond?
Prepared some ribeyes for my family of 5. Second time ever cooking steak, first time using a stainless steel, was previously using a hexclad.
How do I get less of a grey band?
Went to the Thomson branch. $8+ for noodle + fried pork or chicken cutlet. Pretty good, any other recs for chilli pan mee?? 🤤
Tried making banana bread for the first time and got too experimental.
I used Flour Bakery’s recipe, but:
- swapped out 100g oil for browned butter, with only a dash of oil to bring back weight to 100g
- added miso into the recipe
- added walnuts
- used 70g brown sugar + 160g white sugar instead of 230g white sugar
Recipe calls for 160C for 1h15mins, was supposed to check for browning too fast at 30 minute mark but I had to poop so I only checked about 45 minutes in and the top was already burnt 😭. I loosely tented and lowered it down one rack to finish.
Came out burnt on the sides as well but fortunately, the middle was still moist and delicious which meant I gobbled up 2 pieces.
How do I not burn it the next time? Lower temp to 150C? Or did I go wrong with the recipe tweaks?
Tried making banana bread for the first time and got too experimental.
I used Flour Bakery’s recipe, but:
- swapped out 100g oil for browned butter, with only a dash of oil to bring back weight to 100g
- added miso into the recipe
- added walnuts
- used 70g brown sugar + 160g white sugar instead of 230g white sugar
Recipe calls for 160C for 1h15mins, was supposed to check for browning too fast at 30 minute mark but I had to poop so I only checked about 45 minutes in and the top was already burnt 😭. I loosely tented and lowered it down one rack to finish.
Came out burnt on the sides as well but fortunately, the middle was still moist and delicious which meant I gobbled up 2 pieces.
How do I not burn it the next time? Lower temp to 150C? Or did I go wrong with the recipe tweaks?
First time making pesto from scratch and only my fourth time cooking pasta. Quite satisfied with the result :)
This beef ragu pasta was $19 at Bronzo near Beauty World. It was really good, but it made me a bit delirious that $19 is considered the lower-end for quality pasta in Singapore.
So, I started cooking pasta dishes at home which I’ve seen some success in. What are some other dishes that have a high return on learning how to cook at home? I’m thinking burgers or tacos.. anything else?
I’m considering changing gyms because of this one coach at my gym, who’s 100kg+ or 220lbs+ in freedom units, that spars hard with almost everyone.
It frustrates me because I’ve seen too many freak accidents that could have been avoided with just a bit more caution in sparring.
What makes it worse is that I’m thin but tall which makes the weight gap less obvious. Consequently, I have it harder against him since he tends to “unload” more on me.
I feel like this problem is actually a bit more prevalent than people realise.. advice pls from people who’ve dealt with similar situations.
p.s. another big factor is that I live in an Asian country and my gym is mostly teenagers/younger guys which makes his weight difference that much more apparent