Baking It

Cake Making is an organic and creative process. Most bakers follow time tested, effective but slow and errorprone manual methods for cake and recipe calculations. Baking also involves time consuming and complex maths. While there are many books and websites offering recipes, tutorials etc catering to the actual cake making process, there is a desperate need for an one-stop source on calculations needed in Baking. is a software website for cake makers offering comprehensive references for serving charts, portion sizes, cake cutting guides, sugar paste and ribbon quantities. We have cake calculators, which seamlessly integrate these guides into an easy to use software, which solve real world cake making calculations. These tools act as a baker’s virtual assistant and guide them in designing, calculating and stacking cakes.

Chilli Crab (Singaporean)

Chilli Crab @ Jumbo Seafood - Singapore Indoor Stadium

This seafood dish is one of the most popular in Singapore. Mud crabs are used. The sauce is a savoury tomato and chili-based semi-thick sauce. It is not a spicy dish so don’t be fooled by its name. The other competing version is the Black Pepper Crab. Chilli crab is one of the most satisfying dishes to eat with crusty bread or steamed buns. People also eat it with steamed white rice. Do get ready some crab crackers and wet napkins.

101 Meals

Please join to meet world class chefs and cooks and learn from them online. If you are chef then you have an opportunity to meet your follower, friends and teach them your recipes, conduct the cooking class through our real-time web RTC platform.  It is free of cost. Join Now and one lucky winner will get Ipad . The winner will be announced on website on 30th Nov 2014

Ladies in the Pink

Fun, easy, unique gourmet recipes for the real person who wants to be Julia Child but isn't...yet.

Lor Mee by Anthony Leow

i-Cooked Lor mee (Chinese: 鹵麵) is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. The dish is also eaten with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. Source: Wikipedia


Panchopigna will guide you thru this culinary trip in Italy, discover the latest recipes that only insiders know in a surprising way. Pancho is an award winning photographer and a professional chef, based in Italy, Lake Como offering a complete new vision of learning how to cook with his artistic video recipe enjoy it. 

Hainanese Chicken Rice (Singaporean/Asian)

The Best Chicken Rice

This is another must try when you are in Singapore, that is the Hainanese Chicken Rice. It promises you tender chicken after 2.5 hours of cooking using this special recipe and preparation. You need, 1 kg of chicken, ginger, onions for the stock. The chicken part of the meal will need 1.5kg of free range chicken. Mainly chicken but you need Shaoxing wine or Chinese cooking wine, light soy sauce, chopped garlic clove, ginger slices, chopped spring onions, sesame oil and salt. There other two other sauces to go along with this delicious chicken other than rice. Chilli sauce can be made with 10 long red chilli, garlic, ginger, lime juice & salt. While the ginger sauce with garlic, ginger, lime juice and salt. In the video at 7:06 shows this detail and you can really make a great condiment that really enhances this wonderful rice meal. Of course, the rice is no ordinary rice too. Using the reserved chicken fat, add grated ginger, finely chopped garlic cloves, pandan leaves, salt, and long-grain rice to prepare. The instructions are available in the following video recipe.

Bak chor mee - BCM (Singaporean/Asian)

Originally uploaded by zannnielim

Bak chor mee in short is BCM, so if you say BCM to some local Singaporean, they know what you mean. 'Bak chor' is delicious minced meat and the marinate use in this recipe is simply some soya sauce, ground garlic powder and some flour. This version of mee pok is served with minced meat, sliced mushrooms and shredded lettuce. Will need meat balls, beansprouts, bits of deep-fried lard to get closer to the traditional taste. The bits of deep-fried lard is the most magical ingredient. Will also place a few small pieces of fried crispy sole fish as garnishing if you can manage to get them in Europe.

Stromboli and Calzone (Italian)

Photo by Richardzx
Calzone is a folded pizza shaped like a semi-circle or half moon. Bread dough filled with pizza ingredients such as mozzarella, tomato and dry-cured ham or Prosciutto. You can make Mediterranean ones using Feta Cheese, and Mediterranean ingredients. For me, I like to add what is called 'erős paprika', in English - hot green pepper. The 'burst' flavor in every bite of this hot green pepper is just amazing! Of course, the cheese plays a big part of the great taste! Will post about Stromboli soon...

Fish Head Curry (Singaporean)

fish head curry

Fish Head Curry has Indian origins. Normally, you will find okra and eggplants, the head of the red snapper. It is semi-stewed in a Kerala-style curry together with assorted vegetables. For this dish, I prefer to eat it with rice than bread. Kerala is a state on the Malabar coast in south-west of India. During the 3000 BCE to 3rd century, it was a prominent spice exporter. Kerala curries contain shredded coconut paste, curry leaves, coconut milk and various spices. Mustard seeds, onions, sliced red chillies fried in hot oil and curry leaves are definite.

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