Topshell Salad Recipe

Quick and easy-to-put-together dishes have been always been welcomed; no cooking, minimal washing. This simple topshell salad remembers me of a Thai cold dish as it is sweet, salty and sour all at once.

Molten Chocolate (Lava) Cake Recipe

Contrary to popular belief, molten chocolate cakes or lava cakes are easy desserts which can be put together quickly. The key towards making this dessert is using good quality chocolate and sticking to the baking time. The idea is to underbake the chocolate cake such that the middle of the cakes still remain liquid and soft. However, even if you did overbake your cakes, you will still get a delicious moist chocolate cake. It really is a dessert which you can't go wrong.

Swiss Meringue Buttercream Recipe

I have to admit that I love my cupcakes plain. However these days, commercial cupcakes come frosted in many types of flavours and colouring and I was tempted to follow suit. Buttercream frostings are basic and a common choice for frosting cupcakes. They are made from butter, sugar and are flavoured with vanilla essence or chocolate, etc. With some experimenting, you can probably come up with flavours which match and complement your cupcakes!

I was on a lookout for buttercreams which can last in our hot humid weather. Afterall, it will be so disappointing to see your lovely piped swirls melt into a messy puddle. Meringue based buttercreams were drawn to my attention for the stability which helps in creating better looking swirls when frosted.

There are 3 types of meringue based buttercreams - Italian, Swiss Meringue and French. You can read more about them at Wikipedia or Sweetapolita. Both articles really helped me understand what these buttercreams are and how to better prepare them.

Mashed Potato Recipe

Mashed potatoes are great side dishes which are overlooked in the greater scheme of things, i.e. when paired with sirloin steak you would probably focus all your attention on the meat.

I love a good mashed potato which can stand alone as a main. No other sauces are needed. Just plain old creamy goodness.

Braised Chinese Rice Vermicelli/Bee Hoon Recipe

Chinese rice vermicelli noodles or bee hoon is a common Chinese noodle used in noodle soups or are braised/stir-fried. It comes in a dried form, a pack of 400g and I like to use Tai Sun brand. It is very recognisable with its two red chillis printed on the packaging. You can get a pack from supermarkets like NTUC at $1.25 and it has a serving size of 8-10. If you are not using all at a go, simply break away the portion you require and tie up the bag with a rubber band.

When you stir-frying these noodles, you will need some good stock for the noodles to absorb the flavours. To keep things simple, my family likes to use canned stewed meat or pork leg with mushroom. Either brands Gulong or Narcissus works. Gulong stewed pork goes for $2.50 (250g) whereas Narcissus goes for $2.85 (250g). Narcissus pork leg with mushroom goes for $3.95 (400g). The idea is to allow the noodles to absorb the sweetness of the stewed meat so don't throw away the brine/stew which comes with the meat!