East Ocean Teochew, Dolce Tokyo, Omakase Burger

On the first day of a new internship and I’m trying to get my sleeping cycle in order again. It’s weird having to adjust to being on the ball again after a month of away from anything law related but I -was- challenged in a completely different way working at the cafe.

I should really be getting to sleep now but I can’t so here I am tapping away. Might as well post some photos of the food I’ve been eating, looking at them is making me SO HUNGRY

Char Siew Sou_edited

One of my favourite dimsum – Char Siew Sou!!! But I can’t choose a favourite cause I love too many already, just the thought of a dimsum spread ahhhh ❤
Har Gao_edited

Har Gou (Y)

Roasted Pork Belly_edited

AND this. was happy, freaking crispy and melt-in-mouth at the same time, how do they even do that??

Roasted pork belly, in it’s finest glory

seafood cream_edited

Went back to Supply and Demand twice in one week LOL the waitress recognised me. But never give me further discount 😦 But food was still AWESOME

DolceToykyo Banana Split_edited

Randomly, Dolce Tokyo, because sweets


Omakase burgers with the wives during our lazy staycation. Look at the amount of fries there oh god so good but so bad </3

Here’s to learning as much as possible in the next 2 weeks, and to treasuring the remainder of the holidays because I can already feel the end looming and it doesn’t feel great at all~ 😥

On another note, I’m so proud that my brother is going to POP this Sunday even tho he still is irritating every Sunday when the whole family runs around trying to get him to book in on time hahaha. My brothers are growing up :’) I have an Agnes from Despicable Me doll staring at me from them, which they say I look like. It reminds me that even tho I’m supposed to be the Margo of the family – responsible, gets stuff right – sometimes I want to be Agnes too.


Cinnamon Buns!

I kept putting off participating in the Daring Kitchen’s challenges for the past few months because things kept popping up!! So even though June was over already I just made a batch anyway, since it’s my last free week before my next internship starts ^^

Blog-checking lines for June: This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required! :>

cinnamon buns 1

These are the most successful ones I’ve made to date!! I’ve made cinnamon buns in the past but they weren’t the best ones; these do have room for improvement but hahaha they have disappeared so quickly from the kitchen counter!!

LOVE the smell of cinnamon wafting through the house when these are baking, and when I came home after having dinner out, the house still smelled like them aaaahhh ❤

pre buns

Dough was lovely to work with, didn’t actually have to use a rolling pin, just patted and tugged it with my hands


Looking snail-like after the second rise

Gary-snail-spongebob Hehehehe

cinnamon buns 2

^^ I will make them for more people next time!! They disappeared very quickly 😀

Mini Bacon & Spinach Quiches

I’ve made quiches before for home ec class back in RG, crustless though. While testing recipes for the party, I made these bacon and spinach quiches which I really wanted to include in the menu but I couldn’t fit it into my prep schedule.

Making these were fun though! I love savoury food as much as sweet, but it’s harder to make savoury food that I can bring for people to try.


Make-shift pie weights! Cheap, easy and can be re-used every time!


ImageLoving how colourful they are! But the cups do take time to shape so ah maybe next time.Image

Excellent when lightly toasted so that the crust is flaky and crumbles in your mouth~

Shortcrust pastry (Pâte Brisée) Recipe

Originally from Simply Recipes (Link), re-written for those without a food processor below. If you do have a food processor, this recipe is slightly easier, but making pie crust without a food processor isn’t very difficult as well. Do head over to the simply recipes site if you do intend on making this with a food processor!

Yield: Makes 1 pâte brisée crust, enough for 1 9-inch tart. Double the recipe to make a pie with a bottom and top crust.


  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 teaspoons salt
  • 1/2 teaspoons sugar (increase to 1 1/2 tsps if making a sweet tart)
  • 113g (1 stick) unsalted butter, very cold/frozen (If you don’t have a food processor, just stick the block of butter in the freezer without cutting it up into cubes)
  • 3 to 4 tablespoons ice water


  1. Whisk flour, sugar and salt in a large bowl until well combined.
  2. Take the frozen block of butter and grate it into the bowl containing the flour mixture. (This makes sure that the flour can be quickly incorporated with the butter before it starts getting warm, a big problem for hot and humid Singapore)
  3. Either use a large wooden spoon or your hands to cut the butter into the flour until you have a mixture that resembles a course meal, with many butter pieces the size of peas, as per the picture below (Source: LivingWellSpendingLess). Uneven butter pieces are not a problem, they actually help make the crust more flaky (Y). I like using my hands for this because I feel like it helps me judge the texture of the mixture better, but sometimes when the weather is really warm, I place the bowl on a tray with a little ice water in it, and also leave a bowl of ice water and a towel next to me, where I can soak my hands to make them cold and dry them before cutting in the butter.coarse meal
  4. Add 2 tablespoons of ice cold water to the mixture and mix. Add more ice water, a tablespoon at a time, until the mixture just barely begins to clump together. Pinch some of the dough to check for readiness – if it holds together, it’s ready. If not, add a little more water and mix again. Try to keep the water to a minimum as too much water will make the crust tough.
  5. Tip the mixture from the bowl and place on a clean, smooth surface. For an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called “fraisage”. (I tried this and it worked well!) Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky.
  6. Then, use your hands to press the crumbly dough together and shape into a disc. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (At this point you can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)
  7. When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.
  8. If making a pie, place the dough on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
  9. If making the mini quiches/pies, use any round cookie cutter of the right size to cut out pieces of the dough and place directly into the pie dishes.

To blind bake the crust:

  • Pre-heat oven to 218 degrees celsuis.
  • Place a piece of baking/parchment paper on the pie dough in the pie dish and fill it with pie weights (dry beans work just as well and definitely cheaper too). Make sure that they cover the bottom of the pie and press against the sides of the pie. The weights on the bottom will keep the pie from puffing up and the weights against the sides will keep the sides from sagging as the crust bakes.
  • Bake for 12-15 min until the edges are very lightly golden. Remove the crust(s) from the oven and remove the baking/parchment paper with the pie weights in them.
  • Put the crusts back in the oven and bake for another 5 min.

The quiche filling:

As for the filling, I didn’t really measure out the ingredients. Here’s what it consisted of:

  • 4 large eggs
  • 1 cup heavy cream
  • Chopped fresh baby spinach
  • Bacon, fried
  • Swiss cheese
  • Salt and pepper

Whisk together the eggs, cream, salt and pepper in a large bowl. Layer the bacon, spinach and cheese in each/the quiche and pour the egg mixture over it. Bake at 170 degrees celsius for about 20min, or until the filling is set and golden.

Note: Next time I’ll try blanching the spinach first so that they look more cooked (wilted-y) instead of still holding their leaf shapes.

Okay that’s all!

In other news, I got a new stand mixer!! Show it off with a picture soon hahaha very very happy!!!! Thanks hotgang, as embarrassing as our name is ❤


Starting out

Even though I’ve always loved food, I’ve never gotten too serious about actually making food, despite wasting devoting a rather substantial amount of time trawling through food blogs/recipes/videos on an almost daily basis. Never been too conscientious about keeping records of the recipes I’ve used, what changes I’ve made/should have made to those recipes; a lot of evaluations were afterthoughts slipped to friends whom I’ve baked/cooked for.

I started keeping a private tumblr in June to detail my journey with food but it was a bit difficult to organise posts. I guess tumblr’s more for reblogging pretty things without much coherence and I like organisation, even if it is chaotic organisation (like.. my room) so I was always in a dilemma: should I post or reblog and how do I differentiate between my posts and reblogs? Maybe I’m just a tumblr (or general tech) retard.
(Which explains the empty column on the left, which I don’t know how to get rid of. So I’ve let it exist quietly, undisturbed..) 

So this brings me here!

Here’re a few things I’ve made this year:

 ‘Ice-cream’ cupcakes for kelly’s birthday 

Banana raisin muffins

Strawberry..chocolate (? Memory lapse) muffins
Blueberry & Lemon Pancakes
Cooking w RLC in Bali
Banana Cake (ft. cut-off tops which were burnt :<)

Homemade Cookie Jar for Mush’s Birthday
Brownies. I embarked upon making the perfect brownie in June/July; there was a point where I made 3 batches in 8 days, I must have been responsible for quite a few sore throats. My brother also couldn’t tell the difference between the batches but I’m intent on blaming it on his undiscerning tastebuds than anything else >:)
Cinnamon Buns with Hotgang
Mini Sticky Date Pudding with Benz
Trying out piping with Royal Icing on Sugar Cookies
Cookie Dough cupcakes w Benz, for Lin
JP’s birthday celebration with MTF. First time frosting with buttercream. Cake is square because I mistakenly thought that I could use the cheesecake tin. Big mistake when batter started leaking everywhere! 

 Banana Cake with Cream Cheese Frosting, for National Day Celebrations at Aunt’s house! The duck prints on the napkins are so cute 

 White Chocolate Cheesecake for/with my brother
 Wholewheat Cranberry Muffins. I had a bout of panic at how unhealthy baking was; this was without butter and mostly honey/golden syrup and I’m lucky to have friends who’ll gamely tell me how good it is, (I’m guessing) despite their reservations 
 (Rather unsuccessful) Cinnamon Buns
Salted Caramel Apple Pie

My photography skills are a little on the limited side (in line with tech-noob title). I’ve never really been one to play around with cameras, even my photos on holiday are mostly taken by friends/family.
I must say though, my iPhone and the filters on Camera360 are a life-saver. Maybe I should get a camera sometime soon 🙂

This semester of law school has been surprisingly forgiving (note: tune may change when results come knocking) and I’ve stolen quite a few lazy days hiding out in my kitchen. That can’t happen this month though, with the looming exams, so tomorrow shall probably be the last time I’m baking till post-exams. A few friends are coming over to bake for a friend’s birthday and I’ve been excitedly searching for a good recipe! 
Till next time!