KitchenTigress

Homemade Pizza


You don't need a baking stone or pizza oven to make great pizzas at home. You just need an oven that has rapid heating mode, plus the black baking pan that comes with the oven. You have these two things? Good. Use them, plus my recipe, and homemade pizzas are a piece of cake.

Gordon Ramsay's Scrambled Eggs


Wanna make a killer breakfast? A pile of soft, luscious scrambled eggs on thick toast is pretty impressive.

Hot Spring Eggs (Onsen Tamago)


Hot spring eggs (onsen tamago) are Japanese soft-boiled eggs. Japanese like to make them in hot springs, hence the namesake. When you break a hot spring egg, a solid egg falls out of the shell. You might think it's hard-boiled but it's very soft, and the yolk in the middle is still liquid.

Hot spring eggs may be eaten as a topping on rice. Or with some soba sauce and a sprinkle of spring onions.

Raspberry Panna Cotta


Panna cotta, at its most basic, is just milk and cream jelly. The jelly may be served as it is, but that'd be quite boring.

How to liven up plain panna cotta?

Make it heart-shaped. Make it in bright colours.

免烤奥利奥芝士蛋糕 (中文版)


奥利奥芝士蛋糕不需要烤箱,而且做法简单,只要跟着配方就一定成功。

No-Bake Oreo Cheesecake

oreo cheesecake decorated with heart cookie cutouts
There're only 4 ingredients in my no-bake cheesecake filling: yogurt, cream cheese, icing sugar, and gelatine.

There's no cream in the recipe. Why not?

Because cream cheese plus cream is too heavy for the hot, humid weather in Singapore.

5-Minute Cantonese Porridge


Forget cooking Cantonese porridge the traditional way. That takes way too long.

On the stove, simmering raw rice in lots of water or stock till it breaks down and forms a smooth, thick gruel takes 2-3 hours.

In a slow cooker, the process is an overnight job.

Mango Mille Crepe Cake

mango mille crepe cake photo
Making good crepes is about getting the right amount of gluten in the batter. Too much gluten makes crepes rubbery. Too little makes crepes tear easily.

Macarons


TIPS FOR MAKING MACARONS:

1) Which almond flour?

I use Phoon Huat's superfine almond flour. PH sells three types of almond flour. Only the one labeled "SUPERFINE" is good for macarons.