Japan Food Fest - Oct 2013

Hosted by Alan of Travelling Foodies

Japan Food Fest was the first country featured in our blogging event.

Click here to see the the round up that Alan has done, manually.

Kueh Sarlat - AFF Singapore #4

My final AFF entry.....

Kuih Sarlat is known as Seri Muka here in Malaysia,  generally comes with white rice and green custardy layers. Seri Muka is the favourite of my man.. and also my little man now, haha!

This time, I shall try it with some blue pea extract, like how it's common in Singapore. I heard this colour combo is also found in Malacca... but it's for Singapore this round. No arguments please. Acknowledge the similarities, and embrace the differences.

Ah Balling 花生汤圆~ Singapore AFF #3

I've been slacking in my blogging lately..... I can't cope with work, family and blogging. So, I have to slow down. There are times when I felt liberated when I don't touch the computer, but I just keep on taking pictures of the things I make occasionally, not knowing if I'll ever write about them. My mind is still curious about food, thinks about new recipes all the time... just that I feel tired to blog. It's not easy to let go a part of me that I have built for 7 years

Glad that I still managed to cook this days ago.

Coconut Orh Nee (Taro Paste) - Singapore AFF #2

I had Orh Nee once.... brought home by my brother, a gift from this customer, saying it's available only through ordering, and he purposely got one for my brother to taste.

I expected something sweet and fragrant, but it was oily, bland, lightly salty and reeked of lard. I don't know if it was a 'no sugar' version or what, but it wasn't a pleasant experience and my mom decided to get it out from the house when everybody spat out the only spoonful we put into our mouths.

I can't believe my first experience had to be that way.

Singapore Teochew Bak Kut Teh - Singapore AFF #1

The Bak Kut Teh that I grew up eating in Malaysia is brown and herby. Pungent with angelica (dongguai) and comes  with 'spare parts'.

In Singapore, it is actually quite different from the ones we eat here. It looks pale and resembles the familiar pepper soup, but it is so much more garlicky, in a good way.