Extra Virgin Chef

Photo credit - Oops, I got it somewhere from Google Images. Apologies for not attributing to the proper source. After my last po...

Not to be confused with sandstones near mountain bases called molasse, Molasses in the culinary world are the by products from beating s...

This is a very typical Chinese claypot and commonly found across some parts of Asia, including Singapore, Malaysia and China. After saliv...

"In my hands I hold a bowl of Soba. I see the goodness of nature represented in its colour. Closing my eyes I find the freshnes...

No, it's not Society of Beer Advocates.  Soba , or buckwheat noodle, is a thin Japanese noodle found at fast food outlets as well a...

What makes salmon orange? What is the difference between farmed salmon and wild salmon, in terms of nutrients and price? Where can you ...

Uses energy like a 60 watt light bulb, very efficient I talked about Sous Vide (pronounced "su-vid" ) before - see my first ...

Mentaiko (or Ming Tai Zi) is essentially marinated roe of pollock, a kind of marine fish. What I have here is spicy roe, a common ingred...

Try macerating with one hand and taking a photo of it with the other! I've never heard of this word till I read it in Wendy's bl...

My 7-year aged balsamic vinegar from a dear friend Balsamic vinegar is strictly not a wine vinegar. It is produced in the Modena regi...

I have been trying to get my hands on Poppy Seeds for more than a year. Today, thanks to a dear friend from Perth, I got more than 200g o...

Cinnamon is a spice obtained from the inner bark of certain trees native to Southeast Asia. It is also mentioned in the Bible when Mos...

I learned to make Ratatouille at the social enterprise , and wrote about it as one of my Word of the Week  some time back. In the restau...