Technically, it would be a year in April, however the school term has come to an end. Therefore this post would be a small dedication to my new found friends in Temasek Poly!
It has been a rollercoaster ride. With my class, we have been through a lot together, had some pretty awesome fun and definitely a good laugh. Some of us got off on the wrong foot from the beginning, but as the school term progresses, friendship started brewing. And that led me to these 3 special ladies, whom I got so close and comfortable with. They are just amazing and brilliant girls. Glad to have them in school and most importantly, in my life.
Not forgetting other monkeys in the class which made the class a joke. HA! I shall let the pictures speak for itself.
All in all, it was a great year with new friends, with many highs and lows. I cannot say it was an easy year with this bunch, but with all the chaos comes great strength after. It has been a blessing to meet everyone with unique personality and an amazing sense of humor. I always find myself laughing, be it good or bad. It was a tough year but we got through it together. There’s a saying that goes “Friends are family you chose”. It was a heck of a journey with them, and I cannot wait for what’s to come next!
Thank you for reading and I hope you have enjoy this little something I pieced together for my friends. Till next time, Ciao~
Remember in my previous post I mentioned I was craving for Indian food for 2 weekends in a row? PS, I am not pregnant, just some diverse cravings of the food in the world! Well, I got down to cook my own take on tandoori chicken. It turned out pretty fine. So here’s what happen!
Tandoori Chicken, the 2 main ingredients are yogurt and spices. These are what makes tandoori chicken! The yogurt would tenderise and moisten the chicken while it cooks. The best marination are done overnight, however I had insufficient time to do so, therefore I only marinated the chickens for less than 4 hours. It still turned out great but I believe that the chicken would be more tender if marinated overnight.
I added more spices and herbs than all the recipes asked as I wanted to experiment and make the dish mine. The only thing that I could not achieve was the red colour… Till today I am still pondering about it…
The first weekend, I had my chicken shallow-fried in a pan, served with a bed of veggies. The second weekend, I had basmati rice with vegetable curry, to go along with chicken, which was baked. I personally prefer the pan-fried chicken as I could control the chicken and turn it occasionally as compared to the baked ones. I do not get to rotate the chicken in the oven as often, so it might get a little tricky to get well done chicken which is not dried. You could see the differences, left being the one fried, right being the one baked. There were charred marks on the fried ones as I wanted it to look as authentic as possible.
Chicken tandoori with a bed of salad was one of the best meal I had in January!
For the recipe, please carry on reading!
2 chicken breast, cut into strips or cubes. If you are cutting your chicken in strips, do score them gently so that the marinate could easily penetrate into the chicken
250ml Yogurt. Feel free to use natural or greek yogurt. I tried with both, both tasted good.
A whole lemon juice and half of its rind
A handful of parsley and mint, chopped
A teaspoon of curry powder, cinnamon,chili flakes and ground coriander seeds. Do add extra chili flakes for more spice.
A heaping tablespoon of ground turmeric, paprika and ground cumin seeds
A grate garlic clove and thumb-sized ginger
Salt and pepper for seasoning
Mix yogurt, lemon rind and juice, spices and herbs together in a big mixing bowl. Taste and season now, as you would not be able to taste it after the chicken are added because if you do that, you are at risk of salmonella.
Add chicken into the bowl, give them a good rub with your hands. Get your hands into the chicken, massage them till they are beautifully coated with marinade.
Cover with cling film and set aside in the fridge for at least 2 hours. Now you could prepare you salad or rice to go along with the chicken.
When your chicken is ready, preheat the oven at 180 degree C or heat a pan with a tablespoon of vegetable oil.
Lay the chicken out flat on a baking tray lined with aluminium foil or baking paper, then pop the bad boy into the oven. Also with the pan, lay the chicken flat and flip them occasionally.
They are done when juices run clear in chicken when pressed.
I hope you have enjoy this glorious goodness and hope you try it someday at home! I have also launched a new Instagram account for Big On Food. Do check it out, give it a follow if you love. I would be doing occasional updates there. Thank you for reading, till next time, Ciao~
This is probably an overdue post but it is better late than never! Therefore on the 11th of February 2016, I am here with a Month in a Nutshell post on January!
January was over before I started embracing it. It was fast, hectic but also fun! I spent the early parts of January crafting out a cake for my sister’s 13th birthday. It came out fine though it was messier than I expected it but it was not terrible. HAHA!
I was suddenly craving for Indian food for 2 weekends, so I decided to cook up an impromptu tandoori chicken, which turned out pretty good. The recipe shall be up real soon, so stay tune for that!
I took some time off from school work to visit Chinatown as Chinese New Year was coming up. The lights and the buzz was something I want to catch and therefore writing it for you. You could check out the post on here!
Then came 30th January. Gosh! BEST DAY OF THE YEAR! I went to St. Jerome’s Laneway Festival Singapore. It flourished my love for Indie music. My friend and I were grooving to the music that was in the air. My cold definitely did not stop me from having the time of my live!
And with pockets of studying throughout January, it came to an end. I could not say January was chill and easy, but I could say I had my fun.
Now, onto February…
Thank you so much for reading and till next time, Ciao~
Stay Brightly Positive & Bake on! Xoxo Pei Gee
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Happy Chinese New Year! I promised a post on New Year’s Day itself, so here it is! I am going to be talking about the atmosphere and the festive spirit Singapore holds during the Lunar New Year.
I took some time off just a week before Chinese New Year(CNY) to make a trip to Chinatown to see what they have to offer for this festive period. It was mildly crowded which I found rather disapproving. I wanted to experience a sense of urgency and eagerness for the New Year, though there were certain lanes in the heart of Chinatown which were buzzing with foreigners and locals getting their new year goodies.
There were booths selling pineapple tarts and treats that you would only get during CNY, there were vendors selling red packets and decorative items. And there were stalls selling pomelo. The significance of pomelo are abundance, prosperity, having children, good health, family unity.
Oh! Another thing about CNY are barbeque pork. I do not really know the significance of eating BBQ pork on CNY, however there was a massive line of people in line to get their hands for those savory pork.
Also, to celebrate CNY, Chinatown would be lit with lights and big animal blows up. It was a sight to see.
Chinatown during the Lunar New Year is certainly a sight to see. Breathe in the surroundings , capture the array of lights and enjoy the food tastings. HAHA!
Well that is all I have for today. I hope you have enjoyed this post. To all Chinese out there, Happy New Year.
Stay Brightly Positive & Bake On! Xoxo Pei Gee
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Hi guys! Today is the eve of the Lunar New Year. I thought I do a little something for the blog as it is a festive period for the Chinese! I am going to be talking about my past celebrations today, and for tomorrow’s post, I would be sharing the beauty of the Lunar New year!
The Lunar New Year would be 15 days of festivities. Relatives would go from house to house visiting. Mandarin oranges are exchanged as they symbolises luck and wealth due to their pronunciation in mandarin. Adults would give children/teens/single adults red packets. This year is the year of the Monkey!
I have been celebration Chinese New Year for 18 years now. I am present for such festive celebrations because I enjoy the gathering, catching up with cousins and of course, the food. The food would always stay as the highlight of this festive period. My grandmother and Mum would prepare massive amount of food for everyone and, to be honest, they do not get enough credit for slaving in the kitchen. So you guys out there, give your mum or grandma a big bear hug, thanking them for the food they prepared.
Unfortunately I do not have any photographs of the meal I ate during Chinese New year because all I would do would be dive into whatever is on the table.
Next greatest thing about CNY would be red packets! I think I do not need to explain myself further, as who would not like to receive a red packet…
Lastly the joy about CNY is dolling up. There was a tradition that during the new year, all should wear new clothes. Today that tradition have died down a little, though I still live by that tradition. Shopping for new clothes and dressing up on New Year’s day are one of the joy of CNY!
Hope you have enjoyed this short post on Lunar New Year. Stay tune tomorrow for more on Chinese New Year. Till then, 新年快乐! That is Happy New Year in Chinese!
Well, the title says it all! I made creme brulee over the holidays last year, however I did not produce a wonderful piece, instead I made an overly sweet and sticky top creme brulee. Hence today, I would like to share with you what led to all these failures.
Creme Brulee is an easy dessert, I made careless mistakes which was unnecessary. Okay, firstly, making the custard. Simple steps of boiling the milk then tempering the eggs. My first mistake was adding too much sugar. I halved the recipe without cutting the amount of sugar in half. I did not realize the mistakes until they are tasted.
On the water-bath, ready for the oven!
After not noticing about my clueless and careless mistake, the custards were poured into ramekins and were put into a water bath and gone into the oven. The baking went well and hence my final part,the caramelization. That part was epic.
So I sprinkled my sugar above the baked custards. Then I turned on my blow torch and blew the creme away; I was left with sticky and uncrystallized sugar tops. I was heartbroken as there were no crackling, though a few made the cut on the crackling…
To note every single ingredient down before baking (That my mother have nagged her whole life about it and now I learned that Mums are always right!)
Practice my ‘blow-torching’ skills before attempting such recipes.
Basically, not to be lazy and stay alert.
Alright guys, that’s all I have for this creme brulee. I am so disappointed with myself for screwing up something that could be delicious and decadent. But it was a good lesson learnt!
Thank you for reading and look out more post tomorrow as it is going to be something special. Till tomorrow, Ciao~
Stay Brightly Positive & Bake on! Xoxo Pei Gee
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