super cheesy moussaka macaroni bake

I absolutely love trying to make ‘n bake new items, and this was definitely one of them – the moussaka bake; a simplified (of course) take on the Greek eggplant based dish. Excuse my heavy-handedness on the mozzarella cheese, I did go a little overboard, so the visuals are a bit brown but undoubtedly no…

a chinese favourite, mapo tofu

Making Chinese dishes has never been my forte despite growing up in a Chinese home with mum’s delightful Chinese cooking. I guess my tastebuds were attracted to the pot wonders, pasta bakes and the cheesy risottos that became part of my husband and I’s newlywed palate. However, I decided to make this traditional favourite as…

veggie pancakes topped with kewpie mayo and a waterfall of sweet chilli sauce

To be honest, deep-frying and pan-frying goodies like fritters and pancakes aren’t something I excel at, I’m better at eating them. But here I am, trying my hand at making veggie pancakes. Weekends are usually crammed affairs of social, recreation, errands and family. So when Monday hits, I’m usually feeling like a potato, and in…

sticky glazed pork cutlets with apple slaw

Serves 4 big hearty tummies Ingredients: 4 large pork cutlets1/2 cup plum sauce (I used Lee Kum Kee marinade)1 tsp Chinese five spice 1 tbs sriracha sauce2 tbs soy sauce1 tbs dark soy sauce1 1/2 tbs honey Apple slaw ingredients: 2 apples, thinly sliced2 celery sticks, peeled into ribbons 0g packet rocket and spinach salad…

the iconic and classic meat pie

Serves 4 Time: oh dear lord, for me…ages including cooling time. Approx 2 hours Ingredients: 1 tbs olive oil or oil of your choosing1 large brown onion, diced500g lean brown mince2 tbs white flourapprox 375ml beef stock (I used chicken stock actually, it was the only stock I had on hand)2 tbs Worcestershire sauce2 tbs…

creating the hearty iconic classic, the meat pie

Creating the humble and hearty meat pie is no easy feat. It takes patience, a little bit more patience in enduring the cooling period, some brief troubleshooting and nimble fingers, especially for the young, and slightly inexperienced “pastry” home-cook that I am. I found this recipe in one of my favourite recipe magazine fold-outs, and…