As a kid growing up in Singapore, one of the things I looked forward to most was the ice-cream cycle-cart that used to come around after school. Almost every neighbourhood has it’s resident ice-cream vendor. You’d have to tell the ice-cream vendor how much ice-cream you wanted, and for a child 20 cents worth of ice cream was more than enough. Continue reading Coconut Mango Ice Cream
Rasmalai is really the mother of all desserts. The pleasure never ends, both firm and soft at the same time, the spices are subtle, nothing overpowering but still bursting with exotic flavours. Usually served cold. This is difficult to do in our household though, rasmalai rarely makes it into the fridge for serving later. It isn’t difficult to make rasmalai, but it is time consuming. So be prepared to set aside a couple of hours. The final result is so worth it though. I have taken a couple of short cuts, but they haven’t affected the taste in anyway.
Making butter at home is actually pretty easy. The end result is a super tasty butter that is quite different from store-bought butter. While I wouldn’t make butter for baking cakes and cookies, I would happily whip up a batch of butter to serve with fresh bread. It makes every meal really special and who can resist warm bread and good butter? Continue reading Homemade Butter