My Pb’s Porridge


It sucks being an adult. Work on that proposal! Apply for that job! Find a boyfriend! Get married! Responsibilities everywhere. In the midst of completing the endless task list, I fall into little periods of hiatus which I call my occasional episodes of quarter life crisis, worsened by the mood swing like London’s weather. One moment I’m Mother Teresa on a mission to change the world and the next I’m a bed hugger binging on junk food and Friends for the nth time, mouthing Chandler’s jokes as he speaks. When that happens I go with the flow and allow myself to reach the bottom of the pit, at which point I finally get out of bed and make my Pb’s porridge. Why such a name? Read on. Continue reading


Easy Cucumber and Prawn Salad Recipe

There was one time I developed a constant crazy craving for prawns, so much that I had to call for an intervention. I’ll never get tired of them, I just need a more balanced diet (because who doesn’t?) Prawns are such versatile ingredients that there are endless possibilities of how they can be cooked: grilled, caramelized, pound into prawn cakes and fried or even raw. One of the many (lazy) ways I use to enjoy these little guys is to steam them and pair with fish sauce so I can feel the saltiness of the fish sauce, the chewy texture and sweetness of the flesh. And another (less lazy) way is to mix them up in a crunchy cucumber salad. I still remember those afternoons working while my mind was filled with the thought of how I would go to the supermarket, choose the prawn, pick up some cucumbers and dash home to make this dish. Continue reading

Roll, roll, roll away: Spring Rolls Recipe

I’m probably too clumsy and impatient to be someone who loves cooking. There I said it. When I was younger, all the ingredients were prepared and laid before me. My “fine” garlic and chilly mixture was not up to my aunt’s standard; my julienned carrot didn’t look so julienned. It took me one year of living alone overseas and eating unevenly cooked and unappealing looking food that I decided to make an effort to be better. Although I still haven’t mastered the art of chopping onion or julienne carrots as fine and thin as they can be, I’m better. Still, I’m not confident of making stuff that involves a lot of shaping by hands like dumpling, or even spring rolls (really? I know!)

But here I am today, making spring rolls, more to satisfy my constant craving for a bowl of vermicelli filled with fresh herbs, crispy spring rolls and a tangy dipping sauce than a desire to test whether my patience has improved over the years.  Continue reading