Sunday, December 30, 2007

And to all a Happy New Year!

I realize that Time flies whenever I stop to watch my kids/pets/waistline grow! Thank heavens I don't have time to do that often!

2007 had been really fun so far, especially watching my family consume mass quantities of my experimental cooking and blogging about them. And there were a number of wonderful blogger friends that I've met this year that kept me busy on the Internet and in the kitchen. I even had the opportunity to get to meet some food bloggers lately, and I had so much fun meeting the lovely ladies behind their creative blogs. I also had the chance to enjoy some mouth-watering home-cooked food from Uncle KC and family. Can't wait to blog about that soon, but maybe I should wait til I'm not consuming mass quantities of delicious food in Singapore!

Til then, here's wishing a Happy 2008 to all of you!

Sunday, December 23, 2007

Merry Christmas to All!

Sorry I've been MIA for awhile.... but I will be back after the holidays... promise! :D
Have been thinking of sitting at Starbucks to blog, but there were too many eating sessions and gatherings lately. I did make it to Starbucks today, but was distracted with all the bird/people watching (sigh!)Oh! And I had been busy partying with the kids too! This was captured when they were busy dancing to the Christmas music in the shopping mall.

Here's wishing everyone a VERY MERRY CHRISTMAS!!!

Monday, December 03, 2007

Packing again...

Yes, I am unpacking and packing up again for another trip and leaving in a few days. Will update as soon as I can on my next destination. In the meantime, please sit back, relax, and enjoy wome of the food I had in Puerto Vallarta, Mexico.

When I was south of the border in a lovely seaside town in Mexico, my favorite snack was homemade deep-fried tortilla chips with spicy salsa and guacamole. In fact I asked for guacamole on the side with every meal, and became a guacamole addict! And there was always somebody doing the same thing at the next table too. Maybe I should learn to speak softly...too late! Here's my favorite omelette lady/senora where I get my bacon and cheese omelette for the kids and me.

For our anniversary, we had lovely dinner at a table overlooking the beach just as the sun was setting.Hubs had his favorite chicken breast that came grilled with a creamy prosciutto sauce.I had the surf and turf on the menu that came with a 14 oz. prime rib, decent sized shrimps, veggies, and mashed potatoes.

Fried tacos at the pool. It came with four rolled-up chicken tacos that were fried and topped with red sauce, and came with refried beans, lettuce, salsa and guacamole.Kids enjoying lunch by the pool.Had a pistachios encrusted salmon one night at an Italian restaurant, and it was just okay. Hubs ordered beef tenderloin in a mushroom tequila sauce, and I tried a bit. It was very tasty. Unfortunately, I didn't get a good shot of it.

Sunday, December 02, 2007

Grandma's French Toast

My grandmother used to make me french toast when I was a kid. However, that was not what she called it. To her, it's eggie-bread(directly translated from Cantonese), and serves it as breakfast or an afternoon snack. That was my first exposure to this delicious egg-soaked bread that is gently seared in beautiful butter fat and served with pure golden maple syrup. Except she added an extra ingredient in hers. Yes, my grandma is solely responsible for my sweet-tooth. She added sugar into whisked up eggs. Then she cooks it. That little bit of sugar adds an extra layer of sweetness on top of the syrup, and it's perfect with some sweet and tart strawberries and crispy bacon. I made this in Mexico recently, but forgot to take a picture. It's my perfect excuse to make it again this weekend. Want some?

5 slices of wholewheat bread or sourdough bread
4 eggs, cracked and lightly beaten
1 tbs sugar

Heat non-stick skillet or griddle over med heat. Mix egg with sugar. Add butter to skillet or griddle. Lay bread in single layer. I usually have 2-3 pieces of bread going at the same time. Brown for 3-5 mins. Turn over for another 3 mins. Serve.