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Jump To Recipe Jump To Video You know what's interesting? I actually can't recall where I got this recipe from. It's one of those dishes that seems to have been passed down through generations, maybe from my grandma or my mum. It was just sitting in my recipe repertoire, waiting for me to give it a try. And let me tell you, I was pleasantly surprised by how incredibly delicious this curry turned out to be. The secret ingredient? Peanut butter! It adds an extra punch of flavor that takes this curry to a whole new level. Ah, now I remember a few fragments of memories—I originally created this as a vegan curry for an event. Instead of chicken, I used chickpeas and lentils. It's all coming back to me now! If you're looking to make this curry vegan, simply substitute the chicken with chickpeas and lentils, and swap out the chicken stock for vegetable stock. Trust me, you'll be amazed at how the peanut butter enhances the flavors of this curry. It's a real game-changer! Ingredients: (Serve 4) Chicken Thigh Skinless Boneless Halved, 4 Mushroom Powder, Pinch White Pepper, Pinch Sea Salt, Pinch Coconut Oil, 2 TBSP Red Onion Finely Sliced, 1 Chicken Stock Homemade , For Deglazing Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" Garam Masala Homemade , 1 TBSP + 1 TBSP Madras Masala Homemade , 1 TBSP + 1 TBSP Red / Green Chilies Deseeded Finely Sliced, 2 Coconut Milk, 200g Tomatoes Canned, 200g Amazin' Graze's Peanut Butter, 50g Lentils Canned Drained, 200g Fresh Coriander Coarsely Chopped, A Handful Unsalted Roasted Peanuts, A Handful Cauli-Rice Homemade / Basmati Rice, To Serve Equipment: Cast Iron Pot / Pot Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " How To Make Madras Masala " page for the recipe. Please visit my " Cauli-Rice " page for the recipe. Prepare the Chicken Season chicken thighs with mushroom powder, pepper, and salt, coating well. In a pot over medium heat, add oil and sear the chicken until lightly browned on both sides. Remove from the pot and rest on a plate. Build the Aromatics In the same pot, add onion and season with salt and pepper. Deglaze with a splash of chicken stock and sauté until lightly caramelized. Add garlic and ginger, then sauté until aromatic. Stir in 1 tablespoon each of garam masala and madras masala. Deglaze again with a splash of stock and sauté in the chili. Make the Curry Base Pour in coconut milk, chopped tomatoes, and Amazin’ Graze’s peanut butter. Stir until everything is well combined. Simmer the Curry Return the chicken and its juices to the pot. Bring to a simmer and cook for 5 to 8 minutes. Stir in the lentils and add another tablespoon each of garam and madras masala. Mix well and season with more salt to taste. Serve Remove from heat and garnish with crushed peanuts and chopped coriander. Cover and let steep for 10 minutes. Serve warm with cauli-rice. Look how creamy the curry is... Heavenly... Chickenlicious... Ready for the 2nd serving... Recipe Video:

Jump To Recipe Jump To Video With an abundance of tomatoes and a habit of keeping stale bread in the fridge, I often find myself preparing this classic Italian dish - Panzanella. A delightful Tuscan and Umbrian chopped salad featuring soaked stale bread, onions, and tomatoes, perfect for savoring during the summer. For this recipe, I'm using locally grown tomatoes and cherry tomatoes, but you can get creative and add cucumbers for a traditional twist. Cucumbers have been a staple ingredient in Panzanella for generations. The roots of Panzanella can be traced back to the 16th century, when the artist and poet Bronzino praised onions with oil and vinegar served with toast, and later described a salad combining onions, purslane, and cucumbers - believed to be the early form of Panzanella. The name itself is a fusion of "pane," Italian for bread, and "zanella," representing the deep plate in which it is served. Residing in a hot and humid country, I often struggle with wilted herbs like parsley, basil, or scallions. To combat this, I came up with a brilliant solution - a simple pesto using these herbs. I hope you'll give both the Panzanella and herb pesto a try, embracing the vibrant flavors of summer. Enjoy the delectable journey of tastes and textures! Ingredients: (Serve 8) Simple Pesto: Parsley, Large Handful Basil, Large Handful Scallions, 3 Bunches' Garlic, 1 Clove High Quality Olive Oil, For Drizzling Sea Salt, Pinch Black Pepper, Pinch Salad: Tomatoes Wedged, 1 kg I'm using a combination of tomatoes and cherry tomatoes. Or you can use a combination of tomatoes and cucumbers. Sea Salt, Pinch Stale Bread Coarsely Diced, 225g High Quality Olive Oil, For Drizzling Black Pepper, Pinch Italian Seaonings, Pinch Red Onion Finely Diced, 1 Garlic Finely Minced, 3 Cloves Red Wine Vinegar, 1 TBSP Equipment: Oven Large Salad Bowl Food Processor Directions: Prepare the Simple Pesto Add herbs and garlic to a food processor. Drizzle in just enough olive oil to get it going. Pulse until finely chopped. Transfer to a container and season with salt and pepper. Stir to combine, then finish with a few drizzles of olive oil on top. Store in the fridge for up to 2 weeks or freeze for up to 3 months. Prepare the Tomatoes and Bread Preheat oven to 190°C (375°F). Generously season the tomatoes with sea salt and place them in a strainer or colander over a bowl. Let them sit to release moisture. Soak stale bread briefly in water, then transfer to a parchment-lined baking tray. Bake for 12 to 15 minutes or until soft and crispy. Remove from the oven and season with salt, pepper, and Italian seasoning. Drizzle with olive oil and toss to combine. Set aside. Prepare the Onion Dressing In a small bowl, mix warm water with salt. Add sliced onion and stir well. Let sit briefly. Drain the onions and transfer them to the reserved tomato liquid. Add garlic, olive oil, and red wine vinegar. Season with salt and pepper and mix well. Assemble the Salad In a large salad bowl, combine tomatoes, baked bread, and the onion dressing. Add a few tablespoons of the simple pesto. Toss gently to combine. Taste and adjust with more salt, olive oil, or vinegar if needed. Serve Serve immediately for the best texture and flavor. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video This dish draws inspiration from the delightful Persian Kuku Sabzi, taking a creative twist on the classic baked omelette concept. Instead of herbs, I utilize the goodness of leftover rice and salad. With a family of three, there's often some salad and rice left, so this recipe comes to the rescue. In the morning, I whip everything together with eggs and herbs to create a delicious brunch that not only saves on cost but also helps reduce food wastage. The best part is, you can use any type of leftover rice and salad you have available. Just remember to drain the salad to avoid a watery, soggy baked omelette. Keeping the seasoning light on the omelette allows the flavors from the already seasoned salad and rice to shine through. I hope you'll give this recipe a go and join me in taking a step closer to reducing food wastage. Let's savor this delightful dish and make the most of our leftovers! Ingredients: (Serve 4) Sesame Oil Oil, 1/4 Cup Eggs, 5 Leftover Cauli-Rice Homemade , 125g or Any Rice Cooked Leftover Shirazi Salad Homemade , 500g or Any Salad Coriander Finely Chopped, A Handful or Any Herbs Sea Salt, Pinch Black Pepper Pinch Parmigiano Reggiano, For Grating Gruyere, For Grating Equipment: Baking Dish 10" Oven Directions: Please visit my " Cauli-Rice " page for the recipe. Please visit my " Shirazi Salad " page for the recipe. Preheat oven to 200 degree celsius or 400 fahrenheit. Brush the baking dish with some sesame oil and set it aside. In a large mixing bowl, lightly whisk the eggs. Add in the leftover rice, salad and herbs. *Before adding the salad, drain to remove any leftover watery dressing.* Season very lightly with salt and pepper. Mix until well combined. Grate some parmigiano and gruyere over the top. Transfer to the greased baking dish. Wack into the oven and bake for 8 to 10 mins or until the eggs are set. Remove from the oven and set aside to cool down slightly. Serve immediately while it is still warm. Eggcellent... Recipe Video:

Jump To Recipe Jump To Video I must admit, I've hopped onto the watermelon craze bandwagon too! And today, I'm excited to share some tricks and tips that many tend to keep to themselves. This recipe combines two types of watermelon: vibrant red and sunny yellow, not only for a stunning color contrast but also for a delightful medley of flavors. Before we dive in, here's my first tip - remove as many watermelon seeds as humanly possible. While they are technically edible, I find they can disrupt the salad's texture and taste when bitten into. Now, let's talk about managing the watermelon's juiciness. Tip #2 - avoid preparing the salad too far ahead of time. As the watermelon sits, it releases a lot of water, making the entire salad watery and soggy. The best approach is to toss and combine the ingredients just before serving. A brilliant idea I tried was setting up a salad stand where guests could prep their own bowls of this refreshing goodness. Ah, tip #3 is an interesting one. While we often chill fruits in the fridge, you might want to leave the watermelon at room temperature. This way, it stays fresh and crisp, enhancing the overall salad experience. I must admit, I've tried both ways, but perhaps watermelon in Singapore is different. Lastly, tip #4 focuses on our beloved feta. Instead of mixing it in, use it as a delightful garnish. When tossed with the dressing, feta tends to melt, altering the taste and aroma. To maintain that distinct feta flavor, sprinkle it on top and savor each bite. So there you have it - a watermelon salad with a twist of tips and personal insights. I hope you'll have a blast making this recipe and experimenting with the flavors. Embrace the watermelon craze and let the summer vibes flow! Ingredients: (Serve 12) Watermelon, 2 Large I'm using a combination of red and yellow watermelon Red Onion Finely Diced, 1 Cucumber, 1 Large Kalamata Olives Pitted Coarsely Diced, A Handful Extra Virgin Olive Oil, For Dressing Verjuice, For Dressing or Fresh Lemon/Lime Juice and Zest Dried Mint, For Seasoning Sumac, For Seasoning White Sesame Seeds, For Seasoning Black Sesame Seeds, For Seasoning Gochugaru, For Seasoning Sea Salt, For Seasoning Black Pepper, For Seasoning Simple Pesto Homemade , For Dressing Feta, For Garnishing Equipment: Large Salad Bowl Directions: Please visit my " Panzanella Salad " for the Simple Pesto recipe. Prep the Watermelon Wash the watermelon thoroughly. Slice the flesh from the rinds and set rinds aside for another recipe. Coarsely dice the watermelon and remove as many seeds as possible. Keep the diced watermelon at room temperature until ready to serve. Prepare the Onion and Cucumber In a small bowl, combine warm water and salt. Add sliced onion and mix well. Set aside to soak briefly, then drain and discard the liquid. Slice the cucumber in half, scoop out the seeds, and coarsely dice. Assemble the Salad (Per Serving) In a salad bowl, add a couple of servings of watermelon. Add a handful of soaked onion, diced cucumber, and olives. Drizzle in a few tablespoons of olive oil, 1 tablespoon of verjuice, and 1 tablespoon of simple pesto. Season with mint, sumac, sesame seeds, gochugaru, salt, and pepper. Toss until well combined. Garnish and Serve Top with crumbled feta. Serve immediately. Repeat the process fresh for each serving. Refreshing... Recipe Video:

Jump To Recipe Jump To Video This dish was inspired by the amazing Éric Ripert , although I must admit, my version is not as elegantly crafted as his. This pizza shares some key ingredients with my watermelon salad. If you're curious about the original recipe, you can find it here . To be honest, I was a bit hesitant to share this creation, and calling it a "pizza" felt a bit unconventional. But then I thought, "Why not?" So here it is! If you're not in the mood to prepare a traditional watermelon salad, this could be a delightful and fun alternative. Now, here's a tip you shouldn't ignore - don't skip the olives! They add a fantastic boost of flavor that takes this dish to a whole new level. The magic of this recipe lies in the wonderful combination of ingredients that come together so effortlessly. So, if you're up for some fun and easy experimentation in the kitchen, I highly recommend giving this unique "pizza" a try. It might not be your typical pie, but it's a delicious and refreshing way to enjoy the flavors of summer! Ingredients: Inspired by Éric Ripert (Serve 4) Watermelon, 2 Wheels I'm using a combination of red and yellow watermelon Kalamata Olives Pitted Coarsely Diced, A Handful Extra Virgin Olive Oil, For Drizzling Dried Mint, For Seasoning Sumac, For Seasoning White Sesame Seeds, For Seasoning Black Sesame Seeds, For Seasoning Gochugaru, For Seasoning Sea Salt, For Seasoning Black Pepper, For Seasoning Simple Pesto Homemade , For Garnishing Feta, For Garnishing Directions: Please visit my " Panzanella Salad " for the Simple Pesto recipe. Wash the watermelon thoroughly. Slice 2 wheels from a whole watermelon. Slice into 8 wedges per wheel. Garnish with the rest of the ingredients. Serve immediately. Another fun way to make eat watermelon... Recipe Video:

Jump To Recipe Jump To Video Singapore's food culture is a delightful fusion of various influences, combining Malay, Indian, Chinese, and Western cuisines. Among our famous dishes, Chili Crab stands out as a beloved favorite. Its origins can be traced back to Mdm Cher Yam Tian in the 1950s when she decided to add chili sauce to her usual stir-fried crab, breaking away from the traditional tomato sauce. Mdm Cher and her husband started selling this innovative "chili crab" from their pushcart along the east coast of Singapore. The dish gained immense popularity, leading to the opening of Palm Beach restaurant in 1962 on Upper East Coast Road. Eventually, in 1984, the couple sold the restaurant and moved to New Zealand. In the 1960s, renowned Chinese cuisine chef Mr. Hooi Kok Wah took the concept of chili crab to another level by creating a delicious gravy using lemon juice, vinegar, sambal, tomato paste, and egg white. This version has since become a beloved favorite among Singaporeans. In my take on this iconic dish, I decided to make crab cakes and pair them with a rich roux-based chili crab sauce. Additionally, I crafted a delightful sandwich using fried mantou, crab cakes, and a luscious sauce. To complement the culinary experience, I am proud to collaborate with KRA Sanctuary and their artsy plates and bowls. So without further ado, let's dive into the mouthwatering recipe! Ingredients: (Serve 4) Simple Stock: Water, 1L Miso Paste, 1 TBSP Spice Mix / Rempah: Dried Kashmiri Chilies, 10g Adjust to Preference Red Onion Wedged, 1 Garlic Crushed, 5 Cloves Fresh Red Chilies Deseeded, 3 Adjust to Preference Lemongrass White Parts Only Finely Sliced, 1 Stalk Candle Nuts / Macadamia Nuts, 3 Galangal Grated, 1" Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Chili Crab Sauce: Belacan Fermented Shrimp Paste, 1 TBSP High Quality Olive Oil, 2 TBSP Tomato Ketchup, 2.5 TBSP Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1/2 TBSP Bleached All Purpose Flour, 30g Unsalted Butter, 30g Kewpie Mayo, 1.5 TBSP Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Pure Honey, 1 TBSP Adjust to Preference Crab Cakes: Fried Mantou Homemade , 1 + More For Serving High Quality Crab Meat, 500g Scallions Thinly Sliced, 1 TBSP Kewpie Mayo, 1.5 TBSP Sambal Homemade , 1/2 TBSP Adjust to Preference Egg, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Equipment: Blender / Food Processor / Stick Blender Cast Iron Skillet / Pan Oven Sauce Pot Pastry Rings Directions: Please visit my “ How To Make Mantou / Bao / Turnover Bao " page for the recipe. Please visit my “ How To Make Sambal ” page for the recipe. Prepare the Simple Stock In a sauce pot over medium heat, add water and miso paste. Stir until dissolved, then toss in any vegetable scraps. Bring to a simmer and cook for 5 to 8 minutes. Remove from heat, cover, and steep for 10 minutes. Strain and discard solids. Set the stock aside. Make the Spice Mix (Rempah) Soak dried chilies in hot water for about 30 minutes until softened. Discard the soaking water, deseed the chilies, and transfer them to a blender with the rest of the spice ingredients. Blitz into a paste using a stick blender, blender, or food processor. Set aside. Cook the Chili Crab Sauce Base In a skillet over medium heat, toast belacan until aromatic, breaking it down with a spatula. Drizzle in olive oil and stir until well combined. Add the rempah and cook until the liquid mostly evaporates. Deglaze with a splash of the simple stock. Stir in ketchup, hoisin, and oyster sauce. Continue sautéing until the sauce deepens in color. Add ½ cup of stock and cook for another 1 to 2 minutes. Remove from heat and set aside. Make the Final Sauce In a separate pot, melt butter and whisk in flour. Cook, whisking continuously, until golden brown (about 8 to 10 minutes). Slowly whisk in 180g of simple stock until smooth. Stir in the chili crab sauce base. Add kewpie mayo and honey. Season to taste with salt, pepper, and mushroom powder. Blitz until smooth using a stick blender or regular blender if preferred. If too thick, loosen with a splash of stock. Set aside until ready to use. Prepare the Crab Cakes Preheat oven to broil. Blitz fried mantou into fine crumbs. In a large bowl, combine crab cake ingredients with 1.5 TBSP of mantou crumbs. Using a pastry ring, shape into 4 to 6 crab cakes on a parchment-lined tray. Broil for 5 to 7 minutes, then flip and broil the other side until lightly browned. To Serve Spoon chili crab sauce into serving bowls. Sprinkle with fresh lime zest. Serve crab cakes with fried mantou on the side. Optional: Slice fried mantou lengthwise and turn this into a sandwich with crab cakes and sauce. There is no going back, cos this is probably one of the best sandwiches... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video You know when we talk about crab dishes in Singapore, there's this one that's just legendary - the Black Pepper Crab! It all started back in 1946 with Long Beach Seafood restaurant. They were the cool cats, serving up delicious seafood, and the British Army was all over it during the colonial times. Locals also loved it, and they'd flock there for special occasions. Crab Cakes just outta the oven... The chefs at Long Beach Seafood were true food wizards, always mixing in those awesome Asian flavors that made their dishes stand out. And in '82, they dropped the bomb - the Black Pepper Crab! Picture this: they stir-fry the crab with a wicked blend of black pepper, garlic, shallots, and oyster sauce, making it a flavor explosion that hits you in all the right places. It didn't take long for this crab sensation to go global, and now it's a legit Singapore food icon. Oh, and don't forget there's also this White Pepper Crab version! So, I thought, why not give this classic a fun twist? I whipped up some crab cakes and hooked them up with a rich black pepper crab sauce made from scratch. But that's not all - I also made a killer sandwich with fried mantou, crab cakes, and that luscious sauce. And hey, to make the whole thing even cooler, I teamed up with KRA Sanctuary and their super artsy plates and bowls. Come on, let's dig into this mind-blowing recipe and experience the magic of Black Pepper Crab, with my own little twist thrown in! Ingredients: (Serve 4) Simple Stock: Water, 1L Miso Paste, 1 TBSP Black Pepper Crab Sauce: Unsalted Butter, 2 TBSP + 30g Curry Leaves, A Handful Red Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Black Pepper, 2 TBSP Fresh Red Chilies Deseeded Finely Sliced, 2 Adjust to Preference Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1.5 TBSP Soy Sauce, 1.5 TBSP Unbleached All Purpose Flour, 30g Sea Salt, Pinch Mushroom Powder, Pinch Pure Honey, 1 TBSP Adjust to Preference Crab Cakes: Fried Mantou Homemade , 1 + More For Serving High Quality Crab Meat, 500g Scallions Thinly Sliced, 1 TBSP Kewpie Mayo, 1.5 TBSP Sambal Homemade , 1/2 TBSP Adjust to Preference Egg, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Equipment: Blender / Food Processor / Stick Blender Cast Iron Skillet / Pan Oven Sauce Pot Pastry Rings Directions: Prepare the Simple Stock In a saucepot over medium heat, add water and miso paste. Stir to dissolve, then add vegetable scraps. Bring to a simmer and cook for 5 to 8 minutes. Remove from heat, cover, and steep for 10 minutes. Strain and set aside. Make the Black Pepper Sauce In a skillet over medium heat, melt butter. Add curry leaves and sauté until aromatic. Add onion, season with salt, and cook until translucent. Stir in garlic, black pepper, and chili. Deglaze with a splash of simple stock. Add hoisin sauce, oyster sauce, and soy sauce. Stir well. Remove from heat and set aside. In another pot, melt butter and whisk in flour. Continue whisking for 8 to 10 minutes until brownish. Slowly add stock and continue whisking until smooth. Stir in the black pepper mixture. Season with salt, pepper, mushroom powder, and honey to taste. If needed, loosen with more stock. Blitz with a stick blender until smooth. Set aside. Make the Crab Cakes Preheat oven to broil. Blitz fried mantou into crumbs. In a large bowl, mix the rest of the crab cake ingredients with 1.5 TBSP of the crumbs. Using a pastry ring, shape the mixture into 4 to 6 crab cakes on a parchment-lined tray. Broil for 5 to 7 minutes per side, until lightly browned. To Serve Spoon the black pepper sauce into serving bowls. Sprinkle with fresh lime zest. Serve immediately with crab cakes and fried mantou on the side. Optional: Slice the fried mantou in half and turn this into a sandwich with the sauce and crab cakes. This or chili crab? Heavenly... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: This unconventional watermelon rind kimchi has become one of my favorite creations, using leftover rinds that are often discarded. Freezing and collecting the rinds until I have enough to make this delightful dish has been a game-changer in minimizing food waste. After 1 week... By replacing the shrimp paste with soy sauce, this recipe can be made vegan-friendly, adding a savory umami flavor that perfectly complements the sweet and tangy taste of the watermelon rinds. Once you try this flavorful kimchi, you'll be amazed at how it transforms the overlooked part of the fruit into a delectable and satisfying dish. Serve it over rice or get creative with sandwiches and wraps, making the most of every part of the watermelon and leaving nothing to waste. Let's get started with this unique and delicious watermelon rind kimchi recipe! Ingredients: (Make 3 medium jars) Watermelon Rinds, 2 Large Watermelon Carrots Julienned, 1 Large Ginger Coarsely Sliced, 1" Garlic Coarsely Minced, 6 Cloves Scallions Coarsely Sliced, 2 Bunches Coriander Coarsely Sliced, A Handful Pink Himalayan Salt, 2 TBSP Granulated Sugar, 2 TBSP Gochugaru, 1/4 Cup Adjust To Preference Fresh Watermelon Juice, 1/2 Cup Shrimp Paste, 1 TBSP Equipment: Airtight Jars Directions: Slice off the skin from the rinds, taking care to remove as little of the flesh as possible. Discard the skin. Coarsely dice the rinds. Transfer to a large mixing bowl. Along with carrots, ginger, garlic, scallions and coriander. Season with salt, sugar and chili flakes. I am just using my hands to mix, making sure all the ingredients are coated well with the seasonings. In a small bowl, mix together watermelon juice and shrimp paste. Add to the mixing bowl as well. Continue mixing until well combined. Transfer into sterilized jars. Press with the back of a spoon to compact the kimchi. Sealed and set aside in a cool and dry place for at least 3 days to 7 days. After 24 hrs, remove the lid and using the back of a spoon, press and compact. If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact. Seal and keep in a cool and dry place. Repeat this process every 24 hrs. The longer you allow it to ferment, the tangier and more flavorful the tastes will be. Once you are satisfied with the taste, chill it and keep it in the fridge. It can be kept for up to 1 to 2 months. Be sure to use clean utensils to consume the kimchi. I will be using this kimchi for more recipes. Stay tuned... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video Hey there! So, picture this - you got some leftover watermelon lying around, right? Don't let it go to waste! Freeze 'em up and let's make something ah-mazing - Watermelon Gazpacho! Trust me, this dish is a lifesaver in this crazy heat - it's like a burst of refreshment in every bite. Now, I know not everyone's a fan of the spicy stuff, so you can totally skip the bell peppers and chilies if you wanna keep it cool. But, let me tell ya, a little kick of spiciness just takes this Gazpacho to another level! And if you're feeling adventurous, throw in some sumac, dried thyme, and oregano - it'll blow your mind! But here's the secret sauce - you gotta serve this baby ice-cold! Pop the blended mix in the fridge overnight, and you'll wake up to a taste explosion the next day. Everything just blends together like magic! So, what are you waiting for? Let's dive into this delicious Watermelon Gazpacho recipe right away! Bowl by KRA Sanctuary . Ingredients: (Serve 12) Bell Peppers Preferably Green and Yellow, 2 Red Onion Finely Sliced, 1 Frozen Yellow or Red Watermelon Seeds Removed, 1 KG Cucumber Seeds Removed Coarsely Sliced, 1 Large Tomatoes Coarsely Wedged, 2 Garlic Crushed, 3 Cloves Red Chilies Deseeded Coarsely Sliced, 2 Simple Pesto Homemade , 1 TBSP Cayenne, Pinch Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch To Serve: Toasted Sesame Oil, For Drizzling Verjuice, For Drizzling Equipment: Blender Oven Directions: Please visit my " Panzanella Salad " for the Simple Pesto recipe. Preheat oven to broil. Deseed the bell peppers and sliced them into wedges. Transfer onto a baking tray and broil in the oven until charred. Remove from the oven and transfer to a bowl. Cover and steam for about 15 mins or until cool enuff to handle. Next, add some warm water and salt to a small bowl. Mix until well combined. Add in the onion and give it a stir to combine well. Set aside until ready to use. The bell peppers should be cooled enuff to handle at this point. Peel off the charred skins and transfer the roasted bell peppers to a blender. Drain the onion and discard the water. Transfer the onion to the blender as well. Add in the rest of the ingredients. *Reserve some tomatoes, watermelon and cucumber for garnishing.* Blitz until smooth. Taste and adjust for seasonings with salt, pepper and mushroom powder. Transfer to a large bowl and chill in the fridge overnight. Scoop the Gazpacho onto serving bowls. Garnish with some tomatoes, watermelon and cucumber. Drizzle toasted sesame oil and verjuice over the top. Enjoy while it is cold. Beautiful colors... Refreshing... Recipe Video:

Jump To Recipe Jump To Video Just like last year, I love using the leftover Singapore crab sauce to create delightful pasta and pizza dishes. To keep the sauce fresh and delicious, store any remaining sauce in sterilized containers and refrigerate. It can stay good for up to 7 days in the fridge, but I'm not sure about freezing it, so give it a try and see how it turns out. Handmade dinnerware from KRA Sanctuary ... The next day, you can easily whip up a super flavorful pasta using the crab sauce. Trust me, this pasta is even better than the Singapore Chili Crab version – it's a burst of amazing flavors! If you're wondering how I cook pasta perfectly every time, here's my secret: for every 100g of pasta, I use 400g of hot water. It's like magic! As the water evaporates, the pasta becomes al dente, and the creamy pasta liquid is left behind, giving it a rich and creamy texture. Once you try this method, you'll never go back to the traditional way of making pasta. So go ahead and give it a go – I promise you won't be disappointed! Also, check out the beautiful dinnerware from KRA Sanctuary Ingredients: (Serve 2) Good Quality Pasta, 100g I'm using Angel Hair Sea Salt, Pinch Singapore Black Pepper Crab Sauce Homemade , 1/4 Cup High Quality Crab Meat, 2 TBSP Unsalted Butter, 1 TBSP Low Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Gruyere, For Grating Scallions Coarsely Chopped, A Handful Fresh Lime Zest, 1 Lime Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Singapore Black Pepper Crab " page for the Singapore Black Pepper Crab Sauce recipe. In a skillet over medium heat, add 400g of hot water. Add in the pasta. Season with salt and cook until the spaghetti is al dente. With the simple calculations of math and science, by the time the pasta is al dente, the water has almost evaporated. At the same time while cooking the pasta, melt butter in another skillet over medium heat. Once the butter has melted, add in the crab meat. Saute until lightly browned. Once the pasta is al dente, add in the black pepper crab sauce and sauteed crab meat. Stir to combine well. Turn off the heat and grate in the 3 cheese. Lastly, garnish with some scallions and lime zest. Serve immediately. Slurplicious... Recipe Video: