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Jump To Recipe Jump To Video I was scrolling thru' my TikTok and @ AnnaInAsia popped up on my feed with her Ginger Shot recipe video. That inspired me to make this refreshing beverage. I added lemongrass to the mix and serve it with some sparkling water. The beverage base can be kept chilled in the fridge for up to 3 days. Every time you feel like hydrating yourself, fill a glass with the base, add some ice and sparkling water, and you will have a very refreshing and healthy cup of tonic (especially in this scorching hot weather). Cheers! Ingredients: Inspired by @ AnnaInAsia (Serve 4) Ginger, 50g Lemongrass White Parts, 1 Turmeric, 50g Orange, 1 Lemon, 1 Apple Cider Vinegar, 1/4 Cup Sparkling Water, For Serving Ice Cubes, For Serving Equipment: Blender / Stick Blender Directions: Corsely slice the ingredients. Transfer to a blender along with some water to get the blender going. Blitz until smooth in a blender. Strain onto a sieve lined with some cheesecloth. Squeeze out as much juice as humanly can. Transfer the strained juice in a sterilized jar or an airtight container. Add in the apple cider vinegar. Give it a shake and chill in the fridge until ready to serve. It can be kept for up to 3 days. When about to serve, fill a serving glass with some ice cubes. Give the tonic a shake and fill the glass half way thru' with the tonic. Fill up the glass with some sparkling water. Serve immediately. Cheers! Refreshing... Recipe Video:

Jump To Recipe Jump To Video You can call it coincidence or simply great minds think alike. I just purchased Hexa's Volcano Chili Powder and I got a request for this recipe on the same day! My kids have been wanting me to face this hot and spicy challenge. Perhaps they love watching me suffer. Anyway, if you know me well enuff, you will know that I prefer my noodles fresh and my pasta dried. And if you are asking why I prefer dried pasta over fresh ones, that will be another topic for another day. Hexa Szechaun Mala Rempah & Hexa Volcano Chili Powder Hmmm... Perhaps that's the same reason why I prefer my noodles freshly made. Fresh noodles tend to have that chewy al dente or QQ (Chinese terms) texture which I love; the same goes for the dried pasta preference. Anyway, if you do not wanna go thru' the hassle of making your own noodles, you can use dried noodles, ramen noodles or even dried pasta. I'm not gonna judge. This is in fact your bowl of Volcano Noodles. Ingredients: (Serve 2) Handmade Noodles: Unbleached All Purpose Flour, 250g Sea Salt, 1/2 TSP Baking Soda, 1/2 TSP Water, 80g High Quality Olive Oil, For Greasing Sauce: Chili Flakes / Szechaun Mala Rempah Preferably Hexa , 10g Sesame Seeds, 1 TSP Black Sesame Seeds, 1 TSP Mustard / Grapeseed / Peanut Oil, 20g Ginger Crushed, 1/2" Garlic Crushed, 1 Clove Veg Stock Homemade, 50g Light Soy Sauce, 2 TBSP Toasted Sesame Oil, 1 TBSP Sesame Paste / Tahini, 1 TBSP Granulated Sugar, Pinch Sea Salt, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Black Vinegar, 1 TBSP Volcano Chili Powder Preferably Hexa , 1 TBSP Adjust To Preference To Serve: Nori Flakes, Pinch Soy Eggs Homemade , 2 Equipment: Cast Iron Skillet / Sauce Pot Directions: Please visit my " Soy Eggs " for the recipe. Prepare the noodles. Combine flour, salt and baking soda in a large mixing bowl. While mixing, add in the water gradually until it comes into a dough. Knead until everything is fully incorporated. The dough should be smooth and not sticky. *If it is too dry, add more water, 1 TSP at a time. If it is too wet, add more flour, 1 TSP at a time.* Grease the dough with olive oil. Cover it with cling film and set aside for 2 hrs. While the dough is resting, prepare the sauce. Mix together the chili flakes or rempah (if using) and sesame seeds in a mixing bowl and set it aside. In a skillet or pot over medium heat, add oil. Once the oil is heated up, add in the garlic and ginger. Saute until aromatic. Remove from heat until the garlic and ginger start to brown. Drain into the chili mixture and discard the residue. Mix to combine well. Add in the rest of the ingredients. Mix until well combined. Taste and adjust for seasonings and spiciness. Cooking the noodles. Divide the dough into 2. Cover the remaining dough while working with 1. Roll the dough into a rectangle on a lightly floured working surface. Continue rolling until the dough is translucent. Flour the rolled dough generously with flour to prevent it from sticking. Fold the dough into an envelope width. Slice as evenly as you can into stripes. Don't worry, it doesn't have to be perfect. Dust the noodles with more flour and set aside while working on the remaining dough. Heat up a pot of water over medium heat. Once bubbles start to form, drop in a handful of noodles. Cook until the noodles float to the surface. Cook for another min, drain and transfer onto serving bowls. Repeat the process for the remaining noodles. Divide the sauce equally over the bowls of noodles. Garnish with some nori flakes. Toss and mix until the noodles are coated with the sauce. Serve immediately with soy eggs. Challenge accepted... Done and I'm dying of spiciness... Recipe Video:

Jump To Recipe Jump To Video Every time when I have porridge, I would recall my childhood memories. Growing up, we didn't have much, and my grandma would cook some simple hearty breadcrumb porridge. Life was simple back then, but we were happy with what we had. Perhaps, one of these days, I will post some breadcrumb porridge recipes. Amazin' Graze's Rolled Oats and Antioxidant Berry Trail Mix... You can flavor the base water however you like. I just had those spices on hand, so I used them to stack flavors. The ratio is always 80g oats to 360g water. By the time the water has almost evaporated, the oats will be soft and porridgy. Simple math and science I guess. You can create your own porridge theme; chocolate, banana, berries, or cheesy, savory. On a side not, do not cook the oats with any milk tho, as milk will tend to scald before the oats are cooked. The possibilities are pretty much endless! This is just a base of so much more varieties. Explore, experiment and most importantly, have fun! Anyway, I hope you will give this recipe a try. Ingredients: (Serve 1) Water, 360g Star Anise, 1 Ginger Thinly Sliced, 1" Coriander Seeds, 1 TSP Pandan Leaves Tied Into a Knot, 3 Leaves Amazin' Graze's Rolled Oats, 80g Sea Salt, Pinch Coconut Cream, For Serving Gula Melaka Syrup Homemade / Maple Syrup, 2 TBSP Adjust To Preference Desiccated Coconut, For Serving Papaya Coarsely Diced, For Serving Amazin' Graze's Antioxidant Berry Trail Mix, 2 TBSP or Any Nuts & Dried Berries Equipment: Sauce Pot Directions: Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Add water, star anise, ginger, coriander and pandan to a sauce pot over medium heat. Bring it up to a simmer. Cook for 5 to 8 mins. Cover and steep for 10 mins. Drain and discard the residue. Transfer the flavored water back to the sauce pot. Add in Amazin' Graze's Rolled Oats and salt. Cook until most of the liquid has evaporated and the oats are soft and porridgy, Transfer onto serving bowls. Add coconut cream, gula melaka, desiccated coconut, papaya and Amazin' Graze's Antioxidant Berry Trail Mix over the porridge. Serve immediately. You have to give this a try... Papaya is so underrated... Recipe Video:

Jump To Recipe Jump To Video I have been feeling under the weather for the past few weeks. The coughing, sore throat and flu kept recurring. One of my close friends suggested some ginger tea and I just gave it a shot. It somehow works; I haven't been coughing as much. Showing off my new teapot... It also reminded me that I have not posted any beverage recipes for quite some time. Ginger has loads of health benefits. You can research it and maybe it is time to include more ginger into our diets. PS: This is not a miracle tea. Please consult a doctor. Ingredients: (Serve 2) Ginger, 1 Thumb Size Black Tea Leaves, 1 TBSP Green Cardamoms Crushed, 4 Water, 500g Pure Honey / Maple Syrup, 2 TBSP Adjust To Preference Equipment: Teapot / Sauce Pot Directions: I am using my Hario ChaCha Kyusu Maru teapot. If you do not have 1, you can do this in a sauce pot. Bring water to a boil. Remove from heat. Grate in the ginger unpeeled. Add in the tea leaves and green cardamoms. Cover and steep for 8 to 10 mins. If you are using a teapot, grate ginger unpeeled into the infusion basket. Add in the tea leaves and green cardamoms. Pour in the boiling water. Cover and infuse for 8 to 10 mins. Add honey or maple syrup to a serving glass and pour in the tea. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I have some leftover pandan leaves on hand and thought I shared with you lovely people what I usually do with them. After washing them thoroughly, I would air-dry them before baking them in the oven. Followed by blitzing them into powder. They can be kept for a long time in a sterilized jar, preferably in the freezer. I thought I make some tea outta them and at the same time, showing off my new drip pot. Lol! If you have been following me, you would know that I posted a pandan tea recipe a few months back. I honestly think that this version is better. You have to be the judge of that. Cheers! PS: This is not a miracle tea. Please consult a doctor. Ingredients: (Serve 2) Pandan Leaves, A Large Handful Water, 500g Desiccated Coconut, 1 TBSP Gula Melaka Syrup Homemade / Maple Syrup / Pure Honey, 2 TBSP Adjust To Preference (Optional) Equipment: Oven Spice Grinder Sauce Pot Cloth Drip Pot / V60 Directions: Wash the pandan leaves thoroughly. Lay the pandan leaves on a baking tray. Air dry for 1 day. Preheat oven to 65 degrees celsius or 150 fahrenheit. Wack into the oven and bake for 25 to 30 mins or until the leaves are dry and crispy. Transfer into a spice grinder and blitz until powder forms. Store in a sterilized jar. I like to keep them in the freezer for a prolonged period of time. Bring water to a boil in a sauce pot. I am using my drip pot to make the tea. You can also use V60. Add 1 TBSP of dried pandan leaves and desiccated coconut to the pot. Pour in the boiling water in a circular motion. Once the water has completely dripped, pour over into the sauce pot in an up-and-down motion. Repeat the step to the drip pot. Pour into a serving glass. Add sweetener if desired. Serve immediately. Cheers! If only you can smell this amazing aroma... Cheers! Recipe Video:

Jump To Recipe Jump To Video I had never heard of watermelon pudding until I stumbled upon a recipe in an old cooking magazine. Originating from Sicily, Italy, the idea of turning watermelon into pudding seemed... well, outlandish to me. However, my curiosity got the better of me, urging me to give it a whirl. Red? Much to my delight, I was inspired to create two vibrant hues: a sunny yellow and a luscious red. As I tasted and fine-tuned the sweetness, any lingering doubts were immediately dispelled, prompting me to whip up the yellow version as well. Or yellow? Here's a little tip: Always sample your fresh watermelon juice before adding any sugar, otherwise you might end up with a dessert that's cloyingly sweet. In a nutshell? You absolutely must experience Gelo di Melone to truly grasp its refreshing charm. It's the ideal antidote to this blazing heat. Ready to dive into the recipe? Ingredients: (Serve 4) Watermelon Flesh, 500g Cornstarch, 25g Granulated Sugar, 25g Adjust To Preference Sea Salt, Pinch Cookie Spice Blend Homemade , 1/2 TSP Fresh Lime Zest, 1/2 Lime Pistachio Coarsely Chopped, For Garnishing Raw Cacao Nibs, For Garnishing Equipment Blender / Food Processor Sauce Pot Ramekins Directions: Please visit my " Cookie Spice Blend " for the Simple Pesto recipe. Add watermelon into a blender and blitz until smooth. Pass the watermelon juice thru' a strainer over a large bowl. Discard the residue without squeezing too much. We do not need any fibers or pieces of seeds passing thru'. Set it aside. In a sauce pot over medium heat, add cornstarch and sugar. Stir to combine well and until the sugar starts to dissolve. Add in the watermelon juice, 1/3 portion at a time, while stirring to combine well. Add in salt, cookie spice blend and lime zest. Stir until well combined. Once everything is homogenous, continue stirring and cooking until the mixture has thickened. Taste and adjust for sugar. Transfer onto ramekins. Even the top with an offset spatula or the back of a spoon. Cool down at room temperature before chilling in the fridge overnight. The next day, garnish with pistachio and cacao nibs. Serve and enjoy. I repeat the steps for the yellow watermelon too. I personally find that the red taste better... But you have to be the judge of that... Recipe Video:

Jump To Recipe Jump To Video To be honest, despite living in Singapore for 42 years, I still find myself struggling to order a satisfying cup of coffee or other beverages. So, I've decided it's high time for me to do some research and learn how to make proper drinks myself. Sabana's Signature Blend... Let's start with Kopi-O, which translates to "black coffee" in Hokkien. If you prefer your coffee on the sweeter side, feel free to add some sweetener, but personally, I enjoy mine without sugar. To achieve that authentic aroma and flavor, it's crucial to use a Singapore blend coffee. I've opted for Sabana (not sponsored), as it captures the essence of a truly authentic cup of Kopi-O. If you don't have a cloth drip pot, you can give the V60 method a try. Cheers to exploring the world of coffee and discovering the perfect brew! Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana , 20g Boiling Water, 200g + More Equipment: Cloth Drip Pot / V60 Sauce Pot Directions: I am using my cloth pour over to make this coffee. You can also use V60. "Wash" the cloth filter with boiling water and discard the water. Add the coffee to the cloth filter. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the cloth filter in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the process back to the pour over. Pour into a serving glass. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I often find myself mistakenly receiving the wrong coffee order, particularly when I ask for "Kopi." Instead of getting the black coffee I desire, I am usually served coffee with condensed milk. Personally, I prefer my coffee without sugar, cream, or milk, enjoying it in its pure black form. I find that it allows me to fully appreciate the flavors and nuances of the coffee itself. Sabana's Signature Blend... Nevertheless, let me introduce you to Kopi, "pulled" coffee with condensed milk. I must admit that the sweetness of the condensed milk can sometimes overpower the coffee flavor. What are your thoughts? How do you like your coffee? Would you be willing to give this Kopi a try? Let's delve into the recipe and explore the rich flavors of this traditional beverage. Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana , 20g Boiling Water, 200g + More Condensed Milk, 2 TBSP Adjust To Preference Equipment: Cloth Drip Pot / V60 Sauce Pot Directions: I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Add condensed milk to a serving glass. Pour the coffee over the condensed milk. Give it a stir to become homogenous. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video By now, you might be familiar with my ongoing beverage adventure in Singapore. Even today, I find myself facing the challenge of ordering the perfect cup. Now, let's talk about a local favorite known as "Kopi-C". This unique variation swaps out regular milk for evaporated milk, creating a delightfully rich, creamy, and slightly sweet coffee experience. Sabana's Signature Blend... The big question: Is this an improvement over your typical coffee? Well, it's definitely different. Adjusting to the flavor might take a few sips, as it stands apart from the usual. But is it inherently better? That's a matter of personal taste, as we all hold our own preference when it comes to that cherished cup of coffee. Cheers to that! Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana , 20g + More For Dusting Boiling Water, 200g + More Evaporated Milk, To Froth Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Directions: I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Froth evaporated milk with a milk frother until foamy. Pour the coffee to a serving cup to about 3/4 way full. Pour in the frothed evaporated milk. Top the coffee with some foam. Dust with some ground coffee. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Where there's "kopi-c," you can bet there's also "teh-c." In Singaporean lingo, "teh" means tea, and that little "c" stands for the addition of evaporated milk. Interestingly, I discovered that Hong Kong has a similar type of tea that also uses evaporated milk. I'm definitely keeping that on my radar for future exploration. But for now, let's dive into this uniquely Singaporean take on tea. Personally, I tend to enjoy my coffee and tea without any added sweeteners or cream. Nevertheless, this concoction is quite something. Remember, using the finest quality of tea leaves you can get your hands on makes all the difference. So, here's to raising a cup of perfectly blended tea – cheers! Ingredients: (Serve 1) Black Tea Leaves, 20g Boiling Water, 1L Evaporated Milk, To Froth Equipment: Teapot Milk Frother Directions: I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves into the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. Froth evaporated milk with a milk frother until foamy. Pour the tea to a serving cup to about 3/4 way full. Pour in the frothed evaporated milk. Top the tea with some foam. Serve immediately. Cheers! Cheers! Recipe Video: