Oven Is The New Heaven
Seriously. If I had my own place, the first thing I’d buy would be an oven. OVEN! OVEN OVEN OVEN!!!
tune in & win dinner at pok pok with executive chef & owner andy ricker
This Thursday, March 14th at 4pm, I’m teaming up with General Assembly and InsideHook.com to interview Pok Pok award-winning chef and owner Andy Ricker.
Pok Pok is arguably one of the most talked about restaurants in the past year, making appearances on many (if not most) high profile “Best of 2012” lists, including Bon Appetit’s 20 Most Important Restaurants in America, New York Times’ 12 Restaurant Triumphs of 2012, New York Magazine’s 10 Best New Restaurants, and, not to mention, a segment in the series finale of No Reservations with the no-bullshit arbiter of taste, Anthony Bourdain.
The interview will be streamed live from General Assembly this Thursday at 4pm EST. To tune in, simply sign up for free access to our chat and you’ll be automatically entered to win the chance to dine at Pok Pok with Chef Ricker on Thursday.
Feel free to email me questions you’re dying to ask, and I hope to see you guys online in a few days! – amy
top photo taken by me at pok pok last week.
Awesomeness Always Lies in Simplicity
How great is this blog?!!?? So simple. Will definitely try this at home =]
Organic Gardening
This is the best link on gardening ever!!!! So recommend it for everyone to try and LIKE THIS! =D
Zee Ora-Green Salad
Easy peasy healthy =] I had a Kabocha pumpkin, an orange paprika, a spoonful of dried peach, a quarter of canned chick peas. Grill the pumpkin and paprika, sprinkle some salt and pepper. Lightly stir fry the chickpeas and onion, then baby spinach. Toss over grilled pumpkin and paprika. Pour lemon-olive oil-mustard-honey dressing OR stuff inside a sandwich. =D Yumminess!
The Mee Soa and Chicken Meat Ball Story
So easy to make: mesh minced chicken together with minced garlic, salt, pepper, minced shallot, then make into little balls. Stir fry the chick balls until golden, put away. Prepare the chicken stock with water, salt and pepper, parsley, shallot, until bubbly, then dump in the chick balls, then dump in the mee soa. Serve! Sprinkle with red onion crisps and chilli flakes. YUM!
OCD Over Stoves
While I’m at it. Have a little bit of free time before the pile of huzz-buzz in the coming weeks.
I still have no fridge and stove yet. I’m aiming the end of March for them. The thing is, I can get a little OCD of what comes first. Here’s my psychotic thoughts:
- Before I get the stove, first I must get a kitchen table to put the stove over it.
- Then I get the stove.
- Then I get the fridge.
Meanwhile, I’ll post a few great DIY memories from the Ol’ Kitch’n.
Brussels Sprouts cooked in duck fat until charred - Because it is snowing outside.
That looks YUMMO!
Move Over, Instant Ramen…
…and make room for instant laksa!
Our friends Serene Tan and Abel Sim hooked us up with a few packs of their favorite Singaporean brand…
And I cannot speak highly enough of it! The soup packed such incredible flavor!! I just cannot believe you can get such taste out of freeze-dried and powdered foods. Amazing!!
Now when friends ask me if I want anything from Singapore, I know what my answer will be!
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