Category Archives: in the kitchen

all the food I make

Matcha Chocolate Chip Cookies


Matcha chocolate chip cookies. I have been hunting for a good recipe, and have been playing with tweaking the recipe. I’m terrible with recipe testing, but I’m trying to slowly improve. Continue reading Matcha Chocolate Chip Cookies


Embracing spring

Name a better feeling than shedding your winter jacket and rolling down the windows. Spring has sprung, and I have been feeling the effects of warm sunshine, extended daylight, and a renewed interest in kitchen things. Continue reading Embracing spring

My Favourite Bulgogi


When I was young, we used to go to a sushi restaurant as a treat. I didn’t eat raw fish (or many other things), so my default order was the yakiniku beef lunch set.

The majority of the Japanese restaurants were owned by Koreans in our area, so after time, when the owners changed hands, the menu changed the yakiniku to bulgogi.

I loved the thin, tender beef, so soft that it was almost fluffy, but filled with so much flavour. Back then, onions and carrots fell under vegetables that I ate without fuss, but I might have picked out the peppers if I saw them. Continue reading My Favourite Bulgogi

Rose Pink Latte

There is a certain charm about a rose latte. I don’t usually gravitate towards floral flavoured items, but the rarity of a rose latte always convinces me to order them.


When my rose drink comes out, sometimes looking decidedly not rosy, I do feel a tinge of disappointment. This disappointment was only magnified when I too, failed to create a pink latte made of roses. As most rose-coloured and flavoured drinks were done through unnatural means, I decided to take it upon myself to create a latte appeal to the tastebuds in my eyes and mouth. Continue reading Rose Pink Latte

Lately, with lemons

I have been on a weird cooking and baking kick for the last few weeks. It has mostly subsided now, but I made a lot of sweets that largely went undocumented. The one day that I actually retrieved my camera is pictured below; Meyer lemons and their offspring.

The sweet hybrid of lemon and mandarin is ideal for lemon desserts – less sugar is needed and I find the flavour of the zest to be more aromatic.


A dried Meyer lemon slice adorning the top of my latte made from the Pickwick Dutch tea, which is the greatest black tea complement for citrus. Continue reading Lately, with lemons

Kitchen Sounds: Iced Matcha Latte

I finally bit and got an external microphone for my camera, and decided to test it. Due to the recent heatwave, I made an iced matcha latte. When I reviewed the footage, I really enjoyed the sounds of the latte-making process, and decided to keep them in instead of overlaying with music.

This is not quite ASMR as I filmed this next to my fridge and there is some hum from the machinery, and the counter I was using was the glass range, so there were some sharp drops. Hope you enjoy it nonetheless!

Stay cool!

Carbonara for one

One of my favourite pasta dishes has to be spaghetti carbonara. I found that carbonara was not a readily available dish at most restaurants, and so the first carbonara dish I ever ate was made by yours truly. To date, I’ve had it only a handful of times at restaurants, while I’ve made it several times at home.


Some people are very protective over carbonara; many denounce the use of any meat other than pancetta, no peas, no milk or cream, etc. I actually love variations, but I tried to keep it simple with items found at most grocery stores.

Carbonara is a dish best eaten right away as it turns dry when left over. With that in mind, this is a recipe that feeds one. Adjust accordingly. Continue reading Carbonara for one