The Red Baron

We are always on a lookout for quaint, authentic, fuss free restaurants that serve freshly made food. And the Red Baron was one of such gems, located at an off beat place accessible only by car. 

If we were to own a restaurant someday, it would be this size, similar concept and approach to food. Freshly baked bread, cakes and desserts. Simple all day breakfast that are healthy and wholesome. We had a marvellous brunch - there were only two us - with an unobstructed view of the barracks and greenery beyond. Will definitely be back. 

An introduction to Italian food

The kids have yet to taste authentic Italian food. Like all singaporean teenagers, their only exposure and understanding of anything Italian were just pizza and pasta. And obviously at the the most mediocre standard. 

So I decided it's time to share this journey with them. They are now older and know enough about food to build a more sophisticated palate.  Off we went to Da Luca, a small Italian restaurant tucked away in Newton that is easily accessible by public transport. It is also not too expensive with some very good regional cuisines. 

They had a great time, savouring each dish and discussing aspects of it. And Rebekah surprises me the most by enjoying the squid ink pasta. It takes a certain level of maturity to appreciate that dish. A fine time with my girls and everyone left the restaurant happy and satiated. 

Go global eat local!

Wherever we travel, we always make it a point to eat local food and avoid the pizza, spaghetti and burger trap. 

Nepalese cuisine is ethnically influenced by Chinese and Indian cooking. And agriculture bring their main source of income, second to tourism, it is no surprise that most families Iive off the land. 

The most memorable meals we had were the traditional Nepalese set, consisting of a meat curry, lentil, rassam soup, momo, rice, cauliflower curry and fried spinach. We had so many versions but the best was definitely at Bandipur. It was rustic, wholesome and earthy. Momo were our main lunches every day, because it's cheap, healthy and easily available.

The best yoghurt in the world has to be in Nepal, made fresh every day from buffalo milk. Creamy, refreshing and free of synthetic taste. 

Enjoy this journey of ours through the photographs taken here. 

Moroccan fest

Had two good size lamb shank from Melbourne that we had to use up before our trip to Nepal. What better way to showcase the freshness and quality of the meat with a Moroccan style stew. 

So my OCD pantry came into handy with the spices. Add the usual honey, apricots and chickpeas, it became a delicious, hearty and warm stew. Paired with s Harissa cous cous, it was a fitting end to the weekend. 

Baked pasta that's comfort food

Carbs always fill the stomach and in turn, the soul. It is a comfort food staple loved by everyone. And the easiest and tastiest version is made with a tomato meat sauce covered with loads of cheese. 

My pantry is fully stocked most times. It's an OCD thing. I cannot bear an empty fridge, cupboard, shelf etc. I know it's excessive but I hate the feeling of being short of a particular ingredient. The tomato meat sauce it's real easy to whip if you keep a good variety of spices eg parsley, basil, oregano, bay leaf, paprika and important sauces such as Worcestershire sauce, chopped tomato and key aromatics. 

I decided to use fusili instead of penne for a change. Good decision as its softer and turned out mushed in all the meat goodness. Layer the cooked fusili with the sauce and two types of light cheese. I always have cheddar and mozzarella. Bake in 180 degrees Celsius for about 30 mins. It will always come out golden brown on top and wet and soft inside. 

It was so good with so much leftovers, it became a weekday lunch at work for 3 hungry men. And it was still delicious!

Creole chicken?

I always associate creole style cooking with seafood. Suppose to be the best combination ever, like bff in the food world. And yet, a thought came to my mind - creole is a hot spice rub. Wouldn't it work with a good tasteless white meat? 

So I decided to experiment on a chicken. Had a series of spice rubs bought from a farmers market in Melbourne a year back. Still good in the fridge and I haven't used this particular one called Barbados. On it goes with a generous amount, mixed with salt and olive oil. Chicken was roasted for 45 mins over 180 degrees Celsius. 

I was afraid it might get burnt on the outside, since it's dry and I was not basting it. But it turned crisp, crunchy and moist on the inside. Perfect! The men in the house chewed on every morsel. Job well done indeed!

Tekka prawns

Tekka market has the freshest and cheapest produce. A kg of tiger prawns costs only SGD 22. I bought it at 2.30 pm on a weekday afternoon. At this time, you would expect the best and the freshest to be sold out and you are left with a few miserable bits. But no. The prawns were still fresh! 

Made some for a BBQ with garlic, Rosemary, olive oil, salt and pepper the rest went into this mid week dinner of prawns with linguine. Made very simply, aglio olio style. But so delicious. Sarah enjoyed every bit.