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The Ramen Obsession

On May 24, 2012

There’s a ramen craze working it’s way from Asia to the US This classic noodle dish has become a global food phenomena….

farina beef searing

The Top 8 Tips For Pan Searing Beef

On May 18, 2012

HOT Pan Is Key For Searing Beef

If there’s one cooking technique you should master and help you feel more confident in the kitchen, is learning how to pan sear meat …

farina and the chefs

Cooking Party, Singapore Style

On May 15, 2012

Ladies Enjoy Making Thai Sticky Rice in Class

Every year, I donate a cooking class to The Singapore American School to raise money for the school’s scholarships, projects and library …

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Kudos to the James Beard Awards 2012 Winners

On May 10, 2012

Chefs, Restaurants, Publications, Cookbooks … The James Beard Awards Recognize Food’s Best

It’s the time of year to commemorate professionals in the food and beverage industry in North America. The annual James Beard Awards took place this past week in New York City …

turmeric

Turmeric Is The Key To My Tandoori Chicken Recipe

On May 7, 2012

Rediscovering Turmeric, the Age Old Miracle Spice, in Old Delhi

Turmeric was one of the predominant spices I came across in Delhi at Khari Baoli, Asia’s oldest wholesale spice market. Known as Indian saffron, turmeric is …

farina Fennel Seeds

Visiting The Spice Market in Old Delhi

On May 1, 2012

Discovering Asia’s Largest Wholesale Spice Market in India

As a “bon voyage” trip for a friend, three of us decided to take a girls’ impromptu trip to Dehli…

Thunder Tea Rice

Healthy and Flavorful Thunder Tea Rice

On April 23, 2012

Lei Cha, My Recipe For A Centuries Old Chinese Dish

Thunder rice tea (Lei Cha) is a centuries old Chinese Hakka dish that was invented as a meal of survival and sustenance during time of war…

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Chinese Cooking With Fermented Black Beans

On April 16, 2012

Fermented Black Beans Add Zest To My Chinese Clams Recipe

Not to be confused with the legumes used in Latin American cuisines, fermented black beans are soybeans traditionally used in Chinese cooking …