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Continue reading →: Teochew Chye Poh Kway TeowA humble, savoury stir-fried rice noodle dish with crispy edges, fragrant chye poh, and tender kailan leaves — Teochew comfort at its best.
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Continue reading →: Fresh PastaThere’s something magical about making pasta from scratch — just flour, eggs, and your hands. Whether it’s your first time or your fiftieth, fresh pasta brings comfort, satisfaction, and that unmistakable taste of homemade love.
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Continue reading →: Simple FocacciaI’ve watched so many YouTube tutorials on focaccia and thought, “How hard can it be?” Well… turns out, pretty hard. I’ve tried and failed more times than I’d like to admit. As my husband once said: “You can cook, but you can’t bake.” And honestly? He’s not entirely wrong—I struggle…
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Continue reading →: Age Zucchini with Soy GlazeWho knew zucchini could taste this good? Lightly coated in potato starch, pan-fried till golden, and tossed in a sweet-salty Japanese glaze — this crispy zucchini side dish is an easy win for any meal!
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Continue reading →: Instant Pot: Sous Vide Onsen EggsCreamy, custardy sous vide eggs—made effortlessly in the Instant Pot. No fancy gadgets needed, just silky smooth perfection every time.
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Continue reading →: Instant Pot: Gyudon (Yoshinoya style)Another go-to lazy dinner for nights when I really don’t feel like cooking—made so much easier with the Instant Pot! The usual stovetop method takes over an hour, but this version was ready in just 45 mins (plus a bit of prep). So delicious, the little one asked for seconds……
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Continue reading →: Polpette alla NapoletanaPolpette alla Napoletana—tender Italian meatballs bathed in a rustic tomato sauce. Traditionally served as a side, they’re the perfect match for any pasta you love, from spaghetti to rigatoni.
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Continue reading →: Guanciale Arrabbiata FettuccineA fiery twist on a classic — crispy guanciale, garlic, and sweet cherry tomatoes simmered into a rich, slightly smoky sauce. Perfect for pasta nights that need a little heat.
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Continue reading →: Easy Yangnyeom ChickenCraving Korean fried chicken but don’t want the mess of deep frying? This Easy Yangnyeom Chicken hack is my go-to—using frozen karaage and ready-made sauce, it’s quick, delicious, and totally satisfying. Even better with homemade chicken mu on the side!
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Continue reading →: Korean Banchan: Mayak Quail EggsThis is a mayak-style marinade, but with quail eggs instead! The original version is made with soft-boiled eggs with jammy yolks — but my kids weirdly prefer quail eggs (anyone else?). If you’d rather stick to the classic mayak gyeran, just swap in 4 soft-boiled eggs instead!
Hello,
I’m Debb!
Welcome to my cosy corner of the internet, where everything’s home-cooked and delicious!
From comfort food classics to flavour-packed meals inspired by different corners of the world, this space is all about making cooking feel warm, joyful, and achievable.
A Singaporean Mum 