Soufflé Egg Omelette

Social media viral trends are possibly the only thing that one can do during the Circuit Breaker and we did try that a lot when it came to food. I made bread.

As well as the Dalgona coffee. Even inspired my mom to made it. It was nice to utilise about 7 mins or so to whip up frothy coffee that you can have over iced milk.

The BRUNO Hotplate Fans page was running a weekly Circuit Breaker contest to encourage BRUNO fans to whip up culinary creations inspired for the week. One of the themes was this Souffle Egg Omelette – another trend after the Dalgona Coffee.

I decided to give this a go and the results were surprisingly good! We had ours with caviar for a more luxurious experience! Hehe..

To make this souffle omelette,  only four ingredients are needed – which is eggs, sugar, salt and butter. The key is to whip egg whites until they reach their fullest volume. I’m sharing the instructional video so do take a look! 🙂


Making Pizza Express’s Dough Balls

One of the few things that probably was sold out the fastest in most supermarkets during the Circuit Breaker was flour and yeast. I guess with so much time spent indoors, making bread from scratch was one of the things that you could slowly do to while away your time at home.

And we did just that! We bagged home 500g of yeast and the Man was fixated on perfecting this wholemeal bread recipe that our friend Kirk had shared with us.

As for me, I went for the easiest bread recipe that I could find. Messing it up was not my intention and if it was going to be my first time making bread, I hope to achieve near perfect results!

Well, the first time I made these dough balls. They ended up sticking next to one another instead. But I have to say that the result was actually pretty good. They were soft and fluffy – kinda like a normal bread recipe.
This was my second time making the recipe and it turned out much better. I guess the trick was to really knead the dough well and even longer this time. I let it rest for a longer period before working the dough again.

These little morsels of carb balls went really well this olive garlic spread that I’ve learnt how to make years back. 

If you are keen to learn how to make this simple bread recipe that’s quite the crowd-pleaser, no harm giving this a go! 

Good luck!

Caviar x Truffle Somen

This is a simple dish to replicate at home using the freshest ingredients from the sea.

Cook somen noodles or angel hair pasta. Immerse them into cold water and then drain well. Add some white truffle oil to the noodles, toss well and set aside.

To assemble the dish, simply placed noodles, grilled scallops, uni and then caviar.

That’s all you basically need!

Disney Churros

Disneyland will always remain special to me – even as an adult. This year, we had grand plans for the family. We wanted to go on a Disney cruise with the kid and our friends. We planned for it to be a celebratory trip of sorts before the girl starts her formal education next year. But well, plans went awry because of Covid. Needless to say, we won’t be embarking on any cruise in the near future. Goodbye Disneyland in US of the A.

So when Disney Parks released their Churros recipe, I felt like I had to recreate and inject some Disney magic back home. Disney Churros like their famed popcorn will always be one of the themed food I wouldn’t mind piling on the calories for.

Having done a bakery run recently to stock up on bread flour and plain flour, I was really itching to try out the recipe.

I have to say that the portions for the recipe are quite a lot and while I tried to reduce and half the portions, how does one actually portion out 1.5 eggs instead of 3. So that was my challenge. I ended up making everything and then gifting it to a friend.

The other challenge that we had was that we didn’t have the right size of piping bags so we ended up making skinny churros instead of the fatter ones which I believe would taste better.



Thai Shrimp and Glass Noodles | Goong Ob Woonsen

Saw this on a friend’s Instagram feed and it looked amazing! I was craving for Thai food and something different to add to our meals during the Circuit Breaker. When she shared the recipe, I realised that it wasn’t too difficult to replicate as well so I decided to give it a try. We had some tiger prawns gifted  by a friend so that definitely came in handy for this meal.

The recipe is adapted from Cooking from Nart which we followed pretty closely to. The only thing that we subsituted was the oyster sauce for fish sauce. We think that added a little more Thai taste to the overall dish. 

Marinating our prawns as well as our glass noodles for about 15-20 minutes. The meal was quite easy to prep as well. Didn’t take too much of a time so this is great if you have all these ingredients on hand. Glass noodles are a pantry staple and so convenient to have around for a quick meal-fix. 

I whipped up this meal using our Bruno hotplate and the ceramic nabe pot attachment. Clean-up was super fast and quick too as this is essentially a one-pot meal.

We added some chilli padi on the side to enjoy with the dish. Half a pack of glass noodles along with 11 tiger prawns were sufficient enough to feed the family of four. We felt really stuffed after the meal but no complaints. My mil who usually would be wary to try my dishes even shared that we could make this dish again with some modifications of her own.


Kid-friendly chicken stew (with puff pastry)

I’ve been quite encouraged to head back into the kitchen to cook for the little one. I guess there is something memorable about a mother’s cooking and I hope that she will remember the dishes that I have made for her when she grows up.

We had some leftover cream and I was quite inspired to make a creamy chicken stew for her. A new dish that I could introduce to her, I thought. The chicken slices that I got from the supermarket run was quite a lot so I made a creamy chicken stew done in 2 variations that she could enjoy both for lunch and dinner.

I usually steer clear from having too many flavors simply because she doesn’t like pepper and other types of herbs. So this chicken stew is really a mish-mash of what I think would work for a picky little eater.

I marinated the chicken slices with some mushroom powder overnight. To cook the chicken stew, I simply stir-fried some white onion slices that were minced pretty finely. Once the onions were slightly browned, I threw in the chicken bits and continue to stir-fry the chicken. When the chicken was partially cooked, I added the cubed potatoes and continued to cook them. Thereafter, I added edamame and corn into the mixture and continued to stir-fry all the ingredients. Add chicken stock and let the stock simmer with the ingredients. Cover pan for about 2 to 3 minutes. Add corn starch to thicken the sauce and then 2 tablespoons of cream for added taste.

As you can see, I don’t really have the exact measurements for this recipe. Like I said, it’s a mash-up of what I have been researching on and decided what would work for the girl. The portions were quite generous for a child so I divided them into two and let her have half for lunch with rice.

The remaining was left for dinner. I got some frozen prata in the fridge and thought she would like to try out this puff pastry chicken pot pie (an old dish I used to love ordering from Country Manna). It was pretty simple to replicate. All we needed to do is to just slap on the frozen prata on an oven-safe casserole dish and brush the prata with egg-wash.

It was really that simple and she enjoyed having this dish for dinner too! Another recipe for keeps. Let me know if you do try this for your fussy eater and hopefully it will yield the same happy results too!


Home with Odette

Because of the Circuit Breaker measures imposed by the Singapore Government, many places have been asked to stop operations to limit movement. This includes going to our fave restaurants as well. 

It’s pretty depressing but in times like these, it’s also where adversity prevails and shines. Fine dining restaurants also have to evolve with the times and move to providing delivery options. It’s nice to know that there’s an option to still enjoy fine dining at the comfort of our homes. 

Masking up to head for our take-out pick-up of our dinner and meet our fave people from Odette.

Odette launched its #OdetteatHome menu and we were happy to spot a couple of fave dishes which we knew we had to order. Of course, dining at home meant that we needed to play chef and do justice to the dishes that were cooked by the team. Loved the thought that went into each dish with specific instructions on how to prepare them before putting them on the table. 

Presenting our rendition of Odette meals plated at home: 

Hokkaido Uni ‘Pain Perdu’

Whole Roaster Bresse Poularde Au Vin Jaune

One of my fave dishes from the restaurant! I’ve only eaten twice and it’s undeniably one of the best and most ‘atas’ chicken rice out there.

Pithivier ‘Grande Cuisine’

Another complex dish wonderfully executed by Chef Julien. Never quite dreamt that we will actually be having this at home! But I guess we only did the heating up and ensuring that we don’t screw up the cutting for the pie. 

Last but not the least, DESSERT! The girl really enjoyed the Trio of Tarts. Needless to say, she had the entire strawberry tart by herself. Not a single crumb was left to us to even taste or try. Guess that’s testament to a great tart!

There you have it, our lovely meal enjoyed at home by our fave team in Odette. Hoping that you all are eating well during this period too.

Keep your spirits up!