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Day: August 28, 2025

Family BBQ Feast for 20 | From Kitchen to Grill

August is always special — Singapore’s birthday 🇸🇬 plus 5 birthday babies in the family 🎂. For over a decade, our tradition has been a big family BBQ feast 🍖.

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Chuanbei Pear Soup 川贝雪梨汤 The haze has n Chuanbei Pear Soup 川贝雪梨汤

The haze has not eased, the days are hot and dry, and pears are in season. So, pear soup it is!

Mum made hers with honey dates and apricot kernels. Mine has the chuanbei 川贝 she brought back from China, and a candied tangerine 桔饼 in place of rock sugar. Some went to my sisters, and some stayed home with Mum and me.

Full recipe at sllowcook.com 👉🏻 Link in bio 🤗

IMPORTANT: This is a traditional home remedy, not medical advice.

#chuanbeipearsoup #川贝雪梨汤 #pearsoup #singaporehaze #homecooking
Chinese-Japanese Low-Carb Scallion Oil Noodle Thi Chinese-Japanese Low-Carb Scallion Oil Noodle

This dish started with a memory, a shio kombu and sakura ebi pasta with truffle oil I once had at an izakaya. This time, instead of truffle oil, I used something closer to home, my own scallion and shallot oil. Bean curd skin stands in for regular noodles, boiled then steamed for the right bite, finished with shio kombu, chilli oil, sakura ebi, and tobiko. 

Somen or angel hair pasta work too if you'd rather skip the bean curd skin prep, and shirataki noodles (白滝 / しらたき), are another low carb option.

Full recipe at sllowcook.com 👉🏻 Link in bio 🤗

PS: Reel of homemade scallion and shallot oil in last post!
Scallion and Shallot Oil 💛 Wilting spring onio Scallion and Shallot Oil 💛

Wilting spring onion does not have to go to waste. Shallots and spring onion, cooked low and slow, become crisp toppings and a bottle of fragrant oil.

Keep a bottle on hand for blanched vegetables with a dash of soy sauce, or as a base for other dishes. The scallion oil noodle 葱油拌面 video is coming soon, a low carb Chinese and Japanese take with a twist. Follow along so you do not miss it. 

Full recipe at sllowcook.com 👉🏻 Link in bio 🤗
Crunchy and Tangy Wafu Salad This salad was creat Crunchy and Tangy Wafu Salad

This salad was created on the fly one day, just working with what was in the fridge.

It stuck around, and now it turns up on our table again and again.

Steam it, blanch it, grill it. Whatever you fancy, this salad plays along.

Add vinegared octopus or squid if you have some on hand, then finish with a scatter of rice crackers for crunch.

Quick to make, easy to love. 

Full recipe at sllowcook.com 👉🏻 Link in bio 🤗
Cooking for the people I love, this week’s meal Cooking for the people I love, this week’s meal prep took an Obanzai おばんざい turn, Kyoto style home cooking, simple and seasonal, nothing fussy. No recipe, just eye power and tasting 😊

Pan-seared pumpkin with Calpis butter and soy sauce turned out aromatic and caramelised, the kind that melts in the mouth. Next to it, a kinpira twist with beef and bell pepper, a small plate made for sipping 🍶🍺 alongside.

Sukiyaki without mirin or alcohol still came together beautifully.

And a big pot of minestrone, made two ways, one vegetarian, one with beef, ham and bacon, because that‘s what was in the fridge.
BER months are here, and I’ve got half a cucumbe BER months are here, and I’ve got half a cucumber and a bit of yoghurt to clear from the fridge, so it’s time for a no recipe no cooking, just assemBER dish using cucumBER 🥒 as the star 🤭

Grab a grater, grate the cucumber, mix with Greek yoghurt. It is basically tzatziki, minus the herbs and lemon.

Pile it onto toasted tempeh, a hard boiled egg and cherry tomatoes. Add chili flakes and black pepper if you want a bit of spicy kick.

👉🏻 The cucumber isn’t just here for the pun, it brings vitamin K too 🤭. Cherry tomatoes add vitamin C and antioxidants, and the tempeh and Greek yoghurt bring the protein.
TIRAMISUnday 🤎❤️🤭 Made a few because of TIRAMISUnday 🤎❤️🤭

Made a few because of the size of the cake tins, plus one in a cup with the remaining tiramisu cream. Prepared on Saturday and left to let the flavours meld overnight before savouring on Sunday.

Made a coffee only version for Mom and my eldest sis, and another one using Kahlúa for myself. ☕️

This is a recipe I found online and it’s pretty authentic. Using Valrhona cocoa powder is a must. The taste and aroma are on another level. 🤎
What an August this has been. Last year was when What an August this has been.

Last year was when I found my rhythm: showing up continuously, developing recipes that are interesting yet easy, creating content, and cooking and selling food from my own kitchen, week after week. Alongside that, I’ve been building sllowcook into a multi platform recipe hub, and shaping the brand around something simple, cooking and living at a joyful pace, one slow cook meal at a time.

That continuous effort led me to Chicken Skin Gyoza, a dish I saw on a drama (The Solitary Gourmet 孤独のグルメ) while on a plane and recreated at home. It gained attention fast, more than 1,200 new followers in under a week, more than I ever expected. And now, as August comes to a close, it’s been featured on the monthly newsletter of COOK Corriere, the food and lifestyle platform by Corriere della Sera, one of Italy’s major newspapers. Thank you @lagigipassera 🤗

Sharing this because it’s a milestone, however small it may look to others. To me, it means everything, proof that things fall into place when you keep showing up for what you love.

If you’re at a similar stage, still finding your footing, still unsure if it’s worth it, I hope this gives you a little hope. And if you’re already showing up for something you care about, consider this your pat on the back. Keep going. For me, that means keep cooking.

BGM: 잘했고, 잘하고 있고, 잘할 거야 (You did well, you are doing well, and you will do well) by BEBZZI, felt fitting for this one.

Thank you for the follows, likes and shares, they mean more than you know 😘
Smoky Potato Salad 🥔 I tried this at an oden re Smoky Potato Salad 🥔 I tried this at an oden restaurant and loved it. So I recreated it at home, my way, with a bit of imagination.

A grown-up twist on potato salad. Potatoes simmered in dashi, tossed with smoky pickled daikon, crispy bacon, and a touch of karashi for extra kick.

Full recipe at sllowcook.com 👉🏻 Link in bio 🤗

The secret is #iburigakko (#いぶりがっこ), smoked pickled daikon with a deep umami crunch from Akita Prefecture, Japan. 

For those based in Singapore 🇸🇬
I’ve done the search for you and included a Shopee affiliate link in my bio. It happens to be the same brand I used in my recipe. 🤗 

Cannot find it locally? 
Search ‘iburigakko’ online and see what turns up in your country. 

Heading to Japan? 🇯🇵
Look for tsukemono (漬物 pickled vegetables) stores at markets like Tsukiji outer market in Tokyo or Kizu market in Osaka.

#potatosalad #oden #ポテトサラダ
Belated birthday treat, courtesy of the people who Belated birthday treat, courtesy of the people who made my Sentosa years so good. 🥂

This year Sentosa GrillFest debuted Chef’s Grill, its first-ever 8 course omakase-inspired beachfront dining experience, curated by Chef Kong Kok Kiang (President, Singapore Chefs’ Association) in an air-conditioned pavilion right on Siloso Beach. 

Dishes came from Sentosa Golf Club, R&B Grill Bar, ASAP & CO, DAMN, and iLoveSweetPotato. Four kitchens, one very good night 😋

Grateful for the friendships that started as colleagues and turned into good friends and travel buddies. 🤗 #sllowcookeatlist
Chicken skin gyoza. Need I say more? I saw this d Chicken skin gyoza. Need I say more?

I saw this dish in Solidarity Gourmet #孤独のグルメ and could not stop thinking about it. Never tasted it. Never made it. Just imagined how it would taste and went for it.

Bouncy prawn and pork filling wrapped in chicken skin. Grilled over charcoal until golden, smoky, and irresistible.

A little sinful. Make it occasionally. Savour every bite. 😄

The same filling also makes a delicious stuffing for chikuwa, a tube-shaped Japanese fish cake. Fish, prawns, and pork in one bite. Surf and turf, Japanese style. 🐟

Full recipe at sllowcook.com 👉🏻 Link in bio 🤗
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#HomeCooking #lzakaya #CharcoalGril #JapaneseDrama
Japanese Potato Salad 🥔🥕🧅🥒🍖 Part 5 Japanese Potato Salad 🥔🥕🧅🥒🍖
Part 5 of 5 of my #Yoshoku dinner series 🇯🇵, sparked by the Japanese drama The Queen of Lunchtime Cuisine #ランチの女王 on Netflix. 

Creamy mashed potato, crunchy cucumber, carrot, and onion, savoury honey baked ham, and a tangy dressing of Kewpie mayonnaise and wholegrain mustard. This potato salad has a permanent spot at my family table all year round. 

Made the day before so the flavours have time to meld together beautifully.

Once you try the Japanese version, it is hard to go back. 

Full recipe at sllowcook.com 👉🏻 Link in bio 🤗
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#洋食 #potatosalad #ボテトサラダ
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