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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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French Butter Cake 💛 I am not a natural baker. French Butter Cake 💛 I am not a natural baker. But after years of adjusting one recipe, I finally got it right.

Higher in almond flour, lower in sugar than most traditional recipes — just the way I like it. Dense, rich, and deeply buttery in every bite, without the guilt.

Not a food scientist — just someone who spent years tweaking until it tasted right. 

Full recipe 👉🏻 https://www.sllowcook.com/french-butter-cake/
.
#buttercake #homebaker #homebake
Don’t bin it. Make butter 🧈 Three days past Don’t bin it. Make butter 🧈 

Three days past its date. Still sealed. So naturally — I made butter. 🧈

This small-batch fermented shio kombu butter started life as a forgotten tub of crème fraîche. Creamy, tangy, with a quiet hit of umami. 

200ml crème fraîche → ~100g butter. 30 minutes. Zero waste. All joy.

Full recipe + food safety notes 👉🏻 sllowcook.com

#homemadebutter #fermentedbutter #zerowastecooking
Sometimes, you don’t need a recipe. A little coa Sometimes, you don’t need a recipe.
A little coat, a gentle fry,
and something forgotten turns golden again.

Leftover Nian Gao, given a second life—
crispy outside, chewy inside.

Simple cooking. Slow joy.
Happy Sunday ☀️
Bought ingredients for meal prep… and ended up w Bought ingredients for meal prep… and ended up with leftovers again? Same.

This time: Japanese green peppers, minced beef, a few sprigs of spring onion, and a forgotten bottle of unagi sauce became dinner. A small reminder that good food doesn’t always need a fresh grocery run — sometimes it just needs a little creativity.

Simple food. No wastage.

Recipe 👉🏻 sllowcook.com ✨
When a British classic meets Singapore soul🥚 O When a British classic meets Singapore soul🥚

Otah Scotch Egg - crispy outside, fragrant otah (spicy fish cake), and a jammy yolk hiding in the centre. This time, I made them bite-sized with quail eggs. Perfect for sharing (or not). 😆

The recipe started 3 years ago as a playful idea when I collaborated with a local seafood supplier. Some things are just worth revisiting. 

Recipe 👉🏻 https://www.sllowcook.com/otah-scotch-eggs/

#otah #scotchegg #fusionfood #singaporefood #homecooking
Chimichurri Sauce 🌿🌶️ Cooking with what I Chimichurri Sauce 🌿🌶️

Cooking with what I have.

Leftover parsley from my Yoshoku dinner turned into chimichurri — lovely with grilled meats, or mixed into avocado for a quick guacamole.

Recipe 👉🏻 sllowcook.com
Chasing a memory 🇯🇵    Had this grilled Chasing a memory 🇯🇵 
 
Had this grilled braised pork and eggs at a tiny izakaya in Okinawa. Glossy, caramelised, unforgettable. Had to try bringing it home. 
 
The look? Pretty close. The taste? Almost — I skipped the brown sugar and awamori, so that depth is still missing. But made with a 3-month-old braising sauce carried over from a previous cook, it has its own kind of soul. 
 
Somewhere between Japanese izakaya comfort and Taiwanese braised warmth. Not the same — but delicious in its own way
Last night’s impromptu dinner with my little sis Last night’s impromptu dinner with my little sis and brother-in-law—made entirely from whatever I found in the fridge.

Beancurd skin, homemade scallion oil, shio kombu, eggs, xiao bai cai, and store-bought gyoza.

Simple ingredients, restaurant-like result 🤭
Strawberry Shortcake 🍓 Made this on a whim… Strawberry Shortcake 🍓

Made this on a whim… and ended up making it four times.

Inspired by the viral no-bake yogurt cheesecake, this one’s kept simple—layers of shortbread, Greek yoghurt, and strawberries.

Light, creamy, a little indulgent.

Chill overnight, and it all comes together—buttery, fragrant, softly set.

Rustic. Imperfect. Just the way I like it.

Recipe 👉🏻 sllowcook.com
Yoshoku 和風洋食 — a fitting Good Friday din Yoshoku 和風洋食 — a fitting Good Friday dinner for the younger siblings.

Hamburg steak (with Calpis Butter Herb Rice), Napolitan pasta and Potato Salad, inspired by a Japanese drama (The Queen of Lunchランチの女王, now on Netflix SG) from my younger days. I remember being so intrigued by the dishes — back then, Ma Maison was the only place that could satisfy those cravings.

The cookbook in Photo 4? A translated edition from Taiwan, born from that show.

True to sllowcook’s spirit, I don’t follow recipes to the letter. Instead of a classic demi-glace — strained and silky smooth — I blended the aromatics and vegetables into the sauce. More rustic, but with all the goodness kept in.

No 8-hour simmer this time — being mindful of energy use. I started with canned demi-glace, then built on it with bacon, beef shin, celery, carrot, vegetable stock, pinot noir, and a touch of chocolate.

Not quite demi-glace, not quite stew — somewhere in between.

Purists, please pardon me 🤎
But this version? Turned out rather magnificently.

If you’re keen, leave a comment — I might just turn this into a recipe reel on IG, and share the full recipe on sllowcook.com.
Something simple yet a little fancy, made just for Something simple yet a little fancy, made just for yourself 🍐✨

Pear tarts, simple and fuss-free.
Recipe 👉🏻 sllowcook.com
2nd book of 2026 — quietly proud that I’ve kep 2nd book of 2026 — quietly proud that I’ve kept my promise of finishing at least one book a month.

Another food-related read that found me by chance: The Menu of Happiness by Hisashi Kashiwai (柏井壽『鴨川食堂いつもの』). I spotted it at Popular Bookstore while picking up stationery, but frugal me checked the NLB (Singapore’s National Library Board) app instead. Thankfully, the e-book was available — borrowed on the spot. 😆

Set in a fictional diner in Kyoto, Kamogawa Diner is run by a father-daughter duo — the father cooks, while the daughter plays detective. Each chapter follows one person, one dish, one story: the guest arrives, is first served an omakase-style meal, then shares a memory tied to a dish they long to taste again.

Weeks later, they return.

The father recreates the dish. Payment is left to the customer, and sometimes, so is closure.

Unlike The Calico Cat at The Chibineko Kitchen, there are no recipes here — just words. Yet somehow, you can almost taste everything. One chapter even left me inspired to try recreating a savoury skewer — dango-style 🍡, with shrimp dumplings, baby cucumber, and quail meatballs 😋

The dishes are familiar… the kind I find myself craving from time to time:

Kake Soba かけそば
Curry Rice カレーライス
Yakisoba 焼きそば
Gyoza 餃子
Omurice オムライス
Croquettes コロッケ
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