Spicy Seafood Aglio Olio

  • 2 heads of garlic – finely chopped
  • 500g spaghetti
  • 10 scallops flesh
  • 15 mussels with shells on
  • 2 medium calamari – sliced into rings
  • 500g prawns
  • olive oil
  • thyme
  • marjoram
  • oregano
  • 10 bird eye chilli
  • 100g butter
  • 3 cups seafood stock
  • 2 lemons

Seafood Stock

  • shell and heads from 500g prawns
  • one stick of unpeeled carrot
  • 1 large onion – chopped into two with skin on

Cover all the ingredients with water and bring to boil. Let simmer for 30 minutes.


  1. Cook spaghetti as usual – salted. Drain and put aside. Rinse with cold water.
  2. Heat the wok and pour olive oil.
  3. Saute the garlic and put all the dry herbs.
  4. Stir fry all seafood
  5. Add seafood stock and cover for 3 minutes
  6. Add spaghetti, mix well
  7. Zest the lemons and squeeze the juice – add to the wok.
  8. Add butter, chilli and stir well.

Sirap Bandung Soda Recipe

Sirap Bandung Soda Recipe

This is a recipe passed down from my oldest auntie. The ingredients are one thing but I think the method is the key here.

  • Carbonated Ice Cream Soda
  • Carnation Evaporated Milk
  • F&N Rose Syrup
  • Vanilla Essence
  • Salt
  • Ice  
  1. Pour ice & syrup into a jug
  2. Stir continuously while pouring in ice cream soda & evaporated milk
  3. Add a tiny amount of vanilla essence & salt

Key technique here is to keep on stirring and never add water else the evaporated milk will curdle. Using evaporated milk with higher milk fat content such as Ideal will make the mixture even more susceptible to curdling.

There’s no exact ratio as you just need to eyeball the color and add to taste. But as a guide, we usually use 2 cans of evaporated milk for a big bottle of soda.

But if you really wanted the exact ratio of ingredients, the book Johor Palate did provide some hard numbers and a variation of the method. I’ve personally never tried it but it kinda make sense.

Cheap & Easy Way to Make Great Coffee at Home

If you think using French press from IKEA is cheapskate, now I’m going to get cheaper. This time I’m using drip cup and filter paper combo from Daiso. It’s only 3USD.

Cheap but well made

The technique I described using French press before do deliver consistent result. However it just take too long and the cleaning up is such a pain. It’s hard to quickly dispose all the ground coffee clogged up in the pot and there’s simply too much stuff to contend with. I want to be able to get excellent coffee at home in a reasonable time and quickly get to work.

Using this drip it goes straight to the cup and all the waste is contained within the filter. Then I can chuck it straight to the waste bin or dump as fertilizer for the plants in the backyard.

I just wing it when using this method from whatever I remembered watching YouTube videos on drip brewing.

  1. Put the dripper and filter on. Pour 50ml of hot water just to clean it and preheat the mug.
  2. Throw the water out.
  3. Weigh 15g of ground coffee for 250ml of water.. I just use the same ratio from the French press recipe.
  4. Pour 50ml of 95 degree Celsius water. Let it drip slowly first (30 seconds or so – don’t really look at the clock). Make sure you hit all the ground coffee.
  5. Then I just went as fast as possible to pour the remaining 200ml.

The end product is a bit too hot to drink right away so you need to wait a bit. Taste wise it’s not as good as the French press but close. Definitely way better than store-brewed coffee.

That’s more than enough to make my day.

The Ultimate French Press Technique

This will bring your coffee game to another level.

Simply magical!  

Despite using cheap ass stale pre-ground coffee the technique turns it into liquid gold.  

The end product is at the perfect temperature to drink as well.

The Ultimate French Press Technique

Equipments required

  1. French press. (A cheap one from IKEA will do)
  2. Digital scale.
  3. Spoon to stir


  1. Weigh 15g of ground coffee
  2. Pour 250g of 90 degree Celsius water. Or if you can’t wait for the water to cool down just pour 50g of room temperature water first followed by 200g of boiling water.
  3. Stir and let it stand for 4 minutes. Do not put the plunger on.
  4. Skim the top of the liquid for any debris. Wait for another 4 minutes.
  5. Put the plunger on but don’t push the sieve all the way down. Just let it be on top of the liquid surface.
  6. Pour unto pre-warmed cup.