How I'm gonna Marinade & Grill the Lamb Chops.

I'm getting ready for a family BBQ party that's gonna be held during the Christmas weekend, and I've been busy doing my homework on the how tos from books and Youtube.

Lamb Chops will probably be the most challenging of meat dishes, and here's how I'm gonna prepare it (with a little improvisation from the reference videos below).

Step 1: Pour in 250g or more of fresh yogurt onto bowl.

Step 2: Add in Chili Paste, made from 10 to 15 Chili Padi (it varies depending on how spicy you like it to be) + 2 big balls of Onions + a pinch of fresh Coriander + 5 conservative slices of young Ginger + 1 bulb of Garlic (skin peeled).

Step 2a: (Optional) Uncork the bottle of Macallan Special Oak whiskey, pour generously onto the ice cubes filled rock glass, and begin to sip it before continuing with Step 3.

Step 3: Drop into the bowl 2 pieces of dried Bay Leaves + 1 tablespoon of Cumin + 5 shakes of finely grounded Black Pepper. And mix thoroughly.

Step 4: Next, drop into the mix the dry-wiped Lamb Chops that are at least an inch or an inch and a half thick, and hand-marinade the chunks of meat and set them for a minimum of 2 hours before you place them onto the BBQ pit.

Step 5: An hour before the party starts, put to boil some rice grains in your rice cooker. Add a giant dollop of salted butter + fried Shallots and you'd have Oriental Butter Rice to go with the Lamb Chops.

Next dish: BBQ Beef Block in Brown Sauce. Watch for it.

Random 10 One2Two How Tos

#10: Brewing beer with Ed Pt 1

#9: Brewing beer with Ed Pt 2

#8: Brewing beer with Ed Pt 3

#7: Eggs Benedict

#6: Ultimate Slider Challenge

#5: Chef Gordon Ramsey: Tasting the hottest curry

#4: Chef Peter Sclafani: Cheater's Hollandaise Sauce

#3: Jamie Oliver: 30-minute meal Pt 1

#2: Jamie Oliver: 30-minute meal Pt 2

#1: Nigella Lawson: Quick Christmas Cake with Chocolate & Tia Maria

Random 10 One2Two How Tos.

#10: Hong Kong style crispy oven roasted pork belly (English subtitles)

#9: Heartwarming holiday season cups of Eggnog

#8: A meal in Korea: Seng Bulgogi

#7: Surviving a Zombie holiday

#6: Coca-Cola Chicken Wings

#5: Vegan Black Metal Chef: Smoothie Alchemy!

#4: Mughalai cuisine: Mutton Kurma

#3: Frugal Chef: Homemade Barbeque Sauce with Apple Juice

#2: Chef McDang: Thai Green Curry Pt 1

#1: Chef McDang: Thai Green Curry Pt 2

Today's Top 10 Food 4 Thot Links.

They're all there - just click on the links and have a blast –

#10: Horsemeat May Become Available In US http://www.time.com/time/nation/article/0,8599,2100736,00.html

#9: Broke America to Live Off $2 Subway Sandwiches Now
http://eater.com/archives/2011/11/30/broke-america-to-live-off-2-subway-sandwiches.php

#8: Trouble with Dog Food http://www.newyorker.com/humor/issuecartoons/2011/12/05/cartoons_20111128#slide=9

#7: Intermission: Exploding Cocktails
http://www.good.is/post/intermission-exploding-cocktails

#6: What did Mark Twain eat?
http://articles.courant.com/2010-08-12/features/hc-twains-feast-20100812_1_mark-twain-house-samuel-clemens-local-food

#5: Cooking with Chef Art Smith and Lady Gaga
http://youtu.be/6gJ09lyJJxg

#4: The First Ice Cream Sandwich Android Tablet Surfaces in China
http://techcrunch.com/2011/11/30/the-first-ice-cream-sandwich-android-tablet-surfaces-in-china/?utm_source=twitterfeed&utm_medium=twitter&utm_campaign=Feed%3A+Techcrunch+%28TechCrunch%29

#3: Life-altering Tea Cup (Design) of the Day
http://thedailywh.at/2011/11/26/life-altering-tea-cup-of-the-day/

#2: "Pizza is a Vegetable" The Song
http://holykaw.alltop.com/pizza-is-a-vegetable-the-song-video?tu4=1

#1: Nigella Lawson – Edible Christmas Tree Decoration
http://youtu.be/tDB5ucJ30cM

New World Mutton Soup.

I've heard of so many stories about what I will find in Bedok, being one of the oldest Singaporean residential township and all.

And I've been moving around from one bus stop to another via Tampines, looking for the good stuff.

On this particular trip, I've found one of the best herbal mutton soup after alighting bus 69 at the Bedok North Interchange.

This is one of my favourites in Singapore, so far: New World Mutton Soup.

The soup is no doubt potent, but not too strong on herbs. It's just enough to complement the aromatic mutton ribs, tripes, mutton balls and tendons. You will also enjoy the prominent taste of liquorice roots that leaves a tantalising aftertaste.

And you can have this with rice, or as it is.

Right next door to the New World Mutton Soup stall, you'll probably notice a long queue most of the time.

That will be the place where you can get the famous Bedok Chwee Kueh (Water Cake) that melts in your mouth, and in your hands. Malaysians will know this appetising side dish or dessert as Woon Chye Kou (Bowl Cake).

Tao You Bak (Stewed Soy Sauce Pork Belly).

All Chinese families must have a Tao You Bak recipe of their own. It's especially useful when you're in a foreign country and just can't get your hands on the traditional pork belly dish that your mum cooked for you when you were little.

So, let's get started...

Step 1: Marinate (min. 30 mins before cooking begins) 2kg of Pork Belly (uncut slabs) with salt, pepper, oyster sauce (optional), 5 pieces of anistars, 5 cardamoms, a pinch of peppercorns and a stick of cinnamon.

Step 2: Boil 5-6 rice bowls of water in a pot. Add carrot, tomatoes, ginger, and/or vegetables of your choice, which you will remove once the flavour builds in the soup. Add groundnuts too (optional), but only if you fancy them. And/or mushrooms for extra flavour.

Step 3: Remove all the spices used as marinate and place them into the boiling vegetable soup plus 5 tablespoons of premium light soy sauce.

Step 4: Pan sear marinated pork belly slabs till golden brown on the skin. This helps to retain the flavour.

Steps 5: Place pan-seared pork belly into the pot of boiling soup, along with 5 cloves of garlic (whole) and 5 tablespoons of caramalised soy sauce – for 50 mins if you're using a pressure cooker, then leave for another 30 mins. (The sauce should just cover the slabs of pork belly). For claypots, cook on slow fire for an hour and a half or less, depending on how soft you like your Tao You Bak.

Step 6: Remove the slabs of pork belly, and it should look something like this :P

Step 7: Cut to chunks or thin slices; serve with sauce and cut chili padi on the side.

Golden Bittersweet Mao Shan Wang: The King of Durians.

Durian is known to most Asians as the King of Fruits. Mao Shan Wang, or Cat Mountain King (a direct translation used by locals), is a species of durian known to some as the Durian King.

The aroma it gives is one that is as strong as any other durians. But you can see the difference in the colour of its wrinkly flesh. The deep golden yellow is unmistakably one of the most prominent characteristics of a Mao Shan Wang.

Ah Meng here, the man who delivers the goods in his van, will tell you that a 100% organic Mao Shan Wang, from Muar, Johor, Malaysia, is simply different from all durians there are out there, namely the D24, D13, XO, 101 and more.

The taste is bittersweet, the texture is thick and creamy, the seeds are small, and your satisfaction is guaranteed at a seasonal price that ranges from S$12 to S$16 a kg.

Now with half of my unfinished durians nicely tucked away in my freezer, (yes, keep your Mao Shan Wang in the freezer just long enough and you can eat them like soft-serve ice-cream), I'm forever indebted to Adeline Chung - my ever resourceful neighbour who introduced me to the knowledgeable durian man, Ah Meng.

For those who do not care much for the durian fruit, there is another option for you to actually get to like the taste.

Check out the homemade Mao Shan Wang ice-cream at Blic Ice-Cream Cafe, at Tampines Ave 4 – http://foursquare.com/venue/1201170

Plus there'll be lots of other natural flavours to choose from here. Perfect for kids of all ages.

Food 4 Thot: Earthquake, Tsunami & Nuclear Radiation.

This morning, I came across a meaningful video posted on Facebook by Angie Ng of New York.

She calls out for the world to learn from the commendable ways of the Japanese, in working together, selflessly, to help everyone, anyone, in need.

She pleas for a society makeover in the aftermath of natural disasters in Japan.

Who is Watkins?

Abosolut Watkins is a collaboration with Liselotte Watkins, an illustrator in New York with prestigious assignments under her belt, which include Barney's, The New Yorker, Vogue, Miu Miu, Anna Sui - and now Absolut.

Absolut Watkins has a distinct coffee character that kicks in with every shot, followed by warm spicy notes of chili, coupled with hints of almonds and caramel.

Created exclusively for travelers, you'll find them at Changi International Airport and Duty Free shops of most International Airports.

And, here are 3 simple ways to enjoy this spiced coffee & almond flavoured vodka –

1) Absolut Watkins & Cola: Top-up 4 parts Absolut Watkins with Cola, and garnish with a wedge of lime.

2) Capri Coretto: Pour 2.5 parts Absolut Watkins into a freshly brewed Double Expresso.

3) It's A Jungle Out There: Mix with ice cubes in a blender – 4 parts Absolut Watkins with 2 parts fresh lime juice, and 2 parts Malibu. Strain and serve in a coupette glass. For a fancy garnish – a halved mini coconut!

For more sensational recipes, click on to http://www.absolutdrinks.com/en/drinks/absolut-watkins-and-cola/

Hard Rock Cafe, Orchard Road.

It's a Thursday night. A great night for the finals that'll see the one band win the first ever Hard Rock Battle of the Bands Singapore, and move on to a worldwide online competition, before they chance to win a spot on stage at Hard Rock Calling, where they'll get to rock thousands of screaming fans, in London, plus a round-trip ticket, three nights in a first-class hotel, and a generous amount of spending cash.

I arrived right about when the last of the 6 bands began their performance. The floor was packed with fans and their respective friends.

And sure enough it was a brave performance... helped on by Jagermeister shots at the bar.

Meanwhile, live commercial rock tunes played on-stage.

Before long, the inevitable question had to be asked. "What's special on tap?"

Kronenbourg Blanc. A fruity, draught wheat/white beer, with slight hints (expected of wheat beers) of orange peel, coriander and vanilla, but well hidden, and not as citrusy as a Hoegaarden.

It's French.

Meanwhile, the bar was getting really busy...

Everyone, including the Jim Beam girls, were eagerly waiting for the judges to return with the final results.

After half an hour of deliberation, the judging panel announced the winner of the first ever Hard Rock Battle of the Bands Singapore 2011 – B.A.R.B. (short for BayAreaRocBlasta), a creative and talented local band which plays different genres including reggae, rap and rock.

And that's that. Now where did John go?

Somebody needs to tell Steve we've found the 'old lady' he left behind over 13 years ago.

But nobody's listening huh?

Good night, Hard Rock.

Chinese New Year Stories.

We all have our family traditions designed especially for the Chinese New Year. From the wearing of new clothes to usher in a prosperous new year, to the serving of tea to our parents (or you won't get your Ang Pow - red packet with money that signifies good fortune luck and promotes the sharing of wealth among family and friends), to the preparation of the reunion dinner by the eldest member of the family who volunteered to cook!

Every year, we'd look forward to the same few favourites, like the Puck Cheet Kai (Poached Chicken), and many other dishes, with recipes passed down by our mother, our mother's mother, and so on.

Another must-have as we celebrate the Chinese Lunar New Year is the appetiser dish Yee Sang (Raw Fish Salad). http://en.wikipedia.org/wiki/Yusheng

Some also call it Lo Hei (loosely translated as Prosperity Toss). And it is normally served on the 7th (of 15) day(s) of the Chinese New Year - that's the day known to us as Yan Yat (People's/Everybody's Birthday). But it is now commercially consumed almost one month before the festive season starts.

And it gets even more colourful - The Emperor's dish, or what the Chinese call it, Choy Kiok.

There's a story that comes with this one. Back in the olden China days, a Emperor returns victorious from one of his many battles, and demands for a feast. The Royal Chef was surprised by the sudden decision that he was caught without fresh supply of meat and vegetable in the palace kitchen.

So he had to think on his feet. His solution: Get Gai Choy (Mustard Greens), a vegetable that's difficult to stir fry and tasteless to eat on its own, throw it into the pot along with the leftovers from the night before – the roasted duck, the roasted pork leg, the mushrooms etc, then add in the tamarind peels (flavour enhancing) and dried chillies (appetising appeal).

The Emperor tasted it and, to the Royal Chef's relief, gave a standing ovation for the ingenuous dish. And that's how it came to be.

More New Year favourites? There's Tong Yuen. This is the same dessert we have during the Winter Solstice. It is glutinous rice balls with sesame or red bean paste fillings, served in sweet, ginger soup. The egg-like roundness of the glutinous rice balls signifies 'birth'.

In my mother's words: "We grow a year older with every bowl of Tong Yuen."

Last but not least, the batter-fried Nian Gao (Sticky New Year's Cake) – a 'bribe' that ensures the Kitchen God returns to heaven with a favourable annual report.

Or so the story goes.

The Grandmother Stock.

If there's one thing you need to have in your fridge at any one time, it's this tub of magic.

This is especially useful for you who live on your own – without your mum to cook that special dish for you.

The 'Grandmother Stock', or 'Stock Base', is the original sauce for your meats, the leftover stock from your stew, which you keep frozen.

To re-use for your next pot of stew, all you have to do is taw it, add on to spices and meat of your choice, each time. Then, collect it again by filling it onto the tub.

This not only saves you the trouble of cumbersome preparations, but it also maintains a consistent taste and flavour that just gets better with time.

Penang A1 Chendol in Tampines.

If you are to unearth gems, obviously you'd have to dig for 'em.

Discovering the good stuff in Singapore, especially within residential townships, you'd just have to keep your eyes opened when you're in a car, riding on a bus, or taking a walk. And be brave enough to actually walk up to the store and actually try some.

There may be more than one shop along the same street, serving more or less the same desserts; but they somehow never tastes the same.

This gem of a traditional Chendol, served in a plastic takeaway bowl, can be found on Tampines St 81. http://foursquare.com/venue/3465950

This reminded me of the Chendol in Taman O.U.G, Old Klang Road, KL. And it's loaded with a massive dollop of fresh durian mash, complementing the usual serving of shaved ice with coconut milk, gula Melaka (palm sugar), the green Chendol bits and kidney beans. All for the price of S$3.50 only.

This is will have you, or anyone, coming back for more. Especially on a hot, scorching Singaporean day.

(For the anti-durian people, you get the option of Avocado puree topping. Or go without either.)

Honestly, it's to die for.

(Think I'm gonna walk over and get some now...)

Prawn Mee a.k.a. Har Meen.

Just when you're about to lose hope on hawker food in Singapore, something special always turns up around the corner.

Like this Har Meen, at Tampines St 82, for example.

Honestly, it's not great. But the broth and the 'sambal' are nostalgically – KL. And that means the world to me.

The prawns are fresh. And the egg, hard-boiled and sliced.

The pork ribs. Ah, the pork ribs. You can be 100% sure they're higher quality than any pork ribs across Malaysia. If you don't believe me, you can just drop by most wet markets across Singapore, and tastes the difference.

But back to Har Meen - the Singaporean bowl of prawn broth noodles laced with spicy chili-based sauce reminded me of a similar bowl of Har Meen I had in Taman Yulek, Cheras, back in good old Kuala Lumpur, Malaysia.

It looks the same, and tastes almost the same.

But the elusive bowl of Har Meen I truly miss, is the one by Ah Keong, at Lorong Jugra, off Old Klang Road. And it looks a little like this:

See the difference? http://foursquare.com/venue/9808096

Alice in Sugarloaf.

"Why is a raven like the writing desk?"

You will ask for a hilarious solution to this riddle, but in all honesty, I do not have one.

However, the answer that I have for all the skeptics: There is no truth in saying that eating in Singapore is a total disaster compared to eating in Kuala Lumpur or Petaling Jaya, or Cheras for the matter. We have just got to get past that myth and begin discovering the different flavours, tastes, blends of spices, and more so, the unique experiences across this Lion City we know so little of.

To get ahead in Singapore on where to eat, what to eat, you'd have to always keep your ear to the ground, and your nose to the grindstone, for special places that satisfy beyond hunger. And Sugarloaf Cafe may just be one of those places where you can discover exciting experiences, every now and then, at truly value-for-money prices.

Located within the Culinary Academy of Temasek Polytechnic, Blk 31, Level 1, 21, Tampines Avenue 1, you'd find special one-day-only events like, on 17 February 2011, where the

graduating students of the Culinary & Catering Management course put together a themed event: Alice in Sugarloaf.

Here, the Mad Hatter greets you as you wait in line to make your orders. And gets a snapshot off you for their Facebook page: facebook.com/alice.in.sugarloaf

Tweedle-dum and Tweedle-dee, serves you at the start of the counter. With smiles as cheerful as the spoonfuls of sugar, baked into muffins and cakes.

The choices are quality, not quantity. Just enough for one to enjoy picking out their preferred dessert and main course.

The Cheshire Cat, I believe, was behind the ice-cream stall. And I chose decisively – Vanilla ice-cream and Raspberry sorbet, a single scoop each, which I asked to serve only at the end, and you can all guess why.

There was also the White Queen at the cashbox recommending the 'Alice's Potion', and dared her customers to add a dash of 'poison' - which was really raspberry juice – to give that refreshing Drink of the Day that extra 'Zing!'

Next to the White Queen was who else but the Red Queen herself... she was neither formal nor strict, and definitely not unkindly.

As I have mentioned about the pricing earlier, it was simply fabulous. My plate of Bratwurst costs only S$4, or was it S$5, (who cares!). And that blue coloured drink is Alice's Potion, laced in full glory, with 'poison'.

My Raspberry Trifle - S$2.50 at worst!

Then the Mad Hatter returned midway through, and seated himself calmly at our table. The red haired clown with white creamed face was persistent in entertaining my little boy, who was simply terrified.

You may watch this video and have a laugh.

The Mad Hatter, however, had better luck in capturing some laughter at another table. So I'd say, a hearty congratulations to all the latest diploma graduates of Temasek Culinary Academy.

You can all be proud of a totally memorable afternoon.