Lucha Loco

It's so good it's loco!
It’s so good it’s loco!

What: Very hip taqueria (restaurant that serves tacos) and garden bar (aka they have outside seating and some potted plants) situated in trendy Duxton, with more pretty people as customers than I could count.

Pros: The tacos are so good that I literally wolfed them down before I could take any pictures of them. That’s why the only picture you have is of a coaster.

Cons: EXPENSIVE. It’s SGD11 for a teeny taco – no sides – and the drinks are on the pricey side too.

Verdict: OMG go – the food is good, drinks are quite good, the people are “good” and there are twinkly lights. Twinkly lights!

Details:
Lucha Loco
15 Duxton Hill
Tanjong Pagar
6226 3938

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Lime House

Jerk chicken!
Jerk chicken!

What: A Caribbean-style restaurant and bar in the very trendy Keong Saik neighborhood.

Pros: The vibe and decor is great but the real winner is their banana cake dessert with fig ice-cream. I dream about it when I’m alone at night.

Cons: The jerk chicken, AKA the only savory food I ate the night I visited them, was only ok. I thought Caribbean food was supposed to be spicyful and flavorful and I found it spicy-ish and flavorful-ish. And it’s expensive! Ish.

Verdict: Go but for the drinks and vibe. I have a feeling they make mean drinks. And if you don’t like it you can always go to The Cufflink Club – where, apparently, all of Singapore likes to congregate.

Details:
Lime House
2 Jiak Chuan Road
Singapore 089260

Leftover Gochujang Paste Salad

Forgive the fuzziness - look at the pearly keeeen wahhh
Forgive the fuzziness – look at the pearly keeeen wahhh
Friends, my blogging has been patchy and I apologize for that. Work has become all-consuming, and funnily enough I’m happy about it.

My Dad, who worked as the head of HR in a very prominent international bank for many years, once told me that he used to tell his staff that if they liked 30% of their job – they were lucky. I like close to 80 to 90% of my job. So I must be very lucky.

It’s not often that you get paid to “sell” or in my case “communicate” a product that you believe in, so very much.

These past few weeks, as things have gotten busier at work, I have found myself getting more tied to my organisation. Each task I had to do, each press release I had to write and each project I had to manage somehow made me more invested in the outcome of how we were being presented in the public. And it’s not because it’s a KPI or goal I have to meet. It’s because I am so proud of the work we are doing.

Science Comms you know? The researchers are passionate geniuses and I’m lucky to be along for the ride.

Ack – just went off on a tangent about work when I’m clearly supposed to be talking about gochujang and food!

So, since I’ve been working hard, it’s left little time for cooking. Or less, anyway.

One weeknight I wanted a fresh healthy salad, but didn’t want my protein to be that regular grilled chicken with garlic and lemon I eat ALLTHEDAMNTIME. I realized I had gochujang in the fridge (leftover from my last bibimbap-making frenzy). Why does that matter you ask? WELL, gochujang is a fabulous marinade for chicken.

So that same night, after a hard day’s work, I slathered two tablespoons of gochujang on one chicken thigh and stuck it in the fridge to marinade while I ran my 5K.

When I came back – I popped it in the oven for 30 mins (flipping it once in the middle) at 200 degrees and it was gorgeous. I served it with cooked quinoa, chopped cucumber, diced red peppers and mixed salad leaves drizzled with this Asian-y salad dressing.

This baby can keep you going strong for all them working hours. Like it did me 🙂

Sesame Basil Noodles and Mondays

Coming together now
Coming together now

Mondays, Mondays, Mondays – whether you like it or not, they’re a bit of a work-fail even if you’ve got that to do list in front of you.

It’s difficult to light your ass on fire when all you want to do with said ass is crawl back into bed.

And apart from being generally demotivated, I feel like I’m moving through Jello. Tasks that take me 5 minutes on a Tuesday are taking me 10, today.

Like, for example, it’s just REALLY hard to write an email sometimes, ok?

But what can you do? Mondays are slow starters and we have the rest of the week to kick-ass, including our own.

So when you get home today, instead of crapping out why don’t you make these super tasty pasta noodles masquerading as some quasi-Thai dish?

Individual component
Individual components

I know, nothing can beat real Thai food.

But real Thai food involves skill and more oil than I’m willing to ingest.

SO. This is why, I recommend making healthy western food with an Asian inspired dressing. It keeps the Asian in you happy AND it keeps your body happy.

Like look at this baby – it’s fettuccine, sauteed bean sprouts + carrots + mushrooms, grilled chicken, basil + spring onions tossed with a tahini-ginger dressing that was crazy good. Oh – and topped with peanuts and sesame seeds.

At the end of the eating it, I felt light and energized and satiated.

I think when your body feels good, even directly after a meal, that’s a pretty good sign.

*Recipe from Half Baked Harvest.

Weekend Meal Prep YOUCANDO

Prepping for prep
Prepping for prep

Every weekend I set aside about two to three hours, to plan how I’m going to take over the world.

No seriously, because the only way that I can take over the world is if I eat well-balanced, nutritious food that will then give me enough energy to take over the world. Right?

But more seriously this is my post about meal prepping on weekends. I got into meal prepping for two simple reasons 1) Shutterbean and 2) IHAVENOTIME.

Let me explain.

1) Shutterbean is this fantastic blog written by Tracy who cooks these wonderfully healthy and varied meals not just for her blog, but also for her family (her husband and son). And she achieves this by being organized and prepping the ingredients and pre-cooking certain items on the weekend. Check out her awe/jealousy-inspiring meal prep grams here, here and here.

2) IHAVENOTIME. I know, I have a choice in life, I can stop saying I’m so busy and sit down and smell the roses… but guess what? I don’t want to do that. I want to run and go to yoga and hang out with my friends and go to work and read and do my laundry and read a book and get 8 hours of sleep AND eat somewhat healthily. SO. That means being a little organized and getting some stuff prepped over the weekend.

I don’t prep like Tracy, since I don’t have a family, but what I do is that I have a simple rule. I try not to eat more than one meal out a day, so if I’m eating dinner out I’ll pack a lunch for work, if not I’ll eat the dinner for the week.

I hard-boil 5 eggs for breakfast and make either a muesli or granola every two weeks which I enjoy with greek yogurt. That is my breakfast all week – minus the one day I get my chocolate almond croissant from Tiong Bahru Bakery.

I prep a salad for the week by buying spinach leaves or romaine (they keep fresh for about three days), grill vegetables (usually a combo of carrots, beets, peppers, etc), grill chicken, make a salad dressing (loving this one right now) and cook 1/2 cup of dried quinoa (about 5 meals worth for me). That lasts me for about five meals and mid-week I usually re-do the whole process.

This takes me about 2 to 3 hours, with plenty of time in between to dance around my apartment or do more laundry.

Totally doable right? And I’m not advocating an oat and salad filled existence.

Make whatever the hell you want.

Mel, my apartment mate, preps awesome tofu-veggie pasta salads every weekend.

Another good friend puts together protein and fish and fruit every night for her BYOL.

Just think about eating and living intentionally. Because – it’s kind of awesome.

Peanut Butter Soba Salad with Chicken

All DA goodness
All DA goodness
It seems like everyone I meet is on the salad bandwagon.

What did you make for dinner Preetha?

Oh I threw together a selection of greens, smoked mackerel and topped it with chili flakes.

Random person I just met – what did you have for dinner last night?

Oh I pan-fried some salmon and had it with a salad leaves and pumpkin leaves with a cranberry dressing.

The hell?

When did we all turn into this health conscious zombies?

To be honest I think I’m just saying this because I’m not the special one anymore.

I mean last year, I was feeling like this smug asshole, who was all – I’m clearly the one who has her life figured out because I eat quinoa and protein and healthy oils and #eatsocleansodamnclean.

Then I visited Preetha in the UK and realized, girlfriend has been doing the same all day errday, and doesn’t make a big deal out of it.

So I guess what I’m trying to say is, everybody is basically eating healthy. We should all be patting ourselves on the back. And if you don’t here’s my bid to convince you to do so.

Naked salad! Oh no!
Naked salad! Oh no!

The issue with eating healthy or not eating healthy, it seems, is that people perceive that it takes a decent amount of effort.

And that is true, buying your dinner is an infinitely easier exercise than figuring out what you want to cook, shopping for the ingredients, cutting/cleaning/preparing the components and then eating. I mean where does one get the time? I’ll tell you when, it’s that time you’re spending watching another show you don’t need to watch, having a drink you don’t need to have or just following everysingleGODDAMNLINKONFACEBOOKYOUCANSEE.

Excuse me while I get off my high horse. The thing is, when you make food that is good for you and that tastes good, you automatically feel, well, good. This is evidenced by the crazy amount of energy I have, the fact that my skin is clearer when I eat like this (adult-acne sufferers rejoice!) and that I can push harder at work and exercise.

So a week ago, I made this Peanut Butter Soba Salad with Chicken and ate it for dinners. I ate it for lunches when I knew I would be eating out.

Maybe I even got a little sick of it. But it tasted good, was healthier than other stuff I could eat and I prepped it on the weekend so it took minimal time on weekdays.

Think about it, food is your fuel – don’t you want to upgrade to premium?

Next week I promise to explain HOW I prep the food.

Goodness Bowl and Changes on the Blog

Processed with VSCOcam with f2 preset
I am no food blogger. I make food, I eat food, I enjoy food… but to say I am a food blogger is a bit… inaccurate.

That seems pretty rich coming from a person who uses the hashtag #ihaveafoodblog.

The thing is, I recently became friends with a colleague, Pei Zhen. Now, she’s a true chef and creator of food things. We were in the middle of our science comms jobs and then we started talking about food and man – when she started talking about food it was like you couldn’t stop her! She churns inventive ice-creams, packs fresh lunches for herself and her husband and has her own version of french onion soup (WTF?).

This made me think about my approach to food and the whole point of this blog.

I originally started this blog because I cook at home a lot – but the thing is, I hated cooking. So in order to change that I figured if I had a blog and celebrated what I cooked, that would change.

It did in fact, change. I love cooking now and it’s a respite from my life and my very busy mind when I do cook. However, I don’t try new things. I either cook recipes that I find online or that my Mom has taught me. I like following the path people have laid down when it comes to food – because they know what they are doing and I’m a busy person. Experimenting? Ain’t nobody got time for that!

So, I’ve decided my food making posts are going to feature pictures, a story behind why I made that dish and a link to the original recipe, when there is one. Ala Cupcakes and Cashmere. Not that I’m anywhere near her popularity as a blogger. It just seems more genuine.

Also, recently, I’ve been doing more posts about my life, like this one about having an existential crisis, and the number of views those posts get are wayyy more than my food posts.

It makes more sense to explore and expand this part of the blog.

As much as I’d love to be a lifestyle blogger, I don’t have the budget for the clothes/food/travel (I think it’s called SWAG?).

Also, I love sharing what I think and how I deal. With all this 21st century bullshit that is currently making our lives so hard.

So in this installation of cooking and food, I came across this gorgeous bowl of goodness and I knew I had to have it. I actually did make it in time for Salad Monday, but the thing is, this isn’t a salad. It’s a bowl.

Everything is cooked. The quinoa comes alive with tumeric, fresh ginger and coconut oil. The carrots, beets and red onions are roasted with olive oil. The kale is mushrooms are sauteed with mirin and a splash of soy sauce. And finally the protein – chicken is baked with ginger and garlic and salt and pepper. It all comes together with an earthy sauce of miso, tahini and lemon juice. The original recipe features avocado and and no meat. But that’s all up to you.