Food photography via Instagram

Food is my favorite photo subject, and I love taking Instagram photos of them (and share them via Facebook, Twitter and/or Instagram itself, of course!)

Here are some food photos that I would like to share with you:

Let’s start off with breakfast. I love breakfast buffets!

Breakfast Buffet at Fullerton Hotel, Singapore

Breakfast Buffet (Fullerton Hotel, Singapore)

Breakfast Buffet at Centara Hotel, Manila

Breakfast Buffet (Centara Hotel, Manila)

Filipino food..

Homemade sisig

Homemade Sisig

tuyo and egg

Homemade Pinoy breakfast — Tuyo and egg with kamatis

Stuffed Squid (Wok Inn, Malate, Manila)

Spring Onion Stuffed Squid (Wok Inn, Malate, Manila)

"Sipa" or Wok Inn's version of fried dimsum (Malate, Manila)

“Sipa” or Wok Inn’s version of fried dimsum (Malate, Manila)

Indian cuisine has also become one of my favorites.

Roti Prata at Alif Restaurant, Bukit Batok, Singapore

Roti Prata (Alif Restaurant, Bukit Batok, Singapore)

Naan and Palak Paneer at Banana Leaf Apollo, Little India, Singapore

Naan and Palak Paneer (Banana Leaf Apollo, Little India, Singapore)

Chicken Briyani at Alif Restaurant, Bukit Batok, SIngapore

Chicken Briyani (Alif Restaurant, Bukit Batok, Singapore)

Our alternative to Jollibee’s Chicken Joy, without the gravy (but chilli)…

Ayam Penyet

Ayam Penyet or “smashed” chicken

Nasi Lemak

Nasi Lemak (coconut rice) with chicken wing

Nando's Peri-Peri Chicken

Nando’s Peri-Peri Chicken

Isn’t it obvious that we love chicken? 😀

And we do love fried food!

potato overload

potato overload! fries and skins with cheese.



Unhealthy, right? We do eat healthy, too! (sometimes.. hihi)

grilled zucchini sandwich (Real Food, Singapore)

grilled zucchini sandwich (Real Food, Singapore)

Beet Burger (Real Food, SIngapore)

Beet Burger (Real Food, Singapore)

Caesar Salad (Soup Spoon)

Caesar Salad (Soup Spoon)

Oriental Salad with Parmesan (Real Food)

Softshell Crab Salad with Parmesan

Thai mango salad

Thai mango salad

Soup and salad (Soup Spoon)

Soup and salad (Soup Spoon)

beef wrap

beef wrap

Beef Pastrami Sub (Subway)

Beef Pastrami Sub (Subway)

Desserts can be healthy, too!

Vegan Mudpie (Real Food)

Vegan Mudpie (Real Food)

But most of the time… ooh! Sugar and calories…

ice cream onboard our flight to Manila

ice cream onboard our flight to Manila

Homemade cheescake by Scott (our German intern)

Homemade cheescake by Scott (our German intern)

Chocolate brownie

Chocolatey goodness.. sinful!

Yummy, aren’t they? Nice to pair up with coffee.. 😉


Moccacino (McCafe)

Now I’m hungry. How about you? 😀

From lunch in JB to an overnight adventure in KL

How was everyone’s weekend?

Ours was quite an adventure, at least compared to our normal weekends.

Monday is holiday in Singapore (and Malaysia) so 4 friends, hubby and I decided to go out to Johor Bahru for seafood lunch. Of course, lunch does not pass without capturing the food’s sumptuousness!

Lunch is at Bamboo Restaurant 
No. 1 Jalan Sutera Satu, Taman Sentosa, 80150, Johor Bahru, Johor, Malaysia
Tel: +607-3313180
Taxi fare from City Square to Taman Sentosa: RM 12.00, approx. 10 minutes drive

Over lunch, we decided to take the trip further, so we went to Kuala Lumpur. 🙂

Kranji MRT to Larkin Bus Terminal (by SBS bus no. 170): S$ 1.39, approx. 40 mins. travel time, depending on time spent at Singapore and Malaysia immigration checkpoints. 
(No need to fill up white/embarkation cards at Malaysia checkpoint. They are substituted with stickers printed by the officer after scanning your passport. Thumbs up!) 😀

Larkin Bus Terminal, Johor Bahru to Bus Terminal Pudu Sentral, Kuala Lumpur: RM 50.00, approx. 5-6 hours travel time.

Kuala Lumpur (KL) is the capital of Malaysia, and it is known for the iconic Petronas Twin Towers, the tallest twin towers in the world to-date.

Because this trip is unplanned, we do not have any hotel bookings. Did I mention that the holiday this Monday is Hari Raya Aidilfitri? Actually, it’s on Sunday that’s why the hotels and hostels are all full. We went in to every hotel/hostel in Chinatown, hoping that we can find a place to stay for the night. Luckily, we got 2 rooms at D’ Oriental Inn just a few seconds before one backpacker asked for vacant rooms.

Our bus schedule back to Singapore is at 2pm the next day. We finished brunch at 11:30am, so we have more time for wandering around. The boys and I went to Batu Caves. It’s a 20-minute train ride per way, just enough time to see the place and come back to catch our bus.

KTM train from Kuala Lumpur to Batu Caves: RM 1.00 per way

Yes, we went up! 😀

On our way back to Kuala Lumpur, the train stopped for 30 minutes. That means, the bus left without us. And that means, more time for more adventure! 😀

I have always wanted to ride the train from KL to Singapore, so we took the chance to do that this time. We booked for the 11pm train back to Singapore. It was exciting!

KTM Intercity train from KL to Singapore: RM 35.00 per way, approx. 7.5 hours travel time.

Upon reaching Singapore at 6:30am, we had to rush home and get ready for work.

We had fun and we’re definitely hoping for another adventure soon… 😀

KareKare and Bagoong (with vegan version)

Yesterday, we attended a Christmas party at my friend Maddy’s place. It was a potluck dinner.

After days of searching for what food to bring for the potluck, I finally decided to go for KareKare. It was quite a challenge for me because it was my first try to cook KareKare, and I needed to prepare two versions, not only of the KareKare but also of the bagoong, because Maddy is vegan.

For the KareKare, there are lots of recipes that you can find in the internet. I used Mama Sita KareKare mix, instructions can be found at the back of the pack. Only difference is I separated cooking the veggies from the pork.


Thanks to, the veggie bagoong was a hit!:)

Vegetarian Bagoong


1/2 Kilo of Carrots
A small can of black salted Tausi beans
A small can of yellow salted Tausi beans
half a garlic
1 onion


Mash the yellow and black Tausi beans and saute it with the chopped garlic and onions. Grate the carrots. Make sure to make fine because what you want to do is imitate the texture of Bagoong. Add the carrots in the pan and wallah! You’re done!


I was supposed to make the bagoong alamang also, but I realized only on Saturday that I need to ferment the shrimps for 1-2 months. Since I also had no time to buy from Lucky Plaza (the “Filipino mall” which is located on Orchard Rd), I ended up bringing the fish bagoong which I found in the fridge.

Anyhow, I still want to try making the bagoong alamang.

Bagoong Alamang

Ingredients (shrimp paste):

1 cup rock salt
3 cups shrimp fry
4 cloves garlic, minced


  • Clean shrimp fry by removing any debris (read as small fishes or clams that may have inadvertently been included).
  • In a bowl, place shrimp fries and rock salt.
  • Mix well (hint: the best way to mix it is with your hands, wear plastic gloves if you hate the clinging smell.
  • Transfer mixture into a tightly sealed plastic or glass container. Don’t fill the container to the brim. Leave some air space to allow it to properly ferment.
  • Keep in a cool and dry place, away from direct sunlight for 1-2 months. You can even store it for a longer period of time.
  • Serve as is with a dash of lemon, dayap or kalamansi, or you can also cook it (see directions below).

If you desire to serve it cooked, here are the ingredients:

1 cup shrimp paste
2-3 tablespoons canola oil
4 cloves garlic, minced
1 medium-sized onion, minced
about 2 inches ginger, minced
1 tablespoon vinegar
2 tablespoons or more (if you prefer it to be sweet) brown sugar
  • Heat oil in a saucepan.
  • Sauté garlic, ginger and onion.
  • Add fish or shrimp paste. Cook at low heat for 5 minutes. *If you are cooking fish paste then you are already done. Serve and enjoy.
  • Add sugar and mix well.
  • Add  vinegar and leave untouched for 5 minutes.
  • Stir a little and remove from heat.