Read Cook & Eat

I'm part Singaporean/Malaysian in my food preferences. This love affair started in 2015 when I first landed in the tiny red dot. To be honest, I had my reservations... I mean sure the other side was welcoming and courteous, flirted with the knock out combination of flavor profile, wooed me with its sauces and dips and desserts. But I wasn't impressed. A couple of months into this courtship I discovered a few bakeries in Sunset Way, Clementi where I resided. I developed Itender feelings for the opposite side when I tasted the Custard Puffs,Lemon Tarts and Moon Cakes. But I still wasn't ready to commit.  I was only a month away from leaving the city when I whole heatedly fell in love with Singaporean/Malay food. It happened over Hiananese Chicken Rice and Kaya Toast. Kaya Toast with soft boiled eggs and some steaming Teh is what heaven-on-earth feels like. It is one of the best things I've ever fed myself and to this day remains on top of my death-row/ last day o

Maggi...the name says it all. Every Indian, irrespective of age loves at least one variety of maggi. Be it spicy, saucy, dry mix (yes that exists people), butter chicken maggi or even maggi pizza. You name it, chances are we might have invented that variation. And why not? For a country obsessed with eating good (though not healthy often) Maggi is the cure. Have a cold? Maggi. Hungry at 2 am? Maggi. Want to impress your crush? Maggi. Missing mum? Mum's style Maggi. Maggi does it all for all of us. And so on a lazy, I-refuse-to-cook-today-mood who's my saviour? Maggi Here's the recipe folks. 1.Thinly slice 2 medium sized onions n 4 green chillies. Fry till its slightly golden.  2. Add haldi, red chilli powder and Everest Chicken Masala and saute at a low heat for 2 mins. Add 1 chopped tomato n saute. 3. Add two beaten eggs and cook for 5 mins as a scramble. Add salt now so that the tomatoes don't turn into mush along with some freshly ground pepper.