Welcome to 'Thebokeeffect'. My little space of life through My Perspective. Find out more about me via the 'About' section and thanks for visiting!

Lemon and Dill Chicken Soup

November 17th, 2015 No Comments »


I saw this on Irene‘s Instagram some time back and made a mental note to bookmark it. That whole combination of lemon and dill sounded good and chicken soup for me is comfort food really. I omitted the pasta but it can be added in if you want carbs. The taste is refreshing, light, slightly lemony and I love how dill spruces up the flavor. For the chicken, I used a different recipe so pick which you fancy. This method by the Kitchn is excellent and the breast meat came out so tender and juicy. It’s going to be used for my salads in future as well.

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Steamed Dumplings

November 16th, 2015 No Comments »


There’s a Korean brand of frozen pork and vegetable dumplings that I love. I usually keep a packet for a quick meal and Erica once told me that it is easy to make my own and freeze them. It took me a long time (I believe months or maybe years) to get down to doing it and glad I finally did because it sure is easy.

I am trying to eat cleaner meaning cut out as much processed and frozen food as possible. As a friend said, anything that comes out of a packet, surely can’t be that good. It is really the preservatives and addictives that aren’t the best and fresh is always better I supposed. While making these dumplings do take some time, it isn’t difficult and I found it rather therapeutic to make them. I made a batch, froze them and had them steamed or with my homemade chicken soup. Either way, it was so good. I do need to get my hands on shaoxing wine though. I’ve omitted that simply because I didn’t have it.

Original recipe was taken from here. and modified slightly. Going to try different variations next.

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Oven-Roasted Eggplant with Caramelized Miso

November 11th, 2015 No Comments »


For those that hate eggplants, this recipe might change your mind. Give it a try. I promise.. it is good. Taken from one of my favorite food bloggers |


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Fresh Figs Toast with Butter Honey Thyme

October 18th, 2015 No Comments »


Super sad that figs season has come to an end. I’m glad I managed to snag a few boxes so I’m savoring it while it lasts. There are so many ways to eat a fresh fig – grill, bake, make it into a dessert etc but I love eating it fresh. I get excited whenever the figs are nicely ripen, deep purple skins, soft when gently prodded and the insides are a beautiful hue of red. I can eat it on its own but most of the time, I like to drizzle a little yuzu honey or eat it with some salty feta.

A recent favorite is a recipe I saw off this blog, thyme is one of my favorite herbs and who can resist honey and butter? I got a fresh loaf of orange walnut bread and it pairs nicely with the honey-butter reduction. Can’t get enough of this!

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Rice Congee with Minced Pork and Egg

July 17th, 2015 No Comments »

top: more watery version, bottom: thicker


Oh hello neglected blog space..

I’ve been to Vietnam, Portland and Kuala Lumpur in the last few weeks – too many things to accomplish, too little time. But don’t we all..I’ve been meaning to compile the Bangkok and Tokyo guide since I keep having to repeat myself but that will need some really free time. Before the travels start again, let me try to share a couple of bits and pieces on this much neglected space.

A busy work week calls for pulling out the thermal cooker. This one is pure comfort food and there is so much variation that you can do with it. I keep amending how I cook it and it keeps getting better. I’ll try this with fish and chicken next and I seriously need to remember to buy century eggs!

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Crispy Roasted Potatoes with Burrata

June 4th, 2015 No Comments »

Out of all the potatoes, russet is probably my favorite. Golden yukon is lovely too as it’s smooth and has a nice texture but I do love the fluffy texture and lightness of good russet potatoes. I love potatoes be it mashed, baked, roasted or just plain baked with sour cream, chives and butter. It is good comfort food and a good carb option.

The standard way of cooking potatoes for me is to slice them into thick slices, season with salt and pepper and mixed herbs (rosemary or thyme is always good), and bake till crisp. It’s very addictive and perhaps much healthier and preferred over fries. The addition of burrata is a fab combination. Burrata is creamy and smooth – I couldn’t find burrata in time, so I used mozzarella which also went well. Mozzarella is healthier of course but sans the creamy texture.

This method of cooking takes a little longer but it’s so worth it. That crispy outer is to die-for and while you might think duck or goose fat is unhealthy, apparently, it is actually as healthy as olive oil. Read that somewhere and I’ll take that!! Duck fat gives imparts such an amazing flavor to potatoes and I also now know what to do with the leftover duck fat that is rendered out whenever I pan fry duck breast for my salad.

I’m already craving to have this once more.. with burrata this time around. Super carbs heavy so let’s wait for a bit more before I cook this once again.

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Almond Butter Ice Cream

June 2nd, 2015 No Comments »

This sweltering heat is absolutely killing me. If I wasn’t lactose intolerant and also not so keen to consume truckloads of ice cream even if it’s homemade, I would be eating ice cream every other hour. And then I’ll become really fat.. SO, this is where ice cream made from frozen bananas (and whatever flavoring) comes in useful. It contains no dairy, cream, added sugar and eggs. Brilliant. It’s healthier, yummy and cooling. It won’t taste exactly like real ice cream (I mean who are you kidding really..) BUT, big BUT, I will say, it is a very good dessert. In fact, I intend to serve it to guests at my house some time.. It’s also a lot easier to make than real ice cream. And, the options are endless.

Please try it. Don’t blame me if you get addicted to it though.. xo

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