EatRoamLive has launched the ERL Vegan Marketplace with a mission to encourage people to shop better and support ethical, sustainable businesses. Besides all products on the Marketplace being 100% plant-based, there is also a strong focus on health and wellness, and sustainability. Brands and products available on the ERL Marketplace are carefully chosen after ensuring that they are ethical, cruelty-free and follow sustainable practices. The vast majority of products on offer are heathier and clean – devoid of preservatives, nasties and even refined sugar. There is a wide range of Organic and Gluten-free products available, along with Ayurveda and TCM...
10/07/202011/12/2020
Home Cooks! Stand the chance to win a goodie bag worth more than S$100!
This month, Culinary Moments with 1664 kicks off to inspire home cooks to create their own culinary creations, using the delicious and refreshing 1664 Blanc for an elegant twist. The online series will take audiences on a culinary journey, with 1664 as the accompaniment. Home cooks may tune in via Instagram and Facebook to learn how to incorporate 1664 Blanc into their creations. The sessions will be led by special guests who will share exclusive tips on elevating one’s home cooking with 1664, including Chef Christophe Lerouy of one Michelin-starred restaurant Lerouy; Chef-Restaurateur Beppe De Vito of one Michelin-starred restaurant Braci; as well as celebrities with a passion for cooking, Ben...
04/07/202011/12/2020
Thai Mango Salad
I honestly did not set out to make mango salad but my online grocer sent me 2 unripe mangoes and I didn’t realise that before putting them into the fridge. As such, they never got the chance to ripen and when life gives you unripened mangoes, you make mango salad! Ingredients: 1 unripe mango 1 red chilli 1 shallot 1 tbsp light soy sauce ½ tbsp sugar 1 tbsp fish sauce 1 tbsp vinegar or lemon juice 3 tbsp crushed peanuts 1 tsp sesame oil Method: Cut the mango into thin, matchstick-like pieces. Slice the shallot into thin slices. Slice...
03/07/202011/12/2020
HEYTEA 喜茶 Food Lab Introduces Baked Goods
HEYTEA, China’s contemporary tea connoisseur and original inventor of the Cheezo Tea, has added baked goods to its menu for pairing with their signature teas. HEYTEA Food Lab is making its debut with four pastries – the Golden Croissant (S$3.60), the Chocolate Croissant (S$4.20), the Double Chocolate Chip Cookie (S$2) and the Butterscotch Chip Muffin (S$3.20). When I told a friend that I was going to try and review these pastries, she burst out laughing, “Your standard of a croissant is Tiong Bahru Bakery!!” Um…yeah…but I will explain my benchmark, lest you think I’m a complete croissant-snob. But before we...
02/07/202011/12/2020
Celebrating International Fried Chicken Day!
If you were like me, you wouldn’t have known that there’s a day for fried chicken but now we do and it’s celebrated on the 6th July! As such, Foodpanda and selected vendors are celebrating the love for this sinful craving with some scrumptious deals. The fried chicken deals Texas Chicken Enjoy 43% off on their Mega Max 2pc chicken meal. They also have a limited flavour inspired by Korean fried chicken called Saranghaeyo Maewoyo. Popeyes Savour a sweet deal starting with 30% off foodpanda’s exclusive 5pc Sharing Platter from Popeyes. If you’re ready to tantalise your tastebuds, you might...
01/07/202011/12/2020
Review – Young Master x Hello Kitty Ale
I chanced upon this at Cold Storage the other week and I couldn’t resist it because it’s a limited edition drink and it’s Hello Kitty! So cute! I was also intrigued with the “Apple Pie A La Mode” flavour. Young Master Brewery started in Hong Kong in 2013 and they regularly come up with limited flavours where they self-distribute in Hong Kong as well as Singapore. Taste test The Apple Pie A La Mode is supposed to be an apple vanilla cream ale so I was expecting it to be a bit sweet, fruity with a creamy aftertaste. At...
12/05/202011/12/2020
Learn How to Make Guacamole!
Do you love avocados? Do you want something fun to eat with your chips, crackers or biscuits? This recipe is for you! Ingredients: 1 avocado 1 lime or 1/2 lemon 1/2 onion, diced (optional) 1 tomato, diced (optional) salt and pepper to taste Method: Cut your avocado and remove the flesh. Smash the avocado in a bowl with a fork. Add in the diced tomato and onion. Squeeze in the juice of the lime or lemon into the bowl. Mix well. Add in salt and pepper to taste. Serve on top of your favourite chip, nacho or biscuit!
07/05/202011/12/2020
Vegan Cream of Pumpkin Soup
I was inspired to cook this dish after watching this video. It looked super easy and as it has been raining almost everyday, soup looked like something suitable to eat and it was also a great way to finish up the remainder sourdough bread. As I don’t have milk (no, I don’t drink it regularly) so I ended up making a vegan version. Ingredients: 1/2 small pumpkin 2 cups almond milk 1 tsp miso butter (or plain miso) salt and pepper to taste pinch of curry powder (optional) Method: Just as in the video, microwave the pumpkin so that it’s...
06/05/202011/12/2020
Warm Salad with Prawns
I think this is one of the healthiest meals I’ve had throughout this whole circuit breaker period. It was also my excuse to use up what’s left of my Hollandaise sauce. You can choose various types of vegetables but these were the ones that I bought and am finishing up. Ingredients: 1 asparagus stalk, sliced 1 cup kale 1 cup shimeiji mushrooms 1/2 firm tofu (aka tau gwa), cubed or cut into rectangles 6 prawns, shelled 1 clove garlic, minced Method: Slice up the kale and put it as the base of your salad. You can replace this with baby...
05/05/202011/12/2020
Korean Style Pork
I don’t dare to call this Pork Bulgogi because I’m not Korean and this recipe is really not the traditional spicy bulgogi recipe…but the taste is awfully close to it. I learnt this from a friend’s domestic helper who used to work for a Korean family but I made my own tweaks. I like to marinate this a day before cooking it and the many times that I’ve cooked this dish, it is always tender and super yummy! Ingredients: 250-300g pork collar shabu shabu 2 tbsp gochujang (Korean chilli paste) 1 tbsp miso 1 tbsp garlic chilli sauce 2 tbsp...