Restaurant worthy, I says. What’s in this? Cauliflower, spinach, tomato, potato, chickpea, onion, and peppers. The sauce is made from coconut milk + cayenne pepper + veg broth + curry powder + brown sugar. 

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This was a winner in our house when we used to eat fish! We haven’t cooked fish in the house since Mar 2014 so we can’t even remember what this was – but it was a tasty one – probably Brazilian inspired.

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Patty = Three kinds of mushrooms + Potatoes + Barley + Thyme
Sauce = Homemade tzatziki
Side = Salad


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Soups and stews are my comfort food. Chickpeas are a big part of my healing treatment. When Leo makes this chickpea stew, I’m in a happy place. What else is in here? Cilantro topper, onions, green peas, potatoes, lentils, tomatoes, carrots, bell peppers, spinach. Served with a side of roasted brussel sprouts!

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Leo now makes a pasta sauce from butternut squash. Top it off with crispy butter sage and it’s a delicious!

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There used to be a Russian & Ukrainian restaurant right next to the Heritage Hall on Main & 15th in Vancouver. It used to be in the same spot as the current Five Point Pub & Restaurant on 3124 Main St., Vancouver, BC V5T 3G7, Canada. To any Vancouverites – did you ever eat at this restaurant and do you know what happened to it and the owners? I would love you to death if you can connect the dots for me!!

This Russian & Ukrainian Restaurant was my favourite spot to go to in Vancouver with my parents and older bro & sis. It was our spot. The owners, an elderly Russian couple, ran the restaurant. They knew us by name! The husband would bake fresh bread in the kitchen. The wife, well, we went there for her delectable perogies. The borscht soup was also one of our top choices, topped with a dollop of sour cream. They had two daughters that would help out as servers.

Then there was that time that one of the daughters went diving and caught some fresh crab and we were served an off-menu dish that evening. We felt special and like part of their family whenever we dined there.

As I grew older into my late teens & early 20s, our family dining time became fewer and farther between and thus our visits to this restaurant started to decline. I found myself, in my mid 20s, absolutely craving the perogies one day. I grabbed a friend of mine and told her that she was about to have THE BEST perogies of her life and we headed to the Russian & Ukrainian restaurant. Then I got one of the most disappointing news of my life. The restaurant had closed down.

I didn’t even get to say farewell to the owners and their daughters. I didn’t get to find out where they were going next, what their plans were, if they were relocating, or if they were just removing their wonderful food away from the public. I didn’t get to cherish the food one last time.

I still think about that restaurant, that family. I still can taste the fresh bread and the hearty borscht and my favorite and most missed dish – THE BEST PEROGIES OF MY ENTIRE LIFE. I have never been able to find any perogy that tasted anywhere near the awesome-ness of how this family made a perogy. I miss it dearly.

That all being said, Leo makes pretty good borscht, especially when he pairs it with a grilled cheese sandwich. ❤




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Leo took things to a whole new level with his cooking.

He cooked a whole tilapia fish, thai style. That means it was a bit sweet, a bit sour, and bursting with flavours that you can smell and taste.

Here it is as a steamed broth style. Have I mentioned before how much I love cilantro? There was no shortage of it in this dish.


And here it is as a fried sweet and sour style (which might be called Escabeche in the Philippines).


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Leo made butternut squash soup from scratch for the first time. The accompanying dishes of mushroom sandwiches and pesto pasta with veggies were a success too!

2013-05-09 06.10.02

2013-05-07 07.10.36

LionCat out.

The husband has finally joined me and moved to Singapore. Hurray!
I work full and over time being fully consumed by my job. He’s been the support system that I need and the experiments with food have moved over to him, for now!
All his creations, thus far, have been successful. Each meal makes me so happy. It’s so interesting how, back in Vancouver, I was the cook and the one that could whip up a meal effortlessly and he usually had trouble with creating. Since he’s been in Singapore, it has become so natural for him and we’re not completely sure why but we’re glad it has happened.

My favorite so far has been Yoghurt Rice. It includes radish, green beans and apple cider vinegar.
I will get him to post the recipe soon or you can try this Food Network recipe and swap ingredients as you please.

yoghurt rice

Signing Off,

For the last year or so, I’ve really been enjoying lotus root. I wasn’t strongly introduced to this ingredient when I was younger, or perhaps I ignored it not knowing the goodness that it is.
Since I’m so fond of it now, I have been meaning to try it out for myself in the kitchen. That made me realize, I have no idea what lotus root looks like, whole. So, how do I pick it out at the market? Add to that, how do I explain what I’m looking for to Singaporeans at the market that speak broken English or no English at all sometimes? I de-prioritized the need to cook with lotus root as a result. Yes, I do realize that I could have just looked up a picture of it, but my brain just did not go that way for some reason, it opted for de-prioritizing.

Then, I was visiting one of my usual wet market vendors today and alas, a half cut lotus root. I could see the inside and identified it easily. Hurrah!

I asked the vendor to cut me about 2 inches and I went home and successfully made two dishes. One noodle soup with lotus root, mushrooms, carrot and eggplant for lunch. Then for dinner (pictured below), a fried dry noodle dish version with preserved veg to add a pack of flavour. To round out my meal, I had made fish congee as well.

All I did with the lotus root was lightly skillet fry it with ginger slices and sesame oil.

I haven’t been cooking as frequently as normal since the volume of work at my job has been so high and hasn’t left me much time. The success I had with lotus root today almost made up for it, almost!



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