Traditionally black and white, now there are many versions of the Batik Cake, as with this green version. All I can say is, yummy!

Thank you for following this seldom updated blog! We love food thissssssssssss much. Here I am eating a rice ball in Excapade.

I always love a good caesar salad. In this version I used Paul Newman’s Caesar Dressing, which was actually not bad despite being bottled. Hehe. Put in some lettuce, cherry tomatoes and some croutons (basically garlic bread, chopped up into small cubes). Then finally embellished with delicious parmesan shavings. This was awesome, however, I might try making my own caesar dressing next time. Any recipes worth trying?

One of the easiest things to do with almost stale bread is to slather it on with garlic butter and chuck it in the oven. Garlic bread! It’s basically delicious with anything with a sauce. Use it to sop up the leftovers on your plate. Yums. My version consists of not-so-finely chopped garlic, any kind of herb available in the kitchen, some black pepper and salt, and of course some softened butter. If you want it to me even more indulgent, sprinkle some grated cheese, preferrably pecorino or romano, on top and you’ve got yourself some cheesy garlic bread!

I love colours in my food and they gain extra special points if the colour is from a natural source. The above is bingka keladi, one of Brunei’s traditional kuihs, flavored and intensely coloured with purple yam. It’s very sweet, and since it is made of rice flour it has that distinctly thick and glutinous texture common of traditional Malay sweets. Amazingly despite the consistency being so, they are light and a joy to the tastebuds. Had this during one of our University’s functions.