Baked Beef Patties

Fuss free and delicious meat salver which you can serve for sandwiches, sliders or staples such as potato or rice.

Serves: 4

Serving time: 1 hour

INGREDIENTS:

1/2 kilo of ground beef

2 pieces of fresh eggs

2 pieces of red onion

A dash of worcestershire sauce

A handful of celery leaves

A dash of dried thyme

Salt & pepper according to taste

2 tablespoon of cooking oil

UTENSILS NEEDED: Chopping board, kitchen knife, mixing bowl, mixing spoon, foil, baking pan, oven.

STEPS:

1. Chop the onions and celery leaves.

2. In a bowl, mix all the ingredients well with your hands or mixing spoon.

3. Using your palms, pat the mixture according to your desired size to form a flat circle.

4. Spread a foil unto the baking pan and brush it with some oil.

5. Pre-heat the oven to 80 degree Celcius. Set the time for 30 minutes.

6. Lay out the patties unto the pan and bake. Make sure each are at least 1 inch apart.

7. Serve it with your favourite salsa or you can make sandwiches or sliders with it. You can also pair it with a bowl of rice or potatoes in the side.

Enjoy!

The Simple Beach Life in Punggol

Me and my husband had travelled for the past consecutive months. I should say, we had too much adventure until we realised we needed a break and go back to our normal lives.

Ironically, we developed a sense of wanderlust. So one weekend when we were left with no activities planned, my husband asked me to go somewhere near yet far from where we live - Punggol.

It took us about an hour to get there via public transportation. Our aim is to give ourselves a feel of having a mini adventure. And perhaps we did after hopping on and off the buses, trying to find our way to where it is both our first time.

Specifically, we went at Punggol Point Park to chase the sunset. Before we captured its glory, we first strolled along the area and enjoyed the ambience of simplicity. People around are more relaxed and joyful compared to some other places in Singapore.

As we went along, we learned that it was actually a national heritage site. The history it holds last 1942 war was really poignant. However, nowadays people refreshes the past by enjoying the place. They take pleasures in photography, wading at the beach, teaching their children to fish, chatting with friends, jogging vigorously, having picnics and peddling bicycles. Everything in this place gave me the same feeling I identified during my childhood, back in my home country - uncomplicated, slow-phased, light-hearted and worry-free.

Our sunset experience was short yet lovely. As soon as the darkness enclosed the land, we walked towards the Coney Island. Unfortunately, the connecting bridge was close at that time, so we called it a night and walked back for home. Surely, it is a weekend hide-out we will always long to have.

Ensaladang Talong (Eggplant Salad)

Tangy and full of taste bud surprises. A recipe you’ll surely repeat after your first try.

Serves 2

Serving time: 15 minutes

INGREDIENTS:

2 eggplants

1 onion

1/2 clove of garlic

Desired pieces of red chili or peri-peri

1/4 cup of soy sauce

1/4 cup of vinegar

Salt & pepper to taste

UTENSILS NEEDED: Stove, sauce pan, mixing bowl, ladle, strainer, chopping board, kitchen knife.

STEPS:

1. Boil cups water enough to immerse the eggplants in a saucepan. After a few minutes (about 3), put down the heat in medium.

2. Immerse the eggplants until it is soft (about 5 minutes).

3. Drain the water using a strainer and let the eggplant cool down to room temperature.

4. Meanwhile, minced the onion, garlic and red chilis.

5. Cut down the eggplants into desired size and shape.

6. In a mixing bowl, put all the ingredients together and blend softly using a ladle.

Have a feast!