Author: San

Red Dragon Fruit Bread Loaf

| San

Red Dragon Fruit Bread Loaf // Mono+Co

The “ugly” red dragon fruits my mom bought were unbelievably good-looking!  According to her, fruit stores put up heavily discounted ugly or overripe fruit almost daily.  My mom always buys the ones on clearance because they are such a steal; the red dragon fruits were going for $1 each that day.

Red Dragon Fruit Bread Loaf // Mono+Co

The pink fruit makes great natural food colouring.  Since I make bread every other day, the flesh of the fruit seems a good addition to my bread recipe.

Red Dragon Fruit Bread Loaf // Mono+Co

I omitted eggs and milk to keep the recipe as basic as possible.   The dough reached windowpane stage effortlessly and did a lovely bulk rise.  After going through a second proofing, the bread looked very promising, tight gluten cloak and all.

Red Dragon Fruit Bread Loaf // Mono+Co

Its bright pink hue turned into a pastel shade after baking but still pretty.

Red Dragon Fruit Bread Loaf // Mono+Co

The crumbs are light and airy; not a dense loaf.  Specks of seeds made the bread look even more wholesome!

Red Dragon Fruit Bread Loaf // Mono+Co

My daughter, who normally doesn’t eat dragon fruits loves the pink bread slices.  Now that’s a pretty way to add the fruit to her diet!

Red Dragon Fruit Bread Loaf 
280g bread flour


130g red dragon fruit, mashed


1/2 teaspoon instant dry yeast


1/4 teaspoon sea salt


2 tablespoons raw sugar


30g water 
*
20g cold butter, cubed

* Do not pour all 30g water into the mixer bowl, add water bit by bit, watch the dough closely, stop once the ingredients form a rough ball.

In a mixer bowl, combine bread flour, red dragon fruit, instant yeast, sea salt, raw sugar, and water. Turn on the mixer with a dough hook attachment and knead these ingredients on the lowest speed (KA 1) till they come into a ball.  Continue to knead for 3 minutes, then stop the mixer and let the dough sit for at least 15 minutes.

Turn on the mixer again and knead for 1 minute before adding butter cubes one by one while the mixer is running on its lowest speed.  Keep kneading till there are no traces of butter left and the dough has reached windowpane stage.  At this stage, the dough will be extremely pliable and baby-bottom soft.

Leave the dough in the mixer bowl for its first proof of 60 minutes.  The dough will rise to double its volume,  punch down to deflate and transfer it to a clean worktop.

Flatten the dough to push out gas trapped inside the dough, either by hand or a rolling pin.  The dough is quite sticky, flour hands and worktop with flour to help with shaping.  Shape the dough into a log and place it in a greased bread tin, seam side facing downwards.  Let this sit in a draft-free place to rise for another 50-60 minutes.  Optional: dust flour on bread top.

When the bread has risen to the rim of the baking tin, bake in a preheated oven at 170C for 30 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely before slicing or serving.

Store in an airtight container if not consumed immediately, to keep the loaf soft and the crumbs from drying out.

Make It: Pancake Mix

| San

I have found another use for my recycled pasta sauce glass jars; storing pancake mix!  When ready to cook, simply add the list of wet ingredients scribbled on the bottle, cover lid and shake to mix into batter.  How convenient!

My recipe makes four fluffy pancakes.  My photo showed only three pancakes because the first one always gets eaten up while I wait for the rest to get cooked.

I cook these pancakes in a covered 6-inch skillet over very low heat.

If done correctly, the bottom side of the pancake will be golden brown, while the top side is perfectly steam-cooked.

The premix makes it more convenient to cook pancakes for breakfast at 6am, now that school has reopened!

PANCAKE MIX
makes four fluffy 6-inch pancakes

1 cup plain flour

2 tablespoons oat flour
2 tablespoons milk powder, optional
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt

2 tablespoons raw sugar

Mix all the dry ingredients and store in a glass jar or container.

To cook, add 1 cup water, 1 egg, 2 tablespoons oil, 1/2 teaspoon vanilla extract.

Follow cooking instructions here.

Make It: Oat Flour, Plus A Bread Recipe

| San

The supermarkets put up rolled oats on offer quite often.  I get a 1kg-pack at around $5, which I then turn into plenty of breakfast granola because prepacked granola can be so expensive to buy!  Oat flour is another pantry item that is cheaper to DIY than getting store-bought ones.

Homemade Oat Flour // Mono + Co

There is only one ingredient needed to make oat flour: rolled oats.

Homemade Oat Flour // Mono + Co

And there is only one equipment you need to make oat flour: blender/ food processor.  You don’t even need to own one of those high-end blenders.  Mine’s a Sharp-brand; no-frills table-top blender and here’s the oat flour I made with it.

Homemade Oat Flour // Mono + Co

Blend rolled oats until you get a fine powder.  And that’s it!  Unbelievably easy right?  Transfer the flour to a container and use up in 1 month.  

Homemade Oat Flour // Mono + Co

Use your homemade oat flour to make bread, pancakes, waffles, muffins, and cookies.  I adapted my potato bread recipe by adding oat flour and shaping the dough into buns instead of a Pullman loaf.

Homemade Oat Flour // Mono + Co

Want to know the key to fluffy bread?  Knead the dough until windowpane stage.  That’s the stage when you can stretch and pull the dough thinly without tearing it easily.  Achieving this is important in breadmaking because that’s how you know the bread will expand and rise with a smooth and tight crust.

Homemade Oat Flour // Mono + Co

The buns turned golden brown in just 15 minutes, baked at 170C. 

Homemade Oat Flour // Mono + Co

To keep the crust soft, I brush oil on the buns immediately after they are taken out of the oven.

Homemade Oat Flour // Mono + Co

Oat Flour Potato Buns 
200g bread flour

20g oat flour
2 tablespoons milk powder, optional

1/2 teaspoon instant dry yeast

1/4 teaspoon sea salt

2 tablespoons raw sugar

100g mashed potato

1 large egg, beaten **

30-40g potato water ***

20g cold butter, cubed

** I used large eggs that weigh 75grams with shell.

*** Potato water refers to the water that the potatoes were cooked in.  Cool it down to room temperature before using.

In a mixer bowl, combine bread flour, oat flour, milk powder, instant yeast, sea salt, raw sugar, mashed potato, egg, and water. Turn on the mixer with a dough hook attachment and knead these ingredients on the lowest speed (KA 1) till they come into a ball.  Continue to knead for 3 minutes, then stop the mixer and let the dough sit for 15 minutes.

Turn on the mixer again and knead for 1 minute before adding butter cubes one by one while the mixer is running on its lowest speed.  Keep kneading till there are no traces of butter left and the dough has reached windowpane stage.  At this stage, the dough will be extremely pliable and baby-bottom soft.

Leave the dough in the mixer bowl for its first proof of 60 minutes.  The dough will rise to double its volume,  punch down to deflate and transfer it to a clean worktop.

Shape into 12 x 40g buns and arrange them on a greased baking tray, proof for 50-60 minutes.

Bake in a preheated oven at 170C for 15 minutes until the buns are golden brown. 

Remove bread from oven and let them cool completely on a rack before storing in an airtight container.

One Recipe: Steamed Mantou, Oven-Baked Bread, or Slider Buns

| San
One Recipe: Steamed Mantou or Baked Buns // Mono+Co

The soft and fluffy buns shown at the end of this video recipe looked unbelievable.  Really, how do you make steamed buns that look so golden-brown, like those baked in an oven?  My first attempt produced pale-looking steamed buns.

There is no water in the dough recipe; four eggs and 30ml of oil are the only liquids holding the rest of the dry ingredients together.

The bread dough rose very well, and the steam-cook process produced an excellent Mantou texture.

Soft fluffy crumbs, like those baked with tangzhong (roux) recipes!  But the colour of the crust is so different from the one in the video.  Was it because I did not use a cling-film to cover the dough when steaming?

I tried again, this time by baking the dough in the oven.

The colour is nice for a baked loaf.

When the base looks this good, you know the bread will be yummy as well.

My third attempt was to make slider buns with this recipe.  The specks you see on the buns are oat pulp that I added to the recipe.  I make oat milk at home and often need to recycle the oat pulp residue in baking projects.  If I am not baking, then I simply make oat porridge, which is the fast way to use up the pulp!

Bake them at 170C for 20 minutes, and you get squishy slider buns.

Add your favourite fillings, or enjoy them plain.

I store them in a covered cast iron pot.  The pot makes great bread containers!

So there you go, I have tried this recipe three times, each time making a different type of bread.

My verdict: I will use this recipe for steamed Mantou only, simply because I already have my preferred recipes for baking bread and buns.  But now I am getting curious if my favourite bread recipe can be steamed to become fluffy Mantou!

Steamed Mantou/ Oven-Baked Bread or Slider Buns
adapted from here
300g plain flour

4 eggs

1/2 teaspoon instant dry yeast

30g sugar

30g cooking oil

*Optional: I added 100g of oat pulp to the dough for my slider version.

In a mixer bowl, combine plain flour, eggs, instant yeast, and sugar. Turn on the mixer with a dough hook attachment and knead these ingredients on the lowest speed (KA 1) till they come into a ball.

Adding oil and keep kneading till the dough reaches window pane stage.  At this stage, the dough will be extremely pliable and baby-bottom soft.

Leave the dough in the mixer bowl for its first proof of 60 minutes.  The dough will rise to double its volume,  punch down to deflate and transfer it to a clean worktop.

Shape the dough to your liking (mantou, loaf, buns etc.) and place in a steam basket, bread tin or baking pan, depending on what you are making with the recipe.

Leave the shaped dough to rest for another 50-60 minutes.

To steam Mantou: Fill a pot with enough cold water for a 50-minute steaming process, as you should not interrupt the process by opening the cover halfway through to top up the water.  Place the buns in the pot and start steaming on high heat, once the water begins to boil, set timer to steam for another 40 minutes.  Mantou is best served warm, no need to cool down.  Store the balance in a sealed container.

To bake bread loaf: Bake in a preheated oven at 170C for 30 minutes.  Remove bread from bread tin immediately after baking and let it cool completely on a rack before slicing.  Store in a sealed container.

To bake slider buns: Bake in a preheated oven at 170C for 20 minutes, let it cool completely before storing in a sealed container.

7-Piece Zero Waste Bulk Grocery Shopping Kit

| San

I have mentioned before that the wet markets and shops in the HDB heartlands offer some of the best bulk grocery solutions I have seen.  They may not have the stylish, neutral-themed interior of the zero-waste shops, but they will function every bit like one if you bring along your own reusable bags and containers.

I have since built up a “zero waste kit” for wet market shopping.  It is made up of upcycled items or containers that I already have at home.  Make the stuff you owned work harder!

++ Reusable Produce/Shopping Bags ++

Usually, I tell the stallholders to skip the plastic bags and place all the fresh produce into my reusable shopping bags. My purchases typically fill up one to two bags.  Anything more than that, I know that I have bought too much food.

// 01. Shopping Bags

I bring four of these foldable ones.  One for leafy greens only, another for hardy/heavier vegetables like cabbage, potatoes, pumpkins, bitter gourds, tomatoes; you wouldn’t want the leafy ones to be crushed.  The remaining two bags are for dry foods and others.  I wash them regularly to keep them clean.

//02. Produce Bags

I handsewn this cotton one to pack fresh mushrooms, but I have since been using it for any fresh produce that fits in it; shallots, garlic, kaffir limes, etc.

//03. Mesh Bags

These are not store-bought mesh bags. They are actually packaging for wholesale garlic.  The stallholders usually discard them after the contents have been emptied.

I requested for a few to be reuse as fruit bags.  They hold up to five oranges nicely.

++ Reusable Containers ++

// 04. CNY Goodies Bottles

These plastic bottles are lightweight and handy for packing nuts, beans, grains, dried mushrooms, goji berries, black and white fungus, etc. from the dry food store.  I usually plan ahead and bring along the number of containers required.

I don’t use mason jars when wet market shopping; the last thing I want is a broken-glass-incident at the market.

//05. Flour Container

Ever since I know the dry provision stall at the wet market I frequent sells flour in bulk, I have been avoiding pre-packed ones.  I bring along this airtight container when I want to buy flour.

//06. Tofu Container

I use either an airtight container (photo above) or another plastic container (below) upcycled from an ice cream box to buy my tofu without packaging.

They go straight into my fridge after shopping.

// 07.  Containers for Meat

Although I don’t eat meat, the rest of my family does.  However, they consume very little of it; I usually buy one or two types of meat, and those will last us the entire week.  Again, I will plan ahead what meat I am buying for my family, so they will fit nicely inside this 2-tier tiffin carrier.

Do you shop at the traditional wet markets too?  Do you find planning-ahead the best way to avoid plastic packaging as well as food waste?  Share you zero waste grocery shopping tip!

An Almost Zero Waste Travel Journal – Tainan, Taiwan

| San

Have you been making a list of things to do post-circuit breaker? Or post-pandemic?  No one can tell us when the “virus-free” day will come or how the pandemic will end, but nothing will be the same again.  Especial for travellers.

Whether we can afford the flight tickets, post-covid19 remains to be seen.  But there is no harm thinking about the next vacation spot.  Taiwan came to my mind while scrolling through the old photos on my phone.  Here’s sharing some of my zero waste reusable kits when I travel overseas.

Bring your own water bottle so that you can refuse all the bottled water during the trip.  The water dispensers in airports even dispense hot water, great for tea lovers like me.

I bring this reusable coffee cup instead of my usual stainless steel water bottle during vacations. Because this cup has a wider mouth, this makes it easier for stallholders to fill it with my takeaway drink orders.  The double-walled container is also suitable for hot drink orders.

Waste from single-use plastic bottles can be easily cut to zero when you bring your own reusable ones.  I always boil my own supply of drinking water using the electrical pot provided by the hotel.  Before sleeping, I will boil a full pot of water and let it cool down overnight.  Next morning, fill the bottles and go.  Or, you can also politely ask the hotel’s cafe or restaurant to fill up your drinking bottle before you head out for the day.  At mealtimes, I will also try to ask the eateries to help fill my bottle with plain water.

There is a lot of trash from the pantry items inside the hotel room and at the breakfast counter, if you consume them.  I don’t mind drinking black coffee to skip individually packed sugar and creamer.  I also bring along my handkerchiefs, instead of using the serviettes.  Disposable straws and stirrers are also unnecessary for me; I drink straight out of the cup (yes, iced drinks too!) and reusable chopsticks, spoons, even knives, make suitable stirrers as well!

Taiwan is a vegetarian-friendly destination.  Almost every place has vegan or vegetarian options.

Ice cream served in a cone produces less waste than one served a cup.

Dining-in is always our first choice so that we can be served with reusable plate ware and cutlery.  Byo containers are reserved for packing street food!

Another good reason for dining in; watching chefs close up while they cook your meals!

The reusable menu is so rare to find!  Everywhere else provide paper slips.

I bring along tenugui as a reusable towel/handkerchief, avoiding create trash from the use of wet wipes and tissue paper.

The tenugui make great carriers too!

Tea seed powder is also part of my byo kit, as I use it to wash my greasy food containers, cutlery and drinking bottle at the end of the day.

This enamel food container helped saved plenty of disposable waste being created.

What kind of reusable containers do you bring when you travel overseas?  What is the max number of byo items you can pack before your bag becomes too heavy!

Easy Lentil Stew

| San
Easy Lentil Stew // Mono + Co

I am surprised that I have never tried cooking lentils before. I must have been intimidated by recipes that call for a long list of herbs and spices; I used to discard plenty of these, forgotten and expired. This happened a lot in the past when I tried out recipes for the novelty; cook once and never again.

Easy Lentil Stew // Mono + Co

It is actually my daughter’s idea to try a plant-based lentil stew recipe. It came with a long shopping list of seasoning and spices: garlic powder, onion powder, cumin powder, coriander powder, sweet paprika powder, ginger powder; none of which I have at home. It irks me to think that these ingredients might end up as food waste if we are only making the dish once.

To prevent wastage, I selected only two types of spices to buy: cumin and coriander, while substituting the rest with either fresh ones (garlic, ginger, onions) or skip them altogether. I am adding turmeric powder as I always have it at home. We have been making this stew dish at least four times, each time with different ingredients, but always with cumin, coriander and turmeric powder.

Easy Lentil Stew // Mono + Co

Recently, I have been cutting down the frequency of trips to the wet market. This means that I have to buy more fresh produce which doesn’t turn bad quickly, such as cauliflowers, sweet potatoes, potatoes, and carrots. These hardy vegetables are perfect for making lentil stews. I am also purchasing more dry food items such as beans, noodles, rice cakes from the dry provision section of the wet market. That’s how I learned that red lentils and spices (and curry paste!) are sold in bulk at the Indian provision stall. My CNY cookie container that weighs exactly 50g without its cover, makes it a breeze for the stallholder to measure my order, 200g of red lentils.

Easy Lentil Stew // Mono + Co

I will be exploring more vegetarian lentil stew recipes. In the meantime, here’s a quick sharing of how I make mine today, serves two:

1. Prep Ingredients:

  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 sweet potato, diced
  • 1 large potato, diced
  • 2 large tomatoes, chopped
  • 1 cup red lentils, rinsed
  • Olive oil, enough to cover and sweat chopped onions
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • Black pepper and salt, to taste
  • Cilantro, as garnish

2. Steps:

  • Heat up oil in a pot.
  • Add chopped onions and cook till softened.
  • Add garlic, fry till aromatic.
  • Add diced carrots, sweet potatoes, potatoes, and chopped tomatoes, stir to cook, around 3 minutes, add red lentils.
  • Add cumin, coriander and turmeric powder, stir to mix.
  • Add enough hot water (or broth, if preferred) to cover all ingredients and bring to boil.
  • Cover pot, reduce heat, and simmer to cook, around 10 minutes.
  • Remove cover, stir the mixture, add more hot water if it’s too dry.
  • Season with salt and black pepper.
  • Garnish with chopped cilantro and serve immediately.

Do you have cooking, seasoning tips, or must-have ingredients, spices for your favourite lentil stew recipe? Share if you have, this late-comer to the world of lentils will be very grateful!

Stay Home Project: Potato Bread Loaf

| San

Stay Home Project: Potato Bread Loaf // Mono + Co

With the circuit-breaker measures in place and all the time in the world at home, I have started to bake bread the slower way again.

I went back to kneading bread dough with a standing mixer.  I also reduced the instant yeast in the recipe, from 1/2 tablespoon to 1/2 teaspoon.  The final bread proofing time took longer but it still managed to rise above the rim of the bread tin.  I have tried baking the recipe for a second time with a bigger Pullman loaf tin, it worked well.

More importantly, the potato bread was soft and pillowy.  Definitely the kind of breakfast to look forward to every morning.

Stay Home Project: Potato Bread Loaf // Mono + CoStay Home Project: Potato Bread Loaf // Mono + CoStay Home Project: Potato Bread Loaf // Mono + CoStay Home Project: Potato Bread Loaf // Mono + CoStay Home Project: Potato Bread Loaf // Mono + Co

Potato Bread Loaf
220g plain flour

2 tablespoons milk powder, optional

1/2 teaspoon instant dry yeast

1/4 teaspoon sea salt

2 tablespoons raw honey

100g mashed potato

1 large egg, beaten **

30-40g potato water ***

20g cold butter, cubed

** I used large egg that weighs 75grams with shell.

*** Potato water refers to the water that the potatoes were cooked in.  Cool it down to room temperature before using.

In a mixer bowl, combine plain flour, milk powder, instant yeast, sea salt, raw honey, mashed potato, egg, and water.  Turn on the mixer with a dough hook attachment and knead these ingredients on the lowest speed (KA 1) till they come into a ball.  Continue to knead for 3 minutes, then stop the mixer and let the dough sit for 15 minutes.

Turn on the mixer again and knead for 1 minute before adding butter cubes one by one while the mixer is running on its lowest speed.  Keep kneading till there are no traces of butter left and the dough has reached window pane stage.  At this stage, the dough will be extremely pliable and baby-bottom soft.

Leave the dough in the mixer bowl for its first proof of 60 minutes.  The dough will rise to double its volume,  punch down to deflate and transfer it to a clean worktop.

Shape the dough and place in a bread tin.  Proof for 60-70 minutes.

Bake in a preheated oven at 170C for 30 minutes.  Remove bread from bread tin immediately after baking and let it cool completely on a rack before slicing.

To soften the top crust, brush melted butter over the top of the loaf while it is hot.  I keep a handy small block of butter just for this purpose and run it over the crust and let the heat from the bread melt the butter as they come in contact.  Save the hassle of melting butter and washing an oily brush.

101 things to do at home – Circuit Breaker (Extended) Edition

| San

*Updated 15/5*  Added a list of eco-documentaries available for streaming.

It’s Day Five of the circuit-breaker period.  Have you run out of things to do at home yet?

With everyone in Singapore hunkering down at home until May 4, lots of #StayHome activity ideas are being shared around; the message is simple: Stay Home To Stay Safe.  Jotting these down as we still have the next three weeks to do our part to flatten the curve by staying at home.

I also started looking for programmes that would help my elderly parents feel less bored at home.  This is more challenging; my mom has been scrolling through videos on the small smartphone screen all day.  Sharing online content is not enough. If you know of any meaningful activities during these times to engage the seniors, please share with me?

This is still a growing list.  It’s a work-in-progress as we navigate this pandemic crisis together.

// If you enjoy documentaries and films about the environment

+ Our Planet series: One Planet, Frozen Worlds, Jungles, Coastal Seas, From Deserts to Grasslands, High Seas, Fresh Water, Forests

+ Chasing Coral

+ The Next Black

// If you enjoy reading 

101 Things to do at Home // Mono+Co

+ Borrow digital reading materials online – the public libraries are closed; gain access to thousands of ebooks, audio books and digital magazines by downloading the NLB app.  You will also need the Libby and Press Reader app to read the borrowed titles, follow the in-app instructions or refer to the FAQs here.

+ Read magazines online – SPH is offering three month’s free access now

+ Audiobooks for kids from Audible are now available for free, sometimes it’s nice to rest the eyes for a while.

+ Read Covid-19 updates and related stories online – National Geographic, The Guardian, The Atlantic

+ Read an eBook, “Coronavirus and Business: The Insights You Need from Harvard Business Review”

// If you enjoy stage performances

+ Watch a musical – Andrew Llyod Webber musical on The-Show-Must-Go-On! YouTube channel, release every Friday and available online for 48 hours.

+ Watch a local play – The Necessary Stage‘s Rosnah(2016) and Those Who Can’t, Teach (2017). Pandemonium‘s Dragonflies (2018), Wild Rice‘s Monkey Goes West,The Theatre Practice‘s Liao Zhai Rocks!, Liao Jiu, Sing’Theatre‘s A Spoonful Of Sherman (2019)

+ Ballet for you? The Winter’s Tale by The Royal Ballet

+ National Theatre full play: Frankenstein with Benedict Cumberbatch as The Creature

+ Catch a concert performance – Montreux Jass Festival has made over 50 performances available for free streaming.

+ #DabaoSCO – Singapore Chinese Orchestra is asking us to “nua at home” and enjoy concerts like this and this.  Follow SCO FB Page for regular updates.

+ Andrea Bocelli, #MusicForHope, an Easter Sunday concert, live from Duomo di Milano

+ Concert highlights from Esplanade are now available online

// If you enjoy DIY sewing projects

101 Things to do at Home // Mono+Co

Got cloth at home?

+ DIY reusable masks with patterns and instructions from here, here, here and here

+ Make reusable masks without sewing, like this, this and this

// If you enjoy bread-baking

101 Things to do at Home // Mono+Co

Do you have a sourdough starter at home?  I am making a new one.

+ If you have one sleeping at the back of the fridge or inside the freezer (yes, it is possible), try reviving it?

+ But first, I am making raisin yeast water; they make starters strong which help to produce the dramatic oven spring in bread.  I use this recipe from Junko Mine.  Then I make my starter.  Then I will bake bread with this recipe.

+ Find natural sourdough starter guides and sourdough bread recipes: The Perfect Loaf, The Clever Carrot, Nourished Kitchen

+ If slow-baking with a natural starter is not your thing, try these recipes using commercial yeast instead. Milk Bread | Pull-apart Garlic Bread | Po Lo Bao | Butter Buns |

// If you enjoy cooking

101 Things to do at Home // Mono+Co

+ I am beginning to enjoy IGTV content shot from the real kitchens of chefs like Chef Massimo Bottura  and Padma Lakshmi

+ Binge-watch YouTube cooking videos: Bon Appétit, Day Day Cook, Peaceful Cuisine , Adam Liaw , Green Kitchen Stories

+ Famous recipes unveiled!  Hilton shared how to home bake Doubletree chocolate chip cookies; Ikea tweeted the meatball “instructions”, which should not be confused with this version on IkeaSG’s website;  Disney Park posted this churro recipe and video; I have never heard of a funnel cake, but Canada’s Wonderland is giving away their recipe online as well; bread recipes from Belmond hotels

+ More recipes: Pret A Manger dark chocolate chunk cookie recipe

// If you enjoy doing household chores

+ Be motivated by vloggers that cook, clean and organise the house: here, and here,

+ Get inspired by early risers! This Morning Routine playlist gets me excited about waking up at 5am, even on a non-working day!

// If you enjoy exercising

101 Things to do at Home // Mono+Co

A friend managed to set up a basic home gym before the shut-down of non-essential businesses took effect.  I only have an old yoga mat at home so I will learn to make-do at this moment.  Seems like running will have to wait too. I will turn to YouTube channels for at-home workouts instead:

+ Yoga: Yoga with Adriene, Purple Valley,  Ahstanga Yoga, Yoga with Tim, Fightmaster Yoga, The Yoga Room, Boho Beautiful

+ Others: Pop Sugar Fitness, Blogilates, HASfit , Fitness Blender, Group HIIT ,Live Fit Girl,  Trifecta Pilates

+ Dance tutorials: Like this, and this

// If you enjoy learning online

101 Things to do at Home // Mono+Co

+ Activities and classes at Community Clubs may be suspended but PA instructors are conducting lessons online using FB Live instead.

+ NTUC Learning Hub is offering free online courses from GO1 for a limited period, till May 31.

+ Or explore other online course platforms EDx and Coursera for courses that suit your interests.

+ LinkedIn classes on remote working