Edit (13/10/2015): I have updated this post with new information.
No, there are none. Well, that’s a bummer way to start a blog post I know. But I found out some time ago that our local chickens are not allowed to roam freely outside because of restrictions by the Agri-food and Veterinary Authority of Singapore (AVA). Free-range eggs are as essential to the paleo diet as grass-fed beef. Not only is it more humane to allow chickens to roam outside and live like chickens, free range eggs are also more nutritious. Chickens allowed to roam around get to feed on worms, grub and other creatures they dig out from the soil. Commercial chickens that are caged up eat only corn, soya or whatever commercial feed that is given to them.
Indeed, because there are no free range chickens in Singapore, we have to be wary of mislabeling. In Singapore and Malaysia, the word “kampong” conjures up images of happy chooks running around in the dirt surrounded by children scampering around barefoot playing with fighting spiders. However, “kampong eggs” are not the same as eggs laid by free-range chickens.
I have been buying this brand called Coral eggs (from Malaysia Kampong). The packaging also claims that the eggs are anti-drug residue and anti-colouring. They sell for $2.40 for 10 eggs and are available at NTUC Fairprice.
Continue reading Free-range eggs in Singapore
I started baking quite recently. The urge to bake paleo bread and muffins was what made me buy an oven, buy measuring cups and an oven thermometer, among other nifty baking gadgets. It made me attend expensive bread baking classes at Shermay’s cooking school. It drove me to spend hours poring over recipe books.
I’ve never counted myself as a “baker” until today. Today, I sold my first loaf of paleo bread.
This simple paleo herb bread contains the most nutritious ingredients: almonds, fresh coconut, kampong eggs, yoghurt, butter, flaxseed meal and thyme.
It’s grain-free, gluten-free and sugar-free. This bread has been very difficult for me to master because of the lack of sugar. I found that baking banana paleo bread or any sweetened bread was easier because the sugar would mask any strange tastes. But I was determined to make one that was sugar-free yet tasted good. Honey was not acceptable. Artificial sweeteners had no place in my bread. Continue reading Today I can call myself a baker
You know that feeling when you’re stuck in a cooking rut? You cook the same thing every day using the same ingredients and your taste buds become numb. This is made worse when you’re on a restricted diet because there are so many things sold outside that are not good for your health.
As such it’s important to experiment once in a while with new recipes. I’ve only made sweet muffins so when I chanced upon this savoury muffin – containing cheese, eggs and bacon, I knew I had to try it.
Continue reading Recipe: bacon and cheese muffins made with coconut flour
I love breakfast, more so than lunch and dinner. Some people can just have a cup of black coffee in the morning. My brother often skips breakfast because he “isn’t hungry.”
Not me. I often wake up half starving and raring to sink my teeth into a hot slice of toast, bacon and eggs. Or prata. Or pancakes. Or scrambled eggs with garlic and cheese. One of my favourite things to do in hotels is to pig out at the breakfast buffet (also to be cheap and skip lunch after). I wouldn’t be interested in the Asian breakfast like the noodles or congee but I would wolf down pancakes, toast and eggs. Nothing has changed now, except that I try not to eat prata or other grain-based food.
My old favourites:
Source: Tonight@MyQueenstown Continue reading Breakfast is my favourite meal of the day