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Azlin Bloor
Sweet, Spicy, Sexy. And Perfect, of course!
Sweet, Spicy, Sexy. And Perfect, of course!

Azlin's posts

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Sambal Belacan
Malay Chilli Condiment with Shrimp Paste

Sambal Belacan is the ubiquitous Malay chilli condiment found all across Singapore and Malaysia. No self respecting Malay home will be without it at the dinner table. You’ll find variants of it across South East Asia though, especially in Thailand (Nam Prik Kapi) and Indonesia (Sambal Terasi), where it is also a staple.

Sambal - a spicy chilli condiment, sauce and sometimes, side dish
Belacan - shrimp paste (the "c" is pronounced as in "ch")

Besides the chillies, the identifying flavour of this much loved childhood chilli condiment is belacan, or shrimp paste, that dark brown fermented shrimp concoction that looks like poo and just screams umami. My kids will tell you that it does, in fact, smell like poo!

You can read more about belacan on my blog or in my The World of Ingredients Collection.

And the 10 minute recipe is here:

#linsfood #sambal #chilli #chillipaste #singaporefood #malaysianfood

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Today's Light Lunch

My day was full of teaching Italian desserts. Morning was Part 1 with Gelato, Affogato and Tiramisu, and the afternoon's Part 2 was Canoli and Panna Cotta. In the face of all that sugar and fat, I could only handle a salad for lunch!

It may look like an ordinary salad with leaves, toms, avocado and gruyère, but the dressing? Homemade raspberry infused balsamic vinegar! Balsamic part was shop bought of course, the infusion was diy. It really is delicious. I'm looking forward to more experiments this summer. 

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EFL Cup? We'll take it!
Zlatan's still the Man!

Nail biting end for a 3-2 finish!

Image: screenshot off The Guardian

#mufc #zlatan #englishfootball

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"The fault, dear Brutus, lies not in our stars, but in ourselves."

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Brunch After a Late Night

With one passed out 9 year old. My husband and I went out with friends last night, and as we were looking for a babysitter, it occurred to me that my oldest turned 16 not too long ago. Free babysitting from now on - hallelujah! Of course, that meant they all stayed up until we came home! Took them out for brunch this morning as a treat. 

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Spaghetti alla Carbonara

I'm convinced I was Italian in a previous life. That'll explain the nose and why I love Italian food as much as I love the food of my childhood. Pasta everyday? Erm, yes. My kids are what I call pasta bots, there'd be mutiny if I serve them something else for lunch!

This is Spaghetti alla Carbonara as it should be - no cream in sight! Head on over to my blog for the run down on where I learnt it, how to make it and only on LinsFood - Kosher Spaghetti alla Carbonara!

Recipe and spiel here:

#linsfood #carbonara #italianfood #pasta

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Guess Who?!

This beautiful piece of art is by +CR Bravo as part of her Life Philosophies series. Isn't she super talented? I am truly touched.
Head on over to her profile page to check out all her beautiful work, and follow her NOW, if you are nor doing so already. 
Life Philosophies Series

+Azlin Bloor

Choose happiness, choose laughter, they'll be the easiest choices you ever made.

Kids are the greatest gifts in life. We must strive to make the world a better place for our children and show them to do the same.

I believe in doing the best you can in everything you do, no matter how mundane. Perfection is not a myth.

The biggest philosophy that underlines just about everything I do is not to take anything or anyone too seriously. And that includes myself.


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Chinese Omelette aka Egg Foo Yung

Who fancies a bite of that? This super delicious and easy-to-follow recipe is from foodies+ newbie, +Jacob Harrison. Click on the link below for the recipe. You know you want to!
Chinese Omelette

I’ve eaten Chinese Omelette at restaurants before. It’s always been delicious, so maybe I should try making it myself since I have a lot of eggs in the fridge that need to be used.


2 tbsp - vegetable oil, plus 1 cup extra
2 cloves - garlic, crushed
1 tbsp - finely grated fresh ginger
200 g - green beans, thinly sliced
2 bunches - (800g) bok choy, trimmed, leaves separated
125 g - bean sprouts, rinsed
2 tbsp - oyster sauce, plus 1/4 cup extra
12 - eggs, lightly whisked
1/4 tsp - sesame oil
3 cups - cooked rice, to serve

1. Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface.

2. Add garlic, ginger and beans; stir-fry for 2 minutes. Add bok choy; stir-fry for 2 minutes or until just wilted. Add bean sprouts and oyster sauce; stir-fry for 1 minute more to combine.

3. Transfer vegetable mixture to a colander set over a bowl to drain. Reserve 1/4 cup of the cooking liquid.

4. Wipe wok clean. Heat half the extra oil over moderately high heat.

5. Carefully pour half the egg into wok. Swirl wok. Cook and stir for 15 seconds; then cook, without stirring for 1-2 minutes or until base is golden and top just set.

6. Spoon half the vegetable mixture along one side of omelette. Carefully drain oil from wok into a heatproof bowl.

7. Roll omelette out of wok onto a chopping board; tuck in edges to form a roll. Trim edges. Repeat with remaining oil, egg and vegetable mixture.

8. Combine extra oyster sauce, sesame oil and reserved cooking liquid in a small jug. Cut omelettes in half crosswise.

Can serve with rice after drizzling oyster sauce mixture over the omelettes.


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Panch Phoron

Also known quite commonly as Bengali 5 spice. A natural flavour enhancer used in much the same way as garam masala, panch phoron is a whole spice mix, made up of seeds in equal portions. Typically, these seeds, as you can see will be fenugreek, fennel, cumin, black mustard and nigella.

My granny would always make it up as she needed it, and I do the same. Quite often, panch phoron is quickly fried in hot oil/ghee and poured over the finished dish to deepen the flavour. This method is called tempering or tarka.

The term "panch phoron" literally means 5 spices, "panch = 5".

Taken from:

#linsfood #spicemix

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How terribly sad
But it was bound to happen. How we treat Champions. 😢
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