Guest Post – Gluten-Free Coconut Curry Laksa

Pardon my absence from the blogosphere last week, I’ve been so busy with Chinese New Year preparation gorging that blogging wasn’t on my mind. From pineapple tarts to kueh lapis to bak kwa to abalone etc, my waistline is definitely on the route of no return (horrors!)

But today, this post is not going to be about me or what other food I feasted on – it’s going to be about a beloved fellow foodie whom I’ve known for 3 years – Bobbi from Bam’s Kitchen! We know each other through the blogosphere (I can’t remember who stumbled upon who first haha) and even though we have never met, I have always felt like we have known each other for a long time. I was really excited when I was able to meet her in real life, together with Jean from Bento Days! (Bobbi, I wished that I had more time to bring you around and to sample all the local Singapore food – there are just so many dishes I want you to try!)

In case you don’t know Bobbi, she was working in America before moving to Asia in 2008 with her husband and her 2 hungry teenagers. (We wanted to see how her boys look like but her phone was too full with food photos haha!) She blogs about healthy international cuisine, specializing in recipes that are cardiac friendly, gluten-free, diabetic friendly or lactose free etc. I especially love her Asian dishes – her radish cake, shrimp and wild rice stem stir fry and my current favourites!

Today, Bobbi is here to share with us a local Singapore delight – I have always wanted to try making this from scratch but she beats me to it! Read on to find out what she has for us and don’t forget to follow her on her blog, Facebook, Twitter, Pinterest, Google+ and Instagram!


The rich laksa broth is made from a delicious mix of dried shrimp, chillies, shallots, garlic, coriander, curry is mixed in a rich coconut broth and filled with rice noodles, shrimp and topped with hard-boiled eggs, coriander and bean sprouts and drizzled with a little fresh lime juice.

Singapore Laksa/ http://bamskitchen.com

Hello to all The Foodie Baker readers! I am Bobbi (BAM) from Bam’s Kitchen and I am delighted to be guest hosting today on The Foodie Baker today. I have known Jasline for about three years now and have always loved her recipes and travel stories on her blog and always hoped that one day I could experience Singapore too.

I always say that the world is a very small place as just this last weekend I was able to visit with Jasline in Singapore and even had a whirlwind tour with her as the tour guide. She greeted me with a big warm smile and a hug and it seemed like a dream come true to finally be able to meet in person. When she asked me if I would like to guest post on her blog, I was very honoured.

Singapore Laksa/ http://bamskitchen.com

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Chili Con Carne with Baked Tortilla Chips

Chili Con Carne

Several months ago, while thinking of ways to use up the two cans of tomatoes idling away in my kitchen (without making pasta sauce), somehow it dawned on me that I can make chili with it. (Don’t ask me how, but somehow it did heh.)

Chili, or chili con carne, is a spicy stew containing chili peppers, beef, tomatoes and beans. Now, apparently there is quite a lot of dispute on the list of ingredients – the type of meat, type of beans and whether tomatoes should be used etc. But here in Singapore, the version served in restaurants usually contain these ingredients so that’s the version I made.

Chili Con Carne

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