Hainanese Chicken Rice is an iconic term to many of us. A true Singaporean dish, most people would have had a taste of this yummy dish!
This immensely popular herbal version of Bak Kut Teh is commonly found in Klang. Just looking at the colour of the soup, you can already tell the difference between this and the clear, peppery, garlicky version we made previously.
We will call this the kick-ass Chinese ZiChar version of the popcorn chicken. Chunks of deep-fried battered chicken thigh coated with the butter and salted egg yolk sauce, finish off with fiery chilli padi and fragrant curry leaves.
For anyone who has been to the land of smiles, this dish needs no introduction.
Sweet fragrant mangoes stacked on a bed of steamed glutinous rice then topped with rich aromatic coconut cream.
A true Hakka gem that has withstood the test of time. One can never get sick of. The classic combination of savoury Mui Choy braised with fatty pork belly slices.
The only tedious process is washing grit off the mui choy. Once you’ve done that, the rest of the steps are pretty simple! During the braising process the fragrance of the pork fats combine with the unique fragrance of mui choy that made us salivate.
So after making a delicious samsui chicken. So we were thinking, why not pair the yummy samui ginger paste with steamed fish!
What we got was surprisingly good! The aromatic samsui paste complimented the sweet and delicate texture of fish really well!
Those who like clear peppery bah kut teh will definitely love this delicious soup.
The pig stomach is boiled with pork ribs to the right level of tenderness. The ribs add sweetness to the soup also with the whole garlic bulbs.
When you’re buying squids or any seafood look for those that has clear eyes, a shine on their exterior and they should smell fresh.
This works for any type of onions, first cut the onion into half vertically.
Lemongrass has various uses from culinary to medicinal. Most of the time we only use the white portion near the roots.