There are many variations of nasi ulam (Malay herb rice) and Nasi Kerabu stands out with its signature blue rice, naturally coloured with dried butterfly pea flowers. This dish originated from the north-eastern states of Kelantan and Terengganu on Peninsular Malaysia, but can now be found all across Malaysia and even in Singapore.
Using chinese cabbage, carrots, mushrooms, and a whole lot more, there is a contrast in texture when you mix the vegetables, beancurd, and tofu puff all together!
Making muah chee in 15 minutes? At home? It may sound preposterous but using a microwave is easy. Its is a traditional snack sold in night markets or now, in food courts. It’s a childhood favourite. Sticky springy pillowy soft mua chee coated with sweet ground roasted peanuts or sweetened black sesame. The best way to eat it is using a toothpick to spear it and pop into one’s mouth.
Known for its distinct deep orange-red color, fatty fish like salmon tends to have a slightly more assertive flavour and this lingering fishy taste can be unappetizing to some.
A hawker favourite for a mid-day snack! We made our version rojak sauce using prawn paste, gula melaka, belacan powder, chilli, and more. The fragrance from the torch ginger flower makes you crave for more with each bite. With a combination of crispy tau pok, crunchy vegetables with the sauce makes for a tasty snack.
Crispy savoury shells packed with sweet, spicy and juicy fillings – “Just one bite” never seems to work on these delectable little treats.
Popularized by Swedish home furnishing giant, one just can’t get enough of those signature Swedish meatballs. Usually made with a combination of pork and beef, these savoury orbs have gotten a meat-free makeover with Quorn version of Swedish Style Balls! Get your source of proteins, fibre and healthy nutrients from Mycoprotein, the main ingredient used in Quorn products. Rather than packing in artificial flavourings, natural ingredients are used to achieve that juicy, tender textures and taste
Our mouthwatering Pan-fried Tofu with Korean sauce is astonishingly easy to make, is chock full of flavour yet barely registers on the calorie count – just in time to rescue you from those festive indulgences!
Full of crunchy sauteed vegetables, savoury minced beef and spicy red bibimbap paste, this signature Korean dish is your one stop source for an exciting assortment of colors, flavours and textures!
If you are planning a get-together party, these crowd-pleasing buffalo wings are a sure hit.
White beehoon is a classic dish served everywhere from restaurants to zichar stalls. What makes it special is our homemade stock; made with chicken carcasses, chicken feet, soya beans, prawn heads and shells. We must say it’s definitely worth spending some time doing this, as it gives your beehoon a kickass flavour.
The ever humble potato is found in food all over the world and of course, there are countless variations of potato pancakes that are made and served differently by respective cultures. So, what makes the gamjajeon (Korean potato pancake) stand out from the other potato pancakes?
Known for its distinct deep orange-red color, fatty fish like salmon tends to have a slightly more assertive flavour and this lingering fishy taste can be unappetizing to some. But fear not fish haters, for this mild tangy herb greek yogurt sauce might just be the trigger to awakening your inner pescatarian!
A wholesome Christmas meal isn’t complete without desserts. This year, we served up some decadently chocolate brownies. Stout was added to balance out the richness and crushed hazelnuts for some extra crunch.
Roasting – the ultimate secret to that flawless juicy melt-in-your-mouth meat, bursting with all the right flavours. This slow method of cooking may take up a bit of time but requires very minimal effort. To achieve that rich succulent texture, lamb leg is the ideal cut.
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.