Cantonese Bak Chang – 广式肉粽

Ending off our Dragonboat festival food series with the umami in the super-fragrant Cantonese Bak Chang! The Cantonese Bak Chang is chock-a-block with savoury goodness. Our version features eight different types of ingredients for its filling, including luscious chunks of pork belly marinated with eight condiments, and of course mung beans – the traditional must-have […]

Nyonya Bak Chang - 娘惹粽

Nyonya Bak Chang – 娘惹粽

The Nyonya Bak Chang is a fragrant, sweet-salty iteration of the Bak Chang created by the Peranakan people – it combines marinated pork, candied wintermelon and steamed mushrooms to achieve the wonderful blend of flavours you get with every bite. Our version uses lean pork shoulder meat instead of the fatty pork in traditional rice dumplings, as well as cekur root, or sand ginger, that gives the meat a more intense flavour that goes oh-so-well with the lightly salted glutinous rice.

Kee Chang - 碱水粽

Kee Chang – 碱水粽

Dragonboat Festival – it’s the season for drums, dragonboats and of course, changs of every kind. What started out as simple, plain glutinous rice dumplings now has many variations – some savoury with salted egg yolks and braised meat, and others sweet with red bean or lotus bean pastes.

Braised Lamb Shank

Braised Lamb Shank – 炖羊腿

Falling off the bone tender – that’s how we all love our Lamb Shanks.

In our recipe, we have our shank seared in a pan before braising it in red wine on a low heat… slow and steady until it becomes fork tender! We also use lemon and parsley to make the Gremolata, a chopped herb condiment which cuts the richness of the meat.

Cendol - 珍多冰

Cendol – 珍多冰

Cendol is a popular traditional cold dessert in Southest Asia, to beat the heat on a scorching hot day. Different countries have their own favourite toppings. Our version is commonly found in Singapore and Malaysia. It’s flavour profile is based on our 3 favourite food, coconut milk, pandan and gula melaka. It’s the ultimate sweet dessert that no one can resist! If you don’t have an ice shaver, substitute with ice cubes or crushed ice.

Soon Kueh

Soon Kueh – 笋粿

Soon Kueh is a popular Teochew snack that can be found in most hawker centres. It was originally made with bamboo shoots, Chinese turnip, dried Chinese mushrooms and dried shrimps for the “umami”. To simplify the dish, we decided to leave out bamboo shoots.

Korean Ginseng Chicken Soup – 韩式人参鸡汤

It’s a traditional belief in Korea that Sam Gye Tang (Korean Ginseng Chicken Soup) is the ultimate way to revitalise the body and boost the immune system.

Apart from the various medicinal benefits, this is a delicious and complete meal on its own! The chicken is infused with the flavours from the ginseng root and the glutinous rice just soaks up all the yummy goodness!

Beef Ragu Penne Pasta – 牛肉拉古酱意大利面

Ragu may sound like an intimidating name for a dish. But fret not, it is an absolutely simple one-pot stew that everyone can make.

The main ingredient is beef chuck which is a tough and flavourful cut of beef, slow-cooked to perfection using San Remo sauces. We added sundried tomatoes, onions and a classic combination of celery and carrots for that subtle sweetness.

Hot & Sour Tofu Soup – 酸辣豆腐湯

We love our mums, and want them to be happy and healthy; so for this Mother’s Day, try cooking a flavorful hot and sour soup that is not only tingly for the taste buds, but also great for a family dinner!

Herbal Braised Pork Belly With Burdock Root – 豚角煮牛蒡

This is a simple and yummy herbal pork dish that anyone can enjoy! Choosing a good cut of pork belly is very important for this dish, that has three even layers of meat sandwiched between three layers of fat. This is important because uneven layers upset the balance of the meat and fat, resulting in a kakuni that’s either tough and stringy or excessively greasy.