This time we decided to up our otak-otak game by giving it a restaurant level presentation! We added 3 types of seafood to make the otak-otak have more sweetness and texture. Steaming it in coconut shells not only adds a nutty sweetness to the otak-otak but also makes it a feast for the senses. #themeatmensg […]
Think steamed tofu dishes are bland and tasteless? That needn’t be the case. With the addition of a few simple ingredients – these creamy blocks of tofu can be packed full of flavours. The two types of preserved eggs give this healthy dish a powerful boost of flavors. Add some shiitake and minced pork for […]
Steamed of fried, there’s always a way to enjoy good ol’ GYOZA. Not only do they make great mid-day weekend snacks, they’re also a welcome addition to the dinner table! Today’s recipe will be on 3 different sauces that we came up for pairing! Not only are these sauces super easy to make, they’re tasty too.
One of the most popular dishes in Indian cuisine, Tandoori Chicken is adored by many around the globe. Unfortunately, many people are actually intimidated by its name, as it sounds like it’s going to be a challenge to make. Well, it’s not exactly that difficult and you don’t need a Tandoor oven to create that authentic flavour too.
On a budget? Here’s an easy fried rice recipe with affordable ingredients that you don’t have to skimp out on flavors! Luncheon meat – so sinful and yet so good. This dish is one of the easiest things to make, and covers your three major food groups; carbohydrates, meat and (some form of) vegetables!
Beef Hor Fun with a popular zi char dish that many of us will always remember. Thinly sliced beef, tasty gravy over smooth rice noodles, that slightly charred taste, yummmm. Firstly, marinate the thinly sliced beef coat it in with egg white to give it a velvety texture when searing it. We used Borges Classic […]
Ondeh Ondeh, is a favourite childhood dessert to many people all around. Melted Gula Melaka wrapped in the middle of chewy glutinous rice balls, which are then coated in shaved coconut… just a bite of it can instantly bring a smile to anyone’s face. Previously we did a simple pandan ondeh ondeh, but in this […]
A traditional Peranakan dish, slowly braised succulent pork belly immersed in a luscious dark thick sauce with fermented soy beans.
Rich, moist, sweet and of course full of banana flavour. Look out for those bright yellow skin with spots of brown. Use the ripest or better, overripe bananas for that boost of natural sweetness – an essential for a successful banana bread. The addition of greek yogurt brings out that soft tender texture, making it a great base for the walnuts. Toast your walnuts to minimize its bitterness and bring out that rich earthy flavour. But make sure to not leave them in the oven for too long or your toasty brown walnuts might turn black in the blink of an eye.
The iconic Pandan Chiffon Cake, it’s startling how humble ingredients are used to create such a fluffy and fragrant cake. You can enjoy great countless slices of this cake without feeling guilty. Perfect with a cup of kopi-o.
