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 It was originally made with bamboo shoots, Chinese turnip, dried Chinese mushrooms and dried shrimps for the “umami”.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.

ginseng-chicken

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

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.

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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

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.

lo han zhai

Luo Han Zhai – 罗汉斋

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!

dry-bak-ku-teh

Dry Bak Kut Teh – 干肉骨茶

If you’re looking to give mummy dearest a treat for Mother’s Day, this sumptuous treat of Dry Bak Kut Teh would be a great choice! Most of us are familiar with the soupy version of BKT, but how about trying it out a tantalizing dry version?

claypot-rice-cooker

Rice Cooker Claypot Rice – 电饭锅煲仔饭

This recipe is a godsend for those of you who do not own a claypot. We tweaked the recipe a little so you get all the yummy flavours of a typical claypot rice minus the all the hassles!

Rather than just throwing everything in the rice cooker, we pre-fry the ingredients in a wok to give it more colour and flavours. The next step is pretty simple, when the rice is steaming, just combine everything and let the rice cooker work its magic.

curry-puff

Chicken Curry Puff

Curry Puff is one of our favourite local snack, tasty potato chicken curry filling wrap in buttery pasty! Definitely makes you want to eat one after another!

For the filling we used a mixture of diced potatoes and chicken thigh, you can also use pork which taste great as well. The trick for a buttery pasty is to grate cold butter onto the flour when making the dough, this gives the pasty a really melt in you mouth crumbly texture.