Ma Po Tofu with Steamed Rice - 麻婆豆腐

Ma Po Tofu with Steamed Rice – 麻婆豆腐

Diced tofu and meat glistening in that dangerously red sauce served over rice. This popular Chinese dish originating from the Si Chuan province, well-known for their tongue-numbing cuisines, serves up as a comfort food for chilli lovers anywhere. While retaining its authentic spicy flavours, we have developed a meat free version of this Si Chuan classic using tofu and meat free pieces.

Quick and Easy Hotpot Soup Base - 快速火锅汤底

Quick and Easy Hotpot Soup Base – 快速火锅汤底

Steamboats are a must have staple during the Chinese New Year dinner in many homes. This year we came up with recipes for quick and easy to make soups that you can pick. As Singaporeans spicy food is one of our favourites – and we want to share with you our delectable Laksa and Tom Yum soup base.

Longevity Noodles with Chinese Leeks - 蒜苗长寿面

Longevity Noodles with Chinese Leeks – 蒜苗长寿面

To slurp or not to slurp? Time to forgo all your dining etiquette, for this hearty plate of noodles calls for the ultimate slurping experience! Long life noodles, also known as “yi mien”, is a symbol of longevity. Cutting or biting these deliciously chewy strands is a big no-no as it is linked to the ominous act of cutting one’s life.

Money Bag Wontons - 炸黄金福袋

Money Bag Wontons – 炸黄金福袋

Tiny golden bags stuffed with juicy minced pork meat and prawns, then deep fried for that maximum chip crisp exterior. Resembling the money bags carried by the Chinese in the past, these fried wontons are a symbolism of wealth and prosperity. With pre made wonton wrappers readily available in supermarkets, who knows you might just be on your way to striking it rich.

Bak Kwa Bread – 肉干面包

With a bit of bak kwa that you probably have purchased for your CNY stash, be ready to create this fluffy bread recipe that’s perfect not just for the festivities, but any day of the week! Make sure to distribute the bak kwa and spring onions evenly, and ensure that the bread sounds hollow after […]

Pang Susi - 甘薯餐包

Pang Susi – 甘薯餐包

Sweet potato buns stuffed full with tender minced meat filling, Pang Susi is a delightful snack originating and handed down from the Eurasian community. These healthy looking buns are not complete without its savoury fillings. With the complex blending of flavours and textures from spices, tender pork belly and candied winter melon, this heavenly fusion is what makes Pang Susi so special the ssweet potatoes gives a moist touch and a beautiful yellow-orange finishing hue.

Fried Spinach Tofu - 炸苋菜豆腐

Fried Spinach Tofu – 炸苋菜豆腐

Master the tricky art of making tofu in a handful of minutes! This protein rich food can be made just by steaming a simple mixture of eggs and soy milk. To get that delightful hint of greens, adding chopped spinach to the mixture will do the trick.

Hoisin and Sesame Lamb Chops - 芝麻海鲜酱羊排

Hoisin and Sesame Lamb Chops – 芝麻海鲜酱羊排

Brown, sweet and savory. Asians very own version of barbecue sauce, Hoisin sauce, delivers a sweet dark flavour to the lamb chops. Whisk together Hoisin sauce and the condiments before slathering all the flavour boosting marinade over the entire surface of the lamb rack. The best way to get melty roasted lamb meat? Make sure to cover the dish tightly with foil so those precious juices don’t evaporate. For a much richer, meltingly tender lamb meat, do a second round of slathering. Get more of that marinade onto each lamb chop and roast in the oven again.

Buddha Jump Over The Wall – 佛跳墙

Many of the best ingredients are in this dish, perfect for you Chinese New Year dinner. The original would at least have at least 20 or even 30 ingredients and takes 2 to 3 days to prepare even. We have came out with our own simplified version that you can make in just under 3 hours.