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Cantonese Minced Beef with Egg Over Rice – 窩蛋牛肉

This dish screams quick, simple and delicious. The ultimate comfort food/meal you can whip up in 30 minutes.

Call it a Cantonese gyudon. We first stir fry minced beef with green peas, using a mix of very simple seasoning. And while still piping hot, crack a whole egg on it.

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One Pot Tomato Basil Pasta – 一锅意大利面

The idea of One Pot Pasta caused a huge stir all over when Martha Stewart first published that recipe back in 2013. It rethinks the traditional way of cooking pasta, and makes it an easy must have for any home cook… so that’s why we decided to attempt this too.

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Mango Sticky Rice – 芒果糯米饭

For anyone who has been to the land of smiles, this dish needs no introduction.

Sweet fragrant mangoes stacked on a bed of steamed glutinous rice then topped with rich aromatic coconut cream.

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Mui Choy Kau Yoke- 梅菜扣肉

A true Hakka gem that has withstood the test of time. One can never get sick of. The classic combination of savoury Mui Choy braised with fatty pork belly slices.

The only tedious process is washing grit off the mui choy. Once you’ve done that, the rest of the steps are pretty simple! During the braising process the fragrance of the pork fats combine with the unique fragrance of mui choy that made us salivate.

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Steamed Fish with Samsui Ginger Paste – 姜蓉蒸鱼

So after making a delicious samsui chicken. So we were thinking, why not pair the yummy samui ginger paste with steamed fish!

What we got was surprisingly good! The aromatic samsui paste complimented the sweet and delicate texture of fish really well!

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Pig Stomach Soup – 猪肚汤

Those who like clear peppery bah kut teh will definitely love this delicious soup.

The pig stomach is boiled with pork ribs to the right level of tenderness. The ribs add sweetness to the soup also with the whole garlic bulbs.

goreng-pisang

Goreng Pisang – 炸香蕉

A classic Malay snack made with very basic ingredients. While it looks simple enough, it took us some tries to get the texture right.

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Assam Fish Head – 阿叁鱼头

This assam fish head is an Indian curry with Chinese influence that is popular both in Singapore and Malaysia. The curry uses Indian spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower heightens the ‘assam’ flavour. The curry is light, spicy sour that goes well with a hot bowl of steaming rice. A little tip, you can make extra portion of the sambal and freeze. It keeps well in the freezer for 3 months. This reduces the prepping time for the next Assam Fish Head meal.

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Stir fried Beef with Ginger and Spring Onions – 姜葱牛肉

A very simple Chinese style stir fry dish. Using  two of the most common aromatics – ginger and spring onion, we give the tender beef slices some beautiful fragrance. The crux of any stir fry dish is heat control. Make sure your wok is smoking hot before throwing in the beef slices. Doing this seals […]

mango-sago

Mango Pomelo Sago – 杨枝甘露

Most people should have heard of this classic Hong Kong dessert. Rich flavours from mangos form the base of this dessert. That combined with the citrusy notes from pomelos makes it surprisingly refreshing.

The addition of sago and evaporated milk gives it a really smooth and creamy texture.