A quintessential Asian comfort food, our version of the recipe includes succulent shrimp. Fried rice is so versatile in itself, that many have adapted it to each its own way of cooking, and is the best way to utilize leftovers in your fridge. Though its exact origins are unknown, some say that the first plate of fried rice originated in the city of Yangzhou, east of Jiangsu, during the Sui dynasty (589 – 618 AD).
Cincalok omelette is one of those delightful Nyonya dishes that risks becoming forgotten in our modern day lives because it’s so humble and simple. But, as they say, simple and good is quite often the hardest balance to achieve!
A homely and delicious dish. This time we decided to spice things up with some salted egg yolk.
Hokkien Mee has always been a hawker favorite and popular dish in Asian culture – but how about claypot hokkien mee? Tasty comfort food is what you’ll get!
An umami pot of noodly goodness, we made our own pork belly by simply frying and blanching. The fragrant aroma and sizzles of the claypot while cooking this dish can be tantalizing to say the least. Give yourself some time to prepare and you’ll be in for a treat!
Our perfect Sambal belacan recipe completely ELEVATES the flavours of rice. Topped with a sunny side up, with crispy egg white and an oozy yolk…yummms!! For that extra spicy kick, serve some sambal belacan on the side! We used Heavenly Rice’s Heavenly Brown Rice for the making of this dish. It’s enriched with more calcium, […]
The simple Cantonese way of showcasing the freshness and sweetness of the ingredients (in this instance, prawns) is by steaming. The tiger prawns will be nothing but sweet and succulent after just 6 minutes of steaming on a bed of egg whites. A super quick recipe and real easy to cook for your love ones too. Just remember, to look out and do NOT overcook the prawns!
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.
It’s all about the egg, all about the egg!! Our Foo Yong omelette is fried beautifully till its edges and bottom crisps and fluffs up yet the centre remains moist and soft.
We added Char siew and prawns to give it a sweet smoky taste. You can add anything and everything in it, that how versatile this dish is!
These Matcha Almond cookies are shortbread cookies. The cookies are crispy, buttery and rich in Matcha flavour.
Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it, making each mouthful a delight. Now, you can give it a try in your home kitchen!