There are many variations of nasi ulam (Malay herb rice) and Nasi Kerabu stands out with its signature blue rice, naturally coloured with dried butterfly pea flowers. This dish originated from the north-eastern states of Kelantan and Terengganu on Peninsular Malaysia, but can now be found all across Malaysia and even in Singapore.
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.
Fish head and bittergourd sounds like a bizarre combination. But trust us, it’s a pretty addictive dish especially for bittergourd lovers.
The sweetness and delicate texture of fish head and the contrasting bitter after-taste and crunchiness of the bittergourd makes it an interesting and exciting dish!
Seeing how there are always queues at Fish beehoon stalls. We definitely had to try cooking this dish!
One of the favourite dishes during Chinese New Year is the get-together steamboat! It’s simple to prepare and great for bonding. It also has numerous meats and seafoods, vegetables, fishballs, etc. Sometimes, there are little bits and bobs of leftovers, which can be used to create a tasty new dish instead of being thrown away!
Hotpot is alway a favourite during Chinese New Year in a lot of homes. This year we present you our Collagen Seafood Hotpot! Collagen is known for its health benefits. It boosts your health it terms of strengthening teeth and nails, helps detox, reduces stretch marks and cellulite, increases metabolism, repairs joints, improves the health of your gut and improves hair growth and texture. Lastly, collagen is the ultimate boost for youthful skin!
The smokiness of the Jinhua ham heightens the subtle sweetness of the Kuhlbarra barramundi fish. The steamed barramundi fillets are juicy, flaky and just melts in your mouth. The splash of hot oil before serving binds the flavours and gives it a smooth finish. The taste of the fish, Jinhua ham, mushroom and bamboo shoots is one bite is a burst of flavour in your mouth.
With the Christmas celebrations around the corner, its always a good time to make some canapés for your seasonal party for your guests, both friends and family!
We have a combination of 3 different types of canapé in this recipe – the Grilled Waygu with Salsa Verde, Seared Scallops with Pesto and Salmon Roe, as well as a refreshing side of Portobello Caprese. Pair these up as a set, and you’ll be delighting your guests with glasses of bubbly, and a whole lot of Xmas fun!
Starting on our Christmas recipe series, we have a simple 40 minute recipe that is good for the whole family!
One of the more popular ways to enjoy yong tau fu. This method of serving yong tau hu originated from Ampang, KL.