Lontong Sayur Lodeh is an aromatic vegetable coconut curry which features compressed rice cake (better known as Lontong), complemented with a rich and mildly spicy broth and a host of healthy greens.
Crispy back bacon was used that extra crunch, while using the bacon fats are used for poaching the garlic. A well was also created to add a freshly cracked egg, and to top things off we used truffle oil for drizzling over the pasta, followed by even more Parmigiano cheese!
Originating from Sichuan, garlic paste pork belly or suan ni bai rou is a dish of tender pork belly slices accompanied with a savoury and piquant garlic dip. The sauce is also more garlicky than spicy, as you would expect a typical Sichuan dish to be.
Though it’s North African in origin, these days shakshuka is popular in the Middle East and in hip cafes throughout the whole world. Given its versatility, it’s easy to see why. It’s quick; it’s simple; it’s easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight snack.
Eating crabs is a hands-on activity and can be a messy affair. If you want to enjoy them at home, try preparing our version of crab in spicy coconut gravy!
Paper wrapped chicken, or more commonly known in Cantonese as “chee pow kai” brings together the best of two worlds, steamed and deep fried chicken. This dish was invented in Singapore by an eatery called Union Farm in 1953, and back then, it used to be sold per chicken. The fresh chicken would be slaughtered, chopped, marinated, wrapped, and then deep fried to a golden perfection.
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).
Yi Zi Ban is a Hakka traditional snack from Tai Po County, Guangdong Province. It has a history of more than 300 years. One long forgotten dish, the story is that Hakka mother will prepare this dish for her son when he travels on a long journey overseas and to ensure his safe return.
This spicy-garlicky dish will have you slurping the rich ‘hum’ juices and licking your fingers for more! For most of us Singaporeans, we can get these boiled cockles at the hawker centre, having fun prying and picking them open, and dipping them in punchy sambal belacan sauce. Cockles have long had a bad reputation of being the harbinger of hepatitis, but with the proper handling and thorough cooking, you shouldn’t have anything to worry about! They are also known to be high in iron and great for people with anemia.
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.