This is a simple and yummy herbal pork dish that anyone can enjoy! Choosing a good cut of pork belly is very important for this dish, that has three even layers of meat sandwiched between three layers of fat. This is important because uneven layers upset the balance of the meat and fat, resulting in a kakuni that’s either tough and stringy or excessively greasy.
If you’re looking to give mummy dearest a treat for Mother’s Day, this sumptuous treat of Dry Bak Kut Teh would be a great choice! Most of us are familiar with the soupy version of BKT, but how about trying it out a tantalizing dry version?
Curry Puff is one of our favourite local snack, tasty potato chicken curry filling wrap in buttery pasty! Definitely makes you want to eat one after another!
For the filling we used a mixture of diced potatoes and chicken thigh, you can also use pork which taste great as well. The trick for a buttery pasty is to grate cold butter onto the flour when making the dough, this gives the pasty a really melt in you mouth crumbly texture.
Big juicy fresh bamboo clams, a favourite among seafood lovers. Using cantonese steaming method, the soya sauce and Shaoxing wine enhances the sweet flavours of the calms. Top with fried garlic and diced chilli to give more flavour to sweet juicy bamboo clams. Simple to make and so good, we can’t wait to sink our teeth in it once it was steamed.
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!
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.
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!
With the annual Valentine’s Day knocking at your doorstep, you know it’s time to whip up a fabulous meal for your dearest one – well look no further as this delicious dish of Herb Crusted Lamb Rack!
We used parsley, oregano, rosemary, lemon zest, and more to mix with breadcrumbs, to be added on the lamb later. After the lamb is seared using our Weber Genisis Grill, we added mustard and then the herbs to create that flavorful combination of goodness. We served it with potatoes and asparagus for that classic pairing that will do nothing less than impres
Hae Bee Hiam,is a perfect marriage of dried shrimps and spices. Its spicy, salty, a tinge of sourness with a lingering umami taste to tease the palate. It’s a popular condiment in Singapore and Malaysia. Some hardcore lovers have it with just steamed hot white rice or simple plain porridge, or even toast.