Spice up this classic dim sum favourite of sticky glutinous rice wrapped in steamed lotus leaves, and top it off with that deliciously tender and creamy crab meat – it’s simply irresistible! This crab-a-licious recipe is simple to make and comes together quickly as a hearty dish for all seafood lovers out there.
Red Glutinous Rice Wine chicken is a traditional FooChow dish. Setiawan, a coastal town in Perak, Malaysia holds strong to their FooChow heritage. Mention Setiawan, a serious foodie will immediately mention ‘Ang Jiu Mee Sua’, red glutinous rice wine chicken with mee sua. They boast the best cottage industry in producing the red wine lees and silky QQ strands of mee sua. Each home will have their signature way of making the red wine lees.
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.
Bubur Pulut Hitam originated from Indonesia, and has been fondly adopted as a local dessert in Singapore and Malaysia. In old days, black rice was nicknamed “forbidden rice” because, as you probably guessed it, it was reserved for the blue-blooded. Fortunately, as our societies became modern and affluent, these dishes have become available for us to share and enjoy. Although mostly used to decorate dishes today, you can savour its health benefits in the form of this unassuming delicious little dessert – made easy!
Ending off our Dragonboat festival food series with the umami in the super-fragrant Cantonese Bak Chang! The Cantonese Bak Chang is chock-a-block with savoury goodness. Our version features eight different types of ingredients for its filling, including luscious chunks of pork belly marinated with eight condiments, and of course mung beans – the traditional must-have […]
The Nyonya Bak Chang is a fragrant, sweet-salty iteration of the Bak Chang created by the Peranakan people – it combines marinated pork, candied wintermelon and steamed mushrooms to achieve the wonderful blend of flavours you get with every bite. Our version uses lean pork shoulder meat instead of the fatty pork in traditional rice dumplings, as well as cekur root, or sand ginger, that gives the meat a more intense flavour that goes oh-so-well with the lightly salted glutinous rice.
Dragonboat Festival – it’s the season for drums, dragonboats and of course, changs of every kind. What started out as simple, plain glutinous rice dumplings now has many variations – some savoury with salted egg yolks and braised meat, and others sweet with red bean or lotus bean pastes.
Making muah chee in 15 minutes? At home? It may sound preposterous but using a microwave is easy. Its is a traditional snack sold in night markets or now, in food courts. It’s a childhood favourite. Sticky springy pillowy soft mua chee coated with sweet ground roasted peanuts or sweetened black sesame. The best way to eat it is using a toothpick to spear it and pop into one’s mouth.
A classic Malay kueh with such a cute name like ondeh ondeh. We would be crazy to leave this out! Imagine QQ (chewy) glutinous rice balls oozing with Gula Melaka (palm sugar) and coated with fresh coconut shreds.
Bak Chang (also known as 粽子) is a dish that many of us here love. Though there are plenty of popular stalls in Singapore, its origins are from China. Bak Chang is most popularly eaten during the Duan Wu Festival, which happens this weekend.