A simple and nutritious soup that is packed with antioxidants. It is known to have cooling properties, usually cooked during hot summer months.It can be easily found in many eateries and cooked in homes.
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.
Those who like clear peppery bah kut teh will definitely love this delicious soup.
The pig stomach is boiled with pork ribs to the right level of tenderness. The ribs add sweetness to the soup also with the whole garlic bulbs.
Did you know that the marketing slogan for Marmite is ‘Love it or Hate it’? We love this uniquely British spread so much that we use it for our savoury seafood, poultry and meat dishes.
Wanton mee comes in many styles. Our version is pretty close to Singapore’s Pontian chain.
Each of the wantons are filled with whole prawns, and noodles coated with aromatic pork lard. It’s a simple yet satisfying meal on its own.
A simple and delicious one dish meal that highlight the rice quality and fragrance. The steamed spare ribs are succulent and tender as its steamed. The pungent earthy flavour of the black beans permeates throughout the dish. A great dish to make, that you can serve with flourish for your family and friends!
The Meatmen Hae Bee Hiam was so delicious, that we started thinking of ways to cook it. We love the crunchiness and freshness of Wing Beans. Wing Beans are best paired with chili, they compliment each other.
You may substitute Wings Beans with Chinese Brinjal, long beans or even petai.Meat can be substituted with your favourite seafood. The only ingredient you can’t substitute is The Meatmen Hae Bee Hiam. There is a spice in it that heightens the taste of this dish!!
Smoky, sticky, BBQ glazed pork ribs are irresistible. Tender falling off the bone BBQ ribs is what we made in oven. The overnight marinating with the dry rub permeates the meat with its spices. Roasting it low and slow ensures the meat is juicy and falling off the bone. Lastly, grilling it with BBQ glaze gives it the smoky Bourbon taste.
Ngoh Hiang is an uniquely Hokkien and Teochew dish. It’s deep fried delicious goodness is adopted into other households as well. The addition of 5-spice powder gives it an earthy and fragrant taste. The meaty taste of of the minced meat is heightened by the sweetness of the minced prawns. The diced water chestnuts gives it crunch. We used Knife Thai Fish Sauce to provide the dish a depth of umami flavour.
During winter in China, families will start the process of curing, salting and smoking meat for the year ahead. Fish, various types and cuts of meat and poultry are cured to waxy sheen using this process. The best time to buy lap cheong and wax meats are during Chinese Chinese New Year as winter is dry and perfect condition to cure it.