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.
Mui Fan is a quick one dish white steamed rice topped with a quick braised sauce. The sauce should be light as to emphasize the sweetness and freshness of the seafood, meat or vegetables used. It’s a perfect way to use leftover rice with bits and pieces in the fridge.
Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it, making each mouthful a delight. Now, you can give it a try in your home kitchen!
Looking for a recipe for that wholesome MEAT dish for your Christmas feast? This will be it – full of wholesome flavours like cranberries, pistachio, and sage, this Xmas pork roll brings out the taste of the season wrapped in good, flavorful pork!
This is a super simple and light dish which works great (The meat filling is also really simple to make!) when paired with other heavy tasting dishes. We used Vitasoy Organic Sprouted Tofu, which has this great natural soybean-ey aroma and silky smooth texture. Combine that with steaming – a delicate cooking technique which draws […]
Fans of spicy food rejoice!!! How many of you have had this experience where you’ve eaten something so spicy, but yet it’s so good you just can’t stop? We know this so well! This is the perfect example of that type of dish! Trust us when we say that Vitasoy Organic Sprouted Tofu tastes good […]