Roasting a whole chicken may sound scary. But using our method, you can easily whip up a hearty Sunday roast for the family!
Tonkatsu is a Japanese style pork cutlet that originated more than a century ago, wow! What sets this apart is the use of Panko – Japanese breadcrumbs which are light and airy as compared to regular bread crumbs.
One of the more popular ways to enjoy yong tau fu. This method of serving yong tau hu originated from Ampang, KL.
The salted egg yolk craze is far from over. This method of preserving eggs by curing them in brine is believed to have originated from China.
What you get when you combine mashed salted egg yolks with butter?
A classic soup in Chinese families, lotus roots are (trivia!) actually the stems of an aquatic plant type.
It is mild in taste and pairs really great with peanuts. And of course simmering it with pork ribs gives the soup the unique flavour that we’ve all grown to love.
Another awesome pork ribs dish with bold flavours! If you love stout, look no further!
First, we fry the pork ribs to crispy perfection, while the inside stays moist and sticky. The use of stout in both the marinade and sauce gives the ribs “body” while also imparting a slight bitterness to it.
This immensely popular herbal version of Bak Kut Teh is commonly found in Klang. Just looking at the colour of the soup, you can already tell the difference between this and the clear, peppery, garlicky version we made previously.
Another traditional braised dish, braised pork belly is also known as dong po rou in Chinese.
Another classic yet homely dish. The eggplants and minced meat are braised in a combination of spicy bean paste and soy sauce. It then absorbs all the umami like a sponge.
Also, don’t underestimate the salted fish, as it adds another layer of aroma to the dish.
A perfect meaty snack, enoki wraps are super easy to make and you can enjoy any time of the day!