A fried rice dish bursting with flavours, the tangy sweet pineapple works so well with fish sauce, prawns and chicken. The cashew nut gives it a crunch and nutty flavour. The chicken meat floss binds the flavours together. It is one fried rice that instantly makes our mouth salivate and craving for more.
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!
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.
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.
Hotpot is alway a favourite during Chinese New Year in a lot of homes. This year we present you our Collagen Seafood Hotpot! Collagen is known for its health benefits. It boosts your health it terms of strengthening teeth and nails, helps detox, reduces stretch marks and cellulite, increases metabolism, repairs joints, improves the health of your gut and improves hair growth and texture. Lastly, collagen is the ultimate boost for youthful skin!
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!
Petai, its either you hate it or you love it.. It is known for its medicinal purposes and gives an instant energy boost. The taste is nutty and creamy to petai lovers. It’s often cooked in a spicy sambal sauce with succulent prawns, squid or even crispy fried anchovies.
No meat-lover will ever reject bacon. But why stop at just bacon alone? We’ve come up with 3 great and simple ways to prepare bacon that would please even the non meatlovers!
Simple and takes less than 20 minutes to cook, we prefer the use of freshly made sambal and large tiger prawns as the sweetness of the prawns balances out the spiciness of the sambal when cooked inside.
Also, we tried our the new NATURamic skillet wok from WMF – It heats up really fast and has a scratch proof surface that’s perfect for stir fry dishes, so if you’re looking for a daily wok then this is for you!