wat-tan-hor

Wat Tan Hor – 滑旦河

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

Sambal Petai Prawns – 三巴臭豆虾

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.

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Bacon 3 Ways – 培根三拼

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!

sambal_prawns

Sambal Prawns – 叁巴虾

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!

Drunken-Herbal-Prawns

Drunken Herbal Prawns – 药材醉虾

Drunken herbal prawns is another easy-to-make dish that require minimal ingredients to get right, but it is very important to get fresh prawns. Many people swear by using live prawns so that they can get them ‘drunk’ before cooking them, but honestly as long as they are fresh they will do! The key to making […]

steamed_garlic_prawns

Steamed Garlic Prawns – 蒜茸蒸虾

A simple dish that everyone can cook and doesn’t take up a chunk of your time.

The key to this dish is FRESHNESS. Try to get hold of sea prawns as they definitely taste better than the farmed ones. It is also important to get large prawns so that they won’t get overcooked too easily during the steaming process!

salted-egg-yolk-prawns

Salted Egg Yolk Prawns – 牛油黃金虾

These days you see salted egg yolk in so many fusion dishes – salted egg fries, salted egg waffles, salted egg everything, really. But let’s look at what REALLY started this salted egg trend – Salted Egg Yolk Prawns!

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Satay Bee Hoon – 沙嗲米粉

Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay dipping sauce.

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Assam Prawns – 亚参虾

If you like the addictive taste of assam, then you’re in for a treat. Assam prawns are sweet & spicy at the same time, and are an asian favourite to cook and share with your family and friends!