White beehoon is a classic dish served everywhere from restaurants to zichar stalls. What makes it special is our homemade stock; made with chicken carcasses, chicken feet, soya beans, prawn heads and shells. We must say it’s definitely worth spending some time doing this, as it gives your beehoon a kickass flavour.
Make this sumptuous and delicious dish at the comfort of your own home!
Some may scour at the thought of eating innards but this recipe may just be the life changer for you! Instead of the starchy brown Taiwanese Mee Sua, this version of Mee Sua makes use of the natural flavours of the ingredients to get that rich translucent broth.
Deep fried for that sinful glossy crisp finish, sheets of bean curd skin are stuffed full with prawn filling. This classic Yum Cha favourite, also known as Bean Curd Skin Roll or ‘Fu Pei Guen’ in Cantonese, is super easy to master!
No one will stop at just one bite with this crispy seafood pancake accompanied by a delightful savoury and tangy soy dip! According to the Koreans, savoury pancakes are THE comfort food that should be eaten during rainy days and that seafood pancakes are also best paired off with ‘makgeolli’ (milky rice liquor).
A super simple dish that can be done in no time at all, ready for a family dinner! This recipe has less than 5 key ingredients and combines the sweetness of prawns well with the flavor from the leeks. The shao xing wine also adds another layer of depth to the taste, which can certainly be enjoyed by everyone in the family.
Hokkien Mee has always been a hawker favorite and popular dish in Asian culture – but how about claypot hokkien mee? Tasty comfort food is what you’ll get!
An umami pot of noodly goodness, we made our own pork belly by simply frying and blanching. The fragrant aroma and sizzles of the claypot while cooking this dish can be tantalizing to say the least. Give yourself some time to prepare and you’ll be in for a treat!
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.