This time we decided to up our otak-otak game by giving it a restaurant level presentation! We added 3 types of seafood to make the otak-otak have more sweetness and texture. Steaming it in coconut shells not only adds a nutty sweetness to the otak-otak but also makes it a feast for the senses. #themeatmensg […]
Perfumed with the aroma of butter and lemongrass. Here’s a different take, different from the usual creamy butter prawns.
Steamboats are a must have staple during the Chinese New Year dinner in many homes. This year we came up with recipes for quick and easy to make soups that you can pick. As Singaporeans spicy food is one of our favourites – and we want to share with you our delectable Laksa and Tom Yum soup base.
Tiny golden bags stuffed with juicy minced pork meat and prawns, then deep fried for that maximum chip crisp exterior. Resembling the money bags carried by the Chinese in the past, these fried wontons are a symbolism of wealth and prosperity. With pre made wonton wrappers readily available in supermarkets, who knows you might just be on your way to striking it rich.
Often used in cocktails and cakes, this timeless summer fruit features the simple blend of tropical sweetness with a hint of tartness. Our recipe pairs this delightfully sweet flora flavours of lychee together with the unique combination of deep fried, beer marinated tiger prawns.
Crispy savoury shells packed with sweet, spicy and juicy fillings – “Just one bite” never seems to work on these delectable little treats.
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!