mango-sticky-rice

Mango Sticky Rice – 芒果糯米饭

For anyone who has been to the land of smiles, this dish needs no introduction.

Sweet fragrant mangoes stacked on a bed of steamed glutinous rice then topped with rich aromatic coconut cream.

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Mui Choy Kau Yoke- 梅菜扣肉

A true Hakka gem that has withstood the test of time. One can never get sick of. The classic combination of savoury Mui Choy braised with fatty pork belly slices.

The only tedious process is washing grit off the mui choy. Once you’ve done that, the rest of the steps are pretty simple! During the braising process the fragrance of the pork fats combine with the unique fragrance of mui choy that made us salivate.

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Steamed Fish with Samsui Ginger Paste – 姜蓉蒸鱼

So after making a delicious samsui chicken. So we were thinking, why not pair the yummy samui ginger paste with steamed fish!

What we got was surprisingly good! The aromatic samsui paste complimented the sweet and delicate texture of fish really well!

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Pig Stomach Soup – 猪肚汤

Those who like clear peppery bah kut teh will definitely love this delicious soup.

The pig stomach is boiled with pork ribs to the right level of tenderness. The ribs add sweetness to the soup also with the whole garlic bulbs.

goreng-pisang

Goreng Pisang – 炸香蕉

A classic Malay snack made with very basic ingredients. While it looks simple enough, it took us some tries to get the texture right.

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Assam Fish Head – 阿叁鱼头

This assam fish head is an Indian curry with Chinese influence that is popular both in Singapore and Malaysia. The curry uses Indian spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower heightens the ‘assam’ flavour. The curry is light, spicy sour that goes well with a hot bowl of steaming rice. A little tip, you can make extra portion of the sambal and freeze. It keeps well in the freezer for 3 months. This reduces the prepping time for the next Assam Fish Head meal.

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Stir fried Beef with Ginger and Spring Onions – 姜葱牛肉

A very simple Chinese style stir fry dish. Using  two of the most common aromatics – ginger and spring onion, we give the tender beef slices some beautiful fragrance. The crux of any stir fry dish is heat control. Make sure your wok is smoking hot before throwing in the beef slices. Doing this seals […]

mango-sago

Mango Pomelo Sago – 杨枝甘露

Most people should have heard of this classic Hong Kong dessert. Rich flavours from mangos form the base of this dessert. That combined with the citrusy notes from pomelos makes it surprisingly refreshing.

The addition of sago and evaporated milk gives it a really smooth and creamy texture.

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Singapore BBQ Chicken Wings with Chilli Dip – 新加坡烤鸡翅

We replicate this crazily popular hawker dish using an oven at home! The secret to achieve the sticky sweet finish on the wings is to baste the wings and cover it with foil for 10 minutes in final stage of grilling. These sweet-savoury Chinese-style sticky BBQ wings goes so well with our calamansi chilli dip. Seriously, […]