Seafood Otak-Otak In Coconut Shell – 椰壳海鲜乌达

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 […]

Quick and Easy Hotpot Soup Base - 快速火锅汤底

Quick and Easy Hotpot Soup Base – 快速火锅汤底

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.

Money Bag Wontons - 炸黄金福袋

Money Bag Wontons – 炸黄金福袋

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.

Lychee Salad Prawns - 荔枝沙拉虾

Lychee Salad Prawns – 荔枝沙拉虾

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.   

Kueh Pie Tee - 小金杯

Kueh Pie Tee – 小金杯

Crispy savoury shells packed with sweet, spicy and juicy fillings – “Just one bite” never seems to work on these delectable little treats.

White Bee Hoon - 白米粉

White Bee Hoon – 白米粉

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.

Innards Mee Sua Soup - 猪杂面线汤

Innards Mee Sua Soup – 猪杂面线汤

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.

Fu Pei Guen - 腐皮卷

Fu Pei Guen – 腐皮卷

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!