Paper wrapped chicken, or more commonly known in Cantonese as “chee pow kai” brings together the best of two worlds, steamed and deep fried chicken. This dish was invented in Singapore by an eatery called Union Farm in 1953, and back then, it used to be sold per chicken. The fresh chicken would be slaughtered, chopped, marinated, wrapped, and then deep fried to a golden perfection.
Pan fried to crisp golden brown and stuffed with steaming sweet spring onions – this humble fried temptation is so fragrant it’s sure to make you drool merely with its wonderful aroma. Using just simple everyday ingredients along with a few easy steps, this unpretentious yet scrumptious snack can be tons of fun to make.
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 […]
Ngoh Hiang is an uniquely Hokkien and Teochew dish. It’s deep fried delicious goodness is adopted into other households as well. The addition of 5-spice powder gives it an earthy and fragrant taste. The meaty taste of of the minced meat is heightened by the sweetness of the minced prawns. The diced water chestnuts gives it crunch. We used Knife Thai Fish Sauce to provide the dish a depth of umami flavour.
A decadent dish that will definitely impress your family and friends during Chinese New Year. Heavenly brand of Fragrant Jasmine rice is perfect for this dish. It absorbs all the rich flavour from the lobster, giving it a light and fresh taste. The ultimate comfort food.
Frog meat is literally named “field chicken” in Mandarin, which is indeed a more than appropriate name. For those who hasn’t tasted frog meat before, It does taste very similar to chicken, with a slightly soft and springy texture.