Next up on our CNY recipes is another awesome dish that’s oh-so-easy to make!
Braised tofu with dried scallops go extremely well with abalone sauce – it’s healthy, tasty, and something to indulge in during your reunion dinners. We chose to use Vitasoy Organic Sprouted Pressed Tofu for that creamier taste that pairs very well in this dish.
Hey guys! Next on our CNY menu is a special dish of Braised Abalones with Mushrooms. We’ll show you how to recreate this classic recipe found in so many restaurants all over.
What’s better than a squid? Baby squids of course. They are all bite-sized so you can enjoy the full FLAVOURS of a whole squid in every mouthful.
Steaming White Pomfret is a popular Teochew cooking method as there is a lot of importance placed on the freshness of the ingredients. This method allows you to taste the naturally fresh sweetness of the pomfret when it’s cooked, which is something fish lovers will enjoy!
Who doesn’t love a good roast duck with charred crispy skin and juicy meat? Many of us think that roast duck can’t be made at home. That’s what we want to demystify! Anyone can make this dish as long as the duck can fit in your oven! The crucial step is to make sure the skin is aired dry enough before the actual roasting process.
Now, what do we look for in a good jar of sambal belacan? It is crucial to toast the belacan paste until it emits a strong smell – after you get through the initial “stink up the kitchen” stage, what follows is an immense fragrance! Add some fresh chilies, aromatics and fresh lime juice to the mix and you’ve got yourself a wonderful keepsake!
Steamed fish is best eaten fresh, and using Kuhlbarra’s barramundi belly we created a dish that is not only healthy yet incredibly tasty all within 20 minutes. Pairing the fish with kai lan and shiitake mushrooms, we added a fish stock and abalone sauce that gives the dish its depth and flavour. The dish not only looks classy and it’s so easy everyone can make it at home.
A superior stock is a must-have for all good steamboat and soup dishes. With Kuhlbarra’s barramundi fish bones, we’re presenting to you a quick and easy way to make your own fragrant barramundi dish stock!
Literally meaning sugar and vinegar, this is a dish with classic Chinese origins. Zhe Jiang vinegar is made from fermented glutinous rice. It is dark in colour and and has a rich and smoky flavour. These flavours are then imparted to the pork ribs during the cooking process. Sugar makes the sauce rich and sticky, allowing it to coat itself on the spare ribs. Giving this dish the perfect SWEET and SOUR balance!
Cod fish is amazing! It is both nutritious and also a source of healthy fats. (we all love fatty meat don’t we?) That said, it sure is the healthier replacement for our favourite pork belly.
With some tweaks to the previous recipe, we came up with a simpler yet DELICIOUS version. Few things to take note of. Firstly, blend the spice paste as fine as possible and make sure to stir-fry the spice paste till the colour darkens (really important).
When you mention pig trotters with vinegar, most people will have that preconceived notion that it’s a confinement dish. Traditionally, mummies eat this dish during confinement to keep the body ‘warm’. Ginger is added because it is believed to have similar properties.