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.
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!
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.
A classic Malay snack made with very basic ingredients. While it looks simple enough, it took us some tries to get the texture right.
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.
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 […]
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.
This traditional and umami packed soup is a refreshing change to the dark coloured braised duck we eat often.
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, […]
Ever bought too many fruits that you and your family struggle to finish? Have you had fruits that are overly ripe or starting to turn brown? Here’s an interesting idea to make homemade fruit popsicles out of these goodies. Sliced fruits are not only healthy and good for you, but also perfect for making sweet treats for the family. We used coconut water for these popsicles, though you can also add honey to taste if you want it to be a little sweeter! Kids will especially love such treats on sunny afternoons over the weekend!
Did you know that the marketing slogan for Marmite is ‘Love it or Hate it’? We love this uniquely British spread so much that we use it for our savoury seafood, poultry and meat dishes.
Wanton mee comes in many styles. Our version is pretty close to Singapore’s Pontian chain.
Each of the wantons are filled with whole prawns, and noodles coated with aromatic pork lard. It’s a simple yet satisfying meal on its own.