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291 Recipes

Triple Cheese Mac n’ Cheese - 起司通心粉

Triple Cheese Mac n’ Cheese – 起司通心粉

Combining the soft milky taste of mozzarella, the crumbly umami of parmesan, and the sharp tang of cheddar, our Triple Cheese pasta will make your taste buds dance in delight! The rich Italian flavours of the cheeses are delicately balanced out by the slightly salted San Remo elbow pasta we used in the recipe, to give you a mouth-watering dish that both adults and kids can’t get enough of.

9 Layer Cake - 九层糕

9 Layer Cake – 九层糕

Well known for its nine distinctive colours, this popular steamed cake also known as ‘Jiu Ceng Gao’ in Chinese or ‘Kueh Lapis’ in Malay, is a pleasure to both the eyes and palate. Smooth rich texture accompanied by the delicious blend of coconut and pandan flavour, this old time favourite is sure to get your taste buds beckoning for the next bite.

Rendang Perak with Lemang - 仁當雞竹筒饭

Rendang Perak with Lemang – 仁當雞竹筒饭

Lemang, or bamboo rice, is made from a mixture of glutinous rice, coconut milk and salt, usually cooked in hollowed out bamboo sticks lined with banana leaves. We found a way to cook this traditional dish in your modern oven without the bamboo stick, but still having the rice take in the wonderful scent from the banana leaves.

Bubur Pulut Hitam - 黑糯米

Bubur Pulut Hitam – 黑糯米

Bubur Pulut Hitam originated from Indonesia, and has been fondly adopted as a local dessert in Singapore and Malaysia. In old days, black rice was nicknamed “forbidden rice” because, as you probably guessed it, it was reserved for the blue-blooded. Fortunately, as our societies became modern and affluent, these dishes have become available for us to share and enjoy. Although mostly used to decorate dishes today, you can savour its health benefits in the form of this unassuming delicious little dessert – made easy!

Salted Fish Fried Rice - 咸鱼炒饭

Salted Fish Fried Rice – 咸鱼炒饭

Little bursts of saltiness beaming through the delicate nutty chewy grains of rice. Soft tender chunks of chicken topped with bean sprouts and spring onions to enhance that sweet crunch in every bite. Pair it with fluffy orbs of scrambled eggs for that additional boost of texture and color to this wonderful masterpiece. Adding a surprising twist to the usual mix of fried rice, whip up your very own restaurant quality Salted Fish Fried Rice in just 30 minutes!

Crab Bee Hoon Soup - 螃蟹米粉汤

Crab Bee Hoon Soup – 螃蟹米粉汤

Crab bee hoon is usually either wok-fried, “dry” or served up in a light milky soup. The dry crab bee hoon has been given the thumbs up by Anthony Bourdain on one of his trips to Singapore, but it is a pity that he missed out on its soup counterpart! Sweet succulent chunks of mud crab simmered in a silky broth with bee hoon noodles, what’s not to love?

Winter Melon Soup - 冬瓜汤

Winter Melon Soup – 冬瓜汤

Singapore may not have four seasons, but you can now experience winter with this nourishing and refreshing Winter Melon Soup. Loaded with numerous vitamins and nutrients, along with a long list of health benefits, this cooling winter soup is especially suitable for you and your family to beat the yearlong humid climate in Singapore.

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Cantonese Bak Chang – 广式肉粽

Ending off our Dragonboat festival food series with the umami in the super-fragrant Cantonese Bak Chang! The Cantonese Bak Chang is chock-a-block with savoury goodness. Our version features eight different types of ingredients for its filling, including luscious chunks of pork belly marinated with eight condiments, and of course mung beans – the traditional must-have […]

Nyonya Bak Chang - 娘惹粽

Nyonya Bak Chang – 娘惹粽

The Nyonya Bak Chang is a fragrant, sweet-salty iteration of the Bak Chang created by the Peranakan people – it combines marinated pork, candied wintermelon and steamed mushrooms to achieve the wonderful blend of flavours you get with every bite. Our version uses lean pork shoulder meat instead of the fatty pork in traditional rice dumplings, as well as cekur root, or sand ginger, that gives the meat a more intense flavour that goes oh-so-well with the lightly salted glutinous rice.