With a week more to the mooncake festival, here’s our healthier rendition to making a snowskin mooncake, and what else can be more local than to do a DURIAN one!
From Chef Jonathan Lee of Artichoke comes the Foie-ffle, a hearty recipe of waffles with foie gras butter, which is an invention of creativity.
First up, meet Chef William Bai from Buona Terra, who brings us his homemade recipe of Tagliolini Al Pioppini
Fragrant coconut rice, deep fried chicken drumsticks, ikan bilis, hard boiled egg, Nasi Lemak is an all-time favourite for us Asians!
Abacus seeds is one of the most iconic Hakka dishes. Often eaten during festivals, they are made by mixing mashed yam and tapioca flour which are then shaped into tiny balls resembling the beads on an abacus.
This may not be a Michelin Star recipe, but it sure is one heck of a dish! Soya sauce chicken is a classic Cantonese meat dish.Cooked in a soy sauce mixture, the taste of the braised chicken is oh so good.
A favorite between-meals snack for us,the Taiwanese know their fried chicken really well! Originating from Taipei’s night markets, this hugeass crispy chicken-ey snack is generously coated with sweet and spicy seasonings!
No meat-lover will ever reject bacon. But why stop at just bacon alone? We’ve come up with 3 great and simple ways to prepare bacon that would please even the non meatlovers!
Hainanese Chicken Rice is an iconic term to many of us. A true Singaporean dish, most people would have had a taste of this yummy dish!
The spiciness of white pepper combined with rich tasting butter and cream turned out totally awesome!
Mutton is known to have “heaty” properties in TCM. It is great for confinement, during rainy days! Or just an excuse to eat some mutton 🙂
The Taiwanese came up with the idea of adding oysters and braised pig intestines to this simple dish which made it wildly popular.