Dragonboat Festival – it’s the season for drums, dragonboats and of course, changs of every kind. What started out as simple, plain glutinous rice dumplings now has many variations – some savoury with salted egg yolks and braised meat, and others sweet with red bean or lotus bean pastes.
Falling off the bone tender – that’s how we all love our Lamb Shanks.
In our recipe, we have our shank seared in a pan before braising it in red wine on a low heat… slow and steady until it becomes fork tender! We also use lemon and parsley to make the Gremolata, a chopped herb condiment which cuts the richness of the meat.
Cendol is a popular traditional cold dessert in Southest Asia, to beat the heat on a scorching hot day. Different countries have their own favourite toppings. Our version is commonly found in Singapore and Malaysia. It’s flavour profile is based on our 3 favourite food, coconut milk, pandan and gula melaka. It’s the ultimate sweet dessert that no one can resist! If you don’t have an ice shaver, substitute with ice cubes or crushed ice.
Soon Kueh is a popular Teochew snack that can be found in most hawker centres. It was originally made with bamboo shoots, Chinese turnip, dried Chinese mushrooms and dried shrimps for the “umami”. To simplify the dish, we decided to leave out bamboo shoots.
It’s a traditional belief in Korea that Sam Gye Tang (Korean Ginseng Chicken Soup) is the ultimate way to revitalise the body and boost the immune system.
Apart from the various medicinal benefits, this is a delicious and complete meal on its own! The chicken is infused with the flavours from the ginseng root and the glutinous rice just soaks up all the yummy goodness!
Ragu may sound like an intimidating name for a dish. But fret not, it is an absolutely simple one-pot stew that everyone can make.
The main ingredient is beef chuck which is a tough and flavourful cut of beef, slow-cooked to perfection using San Remo sauces. We added sundried tomatoes, onions and a classic combination of celery and carrots for that subtle sweetness.
We love our mums, and want them to be happy and healthy; so for this Mother’s Day, try cooking a flavorful hot and sour soup that is not only tingly for the taste buds, but also great for a family dinner!
This is a simple and yummy herbal pork dish that anyone can enjoy! Choosing a good cut of pork belly is very important for this dish, that has three even layers of meat sandwiched between three layers of fat. This is important because uneven layers upset the balance of the meat and fat, resulting in a kakuni that’s either tough and stringy or excessively greasy.
Using chinese cabbage, carrots, mushrooms, and a whole lot more, there is a contrast in texture when you mix the vegetables, beancurd, and tofu puff all together!
If you’re looking to give mummy dearest a treat for Mother’s Day, this sumptuous treat of Dry Bak Kut Teh would be a great choice! Most of us are familiar with the soupy version of BKT, but how about trying it out a tantalizing dry version?
A homely and delicious dish. This time we decided to spice things up with some salted egg yolk.
This recipe is a godsend for those of you who do not own a claypot. We tweaked the recipe a little so you get all the yummy flavours of a typical claypot rice minus the all the hassles!
Rather than just throwing everything in the rice cooker, we pre-fry the ingredients in a wok to give it more colour and flavours. The next step is pretty simple, when the rice is steaming, just combine everything and let the rice cooker work its magic.