Remember the good old days when you savored curry chicken every time you ordered cai png in hawker centres or your curry chicken with baguettes ? This time, let’s recreate the magic at home!
A classic Malay kueh with such a cute name like ondeh ondeh. We would be crazy to leave this out! Imagine QQ (chewy) glutinous rice balls oozing with Gula Melaka (palm sugar) and coated with fresh coconut shreds.
If you like the addictive taste of assam, then you’re in for a treat. Assam prawns are sweet & spicy at the same time, and are an asian favourite to cook and share with your family and friends!
So tasty yet so fuss-free to make. Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly braised in soy sauce and spice sandwiched with fresh coriander between a steam leaf bun.
Singaporeans love to add chili to everything, and one of the most well-loved sauces is the popular chicken rice chili sauce.
Thick starchy gravy . This is the general idea that people have of Lor Mee. Yes it’s all true, and it’s too damn shiok! If you’re a fan of braised dishes with that dark gooey sauce, you’ll love this Lor Mee recipe.
A cooling and refreshing local dessert. Cheng Tng (清汤) literally means clear soup. This is what sets it apart from the other rich and creamy desserts like burbur chacha or ice kacang.
Black, or white? There’s always the debate on whether people like the black or white version of carrot cake, and we’re happy to say WE DID BOTH. Who needs choice when you can have both?
Thank God it’s Friday, and do we have a TREAT to try over the weekend! The Chinese, especially Teochews and Hokkiens love to braise their food. A good braised duck is cooked with love in a pot of soy sauce based braising liquid with essential aromatics.
One of our local breakfast favourites, this is something that every Singaporean loves with a passion!
Chwee Kueh literally means water cake. It is a type of steamed rice cake topped with preserved radish (chye por).
People who love Rojak will very likely be big on Cuttlefish Kangkong as well. It’s refreshing to have the blanched cuttlefish mixed together Kangkong (water spinach), added with the spicy yet sweet peanut sauce.
If you’re local. and spice is your thing, you’re probably a fan of Curry Fish Head. And like many of you, so are we!