The Meatmen Hae Bee Hiam was so delicious, that we started thinking of ways to cook it. We love the crunchiness and freshness of Wing Beans. Wing Beans are best paired with chili, they compliment each other.
You may substitute Wings Beans with Chinese Brinjal, long beans or even petai.Meat can be substituted with your favourite seafood. The only ingredient you can’t substitute is The Meatmen Hae Bee Hiam. There is a spice in it that heightens the taste of this dish!!
How about whipping up a romantic dinner for two in the comfort of your home for this coming Valentine’s Day?
Agedashi tofu is a simple way to serve hot tofu. The Tsuyu sauce is light, the best way to highlight the deep complex flavours of Vitasoy Sprouted Egg Tofu.
The tofu is deep fried, leaving the outer shell crispy and the inside creamy soft. Its topped with grated daikon, a cloud of bonito flakes and a sprinkling of thinly sliced spring onions. The savoury Tsuyu sauce is poured around it. The dish is usually served piping hot, so be cautious in not burning your mouth!
Smoky, sticky, BBQ glazed pork ribs are irresistible. Tender falling off the bone BBQ ribs is what we made in oven. The overnight marinating with the dry rub permeates the meat with its spices. Roasting it low and slow ensures the meat is juicy and falling off the bone. Lastly, grilling it with BBQ glaze gives it the smoky Bourbon taste.
Hae Bee Hiam,is a perfect marriage of dried shrimps and spices. Its spicy, salty, a tinge of sourness with a lingering umami taste to tease the palate. It’s a popular condiment in Singapore and Malaysia. Some hardcore lovers have it with just steamed hot white rice or simple plain porridge, or even toast.
One of the favourite dishes during Chinese New Year is the get-together steamboat! It’s simple to prepare and great for bonding. It also has numerous meats and seafoods, vegetables, fishballs, etc. Sometimes, there are little bits and bobs of leftovers, which can be used to create a tasty new dish instead of being thrown away!
This dish is derived from the famous crispy yam ring dish.The crispy yam ring was created by one of Singapore’s Four Culinary Heavenly King, Mr. Hooi Kok Wai out of love for his wife. So much history and love that we have to cook this in our kitchen for our Chinese New Year series.
With the year of the the rooster, we felt it was an appropriate time to come up with a special dish for CNY feasting!
Eight Treasure Duck isn’t exactly the most popular dish with the recent generations of home cooks as this can sometimes be quite tedious to cook at home. But I remember my grandmother cooking it for major Chinese festivals. You can taste the labour of love that goes into it with every bite. We simplified the […]
Yusheng is an unique Chinese New Year dish that is very Malaysian and Singaporean. It’s a must-have dish to be served, heralding the arrival of Chinese New Year. Each component of the dish has an auspicious meaning. Tossing it high up, joyously shouting auspicious words is such a celebration!
You know Chinese New Year is around the corner when all the dried goodies like sea cucumber, fish maw, abalone, dried scallops, etc are prominently displayed for sale. These are celebratory delicacies that is a must during the 15 days of Chinese New Year.
Ngoh Hiang is an uniquely Hokkien and Teochew dish. It’s deep fried delicious goodness is adopted into other households as well. The addition of 5-spice powder gives it an earthy and fragrant taste. The meaty taste of of the minced meat is heightened by the sweetness of the minced prawns. The diced water chestnuts gives it crunch. We used Knife Thai Fish Sauce to provide the dish a depth of umami flavour.