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560 Recipes

Assam Fish Head – 阿叁鱼头

This assam fish head is an Indian curry with Chinese influence that is popular both in Singapore and Malaysia. The curry uses Indian spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower heightens the ‘assam’ flavour. The curry is light, spicy sour that goes well with a hot bowl of steaming rice. A little tip, you can make extra portion of the sambal and freeze. It keeps well in the freezer for 3 months. This reduces the prepping time for the next Assam Fish Head meal.

Mango Pomelo Sago – 杨枝甘露

Most people should have heard of this classic Hong Kong dessert. Rich flavours from mangos form the base of this dessert. That combined with the citrusy notes from pomelos makes it surprisingly refreshing.

The addition of sago and evaporated milk gives it a really smooth and creamy texture.

Homemade Fruit Popsicles

Ever bought too many fruits that you and your family struggle to finish? Have you had fruits that are overly ripe or starting to turn brown? Here’s an interesting idea to make homemade fruit popsicles out of these goodies. Sliced fruits are not only healthy and good for you, but also perfect for making sweet treats for the family. We used coconut water for these popsicles, though you can also add honey to taste if you want it to be a little sweeter! Kids will especially love such treats on sunny afternoons over the weekend!

Wanton Mee – 云吞面

Wanton mee comes in many styles. Our version is pretty close to Singapore’s Pontian chain.

Each of the wantons are filled with whole prawns, and noodles coated with aromatic pork lard. It’s a simple yet satisfying meal on its own.