Literally meaning sugar and vinegar, this is a dish with classic Chinese origins. Zhe Jiang vinegar is made from fermented glutinous rice. It is dark in colour and and has a rich and smoky flavour. These flavours are then imparted to the pork ribs during the cooking process. Sugar makes the sauce rich and sticky, allowing it to coat itself on the spare ribs. Giving this dish the perfect SWEET and SOUR balance!
Cod fish is amazing! It is both nutritious and also a source of healthy fats. (we all love fatty meat don’t we?) That said, it sure is the healthier replacement for our favourite pork belly.
With some tweaks to the previous recipe, we came up with a simpler yet DELICIOUS version. Few things to take note of. Firstly, blend the spice paste as fine as possible and make sure to stir-fry the spice paste till the colour darkens (really important).
When you mention pig trotters with vinegar, most people will have that preconceived notion that it’s a confinement dish. Traditionally, mummies eat this dish during confinement to keep the body ‘warm’. Ginger is added because it is believed to have similar properties.
When we think of thick starchy soups, shark’s fin soup immediately comes to mind. Here’s another hearty and flavourful replacement we came up with!
Every mouthful of this soup will fill your mouth with sweetness from the crab meat and the intense flavours of dried scallops. Bamboo shoots and shiitake mushrooms elevate the texture of this dish, and also add an earthy balance to the seafood flavours.
This special season calls for a special dish. Pork belly is our absolute favourite! And there are many ways to cook this versatile cut of meat, with roasting being our first pick! Who can resist good old crispy siobak skin right?
Duck Confit has always been considered one of the more popular dishes in French cuisine – Rather than to fork out dough dining out, we’ll demystify and show you how it can be done simply at the comfort of home using orange juice from MARIGOLD PEEL FRESH! Our version of Duck Confit comes paired with […]
Yuzu butter cakes are always simple yet delicious, and for many of us, a part of our growing up days. We’ve come up with a recipe twist for this classic treat, paired with the freshness of yuzu juice from MARIGOLD PEEL FRESH!
Given that it’s always a humid summer season in Singapore, we’re up for making a mocktail today – and what better way to indulge in something refreshing than to add mint in!
In most parts of the world, when people eat scallops, they are actually referring to its adductor muscles which we are familiar with.
These delightful oyster party poppers suits every occasion from a casual family dinner to a Saturday night party. Sure to make your guests go wow.
Chye poh or preserved radish bits makes an excellent savoury topping for any dish. When fried in oil, It releases this concentrated radish aroma and is sweet and crispy at the same time. This goes so well with the deep fried tofu which is crusty on the outside and soft on the inside.