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314 Recipes

Nasi Kerabu - 蓝色米沙拉

Nasi Kerabu – 蓝色米沙拉

There are many variations of nasi ulam (Malay herb rice) and Nasi Kerabu stands out with its signature blue rice, naturally coloured with dried butterfly pea flowers. This dish originated from the north-eastern states of Kelantan and Terengganu on Peninsular Malaysia, but can now be found all across Malaysia and even in Singapore.

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Ang Ku Kueh – 紅龜粿

Racial Harmony Day happened yesterday on the 21st of July – in order to celebrate this uniquely Singaporean day, we’ve invited friends to a potluck get-together using the most universal language.. food! In this video we bring to you Ang Ku Kueh, aka red tortoise cakes! They are shaped to look like tortoise shells and […]

Paper Wrapped Chicken - 纸包鸡

Paper Wrapped Chicken – 纸包鸡

Paper wrapped chicken, or more commonly known in Cantonese as “chee pow kai” brings together the best of two worlds, steamed and deep fried chicken. This dish was invented in Singapore by an eatery called Union Farm in 1953, and back then, it used to be sold per chicken. The fresh chicken would be slaughtered, chopped, marinated, wrapped, and then deep fried to a golden perfection.

Spring Onion Pancakes - 葱油饼

Spring Onion Pancakes – 葱油饼

Pan fried to crisp golden brown and stuffed with steaming sweet spring onions – this humble fried temptation is so fragrant it’s sure to make you drool merely with its wonderful aroma. Using just simple everyday ingredients along with a few easy steps, this unpretentious yet scrumptious snack can be tons of fun to make.

Red Glutinous Rice Wine Chicken - 红槽鸡

Red Glutinous Rice Wine Chicken – 红槽鸡

Red Glutinous Rice Wine chicken is a traditional FooChow dish. Setiawan, a coastal town in Perak, Malaysia holds strong to their FooChow heritage. Mention Setiawan, a serious foodie will immediately mention ‘Ang Jiu Mee Sua’, red glutinous rice wine chicken with mee sua. They boast the best cottage industry in producing the red wine lees and silky QQ strands of mee sua. Each home will have their signature way of making the red wine lees.

Shrimp Fried Rice - 虾仁炒饭

Shrimp Fried Rice – 虾仁炒饭

A quintessential Asian comfort food, our version of the recipe includes succulent shrimp. Fried rice is so versatile in itself, that many have adapted it to each its own way of cooking, and is the best way to utilize leftovers in your fridge. Though its exact origins are unknown, some say that the first plate of fried rice originated in the city of Yangzhou, east of Jiangsu, during the Sui dynasty (589 – 618 AD).

Yi Zi Ban - 忆子粄

Yi Zi Ban – 忆子粄

Yi Zi Ban is a Hakka traditional snack from Tai Po County, Guangdong Province. It has a history of more than 300 years. One long forgotten dish, the story is that Hakka mother will prepare this dish for her son when he travels on a long journey overseas and to ensure his safe return.