Yuzu Butter Cake
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!
443 Recipes
Mango & Mint Slush
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!
Scallop and Broccoli with Abalone Sauce – 西兰花炒带子
In most parts of the world, when people eat scallops, they are actually referring to its adductor muscles which we are familiar with.
Deep Fried Oysters – 酥炸牡蛎
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 Tofu – 菜圃豆腐
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.
Steamed Meat Patty with Salted Egg Yolk – 咸蛋黄蒸肉饼
Steaming meat patty moulded out of minced pork is pretty straight forward. Fast, simple and well-liked among the old and the young. It is also a common household dish that many of us probably ate before.
Peanut Ice Kacang – 花生红豆冰
Ice Kacang has got to be the most iconic dessert in Singapore and our neighbouring countries! A Mountain of shaved ice, drenched in different coloured syrup and sometimes gula melaka. As kids we used to LOVE standing around and watch the uncle/auntie prepare this sweet treat. (and we still do)
Frog legs with Ginger & Scallion – 姜葱田鸡
Frog meat is literally named “field chicken” in Mandarin, which is indeed a more than appropriate name. For those who hasn’t tasted frog meat before, It does taste very similar to chicken, with a slightly soft and springy texture.
Five Spice Calamari with Wasabi Mayo – 芥末鱿鱼圈
Wasabi mayo typically goes with prawns. BUT this time round we decided to pair it with one of our FAVOURITE BEER FOODS – Calamari!
Other than the usual salt and pepper, we added five spice powder to the batter which imparts a more sophisticated flavour to the dish.
Steamed Stuffed Sotong – 肉碎酿鱿鱼
A homely and traditional dish that seems to be slowly forgotten over time, this is an underrated wholesome recipe that one can prepare a satisfying meal for the whole family any day.
Butter Pork Chops – 奶油猪扒
Singaporeans Love deep fried stuff with a capital “L”. As per requested, deep fried crispy pork chops coated with a rich and buttery sauce which is infused with curry leaves aroma. DEFINITELY can’t say no to THIS!
Sambal Kang Kong – 马来风光
Sambal kangkong is a dish that doesn’t need much prep and looks deceptively simple. BUT, here’s a tip we figured out. The wok has to be SMOKING hot when the kangkong goes in! Fry a small portion at a time and don’t be greedy because the moment too much kangkong hits the wok, the temperature lowers and your stir fry becomes soup!