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!
Happy holidays guys, and do we have a new dish for you! When a dish is called Pork Ribs KING (排骨王), it had better be good! In our case it was definitely worthy of that title. Also referred to as Kyoto Pork Ribs (京都排骨), this dish surprisingly has no direct relationship to Japanese culture. For our version here, we decided to use the cut of pork ribs instead of the usual pork chop that most recipes have used.
As opposed to a furiously sizzling hot plate, a claypot is believed to be able to retain heat and keep food bubbling hot while also retaining the flavours. The key is to use square pressed tofu that can retain its shape after frying.
The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright, clear, and convex, no pungent smell, gills should be bright red and the belly should be firm, not swollen or sunken. We got ours live from the tank this morning!
Hainanese pork chop is such a delicious delicacy! To start off, pound the pork chop with a mallet or the back of your cleaver to tenderise it. Then marinate it for at least an hour, of course if you have time, the longer the better! This process adds so much flavour to the meat. (**note – only add the baking soda 1 hr before cooking if marinating overnight)
A simple dish that everyone can cook and doesn’t take up a chunk of your time.
The key to this dish is FRESHNESS. Try to get hold of sea prawns as they definitely taste better than the farmed ones. It is also important to get large prawns so that they won’t get overcooked too easily during the steaming process!
A classic dish known all around the world for its use of dried chillies. Our local version is slightly tangy, slightly sweet while staying true to its SPICY roots.
Many people may argue that the use of a hot plate is simply for the visual factor. But one can’t deny the fact that the SIZZLING eggs on the hot plate when topped with the spicy bean paste sends bursts of shiiiiiok-ness and aroma through all your senses!
Coffee and pork ribs. Who would have thought that such an unlikely combo would taste so darn good! This awesome coffee flavoured meaty dish works best with some good pork ribs recommended from your local butcher. The end result of this dish is a porky delicacy crispy on the outside, yet so juicy on the inside.
Love eggs and veges? We have just the thing for you! Trio Eggs Spinach, a real popular dish especially with folks who love flavourful soups, is a simple, fast and healthy (hearty too!) dish.
These days you see salted egg yolk in so many fusion dishes – salted egg fries, salted egg waffles, salted egg everything, really. But let’s look at what REALLY started this salted egg trend – Salted Egg Yolk Prawns!
We will call this the kick-ass Chinese ZiChar version of the popcorn chicken. Chunks of deep-fried battered chicken thigh coated with the butter and salted egg yolk sauce, finish off with fiery chilli padi and fragrant curry leaves.