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.
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.
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 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.
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.
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.
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 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)