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.
One of the many “Xiao Cai” you will find in Chinese restaurants. This recipe by Chef Eric lets us experience a wonderful combination of textures from the fried Tau Kwa, braised peanuts and the crispy Japanese cucumbers.
Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay dipping sauce.
Ngoh Hiang (五香肉卷), also known in some cases as Lor Bak, is always a favourite dish for Hokkien and Teochew people.
Fried Oyster Cake (炸蚝饼) is also known as UFO due to it’s rounded shape. It’s a snack which is crispy on the outside and yet moist on the inside when done right.
Roti John is best described as a crispy baguette, with the alluring fragrance from caramelized meat (we used lamb in our recipe!) and onions wrapped into a beautiful parcel with golden fried eggs with ketchup mixture added as a finishing touch.
Tau suan is a dessert soup made with split mung (green) beans. Mung beans is believed to aid the body in reducing heatiness (cooling), while this starchy and gooey concoction definitely warms your stomach as well.
Nasi lemak is an all time favourite dish at almost anytime of the day, a fragrant rice dish cooked in coconut milk and pandan leaves.
Mee Goreng Mamak is the indian version fried noodles that is also sweet savoury and spicy all at the same time! The signature red spicy noodle captures the harmonized notes of flavours which just explodes in your mouth.
Kaya toast is a well-known breakfast item in Singapore. It’s simple, shiok, and really enjoyable any time of the day. What we feel is key in this dish is the kaya, which we will teach you how to do this at any time of the day in the comfort of home under 30 mins or less.
Remember the good old days when you savored curry chicken every time you ordered cai png in hawker centres or your curry chicken with baguettes ? This time, let’s recreate the magic at home!