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438 Recipes

Churros

What is there not to love about Churros ! The crispy and buttery deep-fried dough coated with wonderful cinnamon sugar, and dipped right into hot dark chocolate, all the things you need for instant happiness is in it!

Bah Kwa – 肉干

Chinese New Year is always filled with such happiness and festive joy. While many of us love to stuff ourselves silly with pineapple tarts, there’s always going to be a place in our bellies for this favourite that no one can miss – Bah Kwa.

Yakitori – 焼き鳥

Tweet tweet! Japanese styled Yakitori is the perfect stuff to go with your sake, and great food to have on the go, any time of the day. And we mean any time of the day, since there is no complex ingredients needed in order to make these babies.

Pulled Pork

Ahhhh pulled pork, there’s no denying it’s sweet and savory goodness.

It’s flavorful, sweet, tangy and a little spicy at the same time, plus it can be eaten at any time of the day. Once it’s done, you can stuffed and eat it between soft white buns or have it paired with creamy mashed potatoes, or even on its own. The MAGIC is the 8-10 hour slow and low roasting process in the oven, that makes the meat fall right off, It can be really tender and juicy, such that all you need are forks to pull it apart. Topped with our homemade barbercue sauce, this is one dripping yummy pile of goodness.

If you’re a fan of meat roasts, this is a must-do! Enjoy this yummilicious dish and share it with your friends!

Happy New Year everyone!

Chicken Rice

We all know that Gordon Ramsay came to Singapore a couple weeks back to compete with our local hawkers, and this dish being one of the competing dishes, became our inspiration to pay tribute to the man himself. ????

Sio Bak 烧肉

Sio bak, or 烧肉 in chinese, is a dish popular with many people locally. The crispy skin of the pork, combined with the juicy flavor in the oozing meat makes this recipe a killer winner.

Nonya Laksa

Katong Laksa, like chicken rice and Char Kway Teow, is one of the dishes that almost all Singaporeans know. So after eating it for so many years we decided to find out how it is made. (Something we discovered: the coconut milk should simmer gently as boiling it too harshly causes the soup to thicken up really fast). Aside from that, I would say that we manage to replicate the familiar taste of Katong Laksa.