Satay is made of skewered meat that is grilled and taken commonly with the ever fragrant peanut sauce. Another hawker hero, satay is sold in all over sunny Singapore and industries have grown from it.
Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it’s a mark of a true blue local.
Cereal Prawn (aka 麦片虾) is a constant favourite in many restaurants or zi char stalls in Singapore. People love them, so do we for the simple reason that they’re so sinfully satisfying. There is always something special about deep-fried prawns coated in butter cereal.
Bah Kut Teh is believed to have originated some where or somehow or someone. The widespread of this dish was long ago brought into Singapore about by early immigrants.
Most of us probably have tried Kong Ba Baos before (扣肉包 or braised pork belly steamed buns) but that’s not what we’re doing today.. it’s a bun with a Thai twist! Teaming up with our friends from Chefbox, we bring you 5 Spice Pork Buns!
The best part of hairy crab is not the flesh but the rich creamy roe, which tastes almost like a seawater flavored ice-cream.
Anyone who loves Chinese cooking will definitely like Sweet and Sour Pork aka 咕老肉!
Pad Krapow Gai aka Stirred Fried Basil Thai Chicken is the signature Thai dish!
This fast and easy recipe just requires prepping the ingredients, giving them a quick stir fry and you are done!
Definitely one of our favourite things to eat on the streets of Taipei.
We tried out making Chee Cheung Fun based on a Hong Kong styled recipe!
The ingredients are simple but the tricky parts are the precise cooking timings and the method of folding the rice noodle rolls.
Our Lu Rou look more like Kong Ba vs the ones we saw in Taiwan, this is our approach for a more sinful bowl of happiness with lots of extra collagen from the pork rinds we added.
Alright Guys it’s TGIF! Here’s the video recipe we created for Oktoberfest – Beer Roasted Pork Knuckles. Try it out, have an awesome Oktoberfest weekend, and drink up!!!