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.
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.