Kueh Dadar - 香兰椰丝卷

Kueh Dadar – 香兰椰丝卷

Kueh Dadar is one of the most popular Peranakan kuehs you see in shops around Singapore. Just take one bite into the pandan flavoured crepe bursting with a gula melaka grated coconut filling and it’s easy to see the appeal!

Nasi Kerabu - 蓝色米沙拉

Nasi Kerabu – 蓝色米沙拉

There are many variations of nasi ulam (Malay herb rice) and Nasi Kerabu stands out with its signature blue rice, naturally coloured with dried butterfly pea flowers. This dish originated from the north-eastern states of Kelantan and Terengganu on Peninsular Malaysia, but can now be found all across Malaysia and even in Singapore.

Ang Ku Kueh – 紅龜粿

Racial Harmony Day happened yesterday on the 21st of July – in order to celebrate this uniquely Singaporean day, we’ve invited friends to a potluck get-together using the most universal language.. food! In this video we bring to you Ang Ku Kueh, aka red tortoise cakes! They are shaped to look like tortoise shells and […]

Steamed Glutinous Rice With Crab - 籠仔蒸蟹糯米飯

Steamed Glutinous Rice With Crab – 籠仔蒸蟹糯米飯

Spice up this classic dim sum favourite of sticky glutinous rice wrapped in steamed lotus leaves, and top it off with that deliciously tender and creamy crab meat – it’s simply irresistible! This crab-a-licious recipe is simple to make and comes together quickly as a hearty dish for all seafood lovers out there.

Bird’s nest with lily bulb and gingko nuts - 百合炖燕窝

Bird’s nest with lily bulb and gingko nuts – 百合炖燕窝

Here’s an easy-to-make bird’s nest brew to warm up a heart (and belly) or two! This nutritional powerhouse hails all the way back to the days of emperors, surviving the test of time to earn a firm place as a legendary Chinese delicacy. Fortunately, these days we do not need to risk our necks sneaking into an imperial kitchen for a little brush with heaven!

Hakka Char Yoke - 客家炸肉

Hakka Char Yoke – 客家炸肉

Hakka Char Yoke, also known as braised pork with black fungus, is a must serve dish during festivals in a Hakka home. It may not be the most appealing dish looks wise but this traditional Hakka dish brimming with sumptuous flavours.

Paper Wrapped Chicken - 纸包鸡

Paper Wrapped Chicken – 纸包鸡

Paper wrapped chicken, or more commonly known in Cantonese as “chee pow kai” brings together the best of two worlds, steamed and deep fried chicken. This dish was invented in Singapore by an eatery called Union Farm in 1953, and back then, it used to be sold per chicken. The fresh chicken would be slaughtered, chopped, marinated, wrapped, and then deep fried to a golden perfection.

Spring Onion Pancakes - 葱油饼

Spring Onion Pancakes – 葱油饼

Pan fried to crisp golden brown and stuffed with steaming sweet spring onions – this humble fried temptation is so fragrant it’s sure to make you drool merely with its wonderful aroma. Using just simple everyday ingredients along with a few easy steps, this unpretentious yet scrumptious snack can be tons of fun to make.

Red Glutinous Rice Wine Chicken - 红槽鸡

Red Glutinous Rice Wine Chicken – 红槽鸡

Red Glutinous Rice Wine chicken is a traditional FooChow dish. Setiawan, a coastal town in Perak, Malaysia holds strong to their FooChow heritage. Mention Setiawan, a serious foodie will immediately mention ‘Ang Jiu Mee Sua’, red glutinous rice wine chicken with mee sua. They boast the best cottage industry in producing the red wine lees and silky QQ strands of mee sua. Each home will have their signature way of making the red wine lees.

Shrimp Fried Rice - 虾仁炒饭

Shrimp Fried Rice – 虾仁炒饭

A quintessential Asian comfort food, our version of the recipe includes succulent shrimp. Fried rice is so versatile in itself, that many have adapted it to each its own way of cooking, and is the best way to utilize leftovers in your fridge. Though its exact origins are unknown, some say that the first plate of fried rice originated in the city of Yangzhou, east of Jiangsu, during the Sui dynasty (589 – 618 AD).