We’re diving DEEP into a Teochew-style bak chor mee that BREAKS every single traditional rule! NO pork lard, NO dried sole fish, NO mushrooms… nobody panic! The magic starts with a pork broth that’s been simmered to liquid gold. Each bite is a journey through texture and taste.
We’re skipping the thin fish patties and throwing on our very own barramundi fish filet in-between these buns. There’s also a Singaporean-twist to the typical tartar sauce with the addition of sambal belacan! Seriously juicy and flavourful, this fish burger will leave you saying, “It’s finger-lickin good!” (like seriously it’s really good)
Soft and slightly chewy, roti jala is the perfect canvas for soaking up flavourful curries, and are as fun to make as they are to eat!
Craving a good plate of Char Kway Teow but can’t have seafood? Try recreating this beloved Singaporean dish with pressed tofu, ideal for those with seafood allergies or simply looking for a healthier option to cook at home.
With just self-raising flour, salt, and yoghurt – no yeast or proofing required! You’ll have bread ready within minutes. Enjoy this with your favourite curry (Palak Chicken), as a wrap, or even on it’s own.
This simple Curry Puff recipe comes with a pastry hack! Who said making Curry Puffs had to be whole day’s work — we’re using OKI Meat Curry Powder for a quick rempah (instant curry spice mix) base and frozen puff pastry for that iconic crunch. The best part of making your own Curry Puffs from
This one-pot shrimp & fish stew is inspired by an Italian-American fisherman’s stew and is very versatile ✨ Great for feeding a hungry crowd or meal-prepped for the week! This seafood stew warms your heart and fills your stomach with the delicious combination of flavours ❣️ Serve it over rice, mix it with your favourite
Get your hands on ready-to-eat satays and turn it into delicious sandos! Note: You can use any type of bread, but we found Shokupan to be the best for a sando.
This is for the garlic lovers! We sautéed thinly sliced garlic in oil until golden and crispy, which infused the rice with deep, rich flavours. Pro-tip: add the garlic later (after the rice and egg) to prevent it from sticking to the egg, so it blends perfectly with the rice.
Hanetsuki gyoza (“gyoza with wings”) adds an extra layer of crunch to complement the soft, juicy filling and the crispy dumpling bottoms. We bought Hane Gyoza from DON DON DONKI which meant that we can skip the cornstarch slurry step! But if you’re using homemade dumplings, don’t skip on it.
