Snow Pear and Red Dates Osmanthus Jelly
We added osmanthus flowers for the osmanthus jelly, to easily make it at home.
Sio Bak with Mandarin Orange Mustard
We love our Sio Bak (who doesn’t!), and for this CNY season here’s a seasonal twist for you guys to cook a feast for your loved ones this reunion dinner.
Rendang Spiced Sio Bak
In conjunction with FairPrice’s Finest Festival, and with inspiration from the Mod-Sin goodness from Chef Shen Tan, we came up with our own Mod-Sin dish of…. Rendang Sio Bak! Instead of using the regular five spice seasoning for Sio Bak, we created a rendang spiced paste for our marinade. The end result – a surprisingly
Drunken Chicken
Looking for a simple recipe that packs a punch? Here’s a recipe for you! The Drunken chicken, a popular chinese cold appetizer that packs more flavors than it seems. A cold silky steamed chicken submerged in a flavorful marinade, allowing the tender chicken to be infused with the sweet and aromatic fragrances of the Shaoxing
Salted Egg Yolk Croissant
Ever wondered how cafes and bakeries fill their croissants with molten salted egg? Ever wanted to try your hand at making croissants but found it too daunting? Now you can create your own Salted Egg Yolk Croissants at home with our shortcut croissant dough that takes half the time, yet works every time!
Bourbon BBQ Pork Ribs
Smoky, sticky, BBQ glazed pork ribs are irresistible. Tender falling off the bone BBQ ribs is what we made in oven. The overnight marinating with the dry rub permeates the meat with its spices. Roasting it low and slow ensures the meat is juicy and falling off the bone. Lastly, grilling it with BBQ glaze gives it the smoky Bourbon taste.
Sous vide Miso Roast Beef
With Christmas around the corner, what better way to prepare for this by cooking up a roast beef dish for the party? Sous vide is a great way to keep the flavours of the meat intact in cuts of meat, and using it’s sauces to better cook the mushrooms that go with it.
Wagyu Burger
Today’s dish is presented by Chef Kenneth of Gattopardo, featuring his secret recipe of Wagyu Burger with Capsicum Aioli! What you’ll need (and this is the star of the dish) is a good piece of boneless wagyu short ribs! After pan searing, have it sous vide in a bag for 22 hours while learning to make your own
Kimchi
The Gangnam craze may well be over in 2013, but there’s no harm in celebrating the weekend with true blue Kimchi making at home.
