With @dongasmr adding his ASMR magic touch, this KFC sandwich tastes as good as it sounds. Marrying crispy Korean fried chicken with an outrageous kimchi mayo is a no-brainer. It honestly hits all the flavour wickets: spicy, salty, sweet, crunchy. Everything you could ever want in a sandwich. We start with some juicy chicken thighs […]
Not just any Yam Cake this Lunar New Year but an 8-Treasure Yam Cake for endless abundance 💰 This Yam Cake is not like any other with extra flavourful goodness from Sio Bak, Chinese sausages, dried scallops and shrimps! The mix of seafood umami and earthy undertones from mushrooms and meat makes for a delicious
This is how you can bougie up a regular fried rice by adding Abalone and Truffle, just in time for Lunar New Year! Oftentimes, our greetings and blessings are integrated with wealth and prosperity. So, when we saw these Mini Abalone from Fortune Brand, the first thing we thought of was those mini designer bags,
We’re challenging our creativity this Christmas with a Hokkien Mee-style Seafood Paella recipe. Adding Singaporean flavours to this iconic Spanish dish was a combination we weren’t expecting — BUT IT WORKS! It’s the perfect balance of umami, seafood and tanginess in one dish. Though paella is traditionally cooked with a paella pan, we opted for a
Come try OUG Pork Noodles in Kuala Lumpur, Malaysia with us! It was our first time eating Chee Yoke Fun and we were amazed by the many ingredients and flavours found in one noodle dish! The combination of meat and seafood ingredients reminded us soo much of Bak Chor Mee and Seafood Soup – think
Let’s relive throwbacks this coming Chinese New Year with our Teochew Pork Trotter Jelly recipe. Though not commonly known in Singapore, this cold, Teochew dish is actually a classic within Singapore’s hawker culture. Made from umami-packed pork broth, tender meat and collagen-rich skin that solidifies into jelly when left refrigerated – it’s an interesting appetiser
Starting from humble origins in China, these delicate pockets of soup are no stranger to the Asian food scene. Piping hot soup mixed in with rich flavours from the pork waiting to burst through that thin silky dough skin – it’s simply irresistible!
Originating from Hakka, this traditional chinese delicacy may seem to take a bit of time to prepare but it’s easier than you think. The simple trick to achieving that gorgeous bubbly crisp layer is to prick lots of holes in the skin without puncturing the meat itself. Slather on dark soy sauce and submerge it in hot oil, watch as the delicate layer of skin slowly puff up into that perfect golden brown coating.
Soon Kueh is a popular Teochew snack that can be found in most hawker centres. It was originally made with bamboo shoots, Chinese turnip, dried Chinese mushrooms and dried shrimps for the “umami”. To simplify the dish, we decided to leave out bamboo shoots.
Curry Puff is one of our favourite local snack, tasty potato chicken curry filling wrap in buttery pasty! Definitely makes you want to eat one after another!
For the filling we used a mixture of diced potatoes and chicken thigh, you can also use pork which taste great as well. The trick for a buttery pasty is to grate cold butter onto the flour when making the dough, this gives the pasty a really melt in you mouth crumbly texture.
