A lot of times, simple cooking is the best, Fresh sea bass or any white fish steamed with a soy based chilli ginger sauce which gives it an extra kick to the taste. This dish can be done under 20 minutes with little to no fuss, give the recipe a try and let us know […]
Popularized by Swedish home furnishing giant, one just can’t get enough of those signature Swedish meatballs. Usually made with a combination of pork and beef, these savoury orbs have gotten a meat-free makeover with Quorn version of Swedish Style Balls! Get your source of proteins, fibre and healthy nutrients from Mycoprotein, the main ingredient used in Quorn products. Rather than packing in artificial flavourings, natural ingredients are used to achieve that juicy, tender textures and taste
Sesame Oil Chicken is one of those dishes many of us remember from our old childhood days. It’s a simple comfort food that has earned a place in many of our hearts, and that many mothers know by heart. This is also one of those rare times where a dish with the word “oil” in it is actually amazingly healthy!
Enjoy that stinging sensation on your tongue? That buzzing head rush? The fiery blast erupting throughout your body with every bite? REJOICE! For this dish is literally da’ bomb for you spice junkies out there!
It’s undeniable, the marvelousness of these beautiful clay vessels. A great insulator for any dish, cooks food faster while retaining all its flavour and moisture, food cooked in claypot somehow always seem more fragrant and hearty. Using claypot also helps the food cook in its own juices and keeps all that nutrients sealed in, developing a more intense flavour for any claypot dish – it’s the perfect culinary hack to save hours in the kitchen. Using minimum ingredients and time but loaded with full flavours, enjoy this sizzling hot delight of pork belly slices topped with salted fish in just 45 minutes!
Fried, grilled, baked, roasted, in soup, in pies – there are countless ways to prepare chicken meat. Steaming is one quick and ideal way to enjoy those tender chunks without using much oil. Chicken meat tends to have a rather bland taste on its own, but that’s what makes it such a common a staple food in many cuisines.
This Teochew dish favoured for its easy-to-digest mildness and help in detoxing the body. Surprisingly, it was once considered bad luck to have porridge on Chinese New Year because it was seen as a food for the poor. Now, the humble porridge is something many of us look forward to as a yummy relief to break up those indulgent meals.
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.
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.
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.
