Seeing how there are always queues at Fish beehoon stalls. We definitely had to try cooking this dish!
Hae Bee Hiam,is a perfect marriage of dried shrimps and spices. Its spicy, salty, a tinge of sourness with a lingering umami taste to tease the palate. It’s a popular condiment in Singapore and Malaysia. Some hardcore lovers have it with just steamed hot white rice or simple plain porridge, or even toast.
One of the favourite dishes during Chinese New Year is the get-together steamboat! It’s simple to prepare and great for bonding. It also has numerous meats and seafoods, vegetables, fishballs, etc. Sometimes, there are little bits and bobs of leftovers, which can be used to create a tasty new dish instead of being thrown away!
Eight Treasure Duck isn’t exactly the most popular dish with the recent generations of home cooks as this can sometimes be quite tedious to cook at home. But I remember my grandmother cooking it for major Chinese festivals. You can taste the labour of love that goes into it with every bite. We simplified the […]
You know Chinese New Year is around the corner when all the dried goodies like sea cucumber, fish maw, abalone, dried scallops, etc are prominently displayed for sale. These are celebratory delicacies that is a must during the 15 days of Chinese New Year.
Sweet potato soup evokes sweet childhood memories. It’s a traditional, easy and fast to whip up Chinese dessert. All you need is sweet potato, ginger, pandan leaves and black jaggery sugar. In 30 minutes, you will have a hot piping bowl of gingery sweet soup with soft sweet potatoes to tuck in. The soup will warm the body, especially during cold rainy days or when one is feeling a bit under the weather.
A decadent dish that will definitely impress your family and friends during Chinese New Year. Heavenly brand of Fragrant Jasmine rice is perfect for this dish. It absorbs all the rich flavour from the lobster, giving it a light and fresh taste. The ultimate comfort food.
Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it, making each mouthful a delight. Now, you can give it a try in your home kitchen!
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.
Today we are sharing this awesome confinement recipe! Black fungus combined with Huiji waist tonic, has blood nourishing properties and also helps to to speed up healing for new mums. Ginger also helps to keep the body warm.