Kimchi – whether it is homemade or store bought, this ubiquitous Korean banchan (side dish) packs a rich, flavourful punch with every bite. It is generally recognised as a spicy fermented cabbage dish, but did you know that there are currently over two hundred variations of kimchi? And the list of kimchi types is still expanding by classification of ingredients, seasons and regions! Although it is traditionally served alongside dishes, kimchi is also often featured as a main ingredient in Korean fare from stews to fried rice and even pancakes.
Kueh tutu is a small steamed cake made of finely pounded rice flour and filled with either ground peanuts or grated coconut cooked in gula melaka.
Anyone with a sweet tooth (or not) would love this classic snack! As with its cousin goreng pisang (deep fried bananas), it’s main ingredient is bananas.
Steamed radish cake is a very traditional dim sum dish that’s often served in dim sum restaurants. It’s affordable to make, and can be whipped up simply for a party at your home!
Black, or white? There’s always the debate on whether people like the black or white version of carrot cake, and we’re happy to say WE DID BOTH. Who needs choice when you can have both?
One of our local breakfast favourites, this is something that every Singaporean loves with a passion!
Chwee Kueh literally means water cake. It is a type of steamed rice cake topped with preserved radish (chye por).