Ice Kacang has got to be the most iconic dessert in Singapore and our neighbouring countries! A Mountain of shaved ice, drenched in different coloured syrup and sometimes gula melaka. As kids we used to LOVE standing around and watch the uncle/auntie prepare this sweet treat. (and we still do)
Sambal kangkong is a dish that doesn’t need much prep and looks deceptively simple. BUT, here’s a tip we figured out. The wok has to be SMOKING hot when the kangkong goes in! Fry a small portion at a time and don’t be greedy because the moment too much kangkong hits the wok, the temperature lowers and your stir fry becomes soup!
A simple dish that everyone can cook and doesn’t take up a chunk of your time.
The key to this dish is FRESHNESS. Try to get hold of sea prawns as they definitely taste better than the farmed ones. It is also important to get large prawns so that they won’t get overcooked too easily during the steaming process!
People who love Rojak will very likely be big on Cuttlefish Kangkong as well. It’s refreshing to have the blanched cuttlefish mixed together Kangkong (water spinach), added with the spicy yet sweet peanut sauce.
Most of us probably have tried Kong Ba Baos before (??? or braised pork belly steamed buns) but that’s not what we’re doing today.. it’s a bun with a Thai twist! Teaming up with our friends from Chefbox, we bring you 5 Spice Pork Buns!
We tried out making Chee Cheung Fun based on a Hong Kong styled recipe!
The ingredients are simple but the tricky parts are the precise cooking timings and the method of folding the rice noodle rolls.
It’s a good day for dim sum! This time around we thought about giving dim sum a try, and we choose to make our very own… Siew Mai ?? !
