When we think of thick starchy soups, shark’s fin soup immediately comes to mind. Here’s another hearty and flavourful replacement we came up with!
Every mouthful of this soup will fill your mouth with sweetness from the crab meat and the intense flavours of dried scallops. Bamboo shoots and shiitake mushrooms elevate the texture of this dish, and also add an earthy balance to the seafood flavours.
This special season calls for a special dish. Pork belly is our absolute favourite! And there are many ways to cook this versatile cut of meat, with roasting being our first pick! Who can resist good old crispy siobak skin right?
Duck Confit has always been considered one of the more popular dishes in French cuisine – Rather than to fork out dough dining out, we’ll demystify and show you how it can be done simply at the comfort of home using orange juice from MARIGOLD PEEL FRESH! Our version of Duck Confit comes paired with […]
Yuzu butter cakes are always simple yet delicious, and for many of us, a part of our growing up days. We’ve come up with a recipe twist for this classic treat, paired with the freshness of yuzu juice from MARIGOLD PEEL FRESH!
Given that it’s always a humid summer season in Singapore, we’re up for making a mocktail today – and what better way to indulge in something refreshing than to add mint in!
In most parts of the world, when people eat scallops, they are actually referring to its adductor muscles which we are familiar with.
These delightful oyster party poppers suits every occasion from a casual family dinner to a Saturday night party. Sure to make your guests go wow.
Chye poh or preserved radish bits makes an excellent savoury topping for any dish. When fried in oil, It releases this concentrated radish aroma and is sweet and crispy at the same time. This goes so well with the deep fried tofu which is crusty on the outside and soft on the inside.
Steaming meat patty moulded out of minced pork is pretty straight forward. Fast, simple and well-liked among the old and the young. It is also a common household dish that many of us probably ate before.
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)
Frog meat is literally named “field chicken” in Mandarin, which is indeed a more than appropriate name. For those who hasn’t tasted frog meat before, It does taste very similar to chicken, with a slightly soft and springy texture.
Wasabi mayo typically goes with prawns. BUT this time round we decided to pair it with one of our FAVOURITE BEER FOODS – Calamari!
Other than the usual salt and pepper, we added five spice powder to the batter which imparts a more sophisticated flavour to the dish.