Durian Mobilization 2015!
Durian season is upon us again! This year, there is a bumper crop, so we are really going to have a FEAST! I have been doing durian makan sessions since 2008 and every year, we always try to do something for charity. This year, I am very happy to announce that we will be inviting […]
Singapore Fish Files: Spanish Mackeral, Spotted King Mackeral and Korean Seerfish
Spanish Mackeral, Narrow-Barred Mackeral Scomberomorus commerson Teochew/Hokkien: Batang, , Mandarin 马鲛鱼 (ma jiao yu) Mal Tengiri Batang Links: Fishbase, Identification key The Spanish Mackeral, locally known as batang, is a popular food fish in Singapore. It is commonly used for fish soups and otah. They belong to the family Scombridae which are a pelagic species whose […]
Good Chance Popiah: Another Next Gen Zi Char Chef!
Good chance popiah has got a few things going for it. Aside from the fact that it is opened by a 3rd gen Singaporean chef who is super passionate about food, they also have a few items which are unique to their restaurant which is difficult to find elsewhere. There are also very few restaurants […]
Batam Orphanage Update and Makan Session
It is so wonderful to see that the new orphanage building coming along so nicely! When we first visited the kids in Batam last year, we were so appalled by their living conditions and it is good to know that by September this year, they will be moving into their new home! Kudos to Project […]
ieat Cooking Show Ep 4: Orh Nee!
Here is the recipe you have all been waiting for! Mr Koh of Fragrant Garden Teochew Restaurant shows us how to make a traditional Teochew Orh nee (yam paste). Do note that traditional Teochew orh nee is topped with pumpkin, shallots and water chestnut syrup and not coconut cream and sweet corn which any pure […]
Jia Le Roasted Meats: Meet the Man and his Meat!
There is one memory of Cantonese Roast that has been ingrained in my mind and that was of Jia Le Roasted Meats when they were still at Suntec City Republic Food Court. It wasn’t just the glistening reds and stunning bits of char on the charsiew that mesmerized me but the variety of roasted critters […]
Ieat’s Chinese Roast Pork, Siu Yuk, Sio Bak Recipe II
Chinese roast pork is something you can easily do at home. My last recipe was published in 2011 and since then I have refined the method to produce a skin that is even more crisp! The key to a shatteringly crisp rind is a two part process where the skin is roasted till it is […]
Fei Fei (肥肥) Roasted Noodle: Char Siew, Noodles, Wanton Perfect Combination!
There are five components in a plate of wanton mee. 1. Noodles, 2. Char Siew, 3 Wanton, 4, Sauce, 5 Chilli and ok lah, 6 if you count the soup. So far, I have yet to find a stall that gets all 6 components right. I have endeavored to find that elusive stall in the past […]
Long Ji Zi Char: Wok Hei Crab Bee Hoon!
There are two types of crab bee hoon. The soupy type with the thick bee hoon and the dry type with the thin bee hoon. I personally prefer the dry type because I really enjoy a good wok hei. The gold standard for this type of crab bee hoon is arguably Sin Huat. But do […]
Singapore Fish Files: Ikan Kurau, Threadfin, Ngoh Her
Indian threadfin Leptomelanosoma indicum, Hokkien: Ngor Her, Orh Ngor, Malay: Ikan Kurau The indian threadfin is a highly prized fish in Singapore with prices ranging from $20 to $55 for the prized “Balai” Ngor which is fished off the waters of Tanjung Balai, one and a half hour ferry ride South West of Singapore. The […]
HarriAnns Nonya Table: Third Gen Handmade Nonya Kueh!
With so many kopi places now going retro and offering old school biscuits and cakes, it was only a matter of time before someone starts offering traditional Nonya/Malay kuehs as another option to satisfy your need for a sweet delight in between meals.
ieat cooking Show Episode 3: Pork Omelette Vermicilli Soup
Today's recipe is a quick and delicious soup made with minced pork omelette.
Hong Seng Curry Rice: The Future of Hainanese Curry Rice
Meet Gen Y hawkerpreneur, Lim Jia Han who taking over the reins of his family's 20 year old hainanese curry rice stall in Redhill. He now wakes up early in the morning to start cooking the selection of 20 odd dishes at the stall every day.