Quick and Easy Beef Rendang with Tefal ClipsoMinut Duo Pressure Cooker
Beef rendang is one of those dishes that most people don’t bother to cook at home because of the time and effort it takes. First you need to prepare the ingredients for the rempah, then grind it and fry it till you smoke up the whole house, then add the meat and cook it for […]
Daddy’s Kitchen: Come home for dinner!
Why do people always say home-cooked is best? Well, for one thing it is getting more difficult to get a descent home-cooked meal nowadays. When you mention home-cooked, most of us will reminisce about the good old days when mum used to go to the market in the mornings to prepare the day's dishes and everyone would have dinner together. Nowadays it is not uncommon to hear of families who eat out by themselves everyday and for them, a good home-cooked meal has become a luxury.
Simon Road Oyster Omelette: Back at the same spot!
Today we pay tribute to the late Mr Lim Seng Hong who passed away during Chinese New Year this year. I first met him in 2009 at the corner coffeeshop along Simon Road and was at once mesmerized by his frying technique. His pan is tilted so that the oil drains to one side while the eggs crisp up on the elevated side. Once the starch is crispy, the oysters are added and the pan bursts into tongues of fire that lick the luscious bivalves with its smokey aroma!
Sakana no Misoyaki Recipe: Miso Marinated Fish
There are a few dishes in my life which are so delicious when I first ate them that they can be classified as milestones in my culinary journey. Miso marinated codfish is one of them. Give me a piece of miso marinated codfish and a bowl of Japanese rice and I would be happy as a puppy getting a belly rub.
Matsuya Sushi Bar: Sushi Omakase
It has been 8 years since I started eating sushi. Like most Teochew Ah Hia, the thought of laying aside a nice hot bowl of porridge for expensive slices of raw fish was a bit of a mental hurdle. But since I was a budding food blogger then, I thought that I better start learning how to eat sushi since it was starting to get really popular.
Royal J’s Premium Taste: Fried Porridge and more
It's not everyday that you find an adventurous cook like chef John. Our mid week makan group has been on the zi char trail for the last two years and our experience has been that most zi char places will offer the usual, tried and tested selection of dishes like fish head curry, salted egg sotong, cereal prawns, sambal kangkong, etc. Not many are willing to take a risk by offering something a little out of the box.
Peranakan Khek: Nonya Kueh for the Next Generation
It is good to know that there is a new generation of Singaporeans who are passionate about traditional cuisine and striving to bring it to the next level. Leading the charge is Chef Malcolm Lee who won a Michelin Star for Candlenut restaurant last year. But winning the Michelin Star was more than just a personal achievement, it also brought international recognition for peranakan cuisine.
Aunty Oh Bama’s Homecooked Indian Curries on HCOOK App
Now you don't have to be envious of anyone who likes to brag about their own mother's cooking! With the HCOOK App, you can have access to hundreds of other people's mother's and grandmother's cooking!
Mango Sticky Rice Recipe
It’s mango season! So make the most of it by making some sticky rice to go with some beautiful mangoes! It is actually quite easy to make, but in order to make it right, you do need to make the extra effort of steaming the glutinous rice so that you get individual grains of rice […]
Nasi Lemak Specialist: Basmati Rice!
The idea of using basmati rice for nasi lemak is not new. Selera Rasa Nasi Lemak at Adam Road Food Centre had built its reputation upon it and even managed to win the patronage of the Sultan of Brunei! What is surprising is that aren't more nasi lemak stalls capitalising on Selera Rasa's idea after so many years.
Neo BBQ Seafood: Origins of BBQ Stingray
My quest for the origins of Singapore hawker dishes has brought me to this BBQ seafood stall at Yuhua Village Food Centre where I met the lady who claimed to be one of the first hawkers to serve BBQ Stingray in Singapore!
Fish Soup Recipe: Chef Kang’s Secret Ingredient
One of the most memorable fish soup I have ever had was at Chef Kang’s kitchen. I must have had it three times already and it never fails to satisfy. I wanted very much to learn how to make it at home and Chef was happy bring me into the kitchen to explain to me […]
Bakery Brera: The Evolution of HDB Bakeries
I still remember the bad old days in the 70's when there was only one type of bread. Those were the days before Gardenia introduced sliced white bread which was "so good you can eat it on its own". In those days, when mum told me to go buy bread, it meant running down to the kek ai (grocery store) to pick up a loaf of traditional kaya toast bread which the lady would slice on the spot.