Japanese Cheesecake Recipe: Almost everything you need to know!
So why another Japanese Cheesecake recipe? Well, I wanted to pen down everything I learnt over the last few months of cake baking so that you don't have to make the same mistakes that I have made. Cake baking is more of a science than an art. For non-bakers like myself, I have had to learn the hard way that there is a difference between using a non-stick pan vs an aluminum pan. Such things are seldom discussed in the myriad of recipes online, so I had to do a lot of research, reading up on cookbooks as well as seeking tips from professional bakers such as Chef Yamashita
Hotplate Tofu Recipe
Hotplate tofu is one of the most popular dishes at the Cze Char. It actually works very well as a home dish as it really goes well with rice. If you don't have a hotplate, you can simply fry the eggs in a pan and then lay it on the plate and pour the tofu sauce over. Of course, the hotplate adds to the extra-dimension of smell and sound to heighten the anticipation of the dish!
Cendol Melaka: Authentic Kampong Style Cendol!
So far Cendol Melaka comes closest to the one I remember from Teochew Cendul in Penang. It is the type that is sold along the streets of Malaysia. Light, refreshing with just a pinch of salt to give it that rounded mouth feel. Nobody would ever dare say that it is as good as the best ones in Malaysia but it is certainly amongst the best that you can find here in Singapore.
Oh’ Farms: Support Local Farms, Look for the GAP-VF logo!
Food security is a major issue for Singapore. Most of us probably don't think much about it because we haven't had a food shortage for as long as I can remember. But just consider this: We now import over 90% of our food. If anything should happen to hinder our ability to import food into Singapore, we would be in big trouble. Say for instance, the Singapore dollar tanks for whatever reason. Suddenly our buying power is diminished and countries which normally sell food to us would divert it to somewhere else! Or, if our sea lanes were blocked for whatever reason, we would soon find our supermarket shelves empty in a very short time!
5 Great Cafes in Singapore: The ieat Cafe Crawl!
I put the word out on our facebook page and got a long list of popular cafes from which I specially selected 5 which are owned and operated by young Singaporeans which served a great cup of coffee plus good food. I specially chose the homegrown ones because I wanted to encourage them to develop a cafe culture that is unique to our little island. Granted that inspiration would come initially from great coffee cities like Melbourne and Rome, but over time we should see a coffee culture that can be easily recognized as Singaporean.
Fragrant Garden: Superb Teochew Cuisine
For us foodies, finding hidden gems like Fragrant Garden is as exhilarating as someone pulling a jackpot or hitting a hole in one. It is what we live for. To find it, eat it and tell the world about it -- that must be the Gospel according to St Gastronomique.
Singapore’s Top Ten Hawker Dishes:The Ultimate Food Trail!
I know what foodies visiting our island want. They are here for two or three days, and they just want a short list of the best hawker food that our island can offer. I know because when I visit other countries, that is the kind of article I need. It's too much work to look through hundreds of blog posts to plan a food trail. Just tell me 10 of the best places to eat so that I can get an overview of Singapore food. Alright, after scouring the island for the last 8 years and having published two guide books on Singapore food, viz The End of Char Kway Teow and Only The Best, here are the 10 places which I would bring visitors to when they visit the island.
Lee Fun Nam Kee Soya Sauce Chicken: A tale of three Nam Kee’s
What makes Lee Fun Nam Kee different is that they specialize in Soya Sauce Chicken rather than white chicken, but not just any Soya Sauce chicken, theirs is the Hainanese version of Soya Sauce chicken made from 15 different herbs and with a braising sauce which can trace its lineage back to 1968.
Crosta Pizza: Restaurant quality pizza for $11!
Although it lacks the sexy leopard spots of a Vera Pizza Napoletana (VPN), the new pizza crust is a huge improvement over the one I last tasted. It is made with Italian 00 flour and left to rise for 6 hours before it's punched down and left to ferment overnight. It is then stretched by hand and baked in the 280 degree C wood fired oven for 4mins. It won't qualify for VPN status but it is as good if not better than 95% of the pizzas I have eaten at Italian restaurants here in Singapore.
7th Mile Seafood: Heading West for Crab Bee Hoon!
The draw card for 7th Mile Seafood is their Crab Bee Hoon which is cooked by a chef who used to work at Ming Kee Seafood. When I was on my Crab Bee Hoon hunt way back in 2007, Ming Kee was one of those places that was well known for their Crab Bee Hoon. At the time, the gold standard was still Sin Huat, but people are often put off by the infamy of Sin Huat whose seafood meals can cost the same as those from top end seafood restuarants. So, Ming Kee was a good alternative.
Sum Kee Food: It’s about the Sauce!
Sum Kee does their sauces really well. I especially like their sliced fish with bittergourd and chilli black bean sauce. This is a sauce that you can easily make yourself at home and it will be quite tasty. However, the sauce here has just got that X factor, X being the secret ingredient that they have added which gives it that extra dimension which you will spend the rest of the meal trying to figure out.
Top Ten Things to Eat in Singapore: Hawker Food!
I have been asked on many occasions by overseas visitors for suggestions on what to eat when they visit Singapore. After writing this blog for the last eight years and having published two books, I feel that I am ready to pen some thoughts on 10 things that any visitor coming to Singapore must eat.
Cereal Sotong/Prawn Recipe
This recipe is actually very easy and you should be able to get it right the first time. The cereal mix can be used for prawns or squid or any even pork and chicken although the most commonly used meat is prawns. Here I am using squid only because I came back from a fishing trip with a whole lot of squid. But you can easily substitute the squid for prawns to make the classic dish.