XXO Har Loke Prawns Recipe: Xtra Xtra Ordinary!
Har Loke Prawns are a really old school Cantonese dish and frequently makes its appearance during Chinese New Year. It is relatively easy to cook and can be prepared beforehand and kept warm before serving.
Love of a Lifetime: Popiah is love
I must say that Li Yin Zhu is probably my favourite local “Food” actress. I think she must be a foodie in real life because whenever you watch her on screen describing food she always manages to portray a deep sense of connection with the dish. I loved her work in “The Little Nonya”, where she played the matriarch of the family, and the scene where she tasted the Rempah Udang and proclaimed “就是这个味道” (This is the taste!”) ranks up there with the most memorable food scenes of all time!
Glutinous Rice Recipe: Super Easy, Super Nice!
The traditional recipe for glutinous rice is quite laborious but I managed to came up with a super easy way of making this glutinous rice dish which I never thought possible previously.
Kok Kee Wanton Mee: Grumpy but Shiok!
There are few hawker stalls that are as polarizing as Kok Kee. Some people love it, some just cannot stand it. The people who love it would patiently stand in line and order their noodles with the respect and demeanour of a primary school student asking for teacher's permission to go to the toilet.
Roots and Wings Batam Orphanage Project Update
It was just a year ago when I wrote about this orphanage in Batam. It was in such a bad state that we left there with a heavy burden of wanting help but clueless of what we can actually do to make a difference. A year later, we find ourselves standing in front of a brand new orphanage! We are simply amazed at how God brought like minded people together to build a new home for the kids!
One Kueh at a Time: Mid Life Hawkers
I am beginning to realize that there are, what I call, mid-life hawkers who are playing a significant role in keeping our hawker traditions alive. Mid-life hawkers are people like Nick Soon, who turn to selling food after spending many years in their first career.
Ieat’s Overnight Yeasted Waffle Recipe
This recipe will produce an overnight yeasted waffle that crisp and toasty on the outside, moist and yeasty on the inside. Guaranteed to be irresistible!
U Hakka Niang Tou Fu: Old School Yong Tau Fu!
Ask any Hakka person and they will be quick to tell you that what we call Yong Tau Foo today is very different from the traditional Hakka Yong Tau Foo. There are a few points of difference. Firstly, traditional Hakka style Yong Tau Foo is supposed to have minced pork filling and secondly, it's a much simpler dish with mainly tofu items. After all, it is called "ngiong" tau foo, "ngiong" being the Hakka dialect word for "stuffed". So, the main ingredient of the dish is the tofu.
Nan Xiang Chicken Rice: Old School Char Siew
I have driven past this particular coffeeshop along Tanjong Katong on many occasions en route to the carpark and have always noticed that it was quite crowded. But it wasn't until my friend Johnny told me about their char siew that I made an effort to drop in to give it a try. Johnny specifically said that I needed to ask for the fattier charred cuts to truly experience their char siew!
KEK (Keng Eng Kee) Pandan Gardens: Zi Char 2.0
Chef Wayne of Keng Eng Kee, or KEK as it is known nowadays, has opened a new Zi Char stall in Pandan Gardens where he is serving progressive Zi Char using some of the new ingredients that are now available in Singapore. The second generation Singaporean born Chef was given full permission by his father to serve his nouveau Zi Char cuisine at his new place, something that he had to keep under wraps at the old restaurant.
Top Ten Eats of 2015: ieatshootipost
It's amazing how time flies! Next year will mark the tenth anniversary of ieatishootipost! When I started the food blog in Aug 2006, I had absolutely no idea how the blog would change my life! I am greatly blessed by some of the people I have met through the blog and the things that I have never thought I would ever get to do, like appearing on TV and publishing books! These are not the kind of things a typical family doctor gets to do!
Ryu’s Japanese Restaurant: Anko Nabe Omakase
It is great to see the Japanese food scene in Singapore progressing towards more authentic and regional foods. No longer is Japanese food just about having all the familiar sushi, sashimi, tempura, tonkatsu under one roof, the Japanese restaurants here are moving towards more specialization, offering an increasingly authentic Japanese culinary experience.
Cantonese Style Steamed Fish Recipe!
Cantonese style steam fish is one of the simplest, quickest and tastiest ways to cook fish. The light steaming method results in a fish which is tender and moist and the resulting sauce is something that would make you want to eat more rice! This recipe will work for codfish which is also known as chilean […]