I remember the very first time I had a slice of Japanese wagyu. It was one of those gastronomic moments that probed deep into the inner recesses of my soul to invoke that sense of childlike wonder. How can a slice of beef, or any meat for that matter, be so sublime, so ethereal, so..... shiok?
A slice of slow cooked braised pork belly must be one of the most sublime things you can ever put into your mouth! It is not difficult to do, but to do it well, you need patience. This is a recipe from Chef Morimoto. I was intrigued by the addition of beer into the teriyaki sauce and I just had to try it!
This recipe combines a crispy fried chicken technique from America's Test Kitchen with the teriyaki chicken recipe from Chef Morimoto. If you are lazy, you can dispense with the extra effort of making the skin crispy, but it works really well and makes the dish look and taste better!
Seafood White Beehoon Recipe: Happy Chinese New Year!
It is actually not difficult to do and is the ideal dish for festive occasions as a wok full of bee hoon would easily feed the whole family. The key to the dish is the stock and how to handle the beehoon. With this basic recipe, you can improvise by adding other types of seafood like crayfish, lobsters, crabs etc depending on who you want to impress!
I find that most places serve their chilli crabs with a spicy sambal which overpowers the natural sweetness of the crabs. This recipe is closer to the original version that was invented by Mdm Cher Yam Keng in the 50’s where the sauce isn’t thickened with beaten eggs.
Kids love cheesy baked rice! Here is a simple cheese sauce that is easy to make and is so versatile that you can convert almost any leftovers into something the kids will go gaga over. In fact, this is so good, they might even look forward to the leftover meal instead of the actual meal!
It’s Christmas Time again so here is a fun little recipe for Christmas which you can do with the kids and get them involved with the cooking! You have probably made French Toast before but they are likely to be yellow in colour! Green coloured French toast might seem a little wierd at first but once you […]
McDonald’s curry sauce has quite a frenzied following in Singapore. It is only available here and is one of those foods that overseas Singaporeans miss. On 14 Nov 2011, McDonald’s ran out of curry sauce and it almost caused a riot! I learnt about the story recently when I met one of their founders at […]
Traditionally, you need to cook the radish and make the rice slurry in a pot before transferring the batter into another tray which is then placed in a steamer to steam for 1-2 hours. With the Tefal Induction Rice Cooker, you can easily do everything in a pot!
These traditional kopi tiam buns are the reason I bought Christopher Tan's excellent recipe book, Nerdbaker. I flipped open the book and was immediately smitten by these soft and pillowy buns which are traditionally served with a slice of cold butter, kaya, soft boiled eggs and accompanied by a cup of kopi C. The classic Singaporean breakfast doesn't get better than this!