Leslie’s Kuih Bingka (Bika) Ambon Recipe: Everything you need to know
There are many recipes online and I have probably looked through all of them, including the ones in Indonesian. None of them have all the information you need in order to create a kuih that looks like the one in this photo. In this post, I will share with you everything that I have learnt through the numerous attempts at making this enigmatic cake.
Hainanese Chicken Quinoa: Have a Happy Healthy National Day!
Are you familiar with quinoa? It's one of these superfoods that is high in fibre and protein which can be used as a substitute for rice. Because it is high in fibre and protein, it fills you up faster so you don't have to eat as much. You probably would have come across it in a salad at a buffet bar somewhere, but I'd bet you haven't tasted the chicken rice version of it. Its nuttiness actually complements the flavours of chicken rice very well!
According to legend, this dish of pork balls was first invented by a Yangzhou chef during the Sui Dynasty. It was then known as “Sunflower Chopped Pork” as the chef wanted to please the emperor by coming up with a dish that celebrated a local scenic spot known as Sunflower hill. (1) Later in the […]
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 […]
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.
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 […]
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 […]
Lots of people have requested quick and easy recipes that they can put together after a hard day's work! So here is something I often cook when I am tired but still need something yummy to eat with rice!
Claypot chicken rice is actually very easy to cook at home. It only takes 35 mins to cook and it makes for an easy and tasty one pot meal. This recipe is more about the technique of achieving the nice crust around the sides of the claypot rather than the toppings. Once you know how to handle the claypot on a stove top, you can make claypot rice with other ingredients you might have at home! Just remember that the dark sauce has to be added just before eating as it will burn and become bitter if you add it too early. You can cook this in a rice cooker as well, but the crust may not be as crispy.
Hainanese Pork Chop Recipe: Hainanese Curry Rice Series
I am starting my Hainanese Curry Rice series with this Hainanese pork chop recipe. Crispy fried pork chops can be found in many cultures. The Austrians have their schnitzels and the Japanese their tonkatsu. What makes Hainanese pork chops unique is the use of cream crackers for the coating which not only gives the pork chops their unique crunch but also a toasty, savoury flavour.
Leslie’s Char Siu Recipe: Finally perfected it after 9 years!
After 9 years of research, trials and failures, I have finally succeeded in making charsiu at home. This is, by far, the most frustrating and difficult dish to get right. I started experimenting in 2008 with a recipe from Fatty Cheong whose charsiu is still the gold standard for me. The tender, bouncy and juicy meat melts in your mouth and melodiously melds with the sweet crimson lacquer!
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?