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.
Lobster Ee Meen Recipe: Wishing you a prosperous Chinese New Year!
Chinese New Year is the time where to we can gather and bless each other with prosperity and longevity. So here is a recipe that symbolises both of these blessings!
Tempura Calamari Rings with Salted Egg Dip Recipe!
I love salted egg calamari but I find that a lot of Zi Char places make it too oily. To make it lighter I use a Japanese style tempura batter and modified the technique for making the sauce so that it turns out creamy instead of oily. Having it this way also means the calamari […]
Here’s my updated napoletana style pizza recipe. My previous recipe still works very well, but it requires a lot of fridge space in order for the dough to develop flavour. This recipe uses an overnight poolish which is then added to the main dough. This saves me from having to clear out the fridge to make […]
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.
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.
Here is the recipe you have all been waiting for! Mr Koh of Fragrant Garden Teochew Restaurant shows us how to make a traditional Teochew Orh nee (yam paste). Do note that traditional Teochew orh nee is topped with pumpkin, shallots and water chestnut syrup and not coconut cream and sweet corn which any pure […]
ieat’s cooking show: Ep 2 Salted Fish Steamed Pork Recipe
In this video, we learn from Mr Koh of Fragrant Garden Teochew Restaurant how to make a very simple, yet delicious dish which everyone can make at home. The key ingredient inSalted Fish Steamed Pork is the salted fish or mui heong which you can buy from your local wet market provision shop. This salted […]
Steamed pomfret is a classic Teochew dish and Mr Koh of Fragrant Garden Teochew restaurant shows us how he cooks it at the restuarant! This is the best way to savour the soft, tender flesh of the Chinese Pomfret (pampus chinensis, dao chior). Ingredients Chinese pomfret or silver pomfret 600-700g Salted mustard green 1/2 cup […]
ieat Video Blog: How to get Wok Hei in your Fried Rice
I had the opportunity to meet up with Chef Vincent Theong of Orchard Cafe who gave me a few pointers on how to fry rice so that you have that Wok Hei fragrance. Now, I know that most people don’t have such a big fire at home, but the few tips he gave about frying […]
