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!
Autumn is the season for yams and during this time, it is easy to source quality yams, you can tell they are quality yams when they are nice and powdery and perfect for making Orh Nee (Teochew Yam Paste). Making your own yam paste takes a lot of blending, steaming, and cooking. With the Tefal […]
Original Chilli Crab Recipe: Happy 51st National Day!
What better way to celebrate our 51st National Day than to enjoy our de facto National Dish? But this is not just any other chilli crab recipe. This is a recipe I developed which is closer to the original chilli crab that Mdm Cher Yam Keng served back in the 1950's when she first introduced chilli crabs to the world. The modern version which has sambal and eggs was introduced later by Chef Hooi, one of the legendary "Four Heavenly Chefs".
Ngau Lum or Cantonese style braised beef is one of my favourite dishes of all time. It used to be a regular feature at Cantonese wanton mee stalls but it is getting more difficult to find nowadays. The cost of good quality beef is getting too expensive such that it is no longer feasible to sell […]
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 […]
This is my favourite buttermilk pancake recipe from America’s Test Kitchen. The addition of buttermilk and sour cream gives the pancakes a nice tang and makes them nice and fluffy. Ingredients Cake flour 280g (2 Cups) Sugar 2 Tbsp Baking powder 1 tsp Baking Soda 1/2 tsp Salt 1/2 Tsp Buttermilk 2 cups (480ml) Sour […]
Here is my way of making salted egg prawns at home which is guaranteed to be less oily. The sauce is made by first making a roux and then incorporating the salted eggs yolks. This results in a creamy sauce where you have time to adjust the taste to suit your own preference
Here is a very traditional Hokkien dish which every household should be able to cook as it is quite straightforward and uses a few ingredients which should already be in the pantry. The key to the dish is the dark soy sauce. You should try to get your hands on the very best quality dark soya sauce and it should be the thick type which is not salty and just slightly sweet.
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 […]
If you have been reading this blog since 2012, you would know about how crazy I was over pizza at the time. Not just crazy about finding the most authentic wood fired Vera Pizza Napoletana pizza in Singapore, but also in making my own Napoletana style pizza at home.