How to Season a Wok: The Science behind it and Step by Step instructions
Video on how I seasoned my new Wok Why I Walked the Way of the Wok My mum has not bought a wok for the last 30 years or so. For as long as I can remember, she has always been using the same cast iron wok since I was a kid. I, on the […]
How to make Sio Bak (Chinese Style Crispy Roast Pork Belly)
Sio Bak is actually quite a simple thing to do at home as compared to say, Laksa where you have to prepare a whole list of ingredients. All you need for a Sio Bak with a crispy rind and juicy, tender meat is a few simple ingredients and patience. The following video will show you […]
Ariston OpenSpace Oven: Ieat’s Chiffon Tin Crispy Roast Chicken Recipe
This Recipe was brought to you by Mayer, the Kitchen SpeclialistExclusive offer for ieatishootipost readers at the end of the post ieat’s Chiffon Tin Crispy Roast Chicken There are many recipes for Roast Chicken on the internet, but I haven’t come across one which deals with the Chinese Style Crispy Roast Chicken which I love […]
Do you like Charsiew Polo Buns? I do and I wanted to try baking some myself so I casually asked our favourite Hong Kong Masterchef, Gen Shu if he would be willing to share his recipe with us. Not only was he willing, but he even volunteered his friend Chef Ip to come over to […]
You might have read in the Sunday Times recently that our friend Liverpool’s Good Morning Nanyang Cafe was voted Best Kaya Toast in Singapore and a lot of it has to do with Liverpool’s freshly made kaya. Liverpool has very generously agreed to share his recipe with us and especially those who are living overseas […]
Video Blog: ieat learns to make Potatoes Duphinoise!
Here’s a simple potato dish you can whip up that is delicious and so easy to make! BTW, Chef Tim has just joined WineGarage as their head chef. So if you want to taste his food first hand, you know where to find him!
Did you know that this year marks the 150th anniversary of the invention of that iconic British dish, Fish and Chips? In order to celebrate this simple yet undeniably addictive British fare, I have asked our friend, Chef Tim to show us how to make a really good fish and chips! The chips were excellent […]
How to Make Roti Prata aka Roti Canai: Everything you need to know!
Updated 18 Feb 2016 The reason I am writing this post is because I cannot find a single resource on the internet that gives you everything you need to know in order to create Roti Prata/Canai. In order to make a Roti Prata that is as good, or even better than those you find outside […]
Those readers who have been following me on the facebook and the forum would know that I spent quite a lot of time over the last month doing research on how to make Roti Prata. The recipe has been finalized and I have finished shooting the slideshow and the video. I will be publishing my […]
How to make a pandan chiffon cake: Almost everything you need to know
Revised and updated 21 Sep 2015 Remember I was telling you about how I learnt the valuable lesson about persistence from watching my Mom try again and again to perfect her Pandan Chiffon Cake? Well, since I got my new mixer to play with, I decided to re-enact the Pandan Chiffon experience for myself. I thought […]
In this final episode of our egg series, we look at the 62 degree egg which is very similar or at least based on the same principles as the Onsen Tamago or Japanese hot spring eggs. It is amazing how different the egg is when you cook it at a different temperature. Tim also shows […]