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!
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!
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