Ieat’s Chinese Roast Pork, Siu Yuk, Sio Bak Recipe II
I managed to pick up a few more tips in the last 3 years and have updated the recipe for a juicier, more flavourful sio bak! It's one of those things that is really worth doing at home as it is relatively easy and you are sure to get a few "wows" and "oohs" which is really satisfying!
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 […]
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!
This is my fried chicken recipe which combines the best of asian and western techniques to create a crispy fried chicken that is juicy inside with a typically asian flavour.
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 […]
