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.
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.
Cantonese style steam fish is one of the simplest, quickest and tastiest ways to cook fish. The light steaming method results in a fish which is tender and moist and the resulting sauce is something that would make you want to eat more rice! This recipe will work for codfish which is also known as chilean […]
My friend Allan has made it his mission to track down retired hawkers and learn their tried and tested recipes. This particular braised duck recipe comes from an old Teochew man, Mr Teo who used to be the head chef of Hang Kang Teochew restaurant for over 20 years.
I was inspired by a documentary I saw on Channel U tracing the history of Gu Lou Yoke. It showed the different styles going from Singapore to Hong Kong and Guangdong where the dish was said to originate from. Armed with this set of new found information, I decided to come up with version II […]
Kamameshi is a Japanese dish where rice is cooked in a stock together with some ingredients. The resulting rice soaks up all the umamilicious flavours of the stock making it a dish that can be eaten on its own. But you can also top it with things like buta kakuni (braised pork), hokkaido snow beef […]
Bergedil aka perkerdel kentang in Indonesia is a well loved local snack which can be eaten on its own or frequently served with lontong or mee soto. The traditional recipe involves first deep frying the potatoes and shallots separately and then mashing and moulding it into little pucks for deep frying.