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.
Here is the recipe you have all been waiting for! Mr Koh of Fragrant Garden Teochew Restaurant shows us how to make a traditional Teochew Orh nee (yam paste). Do note that traditional Teochew orh nee is topped with pumpkin, shallots and water chestnut syrup and not coconut cream and sweet corn which any pure […]
Here’s my original recipe of Lemongrass Laksa Leaf Chicken which I developed for Lee Kum Kee using one of their premix sauces. Try it and let me know what you think! Ingredients: 400g Chicken Thigh 1 Onion, sliced 1 Red Chili, sliced 2 Tbsp Coconut Cream 1 Tbsp sugar Chopped Laksa Leaves ⅓ cup Mirin […]
Chinese Style Roast Chicken is one of my all time favourite dishes. But you probably realize that this "roast" chicken is a misnomer because the way they cook the chicken is to deep fry the whole bird in a big vat of oil! Unlike the Western style roast chicken which is traditionally a dish served at home for Sunday lunches , not many Chinese families would actually cook "Roast" Chicken at home. Roasting a whole bird in the oven is something very practical for the modern kitchen as most homes would have an oven. However, not many kitchens are equipped to deep fry a whole bird, so the Chinese Roast Chicken is something you usually eat 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 […]