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
Here is a very traditional Hokkien dish which every household should be able to cook as it is quite straightforward and uses a few ingredients which should already be in the pantry. The key to the dish is the dark soy sauce. You should try to get your hands on the very best quality dark soya sauce and it should be the thick type which is not salty and just slightly sweet.
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 […]