Quick and Easy Beef Rendang with Tefal ClipsoMinut Duo Pressure Cooker
Beef rendang is one of those dishes that most people don’t bother to cook at home because of the time and effort it takes. First you need to prepare the ingredients for the rempah, then grind it and fry it till you smoke up the whole house, then add the meat and cook it for […]
There are a few dishes in my life which are so delicious when I first ate them that they can be classified as milestones in my culinary journey. Miso marinated codfish is one of them. Give me a piece of miso marinated codfish and a bowl of Japanese rice and I would be happy as a puppy getting a belly rub.
It’s mango season! So make the most of it by making some sticky rice to go with some beautiful mangoes! It is actually quite easy to make, but in order to make it right, you do need to make the extra effort of steaming the glutinous rice so that you get individual grains of rice […]
One of the most memorable fish soup I have ever had was at Chef Kang’s kitchen. I must have had it three times already and it never fails to satisfy. I wanted very much to learn how to make it at home and Chef was happy bring me into the kitchen to explain to me […]
Lots of people have requested quick and easy recipes that they can put together after a hard day's work! So here is something I often cook when I am tired but still need something yummy to eat with rice!
Claypot chicken rice is actually very easy to cook at home. It only takes 35 mins to cook and it makes for an easy and tasty one pot meal. This recipe is more about the technique of achieving the nice crust around the sides of the claypot rather than the toppings. Once you know how to handle the claypot on a stove top, you can make claypot rice with other ingredients you might have at home! Just remember that the dark sauce has to be added just before eating as it will burn and become bitter if you add it too early. You can cook this in a rice cooker as well, but the crust may not be as crispy.
Hainanese Pork Chop Recipe: Hainanese Curry Rice Series
I am starting my Hainanese Curry Rice series with this Hainanese pork chop recipe. Crispy fried pork chops can be found in many cultures. The Austrians have their schnitzels and the Japanese their tonkatsu. What makes Hainanese pork chops unique is the use of cream crackers for the coating which not only gives the pork chops their unique crunch but also a toasty, savoury flavour.
Leslie’s Char Siu Recipe: Finally perfected it after 9 years!
After 9 years of research, trials and failures, I have finally succeeded in making charsiu at home. This is, by far, the most frustrating and difficult dish to get right. I started experimenting in 2008 with a recipe from Fatty Cheong whose charsiu is still the gold standard for me. The tender, bouncy and juicy meat melts in your mouth and melodiously melds with the sweet crimson lacquer!
A slice of slow cooked braised pork belly must be one of the most sublime things you can ever put into your mouth! It is not difficult to do, but to do it well, you need patience. This is a recipe from Chef Morimoto. I was intrigued by the addition of beer into the teriyaki sauce and I just had to try it!
This recipe combines a crispy fried chicken technique from America's Test Kitchen with the teriyaki chicken recipe from Chef Morimoto. If you are lazy, you can dispense with the extra effort of making the skin crispy, but it works really well and makes the dish look and taste better!
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!
I find that most places serve their chilli crabs with a spicy sambal which overpowers the natural sweetness of the crabs. This recipe is closer to the original version that was invented by Mdm Cher Yam Keng in the 50’s where the sauce isn’t thickened with beaten eggs.