Japanese Beef Curry is one of the easiest, tastiest on pot meal that you can cook at home. You can put everything in a pot and cook it until everything is soft and it will taste good. But with a few extra touches here and there, you can really make a meal that you would […]
This is a very popular home cook dish in Singapore because it is so easy to make and extremely tasty. Most Singaporeans will probably remember grandma or mum making it. But as with everything, the difference between a good dish and a great dish is the attention to details. Sure, anyone who has a few […]
Japanese Cheesecake Recipe: Almost everything you need to know!
So why another Japanese Cheesecake recipe? Well, I wanted to pen down everything I learnt over the last few months of cake baking so that you don't have to make the same mistakes that I have made. Cake baking is more of a science than an art. For non-bakers like myself, I have had to learn the hard way that there is a difference between using a non-stick pan vs an aluminum pan. Such things are seldom discussed in the myriad of recipes online, so I had to do a lot of research, reading up on cookbooks as well as seeking tips from professional bakers such as Chef Yamashita
Hotplate tofu is one of the most popular dishes at the Cze Char. It actually works very well as a home dish as it really goes well with rice. If you don't have a hotplate, you can simply fry the eggs in a pan and then lay it on the plate and pour the tofu sauce over. Of course, the hotplate adds to the extra-dimension of smell and sound to heighten the anticipation of the dish!
This recipe is actually very easy and you should be able to get it right the first time. The cereal mix can be used for prawns or squid or any even pork and chicken although the most commonly used meat is prawns. Here I am using squid only because I came back from a fishing trip with a whole lot of squid. But you can easily substitute the squid for prawns to make the classic dish.
Sliced Garoupa with Ginger and Green Onions recipe
Stir fried sliced grouper is one of those classic dishes that you order at the restaurants as well as the Cze Char. It is also one of those dishes that you probably have at home. But you probably wonder how they get the fish so tender and smooth at the restaurant! The key is a […]
When I was a kid, 京都排骨 (jing du pai gu – lit Kyoto pork ribs) or 排骨王 (pai gu wang – lit pork rib king) was my all time favourite dish. I used to always look forward to eating it whenever our family went out for dinner at the Chinese restaurant. According to Chef Chris […]
I love sweet and sour pork. In fact, I think it is probably one of the top 3 most popular dishes amongst Singaporeans. Every economical rice stall will have this dish in one of their trays and you should be able to order it at every Cze Char stall. The great thing about this dish […]
Prawn Paste Chicken (Har Cheong Gai) Recipe: The Zi Char Version
Har Cheong Gai (prawn paste chicken) is one of those dishes that Singaporeans all love but is little known by tourists coming to our island city. Indeed, if you ask any westerner if they would like to try chicken that has been marinated in a putrefied prawn paste, I think they would probably think you […]
Soya Bean Pudding Recipe: Why I don’t write reviews about them
You may have noticed that I have been very resistant to blogging about Cold Soya Bean Curd. The reason is because I feel that compared with traditional Soya Bean Curd, this cold version is a product of 21st century food technology which require little skill to make, unlike the the traditional Soya Bean Curd which […]
Carrot Cake (Chai Tow Kueh) Recipe: With Japanese Radish!
I have been wanting to write this carrot cake recipe ever since Chef William Soh wowed everyone with his carrot cake during our Ultimate Hawker Fest last year. As with many of my other recipes which I have blogged about, there is always the question of “Why Bother?” since you can just go to the […]
I have been wanting to write a proper Pizza recipe post ever since I started experimenting with pizzas three years ago but never really got round to it. This time round, I managed to finally get it done. The motivation came in the form of my new SMEG Pizza Oven which made it possible for […]