Lina’s Confectionery: Good olde Nonya Kueh!
The first thing that strikes you about the lapis is how many layers there are. Then as you peel the layers, just how stretchy they are. Then when you eat them, how chewy and yummy they are. The guys were having fun peeling off each layer, then twirling each layer around the finger before popping the whole finger into the mouth!
Kim’s Kuehs: The End of Teochew Kuehs?
I really hate to be a naysayer, I really do. But just as I said that it is "The End of Char Kway Teow", traditional kuehs like png kueh and soon kueh are also facing an uncertain future. Consider the following questions:
Hoshino Resorts Tomamu, Hokkaido Ski Trip
Hoshino Resorts Tomamu is an integrated resort comprising of two hotels, 25 ski courses, restaurants, outdoor activities, ice village and even an indoor beach which is kept at 30°C all year round. In the summer, crowds make their way up to Unkai terrace to experience the "Sea of Clouds" and stay a few days to enjoy other summer activities like white water rafting, trekking, horse riding and hot air ballooning.
Hana-hana: Cheap and Good Omakase
The food at Hana-hana is very good value. I am not saying you will get top class Japanese food, but for a Japanese omakase meal, this is as cheap and good as it gets and you should leave the place feeling that you will want to go back again.
Claypot Chicken Rice recipe
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.
Hong Yun Seafood: Seafood White Bee Hoon Dry!
This version of white beehoon is quite different from the wet version we are all familiar with in a similar way that wet hokkien mee is different from the dry type. I liked the texture of the thin beehoon and how it had absorbed the flavour of the stock.
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.
CUT by Wolfgang Puck: Highland Beef — Finally!
About four years ago, I picked up a book from the library that was simply titled "Steak". There are very few single words that have the power to command my immediate attention and this is one of them. The other is "Monnnnng!" which is what my Teochew name sounds like when it is uttered by my wife in an ascending tone. It usually signals an ominous change in the weather pattern which requires a drastic course correction.
Sinn Ji Chicken Rice: Young, Innovative Next Generation Hawkers
There has been much debate about how to preserve our hawker culture. One idea was to set up hawker "schools" where courses are offered on how to prepare certain dishes. On paper, this seems to be a good idea.
Roots and Wings Project: Needs for this year
It is heartening to see the joyful faces of the kids in our Root n Wings project again. It's been just over a year since they moved into their new premises and things have really settled down. You would have recalled that when we first met them in 2015, they were still living in a makeshift shophouse with a single toilet and nothing in the fridge!
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!
Benson Salted Duck Rice: The old, made new
Yes, I know what you are thinking. White duck like this nice meh? Honestly, I still prefer braised duck. But I went with a group of kakis and they all seem to like it, so I think this would be something that some of our readers here will like.