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Recipe: Pan-seared Salmon with Mango and Avocado Salsa
My family loves deep fried fish, yes I know, I know it is unhealthy. (Ok, don’t judge me!) This is why I stared at these pieces of fresh pinkish orangey salmon which I have bought from the wet market that morning and wondered how I should cook them so that it’ll be a healthy meal for my family. I wanted something simple, quick, delicious...
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Recipe: Beef Rendang (Rendang Daging)
I have shunned cooking Rendang from scratch for the longest period of time because I always felt that it is a difficult dish to accomplish. How on earth do I cook a dish till most of the ‘liquid’ has been absorbed into the meat and not burn the dish? I was so glad that in recent time, I took a bold step to embark...
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How-To: Chinese Dumplings (Jiao Zi/饺子)
I was supposed to share this Jiao Zi recipe in our Chinese New Year series this year however due to the time constrain, I did not manage to. But as the saying goes, better late than never. So here it is! I certainly hope you will practise making them and serve them to your friends and relatives during the next Chinese New Year. Jiao...
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Recipe: Kuih Bingka Ubi Kayu (Baked Tapioca Cake)
When we were living in Malaysia, we used to buy some of the Malay kuih-kuih from the roadside vendors and we always enjoyed them with a cup of coffee/tea for our afternoon snack. What a life! Can you imagine this: 3 pieces of kuih for RM1.00 only!!! I really love this kuih bingka ubi kayu. Somehow it has this magical taste that I fell...
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Recipe: Singapore Hokkien Prawn Mee (福建蝦麵)
When I first introduced Singapore Hokkien Prawn Mee to my family, they were expecting a bowl of soupy prawn mee but were shocked to see a plate of fried prawn mee served in opeh leaf. I must say this is truly a unique Singapore dish which I am proud of. Our Singapore Hokkien mee seems to be created after World War II by Chinese...
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Recipe: Pig’s Stomach Soup (猪肚汤)
When you asked me when I was a child whether I like this soup, I will tell you a definite NO, NO! At a young age, I always felt that this soup was too peppery but mum will always tell us that this soup is good for us as it warms our stomach especially during rainy days. Now that I am more matured in...
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Recipe: Getuk Ubi (Cassava/Tapoica with Sweet Coconut Toppings -木薯糕)
Getuk Ubi or Pounded Tapioca Cakes; it does not matter what you name this kuih as this is one of the kuihs which I enjoy eating. As mentioned in my earlier post, Ubi Kayu (Steamed Cassava/Tapioca Kuih With Coconut), I am simply a lover of any kind of tapioca desserts. This kuih I know is fondly loved by the Malay communities in Malaysia, Singapore,...
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How-To: Teochew Dry Kiaw/Keow (Dry Pork Dumplings)
Teochew Dry Kiaw/Keow is one of the dishes which I enjoy a lot. Mind you, it is not cheap to enjoy a bowl of this Singapore speciality. Currently, to eat a decently good bowl of kiaw/keow from Hill Street Tai Hwa Pork Noodles, you’ll have to pay about SGD6.00. And in this bowl there is only 10 pieces or less kiaw in it. 😦 Yesteryears...
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How-To: Tauhu Goreng (Fried Beancurd/Tofu with Peanut Sauce)
Tauhu Goreng literally means Beancurd/Tofu Fried. Interesting fact: Tauhu Goreng is the Malaysian and Singaporean spelling whilst Tahu Goreng is the Indonesian spelling. This dish is commonly found in Indonesia, Malaysia and Singapore and it is eaten as a side dish or as a meal in itself. The beancurd is normally deep fried (I pan fried the beancurd so as to give me a...
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Recipe: Kiam Chye Ark – Duck Soup with Salted Mustard Greens (咸菜鸭)
When I was growing up, being Teochew, soup is not really a thing in my family. But I remembered, one of the soup which Mum usually cooked was this simple Kiam Chye Ark soup. I still love this soup till this day. It is appetizing and extremely good to have especially when it is piping hot and you pour the soup, together with a...
