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Recipe: Char Kway Teow/Fried Flat Noodles (炒粿条)
Do you know the history of Char Kway Teow? I managed to get some information from the National Library Board, Singapore. Despite its Hokkien name, the stir-fried noodle dish is associated with the Teochew community and is believed to have originated from Chaozhou in China’s Guangdong province. Char Kway Teow began as a simple meal for the ordinary man, an uncomplicated dish of rice...
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Recipe: Thai Crispy Fish Topped with Chili Sauce (Pla Raad Prik)
Typically, Pla Raad Prik uses a whole fish, fried until crispy, and then covered with a sweet spicy sauce made from a few ingredients; garlic, palm sugar and chilies, fish sauce and tamarind paste. It is a very popular dish in Thailand that is often ordered for special occasions but it is really quite an easy dish to prepare at home. As I do...
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Recipe: “Sembawang” Seafood White Beehoon/Vermicelli
Seafood White Beehoon was first made popular by You Huak restaurant in Sembawang, Singpaore. But in recent years, many others have started to serve it in hawker centres. Some of my friends have tried from various places and complained that it was quite bland while others were crazy about it. This is a fairly easy dish to prepare and is an ideal one pan...
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Recipe: Assam Pedas Ikan (Spicy Tamarind Fish)
Assam Pedas literally means sour spicy. It is a classic Malay dish which is popular in both Malaysia, Indonesia and Singapore. Traditionally, Assam Pedas calls for ikan tenggiri (Spanish mackerel) or ikan pari (stingray), but I used red snapper fillet instead. It is a very appetising dish as the gravy has the perfect balance of spiciness, sweetness and sourness that goes very well with...
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Recipe: Sambal Stingray/Skate Wing on Banana Leaf (三峇魔鬼鱼)
Sambal Stingray is an Eurasian dish. Stingray was introduced into the Malaysian cuisine when the Portuguese traders brought it to Malacca. The stingray was then cooked with local ingredients. Malaysians and Singaporeans love Sambal Stingray, also known as Ikan bakar in Malay, is basically barbecued fish. It is marinated in an abundance of sambal paste and served with a good dosage of lime juice...
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Recipe: Sambal Petai (Stink Beans) Prawns Topped With Crispy Ikan Billis
When we were living in Malaysia, Petai (stink beans/smelly beans) was a common sight in the wet market or at most nasi lemak stalls. Back then, the price of Petai was cheap but now a pack 150g of Petai is selling for SGD4.00 in the wet market!! These beans have a very pungent smell because of the high concentration of amino acids in them. ...
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Recipe: Penang Hokkien Prawn Noodle (Har Meen/Mee Yoke/福建虾面)
I was drooling while writing out the recipe for this Har Meen. Mmmm…. I could smell the yummy prawn aroma from the broth. The flavour of this noodle is just unspeakable not to mention the tremendous amount of time and effort to put this recipe together. So I hope that after reading this recipe you will put in some nice comments in our blog...
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Recipe: Chinese Braised Noodles (Lor Mee) – 卤面
Lor Mee (in Hokkien) literally means Braised Noodles. The yellow noodle is soaked in a dark gooey sauce topped with yummy braised meat, eggs, bean curd, and other ingredients. Being a Teochew, when I was growing up I was always exposed to a more Teochew style of cooking from my mum. As such, I was never introduced to this noodle dish at home; hmmm…...
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Recipe: Ginger Shrimp & Glass Noodles (Goong Ob Woonsen)
Goong Ob Woosen is a classic and iconic dish of Thai seafood restaurants. Mmm…. The spices, a mixture of sauces, the freshness of the prawns, not forgetting some pork belly, and the glass noodles, traditionally baked in a clay pot over the stove top. Here it is a pot of irresistible, uniquely intricate layers of flavoured noodles!! It is believed that this dish has...
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Recipe: Blanched Cockles with Chinese Wine, Garlic and Chilli Sauce
2 years ago, I tried the Putien Drunken Cockles as a cold appetiser and was very impressed with the overall taste of this dish. Just recently, I was craving for some cockles and I immediately thought of the Putien cockles and started frantically looking for recipes. Most recipes steamed or stir fried except one which blanched the cockles (thanks to Let’s Get Woking). With...
