How-To: Kerisik (Toasted Coconut)
Kerisik is used in Malaysian and Singaporean cooking. It is a MUST have for rendang and kerabu salads. It adds on a really fragrant and smoky taste to the curry, making it distinctive from all the other curries. Since I have many packets of store bought kerisik on hand, I thought it is high time […]
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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 […]
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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. […]
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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 […]
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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 […]
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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 […]
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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 […]
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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 […]
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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 […]
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Recipe: Pork Ribs and Bitter Gourd with Fermented Black Bean
Most of us do not like bitter gourd due to the simple reason that it has this bitter taste. When I was younger I totally refrained from it. When we were living in Malaysia, bitter gourds were so easily available in the wet markets that I decided to take a brave step and give it […]
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