Never heard of Laksa Roast Pork right? I don’t think anyone has ever thought of a dish like this before. Hahaha. If you like our popular Hassle-Free Roast Pork (Siu Yok) (with perfect crackling!!!) recipe… Hmmm…. you may love this more!!! 🙂 Thanks to Singapore Home Cooks and Dancing Chef for the collaboration with Mummy’s […]
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What do you usually do with laksa paste? A bowl of yummy Laksa!! However, when Singapore Home Cooks approached a group of us to take up the campaign of using Dancing Chef’s Laksa paste to cook other creative dishes apart from Laksa, Mummy’s Kitchen was one of those who were honoured to do so. I […]
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Steamed glutinous rice or Lor Mai Fan (in Cantonese) is an easy to prepare, traditional dish. This dish is often sold in ‘dim sum’ restaurants across Asia. It is also a common sight in Malaysia where this flavourful dish is sold in small disposable aluminium bowls, steaming in huge steaming cabinets together with different kinds […]
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As I was browsing through the different kinds of seafood in the wet market, I was considering what dishes I would be preparing for my family that evening. Interestingly, what caught my eyes was right at the end of the seafood stall: a tray of stingray which looked so fresh and inviting. I immediately decided […]
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I was first introduced to this noodle dish by my husband when we were living in London. He cooked it using the cheat method; he used canned sardines and included only some basic ingredients. I am not complaining as it tasted yummy… It wasn’t until we were living in Kuala Lumpur, that I tasted a […]
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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 […]
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Generally, laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; the soup is either based on rich and spicy curry coconut milk, or based on sour assam (tamarind or gelugur). This popular dish can be found in Singapore, Malaysia, Indonesia, and even Thailand. When you alter the […]
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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 […]
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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 […]
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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 […]
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