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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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 […]
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Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to […]
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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 […]
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I am a big fan of Sichuan noodles. I had my first authentic Dan Dan Noodle experience, when I was working in Xi’an, China in the early 90s, cooked by the chefs from Sichuan. I just love how the Sichuan peppercorns in the noodle creates a numbing sensation in the mouth. Sadly, my husband does […]
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One of my favourite noodle dishes is Wat Tan Hor. This is a classic and it is easily available at any Zhi Char stall or hawker center in Singapore and Malaysia. Wat Tan Hor is a Cantonese noodle dish and literally means smooth egg gravy over hor fun (flat rice noodles). The flat noodle is […]
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