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August 10, 2020
Tiramisu is a classic Italian dessert that never fails to bring a smile to my face whenever I have it. Over the past years, I’ve shared two Tiramisu recipes – Tiramisu in a Cup and Tiramisu Cheesecake. This Classic Tiramisu is adapted from Nigella Lawson’s Irish Cream recipe which I’ve been faithfully referencing for all these while.
August 7, 2020
Clam is one of my all-time favorite bivalve molluscs. The good ones are super briny and reminds me of the ocean. Preparing and cooking fresh live clams are actually not daunting at all. I’ve actually shared a post on how to clean out bits of sand often found in the clams. The last thing I want when I’m enjoying my clams is to bite on gritty sand with my teeth.
August 3, 2020
Okay, today’s recipe post is for every pork lard (猪油渣) lovers out there. Before you health fanatics shoot me the evil look, pork fat is actually ranked 8th in a list of 100 foods which provide the best balance of a person’s daily nutritional requirements. However, I always believe moderation is the key when consuming all types of food so I wouldn’t recommend eating the whole tub of pork lard at one-go. Tempting, but no. In case you are not aware, there are actually two ways of making pork lard.
July 29, 2020
A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil. This simplified and healthier version uses no oil and the amount of sugar is kept to minimal.
July 22, 2020
There is a certain joy with making homemade dim sum bites such as spring rolls that can be easily bought frozen from the supermarket, yet simple and therapeutic to make. Once you have mastered the simple craft in making these at home, there are a plethora of variations for an array occasions which these can be ideal for.
July 15, 2020
When I first came across the combination of miso and butter years ago, my mind was blown away. This wonderful umami bomb of savoriness can be added to almost every dish. Slab it on grilled meat, seafood, steamed vegetables, etc and it will instantly elevate into a winning dish. This Miso-Butter Mushroom Pasta is a regular weekday affair on our dining table. Everyone at the table loves it, so there’s no reason to mess with a successful recipe.
July 8, 2020
July 3, 2020
It would be a mistake to not include this Golden Salted Egg Prawns in my recipe archive. This dish is one of the most popular items to order in Chinese seafood restaurants. At least in Singapore. This recipe uses fresh salted egg yolks, not the powder kind that comes from a bag. I’m a purist when it comes to salted egg yolk sauce.
July 2, 2020
June 26, 2020
June 24, 2020
I’m a self-confessed squid aka calamari lover. Be it steamed, grilled and of course fried, I can’t seem to get enough of this cephalopod. But not when they are all chewy and rubbery. I’m talking about the sweet and succulent kind with just enough bounce to keep my jaw in business.
June 17, 2020
Recently, there has been an influx on ads selling Ngoh Hiang online. And most of them “originated” from their grandmas’ secret recipes. Few weeks ago, my beloved sis ordered from this insta-famous retailer with 100% positive reviews so it must be good, right? Well, all I could say is she won’t be ordering from them anymore. So I decide to get in touch with my Hokkien roots and make some. But first, I have to do my own research. My late grandma did not have pass down any secret Ngoh Hiang recipe to me. Plus, there are two versions – Hokkien and Teochew Ngoh Hiang. Do you know what the difference between these two types is?