Éclair is one of those desserts that seem to send “oohs” and “aahs” across the table. It took me almost a day to finish writing this lengthy post. While it may seem daunting, it’s actually quite easy and satisfying to make your own éclairs. Although there are quite a number of components in making these Best Double Chocolate Éclairs, they could be done ahead in advance.
Bak Chor Mee aka Minced Pork Noodles is one of Singapore’s most iconic dish. Today’s Bak Chor Mee Soup is inspired by Bedok 85 (Fengshan Centre) bak chor mee. Dedicated foodies go there strictly for the soup-based bak chor mee. There are actually two stalls, side by side to each other. Both stalls are frequented by loyal patrons and a constant queue can always be spotted.
Recently, I was approached by a local grocery retailer to create an international dish with a local twist. With the overwhelming amount of ideas, I finally settled on Pandan Kaya Crème Brûlée. Nothing screams more local than pandan and kaya.
This Asian cousin of French Crème Brûlée is loaded with just the right amount of sugar and that pinch of salt balances out the overall taste perfectly. The decadent crusty top and creamy custard pleases just about every sweet tooth.
Mango Sago is easily of the most popular Chinese dessert found in almost all Chinese restaurants in Singapore. Made with fresh puréed mangoes and sago pearls, this simple and refreshing no-cook dessert is a popular choice to end the meal with.
You’ll want to use mangoes that are ripe and in this recipe, I’m using Thai honey mangoes. Feel free to swap them other types of mangoes readily available at your local grocery stores.
What is Sago? If you are not familiar with these translucent chewy pearls, they are made from palm stems and the texture is spongy and by itself, there is not much taste. It was only recently that I discovered that Sago actually helps to reduce high blood pressure and promote healthy blood flow to the heart as they contain a decent amount of potassium.
I’m always in search of bouncy handmade fish balls made from real fish. Not the commercial kind that are filled with starch and binders. The beauty of homemade fish ball is in its irregular-shaped look and texture, plus it actually tastes like fish.
Fish balls originated from China and the Teochews (Chao Zhou) are arguably the experts when it comes to making fish balls. Just watch “Flavorful Origins” on Netflix and you’ll know what I mean.
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.
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.
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.