Ngoh Hiang 五香巻
In Chaozhou where this dish originated, it is called Kueh Nek 果肉, and in Malaysia lor bak. But in myContinue Reading
Category: Recipes
Korean BBQ
One of the most prominent and perfect introductions into Korean culture is through their cuisine and dining customs. Korean barbecueContinue Reading
Doenjang jjigae 된장찌개 Korean Soybean Paste Stew
Doenjang jjigae 된장찌개 is a staple Korean stew made with doenjang 된장, fermented soybean paste. It is one of the most representativeContinue Reading
Yakiniku at home
I enjoy Yakiniku – the Japanese wagyu, the smell of burnt meat, the caramelisation of the onions. You can actuallyContinue Reading
Steaming hot at home
I missed the steamed seafood dinners I had in Shenzhen and wanted to try doing it at home. This is theContinue Reading
Char Kway Teow 炒粿条
STB called char kway teow a Teochew inspired dish. Penang folks will jumped in anger, Hokkien friends will raise inContinue Reading
Mee Rebus 馬來鹵面
My family used to run a coffee shop in Geylang and one of our best seller was Mee Rebus. We gotContinue Reading
Dried Oysters with Black Moss 【好市發財】
Every Chinese New Year, we have to say something happy and prosperous. And when it comes to food, they haveContinue Reading
Chilled Grey Mullet 冻乌头
This dish is usually served chilled in the restaurant and Hong Kong foodies named it “冻乌头“。 If you are concernedContinue Reading
Dry Laksa a la Violet Oon
Peranakan recipes are known to be a labour of love due to their extensive preparation methods, but help comes inContinue Reading
