All the recipes shared thus far! Find them here.
I like these green little poppers. Though without the pandan to colour it, making it just with sweet potatoes make them just little yellow poppers. What am I talking about? I’m talking about Ondeh Ondeh! The texture of the grated coconut… The chewiness of the...
Singapore has many iconic dishes. Some on the list our neighbour up north like to contend that it is theirs. However, like the Chilli Crab which is uniquely Singaporean, the Fish Head Curry too is as Singaporean as can be! I’m proud of our heritage...
I LOVE SQUID! Between all the beautiful seafood that the ocean has to offer squid is my favourite. Whether squid comes in the form of fried calamari, steamed squid, sweet sauce or spicy with kick. I love them all. Just give it to me! Haha…...
Seafood is one of my favourite kinds of meats because they are lower in calories as compared to red meat for the same weight. My rationale is I can have a lot more for less guilt. I am living in denial maybe… Well, putting the...
Chilli pastes, the foundation of my family’s business. I like to call it the triple kicks – Curry, Assam and Sambal. Like the base of a tripod, they form the base support of everything else we do. Every dish that we come up with as...
Some call it Sheng Mian, some call it Sang Mee. Whatever you call it, this crispy noodle is one of my favourite go to dishes growing up when I am eating in at the zi char stall. Crispy noodle drenched in thick gravy. I love...
Curry Chicken. My family’s bread and butter. A dish I have a love hate relationship with. Love it because it is so yummy and a comfort food that warms my heart. Hate it because I don’t just eat it with rice or bread… I eat...
Chilli Crab, the iconic Singaporean dish and touted by the Singapore Tourism Board as one of Singapore’s National Dishes. There had been contention about the origins of this dish. Our neighbours up north claimed that Chilli Crab is theirs. The truth is… THIS IS A...
I must admit, I love my condiments. There is this pickled green chilli that I tend to put to almost every Asian dish I eat. Whether it is Wanton Noodles, Egg Fried Rice or Congee, it just gives the dish that bit of tangy punch....
It is spicy. It is tangy. It is aromatic and pungent at the same time. This condiment packs a punch and is a beloved addition to many Singaporean and Malaysian dishes. I’m talking about the sambal belacan – a beautiful concoction of chilli, lime and...
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