Otak Otak (or otah) is a blend of fish paste and spice paste, traditionally wrapped in banana leaves, and grilled over a charcoal fire until a smoky aroma emanates. While there are different renditions of otak otak, it is considered to be of Malay and Peranakan origins. As I mentioned before, most Peranakan food are … Read more
Bak Kut Teh (肉骨茶), literally translated as ‘meat bone tea’, is a pork rib soup dish commonly found in Singapore and Malaysia. This peppery, refreshing soup is something I crave especially on cold, rainy days, but also enjoy on any other day. Bak Kut Teh also comes in a mellow herbal version, but I’ve always … Read more
I recently received a 8″ chef knife from Tramontina and was really happy about it! Previously I’ve been using blunt knives and knives that have already been chipped, which made cutting food quite difficult. It is especially challenging to make food videos using a poor quality knife because it makes my knife skills look even … Read more
Chicken rice is arguably Singapore’s most iconic dish, and is a dish that is so widely available in Singapore that it can easily be taken for granted. There is actually so much effort involved in making a good plate of chicken rice. Not only should the chicken be juicy and succulent, the rice also needs … Read more
Of all the Japanese restaurants, my family and I frequent Sushi Tei the most. The food quality is mostly great, the prices are not cheap but still reasonable, and there’s a wide variety of dishes (although we always order the same few things). One of my favourites as Sushi Tei is the Ebi Mentai Sushi … Read more
Din Tai Fung serves an appetizer called Sliced Duck in Crispy Spring Onion Pastry. Despite the numerous times I’ve dined at Din Tai Fung, I’ve only ever had that particular dish once. I did like the dish, as the spring roll pastry was especially crispy, but it seemed like a dish that could easily be … Read more
My father really likes the corn croquette from Sushi Tei so I wanted to try making it for him. I thought of adding more flavours to the croquette so I added imitation crab meat as well. Unfortunately, the imitation crab meat I used didn’t taste very good, so do get a good brand of crab meat … Read more
About a year back, I made prawn sarongs using spaghetti. This time, I decided to try it using rice vermicelli, and I’ve to admit that this one tastes better overall. This is a really simple dish that you can make for tea break or an appetizer before your meal! First, remove the shells and veins of the … Read more
ly 3-4 years back and it’s still going surprisingly strong. Nowadays, you can pair salted egg yolk with almost anything, from savoury dishes to sweet desserts. One of my favourite salted egg yolk dishes has got to be Salted Egg Yolk Prawns 咸蛋虾球。I usually order this dish when having zi char but it’s not cheap … Read more
from my previous kimchi pork belly stir-fry and wanted to finish it before my dad throws away my kimchi again like before because he thought that it’s been sitting in the fridge for more than 2 weeks and nobody has touched it *laughs*. I’ve been wanting to try making kimchi pancake (김치전) for the longest time now so it … Read more