Edit: Oops, all my posts are filled with red recently. I think I love spicy food and chilli too much. Recently there was a Thai food fair held at the Thai Embassy and I remember feeling the pinch as I paid $4 for about 4-5 Thai fish cakes, although it did taste really good. Little … Read more
Radish cake is probably more commonly known as “carrot cake” in Singapore, although there’s no carrot in the dish. In Mandarin, radish is known as 白萝卜 (bai luo bo) where ‘白’ means white and carrot is known as 红萝卜 (hong luo bo) where ‘红’ means red/orange. Radish cake is therefore called 萝卜糕 (luo bo gao) in … Read more
I’ve liked Korean culture and food since the age of 14 but I was never fond of kimchi. The idea of uncooked, sour, fermented vegetables did not appeal to me. The only time you would see me eating kimchi is when I’m dining at Korean restaurants and I’m so hungry that I eat whatever is … Read more
It’s been a long time since I’ve made mushroom soup! Was craving it this morning and since I had some portobello mushrooms in my refrigerator, I decided to use them up. I didn’t have any homemade chicken stock on hand so I used Knorr’s concentrated chicken stock. I followed the same recipe as per my … Read more
Fried chicken is such a ubiquitous dish that almost every cuisine has their own style of fried chicken. As for Singapore, it is indisputable that Prawn Paste Chicken (Har Cheong Gai) is the iconic Singapore-style fried chicken. As its name suggests, prawn paste chicken is essentially chicken marinated in prawn paste and thereafter, deep fried. … Read more
Teba gyoza are chicken wings stuffed with a pork-based gyoza filling, fried or baked to crisp perfection, and coated with savoury teriyaki sauce. I first came to know of the existence of this dish through a culinary anime called Shokugeki no Souma. Thereafter, I saw the dish on the menu of Ippudo, and decided to give it … Read more
Claypot brinjal with minced pork is my all-time favourite dish to order at Tze Char! Brinjal, if done well, should not be oily, but instead boast a creamy flesh that has absorbed all the delicious flavour of the sauce it has been braised in. Sometimes the beautiful purple hue of the brinjal skin can turn … Read more
Jazz up your breakfast by switching plain, old pancakes to souffle pancakes! These souffle pancakes are soft, fluffy and will melt in your mouth. Alternatively, pair the pancakes with ice cream for a wonderful dessert. These pancakes are most commonly seen in Japanese fusion restaurants like Miam Miam and Hoshino Coffee. They do require some … Read more
Crab rangoons are deep-fried wontons stuffed with cream cheese and crab meat filling, and are apparently classified as Chinese cuisine. But I’ve to admit that I’ve never heard of them until recently. I found out that these crab rangoons are actually an American invention and are commonly sold in Chinese restaurants in America. No wonder … Read more
Apart from its shrimp fried rice, Din Tai Fung is also highly exalted for its xiao long bao (Chinese soup dumpling). Xiao long bao is a steamed dumpling filled with luscious pork stuffing and some marvellous soup broth. It is usually paired with black vinegar and ginger, and is the epitome of the idiom “good things come … Read more