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
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