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
Just a few years back, I hated tomatoes, until I ate a juicy, roasted tomato at The Coffee Connoisseur. From then on, I was a convert. I still don’t particularly like raw tomatoes, but I love tomatoes that are cooked to a soft, juicy state. A few months back, I had my first taste of … 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
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
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
[Edit] Please take note of the following: Note 1: Cooking times may differ according to amount of muah chee you’re making. If you’re making less than the recipe calls for, please reduce cooking time. Similarly, if you’re making double the recipe, cooking time will also increase. Note 2: This recipe is based on a 1000W microwave … 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
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