Meat & Seafood

Hakka Deep-Fried Stuffed Dried Oyster (Yong Hou Si/ 酿蚝豉) – 5 Ingredients

Hakka Deep-Fried Stuffed Dried Oyster (Yong Hou Si/ 酿蚝豉) – 5 Ingredients

My late grandmother used to always make a huge plate of deep-fried oyster balls during Chinese New Year. I remember she would wrap it in caul fat, something that looked like a see-through net which the kid in me found incredibly fascinating. I truly enjoy […]

Easy Otak-Otak in 30 Minutes

Easy Otak-Otak in 30 Minutes

I have a thing for Nyonya food; I think I like the unique flavour combo of the many spices such as turmeric and daun kaduk (wild betel). Perhaps because Nyonya cuisine is influenced by the Chinese, Malay, Indian, Thai and British, it tend to have […]

Easy Hakka Fried Pork Belly With Red Fermented Beancurd (Hakka Char Yuk/ 客家炸肉)

Easy Hakka Fried Pork Belly With Red Fermented Beancurd (Hakka Char Yuk/ 客家炸肉)

Being a Hakka descent, I have this dish quite often while I was growing up. However, my family’s eating habit changed over the years. We try to have more vegetables and less meat. When we do have meat, it’s normally steamed or braised. I’ve almost […]

Indian-style Fried Chicken

Indian-style Fried Chicken

Recently, I’ve been obsessed with crispy food. My goal is produce food so crispy that I can hear the crunch as I bite into it. So far, I tried prawns and fish; I’ve made super crispy salted egg prawns for Chinese New Year and perfected […]

Crispy Salted Egg Prawns

Crispy Salted Egg Prawns

Salted Egg Prawns is one of the most delicious and auspicious dish for Chinese New Year. I like that the word ‘prawns’ in the Chinese language sounds like our laugher (ha-ha), symbolising happiness. Among other prawns recipes, I believe this is the most delicious way to enjoy […]

Thai Pandan Chicken

Thai Pandan Chicken

Although I’ve dined Rama V only once, I remembered it well. It was a beautiful restaurant furnished with wooden interior, surrounded by ponds with lotus blossoms and offered delectable Thai food. Naturally, I’m delighted to get my hands on Rama V Cookbook and marked many simpler recipes […]