by admin | Apr 26, 2015 | Singapore Hawker
Why do my own? Cause I want plain prata, the right (coiled) way, and I want my egg “plastered”. If you understand me, we share a common language! For the uninitiated, roti prata is a popular Singapore hawker dish, an unleavened flatbread of Indian origins,...
by admin | Apr 21, 2015 | Singapore Cusine
This one of my favourite versions of fried rice, one that leans on the rich taste of (and the fat of) chinese sausages. The addition of spring onion is quite essential too. This recipe is derived from my master recipe for Egg Fried Rice. Ingredients (For two) Steamed...
by admin | Apr 13, 2015 | Review
From the Robata : Hokkaido Scallop with Onion Butter Sauce, Atka Mackerel, Kagoshima Wagyu with garlic soya, Kurobata Tsukune, ending with hot Soba. From the Teppan : King Prawn with special golden sauce, Marinated Cod, Beef Tenderloin with Garlic Soya, ending with...
by admin | Apr 9, 2015 | Seafood, Singapore Hawker
Chilli Crab. One of Singapore’s national dishes. A dish with an air of mystique, of secret recipes that are never written down. Something that we queue for, and argue over. Here’s my blind attempt at chilli crab – a recipe I tried on the spur of the...
by admin | Apr 3, 2015 | Eggs
A well poached egg is beautiful thing. Plump and round, with the white wrapped around a beautiful, golden yolk. When eating out, Eggs Benedict does not come cheap. But after having tried it myself, I say, you have to pay for the work and skill that goes into this....
