by admin | Mar 12, 2016 | Prawns, Recipe, Recipe (Easy)
Traditional vs Modernist “Har Lok” is a popular Chinese dish. At its heart, the recipe is dead simple. Shell-on prawns are fried in a lot of very hot oil, and then dark soya is added (along with a few optional ingredients). And you are done! This is my...
by admin | Mar 1, 2016 | Meat, Pork, Recipe, Recipe (Easy), Singapore Cusine
My take on this classic. One, marinate (i.e. brine) the ribs. Two, supercharge the soup with pork bone. Three – a modernist touch – use a thermometer. 70 degree C is the magic number. Intro If you understand the title, we share a common language. Bak Kut...
by admin | Jan 17, 2016 | Eggs, Master Recipe, Recipe, Recipe (Moderate), stir fry
Rice, Eggs, Garlic and Fish Sauce. And a bit of oil. And with that, you can make great fried rice. Credit goes to Chef Xi Hong of the At-Sunrice Global Chef Academy who taught me the wonders of Yang Chow Fried Rice. Here, I have trimmed the recipe down to the barest...
by admin | Jan 9, 2016 | French, Review
The food at The Rabbit Stash is a delightful combination of classic French techniques along with a touch of Asian and distinct Singaporean flavours. “Heritage”, the fifth course of the signature seven course ‘ENSOPHI™’ menu, was a great example. It was...
by admin | Dec 13, 2015 | Chicken, Master Recipe, Poultry, Recipe
Paper thin, delicate and crispy skin. Under that, moist, tender, well- marinated flesh. I just love Roast Chicken! The key to roast chicken, for me, is to pay careful attention to the roasting process – its not just the temperatures and the times – its the...
