by admin | Aug 9, 2016 | Singapore Cusine
Happy National Day to folks in Singapore! For me, food defines a nation. Here is a collection of my attempts at a few of Singapore’s National dishes! Fried Hokkien Mee – the magic of prawn stock, eggs, yellow noodles, and heat! Chicken Rice – magic...
by admin | Jul 17, 2016 | Chicken, Poultry, Recipe, Recipe (Moderate), Singapore Cusine, Singapore Hawker
The History Sometime, somewhere, in Hainan, China, a chicken and rice dish was born. Perhaps because chickens were so precious, every bit of nutrition and flavour was wrung out of the bird. The chicken fat was used to pre-fry the rice, the poaching liquid, to cook...
by admin | May 7, 2016 | Prawns, Recipe, Recipe (Easy), Seafood, stir fry
This is really simple – and delicious! Prawns, garlic, lots of olive oil and herbs. The dish is traditionally baked, but I like to do this in a cast iron, Chinese wok, and to fry the prawns under really hight heat. Overview I cook the prawns first, in a wok at...
by admin | Apr 17, 2016 | Eggs, Master Recipe, Recipe, Recipe (Easy)
Eggs like hard boiled, but with creamy, runny yolks. Hmm.. You will love this one, and the best part is, its a great way to make old eggs disappear. Old eggs are good for lava-ing, and once you transform them this way, they will just disappear! “Eggs must be...
by admin | Mar 19, 2016 | Eggs, Recipe, Recipe (Easy), Seafood
Here is one simple, but luxurious recipe for fried rice, one that is just one step (and one ingredient) from my master recipe for Egg Fried Rice. The special ingredient in this dish is the “conpoy”, or dried scallop. As the name implies, its the dried...
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...
