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....
by admin | Mar 30, 2015 | Food Lab, stir fry
You just unearthed some veggies from the depths of your fridge, and they look … tired. What can you do to them? Answer : just soak them. In the prefect world, we would go to the farmers’ market daily, to buy leafy, green veggies that have been harvested...
by admin | Mar 19, 2015 | Uncategorized
The French have their bistros, Singaporeans have our Tze Char stalls. When we want comfort food, when we want to eat well, and not spend that much, we turn to the Tze Chars. They cut out the frills, and just focus on what matters. The food. For the staff, it must be...
by admin | Mar 14, 2015 | Risotto, Seafood
As I show it here, this recipe does take a little planning, it’s a touch involved. But I love it, and there are many short cuts you can take. If you are entertaining, its possible to prep this all in advance, and execute this as a first course in about 20...
by DuBeers Dr. C | Feb 28, 2015 | Pork
Mangalica Pork on Rice Vermicelli A mangalica pig is a curious creature. It is a lard pig, fat and round, with a long, sheep-like, woolly coat. Yes, a lard pig. Fat and round. With a woolly coat. Like this : Retrieved 28 Feb 2015 from the Zoo Chat website...
by DuBeers Dr. C | Feb 4, 2015 | Prawns, stir fry
Dinner on a busy weekday : Sauteed Prawns on Wheat Noodles Goes something like this : Ingredients Shelled Prawns, about a 100 grams per person is fine A tablespoon each of Shaoxing wine, light soya sauce, oyster sauce, per serving Some dried asian wheat noodles,...
