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...
