by admin | Jan 9, 2019 | Eggs, Recipe, Recipe (Moderate), Seafood
Of Chawanmushi and Dashi (Skip to recipe) Chawanmushi – Delicate, and light as a cloud, with a deep umami flavour. A good chawanmushi is a simple thing, and like many simple things, you need to understand some finer points to get it right. This is my recipe for...
by admin | Aug 18, 2018 | Chicken, Poultry, Recipe, Recipe (Moderate), Singapore Cusine, Singapore Hawker
Yes, this is not really claypot rice, I am doing this in a cast iron french casserole, but it I have found it works beautifully, and you can even do this entirely on an induction stove! I love claypot rice. At its best, its done in well….a claypot, ideally over...
by admin | Mar 15, 2018 | Chicken, Recipe, Recipe (Moderate)
Its not hard, and it takes just 4 ingredients. Master this recipe, and you will have folks eating out of your hand! I have a very definite idea of what Teriyaki chicken is – a delicious piece of skin-on chicken, grilled, with crispy skin and coated in a lovely...
by DuBeers Dr. C | Sep 12, 2017 | Poultry, Recipe, Recipe (Moderate)
Alright, the title of this recipe says…. chicken breast. And I know what people say – that chicken breast is dry and tasteless. But not MY chicken breast. 🙂 Chicken breast is elegant, and if prepared with skill, (like I do :)), it’s an object of...
by DuBeers Dr. C | Jun 8, 2017 | Meat, Pork, Recipe, Recipe (Moderate)
Miso Tender! Super tender pork that is marinated in miso, then slow roasted for hours, and the roasting juices made into a rich gravy. You will love this recipe! The pork here will be fork tender, because of two things. First, it is roasted really low (80 deg C) and...
by DuBeers Dr. C | Jun 4, 2017 | Prawns, Recipe, Recipe (Moderate), Seafood, Singapore Cusine
This is fried Hor Fun, with nice big prawns and a rich gravy made from the heads and shells of the prawn. The humble Tze Char dish, upgraded with premium prawns and plated out! Hor Fun is a Tze Char dish that I have found to be quite fun to cook, and not too hard to...
