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 | Nov 20, 2015 | Fish, Recipe, Recipe (Moderate), Seafood
Sake kasu is the lees from making sake, and comes as a thick paste. It has a wonderful aroma of rice and alcohol, and makes a great marinate for white fish. You can in fact, find fish ready marinated this way in some Japanese shops. This recipe will work perfectly...
by admin | Nov 9, 2015 | Seafood, Singapore Cusine
The star of this dish is crab. Crab, cooked in a rich stock made of fish bones and a mirepoix, with some thick rice vermicelli (aka Bee Hoon) and chinese cabbage. Conveniently, Ah Hua Kelong supplies the two principal ingredients – great crab, and fish bones!...
by admin | Oct 15, 2015 | Seafood, Singapore Hawker
It’s 630 am on a Saturday, at the Yew Tee Wet Market. And this is Mr Tan. I have been buying fish from him for ten years. And this, is how his day begins. With a long empty counter he has packed with ice. I have wanted to do this story for so long, but it was...
by admin | May 17, 2015 | Seafood
Conventional wisdom is that steaming is the only way to do justice to a really fresh fish. But I have a problem with that. The skin. I like fish skin crispy. To me, pan frying is a beautiful way to cook a fish fillet. A perfectly fried piece of fish, with a nice...
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...
