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 | 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 | 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 | Sep 22, 2015 | Singapore Cusine, Singapore Hawker
This is one dish that fascinates me. Cause I love the skin. My family used to laugh at me, cause everyone wants popiah with paper-thin skin, stuffed to bursting with filing. But I like the skin. Good skin is sketchy, slightly crisp, yet soft, with the wonderful aroma...
by admin | Jun 6, 2015 | Singapore Hawker
I learnt a lot from this. And I will respect our hawker chefs every more. One of the tricks to good Fried Hokkien Mee, I think, is fried prawn heads and shells. Heads and shells, fried till crisp, then made into a stock, boosted with some pork or chicken bones....
