Wild Honey has been our go to place for classic breakfast meals for some time, and yesterday’s crowd proves they still have loyal and regular customers lapping up their many variations of breakfast plates.
Add We found a new favourite in the Delancey as well, generous strips of black peppered pastrami on their world class house baked bagels.
Perfectly poached eggs in a specially concocted mustard grain hollandaise sauce that provides the usual tang to the creamy eggy buttery richness.
In our latest professional series entry, Chef Felix Chong from Monti shows us how to make a true Roman carbonara dish.
Guanciale, or at least pancetta should be use for that alluring smoky cured aroma and flavour. Pecorino Romano, and not any other cheese should be used. And for each portion, 2 whole egg yolks are required to make the cream sauce. And no actual cooking cream should be added at all.
In a hot pan, add 100g of chopped guanciale and fry for a few minutes to render the fat. Season with some black pepper. At the same time, cook your pasta for in boiling water until 80 percent cooked next to the pan of guanciale.
This is most certainly the most nourishing and nutritious pao fan that you can have, and we doubt you can find this sold commercially.
Rinse a handful of angelica root, yu zhu, red dates, dried scallops, dried longan and goji berries in water for a few seconds. Strain the herbs and set aside.
In a claypot filled with some oil, sear 2 chicken legs for a few minutes. Add the rinsed herbs, followed by enough water to cover and submerge the chicken legs.
This soya chicken rice cooker should prove popular with the family. We highly recommend using the premium virgin brew soya sauces from Nanyang Sauce though you can easily use other brands as well.
The Nanyang sauces are naturally brewed and gives a marvellous umami to the chicken and rice. We believe the secret to a good soya chicken lies in the use of a good quality soya sauce. We also recommend using the chicken from Benja Chicken.
Start by marinating 200g chicken leg fillet with 1 tsp light soya sauce, 2 tsp dark soya sauce, 1 tsp sweet dark sauce, 1 tsp rose essence wine, Sarawak white pepper and 1 tbsp corn flour. Mix well and refrigerate for at least 30 minutes.
Start by toasting 1 espresso cup of risotto grains for 1 portion in a sauce pan for a few minutes. Add the strained porcini and cook for a minute or so,
After the grains and porcini have been lightly toasted, add 3 ladles of boiling stock. Use hot stock so as not to bring down the temperature of the cooking process. Cook for exactly 13 minutes.
The joy of claypot rice lies in the use of Chinese sausages and duck livers and the fat that is infused into basmati rice.
The bread notes of basmati combined with cured meat fat, finished with a soya drizzle is just too good, and surprisingly so easy to do at home.
Soak 1 cup basmati rice for 1 hour, you can use short grain rice too but basmati is best for this. Then thoroughly oil your claypot to reduce sticking later.
Uncle has been making this delicious plate of mee siam since the 80s, and continues to diligently churn out this comforting and appetising breakfast classic daily.
A seemingly modest looking mee siam plate, but one spoonful is enough to convince. A perfect balance of sweet and savoury and spicy, it’s that delectable Assam broth that will have you coming back for more.
Good to see him finally getting a proper shiny signboard instead of handwritten signs. And despite a slight increase in pricing to $3.50, it’s worth forking out for this full of depth mee siam.
This is the brother of the well known Maxwell market curry rice, and he is currently operating at Redhill market.
While the Maxwell version has modernise it’s curry, this one still adheres to an old school taste. The curry is lighter and is not mixed with a soya gravy. Yet, it is still flavourful with an alluring curry fragrance.
His kong ba and pork chops are what we enjoy the most. The former is braised until tender and meat that can be easily pulled. The pork chops are dusted with soda crackers crumbs for that almost buttery tasting crust, and crispy too.
Our next lunchbox recipe is a simple and very healthy one. This recipe for 2 persons.
Start by steaming 300g of chopped salmon for 15 minutes. Boil 1 chopped potato in water for around 20 minutes until the potatoes are soft. Strain the potatoes.
Add the potatoes into your lunchbox. Add the steamed salmon. Squeeze half a lime for each portion into the salmon and potatoes. Season with 1/2 tsp salt and black pepper.
One of the very best when it comes to wanton noodles. Despite the long queues, aunty here cooks each plate swiftly and plates it beautifully too, with uncle diligently taking orders.
Everything is excellently done here, from the well caramelised char siew, to the plump wantons with well seasoned and tasty fillings.
Though they use the more regular alkaline noodles, the dark soya sauce is well balanced with a nice savoury profile that goes well with the alkaline noodles and removes most of the “kee” taste.
Tenderloin is our favorite cut of steak these days due to its thickness and tender texture. But you need to get a good quality beef to be able to enjoy to it’s fullest.
We are using a superb tenderloin from Five Founders that is grain fed and has a superb flavour and texture. Also we are using a special soy salt from Nanyang Soy Salt to season the beef.
Make sure your tenderloin steak is at room temperature before you cook it, and pat dry on both sides so that there is no excess moisture. Then, season liberally with sea salt or course salt, or in our case, the excellent soy salt. Do likewise with black pepper.
This combines our love for pao fan with one of our local classic dishes. We figured since we always have rice to go with a bowl of Bak Kut Teh soup, to mix the two in a pao fan format.
First, toast 1 tsp of Sarawak white peppercorn seeds in a claypot for a few minutes. Until the seeds start to dance and jump about, and they will smell aromatic.
Add 3 to 4 prime ribs and sear them for a few minutes on all sides. Once they have been properly seared, add enough water to fully cover the ribs.
Marinate 300g of chopped salmon with 1 tbsp light soya from Nanyang Sauce, 1 tsp dark soya sauce and 1 tsp sweet caramel sauce Golden Swan Brand. Add 3 cloves of minced garlic. Mix well and refrigerate for 30 minutes.
Make the rice water by adding 1 tsp light soya sauce and 1 tsp mirin to 220ml water. Stir well to dissolve everything.
In a rice cooker filled with 1 cup of rinsed rice, add 1 sliced onion and 5 chopped and thinly cut okra. Add the rice water. Set the rice cooker to normal mode and let it cook.
Add 1 tbsp lard oil in a wok or pan and turn on flame. Fry 1 minced garlic and the white bits of scallion in the lard oil until fragrant . Tilt the wok one end so that the garlic can immerse deeply in oil like seen in the video.
Add 1 sliced Chinese sausage or lup cheong to add to the fragrance. Then add 1 cup of beansprouts followed by kway teow. Stir and mix well. Once it’s been fried for a few minutes, add 1 tbsp of light soya (we are using the naturally brewed soya sauce from https://www.nanyangsauce.com) and mix well. Season with Sarawak white pepper.
Once all the noodles are thoroughly coated and darkened, push the noodles up or to the side so that it will be away from the center and halt the cooking process.
We always enjoy this garlic rice at Japanese restaurants, but do you know it’s very easy to make it at home? Here’s how.
Cook some Japanese or regular short grain rice and set aside. In a pan, add 3 tbsp of oil and fry 2 cloves of finely sliced garlic.
When it turns golden brown, remove the garlic chips and retain the garlic oil in the pan. Remove excess oil if it is too much. Fry 2 cloves of finely diced garlic in the pan of garlic oil until it’s aromatic.
Start by boiling enough soba for 1 person in water for around 5 minutes. Remove the noodles once they are soft and run under tap water to stop the cooking process. Place the cooked soba into a lunchbox of your choice.
In the same pot used to boil the soba, add a packet of soft tofu that has been cut into smaller square cubes. Blanch the tofu for a few minutes. Strain the tofu and add to the soba lunchbox. Sprinkle chopped green scallion.
