Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste. This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic. Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.
Wednesday, February 17, 2021
Hainanese Chicken Rice Cooker Recipe
Here is an easy way to make our favourite chicken rice, using just a rice cooker and easily found ingredients in most supermarkets.
Tuesday, February 16, 2021
Spaghetti Aglio Olio Scallop Recipe
Spaghetti aglio olio with scallops, cooked with a glossy buttery and almost creamy finish. Without any cream being used at all.
We are using the much more premium Barilla bronze dye spaghetti here. It has a rougher texture and is able to absorb sauces even better than the regular pasta.
Monday, April 23, 2018
Victor's Kitchen at Sunshine Plaza - Forget the Liu Sha Bao, It's the Dim Sum That Shines
Dim sum joints these days can be quite boring and bland, the same recycling of the usual steamed and fried items, albeit served up at fine dining establishments with fine dining prices.
Yet, when we long for the old school push trolley dim sum places, the remaining ones are a pale shadow of their former glory.
Yet, when we long for the old school push trolley dim sum places, the remaining ones are a pale shadow of their former glory.
Duality Series - Chef Pang, French Pastries Extraordinaire and Hakka Cuisine Custodian
Mention french pastries in Singapore and one of the first names to come up will be Antoinette. Chef Pang Kok Keong is the brainchild behind this bastion of French patisseries here, but behind his intricate cakes and sugary creations, there is a faithful Hakka son deep within.
Recognised as the best local baker here, Chef Pang was brought up on a staple of mum's cooking during his childhood days. His fondest food memory being his mum's authentic Hakka leek kueh, which itself is a rarity these days.
Recognised as the best local baker here, Chef Pang was brought up on a staple of mum's cooking during his childhood days. His fondest food memory being his mum's authentic Hakka leek kueh, which itself is a rarity these days.
Friday, January 19, 2018
Shao at Jurong East - The Perfect Char Siew
Traditionally, the most authentic and best tasting char siew are made in Apollo roasters, and the mere thought of using a conventional oven to make this popular BBQ pork dish is unthinkable.
Yet, one resourceful chef has managed to not only make a char siew using a combi oven with incredible results, he has also managed to surpass almost everyone else in this field of expertise.
Yet, one resourceful chef has managed to not only make a char siew using a combi oven with incredible results, he has also managed to surpass almost everyone else in this field of expertise.
Friday, October 13, 2017
Morton's Steakhouse Fall Menu - The Chanel of Modern Cuisine
Somehow, classics can never go out of fashion. Look at Chanel and Audrey Hepburn, timeless icons that will remain as sought after as they are classy.
Morton's Steakhouse belongs to that same category when even in an culinary era of gimmicky foams and colourful purees, the sense that stepping into this equally timeless institution will guarantee you a night of unmatched deliciousness and gastronomic satisfaction.
Morton's Steakhouse belongs to that same category when even in an culinary era of gimmicky foams and colourful purees, the sense that stepping into this equally timeless institution will guarantee you a night of unmatched deliciousness and gastronomic satisfaction.
Thursday, August 31, 2017
BakBak at Circular Road - Rong Cheng Bak Kut Teh in a New Light
Traditions are hard to change, especially when it comes to heritage food. For decades, our popular Bak Kut Teh has remained largely the same since the 60s.
White peppery, garlicky broth filled with chunks of pork ribs. Served with a side of soy braised pork trotters and pickled vegetables. Finished off with a brew of Chinese oolong tea.
White peppery, garlicky broth filled with chunks of pork ribs. Served with a side of soy braised pork trotters and pickled vegetables. Finished off with a brew of Chinese oolong tea.
Wednesday, August 23, 2017
Antoinette Heritage Menu - The Hakka Son Returns
Sometimes, it is all about the execution. And in the case of Mod-Sin cuisine, very few can pull it off, not even the originator of that movement.
But now, Chef Pang from Antoinette has come dangerously close to making Mod-Sin his own. And in the process, he has also thoughtfully revisited his Hakka roots, something that I have always wished for.
But now, Chef Pang from Antoinette has come dangerously close to making Mod-Sin his own. And in the process, he has also thoughtfully revisited his Hakka roots, something that I have always wished for.
Tuesday, July 4, 2017
Double Happy Bak Kut Teh - The Golden Age of Singapore Hawkers
Whenever people talk of bak kut teh, they will invariably point to either the peppery Teochew version, or the herbal Hokkien rendition that some say originates from Klang in Malaysia.
The truth of the matter is that we may never know how this pork bone broth originated, save for some scant details published on the web.
The truth of the matter is that we may never know how this pork bone broth originated, save for some scant details published on the web.
Friday, June 9, 2017
Audace - Precise, Retrained Modern French Cooking
Audace means audacity in French, and that is also the new name of the restaurant formerly known as Cocotte located in the main lobby of Wanderlust Hotel.
But the cooking is less audacious here, and more inclined to a cuisine that has a Steve Jobs focus and precision, and Chef Jeremy Gilon shows much restraint on his simple but visually pleasing crafted plates.
But the cooking is less audacious here, and more inclined to a cuisine that has a Steve Jobs focus and precision, and Chef Jeremy Gilon shows much restraint on his simple but visually pleasing crafted plates.
Wednesday, June 7, 2017
Authentic Carbonara - Cooking the Classic Italian Pasta Dish
Carbonara is such a bastardised dish in Singapore. Almost everywhere you go, you get the wrong interpretation of the classic Roman dish.
Cream, bacon and watery renditions are the ones that will likely show up on your social media feeds. And worse, some joints even dare to paddle authentic Carbonara dishes when ingredients like wine and chicken stock are added into the mix.
Cream, bacon and watery renditions are the ones that will likely show up on your social media feeds. And worse, some joints even dare to paddle authentic Carbonara dishes when ingredients like wine and chicken stock are added into the mix.
Saturday, June 3, 2017
The Return of Simon Road Oyster Omelette
There are a lot of fans of the original Simon Road Oyster Omelette. And when they left their original location along Upper Serangoon Road, many have thought they were gone for good.
It was around five years ago that the father and sons team moved into a stall a few units away next to the Punggol Nasi Lemak place. A few loyal fans managed to find it but was largely unnoticed.
It was around five years ago that the father and sons team moved into a stall a few units away next to the Punggol Nasi Lemak place. A few loyal fans managed to find it but was largely unnoticed.
Friday, May 26, 2017
Boru Boru - Chirashi Gem
Teppei's Chirashi revolution is showing no sign of slowing. It has, instead, initiated a horde of other entries into this visually appealing trend of Japanese inspired rice bowls.
For the most part, the other rice bowl establishments have only added more colour and creativity to the scene. Very few can match the quality and freshness from Chef Teppei's outlets.
For the most part, the other rice bowl establishments have only added more colour and creativity to the scene. Very few can match the quality and freshness from Chef Teppei's outlets.
Monday, May 15, 2017
Ristorante Luka - Simply the Best New Eatery of 2017
Sometimes, it's really tough to get excited about new restaurant openings. New eateries rely too much on marketing and social media, and rarely do they live up to the hype.
Compounded by the fact that very little is accurate from what you read both online and offline. Reviews are too condescending to the establishments, and when you consider that many reviewers have little idea of what good food entails, it takes a rare gem to really stand out.
Compounded by the fact that very little is accurate from what you read both online and offline. Reviews are too condescending to the establishments, and when you consider that many reviewers have little idea of what good food entails, it takes a rare gem to really stand out.
Thursday, May 4, 2017
Morton's Spring Menu 2017 - Faultless as Always
Steakhouses in Singapore are certainly becoming more commonplace these days. Whilst the Cuts, Wooloomooloos and Chop Houses offer up a variety of options and prices, Morton's still rules.
In recent years, they have seen a facelift and even opened up for Sunday lunches. Despite the various changes to cater for an ever discerning and equally fickle dining crowd, their signatures are still as good as ever.
In recent years, they have seen a facelift and even opened up for Sunday lunches. Despite the various changes to cater for an ever discerning and equally fickle dining crowd, their signatures are still as good as ever.
Thursday, March 30, 2017
Hawker Legends - Sheng Cheng Char Kway Teow
Friday, March 24, 2017
Hawker Legends - Original Serangoon Fried Hokkien Mee
Unassuming and soft spoken, Ah Hock begins his work day in the middle of the afternoon. Moving with a habitual pace, he sorts out his stall, ready to fry the first plate of Hokkien Mee.
His weary lines betray a trying life behind a sweat inducing environment. Yet, when he spots us anxiously waiting for him to start, he immediately beckons us to fire the first order of the day.
His weary lines betray a trying life behind a sweat inducing environment. Yet, when he spots us anxiously waiting for him to start, he immediately beckons us to fire the first order of the day.
Wednesday, March 22, 2017
Bosch Active Water Dishwasher - Washing Dishes Made Easier
Somewhere along the line, we thought we would always get a dishwasher to settle our dirty plates and utensils. Especially on those party nights, when entertaining the guests takes precedence over washing duties.
Last December, we finally had one of these installed at our home. It is the Bosch Active Dishwasher.
Last December, we finally had one of these installed at our home. It is the Bosch Active Dishwasher.
Wednesday, March 15, 2017
Singapore Food Journalism - Distinguishing Authentic and Legitimate Food Views
Whether you like it or not, food marketing is everywhere these days. On main media and especially, on social media platforms.
You might be just an individual, taking food pictures for the fun of it. But once you establish a following, invitations from food establishments will invariably start to come.
You might be just an individual, taking food pictures for the fun of it. But once you establish a following, invitations from food establishments will invariably start to come.
Tuesday, March 14, 2017
Hidden Hawker Gems - Lim Hokkien Fried Mee at Kembangan
Hokkien fried mee is, in my opinion, the hardest hawker dish to master. The recipe has been out in the wild, barring some minor differences. But the real test and quality of this dish lies in the person frying this dish.
With the same ingredients and base, this plate of seafood infused noodles can turn out very differently.
With the same ingredients and base, this plate of seafood infused noodles can turn out very differently.
Friday, March 3, 2017
Hidden Hawker Gems - Sheng Kee Cooked Food and Soya Chicken
While lavish attention has been put on the French tyre starred soya chicken place in Chinatown, there is another soya chicken stall in Kallang Bahru that has been wowing its local audience for years.
The lady owner, Mrs See, started this place 36 years back with her husband. Now, it is a popular haunt for the residents around this area. But very little media attention has been given to them, save for a few blog posts here and there.
The lady owner, Mrs See, started this place 36 years back with her husband. Now, it is a popular haunt for the residents around this area. But very little media attention has been given to them, save for a few blog posts here and there.
Wednesday, March 1, 2017
Hidden Hawker Gems - Jia Xiang Mee Siam at Redhill Market
Somehow, finding a good mee siam these days is proving increasingly difficult. Most renditions are watery moats with diluted flavours and half hearted cooking.
There is one, however, in Redhill Market that might just surprise you. It's a half century old stall, and it is hardly talked about in the culinary media scene.
There is one, however, in Redhill Market that might just surprise you. It's a half century old stall, and it is hardly talked about in the culinary media scene.
Thursday, February 23, 2017
Hidden Hawker Gems - The Original Nan Xiang Chicken Rice
Seriously, when you talk about the best char siew places in Singapore, you should avoid fine dining restaurants. Instead, look for authentic hawkers using old school methods for their classic roasting goodness.
And before discovering this, my only other two "go to" char siew stalls are Foong Kee and Fu Shi. The former is as classic as it gets, and the latter, a newer entry that has similar traits to the KL's Ming Kee which I still hold as the gold standard for char siew.
And before discovering this, my only other two "go to" char siew stalls are Foong Kee and Fu Shi. The former is as classic as it gets, and the latter, a newer entry that has similar traits to the KL's Ming Kee which I still hold as the gold standard for char siew.
Wednesday, February 22, 2017
Hidden Hawker Gems - Blanco Court Traditional Hainan Beef Noodles
Instead of perpetually showcasing fine dining food, this is gonna be the start of a new series to showcase hidden hawker gems.
The idea behind this is that we are far too familiar with the STB favoured hawkers for too long. In addition, blogs and other publications tend to only write about the ones that are already having too much attention, or hawkers that have become media savvy.
The idea behind this is that we are far too familiar with the STB favoured hawkers for too long. In addition, blogs and other publications tend to only write about the ones that are already having too much attention, or hawkers that have become media savvy.
Pollen at Gardens by the Bay - Immaculate Cooking
Pollen has a new head chef and his name is Steve Allen. The Briton's resume includes stints with Gordon Ramsay and in person, he looks like a slimmed down version of the famous loud-mouthed celebrity.
Talking to him, however, is a totally different ball game. He's actually quite unassuming, though when engaged on the subject of cooking, he will light up immediately and is rather animated to talk about the stories behind his dishes.
Talking to him, however, is a totally different ball game. He's actually quite unassuming, though when engaged on the subject of cooking, he will light up immediately and is rather animated to talk about the stories behind his dishes.
Friday, January 13, 2017
2017 Yusheng Round Up - Lan Ting
Seriously, if you really want to celebrate Lunar New Year, you should be cooking at home for your family as there is a true spirit of bonding at work.
But I do acknowledge that the majority of Singaporeans would prefer their matriarchs to take a breather for once and dine out. So here is my round up for the coming rooster year.
But I do acknowledge that the majority of Singaporeans would prefer their matriarchs to take a breather for once and dine out. So here is my round up for the coming rooster year.
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