Sergeant Kiang started as a Hainanese cook in the British army before leaving to work in various hotels, including the American Club and Goodwood Park.
Eventually, he would end up at Mandarin Orchard under the then German executive chef. Legend has it that the head chef ask Sergeant to come to with a local dish to serve in their Chatterbox cafe, and Sergeant being Hainanese suggested chicken rice.
One of our all time favourites is this classic clam pasta. You can use white wine for that extra flavour but it’s just as good without.
Start as always by boiling water for to cook the pasta. Season the water with 1 tsp salt until it tastes like salt water. We are using spaghetti today, but linguine is also good for this. Seasoning the pasta water here will also give your noodles flavour as we won’t be using salt elsewhere.
For our next professional series recipe, we have famed TV Chef Benson Tong showing us how to make an authentic sweet sour pork. No ketchup is used, and dried hawthorn berries (not haw flakes) are used to make citrusy sauce.
Begin by making boiling 300gm pineapple, 1 chopped large tomato, 1 chopped large carrot, 1 chopped large red onion, 2 coriander root, 100gm dried hawthon berries in 3 litres of water. Once it is boiling, lower the heat to simmer for 1 hour.
A Chinese New Year tradition for us, we make this delicious radish cake annually. Can be consumed steamed, pan fried or fried with egg.
Start by soaking 4 Chinese mushrooms in water for 2 hours. Soak a handful of dried shrimp and dried scallops separately in water for 1 hour. After soaking, combine all the soaking water into a container.
This is a perfect one pot dish for kdrama fans! Just a few simple ingredients and you are good to go.
Start by marinating 200g of pork shabu shabu with 2 tsp light soya sauce, black pepper and 2 tsp corn flour. Mix well and refrigerate for 30 minutes.
Cut 200g chicken fillet into bite sized chunks. Marinate with 1 tbsp light soya, 1 tbsp Chinese wine, 1 tbsp oyster sauce, half tsp salt and some Sarawak white pepper. Mix well and refrigerate for 30 minutes.
In a rice cooker pot, add one cup of rinsed rice. Add in the marinated chicken, followed by 2 chopped shallots, 3 cloves of minced garlic, half a large yam chopped into squarish chunks, half a cup of finely sliced cabbage and 1 Chinese sausage sliced.
Kicking off our professional series featuring chefs and hawkers sharing their recipes for their signature dishes, is Monti’s spearheading Chef Felix Chong showing us how he cooks his Spaghetti Aglio Olio Gamberi.
Start by butterflying 3 large tiger prawns and removing the veins. Keep the heads and shells intact whilst exposing the butterflied prawn meat at the center as seen in the video. Lightly season the prawns with a pinch of salt.
This is the perfect dish for that reunion dinner, nutritious and highly delicious. With an addition of fish maw to suit the festive occasion.
First place the 2 Sakura chicken legs on a sheet of baking tray, with a sheet of aluminum foil underneath. Season with 1/2 tsp of salt for taste.
Add the following herbs, dang gui (angelica root), yu zhu, red dates, dried scallops, dried longan and goji berries onto the chicken and surroundings.
Our one pot series kicks off with a healthy and tasty Japanese inspired noodle dish. The ingredients are fairly easy to find in most supermarkets.
Marinate 200g of chopped chicken with 2 tbsp soba sauce or light soya sauce, 1 tbsp mirin, black pepper and 1 tbsp corn flour. Mix well and refrigerate for 30 minutes before cooking.
In a pot, add 1 tsp cooking oil. Sauté 2 minced garlic until aromatic, then add 1 sliced carrot. Cook until the carrots are somewhat soft.
