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.
Wash thoroughly 150g of black glutinous rice, easily found at supermarkets. Pour the rice into a rice cooker pot, and add 6 cups or 1.32 litres of water.
Add 5 pandan leaves that have been tied into a bundle. Add 1 block of gula melaka. Set the rice cooker timer to cook for 2 hours.
After 2 hours, open the lid and you should see the glutinous rice fully cooked and the water reduced. If it is not thick enough, simply cook a bit longer or put the rice cooker to standby more to let the rice absorb more liquid. You should achieve the thick and luscious texture and consistency as seen in the video. Add more sugar if desired.
In a pot with one spoon of butter, sweat an onion that has been sliced. Add one chopped tomato. Stir until they are well mixed.
If it gets too dry, add a dash of water. Next, add one chopped squash and cook for a few minutes. Next add one chopped zucchini and cook for a few minutes as well. Season with 1/2 salt and black pepper.
Next, transfer all the pan contents to a baking dish, and sprinkle as much parmesan as you want. Bake in an oven at 200 Celsius no fan mode for 20 minutes.
We thought of combining our favourite emperor chicken recipe with a rice cooker one and came up with this easy and delicious rendition. It is also our most nutritious rice cooker recipe yet.
Marinate 4 chicken drumsticks with 1/2 tsp salt, 6 tbsp Chinese wine and 1 tbsp sesame oil. Mix well and refrigerate for at least 30 minutes.
Rinse a handful of angelica root, huai shan, red dates, dried scallops, dried longan and goji berries in water for 20 seconds. Strain the herbs.
Here’s another so easy to make dish that you wonder if you should be even paying for this to eat outside at a fancy Japanese restaurant next time.
Use one packet of silken tofu that has been refrigerated so that it’s served cold. Simply pour the entire tofu onto a plate.
To make the sauce, use 1 century egg. Remove the yolk and add the yolk to a blender, together with 1 tbsp mirin, 1 tsp sesame oil or paste, 1 tsp sake, 1 tsp soba/udon sauce or regular light soya, 1/2 tsp honey and 2 tbsp of water.
Our favourite jjajangmyeon that we have modified to our own liking as we have seldom like the commercial starchy ones outside. And using our one pot method!
You need non alkaline noodles, though the korean ones can only be found at korean supermarkets. We settled for a Taiwan ban mian (wheat noodles) instead. Cook according to packet instructions in your trusty pot, strain and set aside.
To make the all important sauce, add 2 tsp oil to your trusty pot. Add about 150g or pork belly cut into square chunks like seen in the video. Fry them until they turn brown and slightly crusty.
Butadon is one of our favourite Japanese dishes to make and eat. And extremely easy and fast to do.
In a pan of oil at medium heat, sweat half a sliced onions until they are slightly charred, soft and translucent. Once they are soft, add your pork shabu into the mix. Use a pair of tongs to separate the pieces as they tend to stick together.
Once the meat is seared for about a minute or less, add 1 tbsp light soya (or 2 tbsp udon/soba sauce), 1 tbsp mirin, half tsp sugar and 2 tbsp water. Simmer for about a minute.
This is our take on soya chicken that has been simplified and condensed into a one pot dish.
Start by blanching Cantonese noodles in boiling water and strain.
Marinate 200g of chopped chicken with skin on with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp oyster sauce, 1 tsp of maltose (or honey), Sarawak white pepper, 1 tsp essence of rose essence wine and 1 tbsp of corn flour. Mix well and refrigerate for 30 minutes.
Our 3rd professional series recipe is a famed hawker chicken rice that has it’s roots in the legendary Chatterbox chicken rice establishment.
Sergeant Kiang was one of the original team members that worked in the Mandarin hotel kitchen team that made this signature chicken rice, and today, his children have started their own chicken rice eatery known as Jiang Ji.
This is such an easy one pot dish but it will surely please the family for sure. A Japanese Curry one pot!
Start by adding 1 tsp of oil into a pot. Add 2 cloves of minced garlic, followed by 8 halved cherry tomatoes. Stir fry for a few minutes until the tomatoes have wilted somewhat.
Add 4 scallops and cook for a minute or so. Add 6 prawns that have been deshelled and cook for about 1 minute to almost cook the prawns. Add 1/2 cup of green peas and mix well.
Since the last year when we had to go through a lockdown and stay at home entirely for almost 2 months, we have come up with so many recipes that eventually we decided we should put them up on YouTube.
Hence, at the beginning of 2021, we decided to reshoot all our favourite and most well received Instagram posts.
These new videos are shot entirely on iPhone 12 Pro Max at 4k and most importantly, at High Dynamic Range colour. This means that on screens that support this HDR format, you get to see the recipes in the best possible format.
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.
Take 10 oysters and coat them thoroughly with corn flour. Then blanch them in water for a few minutes, strain and remove. They should look glossy and plump.
Next, make the mee sua broth, pour in half a large pot worth of chicken stock or water. Add a dried piece of cuttlefish or octopus, followed by a cup of bonito flakes. Turn on the fire and bring it to a boil.
Once it’s boiling, add in 5 slices of ginger and 2 cloves of garlic. Then season the stock with 2 tbsp light soya and 5 small rock sugar. Add more salt if required. Next add in the blanched oysters and simmer for 10 minutes.
This is a comfort dish that we will always come back to. And we can make it vegetarian by replacing or omitting some components like garlic and eggs.
Start by frying 2 beaten eggs into an omelette. Then slice them into thin strips for garnishing later. Add
In the same pan, fry 2 chopped garlic and some white bits of scallion until fragrant.
Add 2 handfuls of ikan bilis and 1 handful of dried shrimp, followed by 300g of fish bones, preferably Garoupa as they make the best tasting fish broths.
