Lard Can Be Good For You

Lard oil may not be unhealthy, and can actually be good for you. 

For years, we have been told that natural saturated fats like lard can contribute to heart issues. We were told to change to polyunsaturated fats in vegetable and seed oils. Recent studies have shown that this may not longer hold true. 

Lard is actually one of the best sources of vitamin D, second only to cod liver oil. One tablespoon of lard oil (from pasteurised pigs) can contain up to 1000IU of vitamin D, which is more than the required amount for a day.

From Stage 4 Cancer Survivor To Hawker Extraordinaire

Andrew is a stage 4 cancer survivor, and has a lot to share on his cancer experience. 

Today, he’s the man behind our favourite Bak Chor Mee soup at Soon Heng Pork Noodles, but it is his backstory that deserves equal attention. 

Prior to being a hawker, Andrew was working a stressful corporate life that involved weekly overseas trips and ghastly working hours due to time differences. He was also a heavy smoker. 

Whole Foods Vs Processed Foods

Have you ever wondered why whole foods like fresh fruits, vegetables, meat and seafood don’t need to carry nutrition labelling on them?

It’s because they are very minimally processed and do not contain any added ingredients. Whole foods also come “complete”. All the vitamins, nutrients and fibre are kept intact. 

They have not been blended, broken down or dehydrated and in the process, they do not lose their nutritional value. Unlike ultra processed food. 

The Dangers Of Ultra Processed Food

We have stopped eating ultra processed food wherever possible. 

It’s unavoidable today that we have to eat some form of processed food. Even a sliced apple or the fresh vegetables in ntuc is processed to a certain degree.

Ultra processed food is entirely different. Proper food must either contribute to the growth or the burning of an organism to qualify as real food. Ultra processed food does neither. 

Yeonjeoyukjjim Recipe - Royal Korean Double Cooked Pork Belly With Nuts

Yeonjeoyukjjim, which is Korean for double cooked pork belly with nuts is a royal Korean Joseon dish.

Start by cutting the beancurd into rectangular sized chunks. Pan fry them in a little oil until they are lightly golden brown. Remove and cut them into smaller 2cm cubes and set aside.

Make a sauce mixture by mixing 50ml light soya sauce, 1.5 cups water, 1 tbsp mirin, 1 tbsp honey and white parts from 1 stalk spring onion. Stir well and set aside. 

Tteokgalbi Recipe - Beef Short Ribs With Chestnut Filling

Tteokgalbi has to be one of our favourite beef dishes and recipes. It may require some effort to pull it off but when you do, it is so worth it.

Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.

Steam 16 peeled chestnuts for around 45 minutes until they are soft enough to be mashed. Use a spoon to mash the chestnuts into a sieve to get chestnut powder. 

Jjimdak Korean Braised Chicken Recipe

Jjimdak or Korean Braised Chicken as done in a more elegant and refined manner.

Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.

To make the Jjimdak, sauté a handful of spinach with some perilla seed oil and a pinch of salt in pan until the vegetables are lightly cooked. 

Jeonbokjuk Recipe - Korean Abalone Porridge From Jeju Island

Jeonbokjuk, or Korean abalone porridge is one of the most delicious and comforting porridge that there is.

Soak 1/2 rice cup of glutinous rice in 4 rice cups of water for 1 hour. After an hour, strain the rice and retain the rice water. 

If you prefer to have a thicker consistency, simply reduce the amount of rice water used to 2 or 3 cups instead. We prefer our Jeonbokjuk to be more broth like and not too starchy.