Steaming fish Hong Kong style is incredibly easy. It’s also healthy, quick and delicious. In general Singaporean Chinese/Cantonese restaurant parlance, Hong Kong style fish is steamed with aromatics (usually ginger, spring onion, coriander) then finished […]
I think almost every child likes charsiu (also spelled “char siew”), aka Chinese barbecued pork. There’s something wonderfully delicious about the combination of juicy, tender pork and the salty-sweet and very umami charsiu sauce. It’s […]
For the longest time, I’ve been trying to develop a simple jiaozi filling that is juicy and flavourful. One that wouldn’t need much additional dressing up or saucing to be tasty. This is because my […]
We recently spent an awesome weekend in Kuching with over 30 friends. Most of them were people we knew, or knew of, and all of them were people we were grateful to have had the […]
I am so enamoured of this babi kecap, a classic Chinese Indonesian stew of pork braised in kecap manis (sweet soy sauce). I love the punch of belacan (shrimp paste) that fades into the background […]
Over the lunar new year holiday, my darling wife whipped up some of her signature dumplings for me and the rest of the family to enjoy. Truth be told, the recipe isn’t hers but an […]
Why would anyone bother to make their own noodles? I’ve been obsessed with being able to prepare all my favourite comfort foods from scratch. I guess as the years go by, I’ve become more conscious […]
Over the years, I’ve simplified my culinary style. Back when I worked from home and had no children, it was possible to indulge in convoluted recipes that took days on end to execute and required […]
Any person who reads my posts on this site regularly would know that when my wife and I travel, our itineraries are based on where we are going to eat. We plan our meals first, […]
Weekdays can be tough for us amateur cooks. As much as we’d like to spend the day prepping something fresh and wonderful to serve one’s family for dinner, the reality is our jobs kind of get in the way. That’s why I do a lot of cooking on weekends, making things that I know won’t lose any flavour or freshness when frozen and defrosted several days later. One of the best methods for cooking this way is sous-vide.