Wonton soup is a comforting dish to eat on any days. I love my prawns dumplings with water chestnuts inside as it brings sweetness and crunch to the dumplings. For the soup broth, I usually make them using pork or chicken bones. The broth should be light and clean to complement the flavours of the dumplings.
No doubt, many local Singapore food can’t go without sambal chilli. Singaporeans love our chilli! A good sambal can elevate a dish or be used as a master sauce in creating many more dishes. It is definately labor intensive as it requires long hours of cooking time over stove. But trust me, it is all worth the effort!
Steamed cod fish is quite an effortless yet delicious and healthy dish you can recreate at home. It is also a common dish to be seen on Chinese New Year table. Cod fish is considered a fatty fish and is high in Omega 3. The flesh is sweet and delicate which makes it delicious to eat even without much seasoning.
Dashi is probably one of the easiest and quickest stock to make. It is very flavourful and usually used as a base stock in Japanese cuisine. Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé is a original recipe which I created when I decided to go for the cooking audition for Masterchef Singapore Season 2. It not only got me a white apron but also saved me from elimination. I hope to share this recipe with everyone out there and hope you guys will try making it at home.
Chee Cheong Fun is the type of breakfast I grew up eating. Chee cheong fun comes in a few variations. Those you see in the hawker centres are typically plain (korsong) chee cheong fun that has no fillings and is served with some sweet sauce that is redish in color and has sesame seeds and oil sprinkle over it. Those you seen in the dim sum resturants usually comes with fillings sauce as shrimps or char siew and more. The base ingredients of the chee cheong fun (rice roll) is the same regardless you add fillings or not. So, why not have fun by making a few variety of chee cheong fun at home?
Bee Tai Mak or aka Lou Shu Fen is a type of noodles made from rice starch. The shape of the noodles resemble the pin needle and this is how the noodle get its name. Some people also calls it Lou Shu Fen which means rat noodles as the shape also resembles the shape of the mouse’s tail. Bee Tai Mak cooked in claypot is a commonly seen zi char dish in Malaysia. This is one of my favourite quick meal to cook at home!
Crab bee hoon is a Singapore zi char dish that is usually served in a claypot with mud crabs and thick bee hoon. The soup taste similar to our fish soup as it also has evaporated milk added to the broth. It is an extremely easy to cook dish and you will be surprised how fast and quick to whip up this yummy and delicious Singapore delicacy!
As a kid, I always loved thick curry gravy that is drizzled over my rice. I had a special love for Hainanese curry rice as the goofy thick curry sauce that comes with the deep fried pork cutlet is such an amazing match! The Hainanese pork cutlet crispy crust is traditionally made crushed crackers that is used as breadcrumbs to coat the pork chop. The curry rice is usually served with chap chye and fried egg.
Steamed Egg is my favourite Chinese dish. It is so simple and easy and economical to make at home. The recipe is so versatile that you can add in any favourite toppings of your choice such as century eggs or salted egg. You can also mix in some minced meat and steam together with the egg mixture. A prefect dish to go with your congee!
Sesame and ginger stir fry pork is a common dish that is prepared for the mummies who are on their confinement after giving birth. The use of ginger is to help expel the “wind” from the body and improving blood circulation and treating conditions like inflammation and constipation. Having said that, this dish can definitely be enjoyed by anyone!
Samsui chicken looks pretty much similar to the steamed chicken that comes in our Hainanese chicken rice that you usually eat except that we usually dip the chicken with a fragrant garlic ginger sauce instead of garlic chilli sauce. The cooking method of the chicken is pretty close to chicken rice’s poached chicken. Samsui chicken is known to be a luxurious dish that is prepared by the samsui women only once a year on Chinese New Year.
Dashi is the base stock for Japanese cuisine. Many Japanese dishes use dashi in their recipes and it gives the extra umami flavour in your cooking. Dashi is probably one of the easiest stock to make and it requires so little time that you probably won’t even think of using the ready to use dashi powder off the shelves.
COOKING FOR THE SOUL
