Indulge in the delightful essence of our Pandan Muffins, a taste of tropical elegance brought to your table. These scrumptious treats boast a tender crumb infused with the subtle yet distinctive aroma of pandan leaves, reminiscent of lush gardens and exotic flavors. Each muffin is a harmonious blend of fragrant
Immerse yourself in the heartwarming flavours of our Bubur Cha Cha recipe, a delightful Malaysian dessert that brings a touch of tropical comfort to your palate. This creamy and vibrant dessert combines a medley of tender sweet potatoes, chewy tapioca pearls, and fragrant pandan-infused coconut milk. The result is a
Sliced fish bee hoon soup is probably the OL (office lady)’s favourite hawker food to eat druing lunch break. That is probably because this is one of the healthier hawker food you can find at the hawker centres. There are only two simple componments that make a really good fish soup and that are the broth and the quality of the fish used. The soup consists of vegetables such as cabbage and tomatoes etc. Evaporated milk is added at the last to make the broth more creamy and sweeter, some people love the milk while some doesn’t. So the milk is completely optional. depending on one’s preference.
Embark on a journey through the vibrant flavors of Southeast Asia with my Chendol recipe. This iconic dessert encapsulates the essence of tropical indulgence, weaving together the richness of coconut milk, the earthiness of palm sugar, and the allure of pandan-infused jelly.The star of the show is the striking green
Indulge in the rich and heartwarming flavors of my Orh Nee, a traditional Asian dessert that weaves together tradition and taste. This cherished recipe showcases the art of creating velvety yam paste that's both luxurious and comforting. Meticulously prepared, the yam paste is cooked to a flawless consistency, offering a
Teochew deep fried prawn roll aka hae chor is an iconic dish Teochew cuisine. It is usually served along with a sweet sauce. By the look of it, it does resembles the Hokkien Ngoh Hiang. Both are made using prawn and meat mixture and is wrapped using beancurd skin. Except that Teochew version has more prawns than meat.
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!
This is a dish I made during my elimination for MasterChef Season 2 ep 3. We were tasked with a challenge of creating a next Singapore National Dish and I decided to make a modern laksa by using locally grown produce. If you are also a laksa lover like me, try this recipe at home!
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?
This char siew pork recipe is passed down from my Grandma and made my own tweaks to the recipe to modernise the rustic recipe. I pair it with apple ginger puree as well as a orange chilli plum sauce to be served along with some asian salad. It might seems complicated but it is really easy to make every element in advance! This recipe also got me a white apron in Masterchef Singapore season 2!
Prawn paste chicken is a Singapore favourite zichar dish that is enjoyed by every Singaporeans. The pungent smell from the fermented prawn paste is the whole esscene of the dish. The batter is light and crispy but the inside of the chicken wings should be busting with juices.
COOKING FOR THE SOUL
