Embrace the seasons and cycles of life
through food, adventure, language, arts and culture.
There is magic in change and to be effervescent!
Ngoh Hiang
Le Ngoh Hiang n'est pas simplement un plat; c'est un symbole culturel adopté par diverses communautés à Singapour. On le déguste généralement lors d'occasions festives, de réunions familiales et de célébrations. Sa popularité témoigne de son attrait universel et de sa capacité à rassembler les gens à travers la joie partagée de la bonne cuisine.
Asian Pickles
These quick pickled vegetables recipe is fast and easy to make. There is no cooking required. Korean radish, Singapore green chili and Vietnamese styled pickling.
Korean Kimchi
Kimchi is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish
Singapore Style CNY Yu Sheng
Beef Brisket Noodles
Beef Brisket Noodle Soup is a Chinese dish of slowly braised savoury sweet beef served over thin and flat noodles in a hot rich beef bone broth. Beef Brisket Noodle Soup originated in China and is made out of beef, beef stock, vegetables and rice noodles
Indonesian Avocado Shake (Jus Alpukat)
Cette smoothie l’avocat est très simple et facile. La recette nécessite très peu de préparation et ne prend que 10 minutes, parfait pour p’tit dej ou l’heure du goûter.
Tang Yuan - Glutinous Rice Ball
The direct translation to « Tang Yuan 汤圆 » is « Ball Soup » which represents togetherness and the gathering of families. This humble mochi-like balls made of glutinous rice flour can be as tiny as marbles or huge as a ping pong and is a symbolic presence at the dinner table every Lunar New Year.
Cantonese Fried Rice
Lets talk about the easiest and quickest fried rice you can whip up in less than 15 minutes. As much as it’s easy to buy, it is also easy to cook from scratch! … and the best part? No chopping of vegetables or meats involved.
Prawn Stock using heads et shells
Prawn stock adds extra flavour to your seafood dishes, so next time you are peeling shrimps, save the shells and make this quick and easy soup stock.
Dim Sum Siew Mai
Siew mai is the first thing you grab off the dim sum trolley at yum cha restaurants. It’s a classic Chinese steamed dumpling that’s wrapped open-faced in wanton skin. Dim sum is also something you enjoy in a group setting with family and/or with friends.
Pandan Chicken
Pandan chicken wrapped in pandan leaves, infused with fragrant lemongrass and soya sauce. These are finger licking good!
Bubur Cha Cha
Bubur Cha Cha, what a catchy name! This is a asian sweet soup commonly eaten in Indonesia, Singapore and Malaysia.
Pumpkin mochi with lotus paste
Soft, gooey pumpkin mochi with lotus paste filling.
Peking Duck Pancakes
This Peking Duck Pancakes are so easy and yummy to make. Crispy shredded duck with fresh cucumber and spring onions rolled into bite sized “spring rolls”. My take on a Chinese dish with Confit de Canard
Braised Pork Belly in Dark Soy
Sweet, salty, melt-in-your-mouth tender pork belly is satisfying especially when served over warm jasmine rice.
Singapore Spring Rolls
Singapore fried spring rolls were my mother’s favourite! She bought it often from the hawker centres or at Old Chang Kee
Wasabi Mayo Praws
Crispy big prawns coated with a creamy wasabi sauce
Pulot Hitam (Black Glutinous Rice Dessert)
Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added.
Classic Dumplings
A take on the classic pork & prawn filling dumplings. Yummy when eaten steamed, fried or in mixed in with noodles.
Triangle Samosa
Spiced potatoes, white onions, green peas and chicken chunks! These little triangle bombs make a great starter or snack and it’s easy to freeze!
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