Embrace the seasons and cycles of life
through food, adventure, language, arts and culture.
There is magic in change and to be effervescent!
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.
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.
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.
Kung Pao Chicken
Highly addictive! A blend of sweet, salty and spicy flavoured stir fried chicken with peanuts and dried chillies.
Birthday (Seafood) Longevity Noodles
We call this “birthday noodles”
Chinese Steamed Eggs
2 ingredients and 20 mins is all you need for this simple recipe that’s comforting to eat cold or warm. Make more than you need, store in the fridge for a few days and munch when you feel peckish around 4pm.
Black Sesame Glutinous Rice Balls
Black sesame glutinous rice balls with sweet ginger soup brings memories of my childhood in Singapore. These little chewy balls are similar to mochi and the south eastern version is usually filled with black sesames, red bean paste or fine sugared peanuts.
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