How To Make Perfect Wontons, A Compleat Guide
From velveting your prawns to making ti poh powder, here are my best tips to guarantee a flavorful, juicy wonton every time. …
From velveting your prawns to making ti poh powder, here are my best tips to guarantee a flavorful, juicy wonton every time. …
Way before these parcels steamed, fluffy white buns imploded onto the culinary scene, there was this – the OG Kong Bak Pau. …
All you need: meat, pepper, Shaoxing, salt, cornstarch, oil, 1 hour, a wok. What you get: ultra-tender and silky meat like that at your local tze char. …
All you need: eggs, water, a sieve, a steaming set-up and stuff you want to supplement your steamed egg with. …
Smore is a Eurasian beef dish that combines traditional stew ingredients of potatoes and carrots, with local spices and kecap manis or dark soy sauce. …
Sarang burong is braised pig skin that Peranakans prepare to honour the dead. Its name, meaning ‘birds’ nest’, alludes to how the skin curls up when cooked. …
Nasi briyani is a local adaptation of Indian biryani. The rice is cooked separate from the meat, and with evaporated milk for richness. …
Beef rendang is a dry curry, cooked until the gravy caramelizes and coats the meat with layered, complex flavours. Immensely comforting and ugly delicious. …
It might seem counter-intuitive to braise roast pork belly until its crisp rind goes soggy, but the taste of this Chinese New Year dish will win you over. …
Siobak, or Chinese roast pork, is an artform. This method, I believe, is the simplest and most minimal way to achieve crisp crackling and juicy meat. …