Kacang Pool, An Easy Pantry Recipe To Cook In A Time of Coronavirus
Kacang pool, adapted to local tastes from the Middleeastern ‘ful medames’, is an easy, pantry dish that will please both meat-lovers and vegetarians. …
Category: Vegetarian
Roti Prata, The Ultimate Late-Night Supper
No one dish transitions as gracefully from breakfast to supper as roti prata. Though it is hard to go wrong with plain pratas, coin pratas are my favourite. …
My Great-Grandma’s Pineapple Tarts, A Yearly Tradition
James Chia reflects on his family’s yearly tradition of making Nyonya pineapple tarts and shares his Peranakan great-grandma’s recipe for them. …
Ang Ku Kueh With Sweet Mung Bean Paste
Most ang ku kuehs have dry filling or chewy skin, but a good one could be sublime. Dinesh shares his recipe and a tip to improve leftover ang ku kueh. …
A Step-By-Step Guide: Cai Poh Omelette
All you need: eggs, cai poh, spring onion, a spatula, wooden chopsticks, wok. What you get: an umami-rich omelette to eat with steamed rice or porridge. …
Orh Nee, The Dessert That Turns Western Notions of Cooking On Its Head
Orh nee is a Teochew dessert that shockingly involves blending cooked taro, cooking it in shallot oil and topping the gloop with crispy shallots. …
A Step-By-Step Guide: How to Make Steamed Egg
All you need: eggs, water, a sieve, a steaming set-up and stuff you want to supplement your steamed egg with. …
A Step-By-Step Guide: How to Make Ghee
You will need butter, 15-20 minutes, a pot and a strainer. You will get an Indian superfood, suitable for all cooking applications, that lasts 3-4 months. …
Hairil Suikame’s Jemput Jemput
Jemput jemput is a traditional Malay fritter, made from humble pantry staples. A sweet-but-tart dipping sauce tops off the snacking experience. …
Justine Ong’s Achar Huan Cheo
Achar huan cheo is a good beginner’s dish that introduces the elaborate art of Peranakan cooking while requiring only a handful of ingredients. …