Yong Tau Foo is one of the popular Hakka Chinese cuisine made by stuffing minced and seasoned meat or fish in tofu (bean curd) and vegetables such as eggplants, okra (ladies’ fingers), mushrooms, bitter gourd, chilli, capsicums. Here I’m using my Ninja Air Fryer for a quick and easy version.
Ngoh Hiang, a Chinese pork roll dish, aka Loh Bak or Pork Spring Roll is a typical dish in Asia. This dish is basically made with minced pork meat seasoned with five-spice powder. Try out this air fryer recipe!
The egg fried rice combination uses only 3 basic ingredients: leftover basmati rice, egg, spring onion. I hope my Chinese egg fried rice passes Uncle Roger rice review LOL. Easy and simple. Done in less than 10 minutes. You can make it in different varieties too, such as bacon fried rice or chicken egg fried rice.
The Nonya achar is full of flavours, crunchiness, freshness, with its salty and sour taste. It goes extremely well with the nasi lemak, laksa, curry or even on its own as an appetiser and is a great starter to any meal.
Ee Fu Mian aka Birthday Noodles, a must have for the birthday baby. I cooked it with broccoli. And got it ready within 30 minutes. Of course we don’t just eat it during birthdays but anytime of the week whenever you crave for some delicious slurpy noodles.
Fried Bee Hoon or Chao Mi Fun, I cooked it with Prawns this time. Fried bee hoon is a breakfast regular for many Singaporeans. In fact we eat it anytime of the day–breakfast, lunch, dinner.
How to cook white rice on the stove – here is my Mummy’s recipe tried and tested. Washing and cooking rice is one of the first chore I learnt from my mother since 12 years old.
Easy to make egg noodles with homemade char siew is the healthier version of the hawker noodles. Singaporeans eat it for breakfast, lunch or dinner. It’s filling and yet tasty, top it up with wantons or more vegetables or roast pork.
This super easy recipe of Homemade Char Siu aka Char Siew aka Chinese BBQ Pork is best served with rice or egg noodles. Marinade overnight and pop into the oven and wala! The Char Siew is ready to serve ?
Not a big fan of tongue numbing spicy food, this milder version of my sister’s mapo tofu is much more palatable and goes really well with jasmine steamed white rice.