Thai Fish Cake (Tod Mun Pla ทอดมันปลา) is a delicious typical street food found commonly in Thailand as well as in restaurants. Now you can make it with a few simple ingredients.
This super moist, super soft, old fashioned butter cake may look humbly plain but it is my family’s favourite pastry dessert for tea and coffee break.
The easiest and quickest ever comforting Abalone Congee, make it in 15 minutes with leftover rice, chicken stock, canned abalone and all the aromatic seasonings.
Here’s a fail-proof recipe of You Tiao 油条 or Fried Chinese Doughnuts. YouTiao is a delicious savoury fried fritter that’s crispy, light and fluffy, mildly salted, typically eaten for breakfast with congee, soy milk or mung bean soup.
This dark chocolate ganache cupcake is absolutely the creamiest, richest, indulging chocolate cupcake with flowy dark chocolate ganache lava in the centre, and piped with chocolate buttercream
My mummy’s Chinese Braised Pork Ribs with Bitter Gourd is a comforting dish that’s not only easy to cook but full of nutrition. We marinate the meat in the same pot we cook it in, boil and then simmer until tender, and add bitter gourd to soak up the savoury sauce. Serves best with warm white rice!
My rendition of fish tacos using Del Monte canned sardines, different from the typical fish fritters served in restaurants. Dinner can now be ready in minutes!
This classic Ang Ku Kueh has its dark red colour from beetroot juice extract. It can be filled with peanut paste or mung bean paste. The skin is sticky, soft and chewy, making it a popular snack that can be enjoyed in the morning as breakfast or anytime of the day as a snack with coffee or tea.
Learn how to make Soon Kueh in this simplified step-by-step recipe. This Teochew steamed dumpling, also known as ‘cai kueh’ is a favourite local breakfast snack.
This Red Glutinous Rice Wine Chicken 红糟鸡 is deceptively easy and quick to make. It tastes even better next day. Serve with mee sua or rice.
Pandan Coconut Ang Ku Kueh, a delicious traditional popular Chinese snack is made with pandan flavoured skin and pandan coconut filling. The fillings of ang ku kueh can range from the traditional sweet or savoury mung bean paste, peanut paste, yam paste, or pandan coconut paste.
This lychee rose basque burnt cheesecake has a distinctive tropical fruity and rose flavour and is best served chilled. It’s deceptively easy to make.