Here’s my rendition of Tonkatsu (Japanese Pork Cutlet or Pork Katsu), coated with crushed butter crackers for that buttery flavour and cooked with an air fryer, thus reducing the amount of oil used. It’s easy to prepare, and fast to cook and taste as great.
These lovely blue sugar-free and gluten-free Ang Ku Kuehs get its natural hues from dried blue pea flowers. They can be filled with mung bean paste or peanut paste. I love how soft and chewy the skin is, they are best enjoyed with coffee or tea for breakfast or anytime of the day as a snack.
Making the sugar-free and gluten-free Tau Suan (豆爽, Lek Tau Suan, Split Mung Bean Dessert) in incredibly easy. Ingredients can be prepared in advance. This is a favourite among the locals as breakfast, tea break or dessert any time of the day.
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.
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!
This classic sugar-free and gluten-free 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 sugar-free mung bean paste is made of Monk Fruit Sweetener, making it a healthier filling for snacks such as ang ku kueh (红龟粿), crispy sesame ball (煎堆), mooncakes and other Asian and Chinese snacks.
Try out this quick and easy to make 2-ingredient peanut paste filling for ang ku kueh, crispy sesame ball (jian dui), sweet rice dumplings (tang yuan) or any cakes. No sugar added in this recipe and you have full control on whether or how much sugar you want to add. Absolutely healthy and yummy!