Category: Singapore & Malaysia
Latest Posts
Pulut Tai Tai 蓝花咖椰糯米糕
Pulut Tai Tai is very simple and easy to make–basically just cook the glutinous rice with coconut and pandan leaves, give it a beautiful shade of blue using the natural butterfly pea flowers, then serve with pandan kaya or Hainanese kaya, an aromatic coconut jam.
Air Fryer Prawn Paste Chicken (Har Cheong Gai 虾酱鸡)
Crispy on the outside, juice on the inside, this Air Fryer Prawn Paste Chicken (Har Cheong Gai 虾酱鸡) is a delicious and uniquely flavoured popular fried chicken dish in Singapore.
Pumpkin Ang Ku Kueh with Chestnut Paste Filling 甘栗馅金瓜红龟粿
These pumpkin ang ku kueh filled with chestnut paste has a mild earthy sweet aroma and makes a perfect gluten-free, refined sugar-free, vegan-friendly snack.
Sweet Potato Kueh 甜番薯椰丝糕
This sweet potato kueh is made with tapioca flour, rice flour, fresh coconut and monk fruit sweetener, making it a great gluten-free and healthy afternoon tea snack.
Kueh Ubi Kayu 蒸木薯糕 (Steamed Tapioca Kueh / Steamed Cassava Cake)
The Kueh Ubi Kayu or Steamed Tapioca Kueh is mildly sweet local snack full of the aromatic coconut milk flavours, steamed very soft and springy, coated with fresh grated coconut and makes a delicious afternoon snack with tea or coffee.
Char Kway Teow 炒粿條
Many would agree the char kway teow will not be called one without the cockles and pork fat oil. Here’s my closest rendition of this classic street food.