Category: Recipes
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Dark Chocolate Ganache Cupcake Recipe
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
Chinese Braised Pork Ribs with Bitter Gourd 苦瓜焖排骨
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!
Fish Tacos with Corn and Pineapple Salsa
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!
Ang Ku Kueh – Sugar-Free and Gluten-Free (Red Tortoise Cake 无糖红龟粿)
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.
Soon Kueh 笋粿 (Bamboo Shoots Dumplings)
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.
Red Glutinous Rice Wine Chicken 红糟鸡
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 (Red Tortoise Cake 香兰椰丝红龟粿)
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.
Lychee Rose Basque Burnt Cheesecake 荔枝玫瑰巴斯克焦香芝士蛋糕
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.
