#noodles
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Posted: October 21, 2020Categories: Local Favourites
Read more »The dish of egg noodles, char siew and pork-filled dumplings makes for a satisfying meal any time of the day. One of the locals’ favourite dish, it’s the balanced diet you need, it’s got carbs, protein and low in fat.Ingredients
Egg Noodle500 g all-purpose flour, plus extra for rolling & dusting -
Posted: August 07, 2020Categories: Local Favourites
Read more »Boosted with a myriad of flavours (sweet, sour, spicy), the Nonya Dry Mee Siam is a popular and evergreen dish amongst the Peranakan community, and has become a staple at many gatherings in Singapore and Malaysia. Besides the obvious differences between the dry and wet mee siam, dry mee siam is much more portable, has more sourness because of tamarind or lemon juice, and is simply delectable. Every strand of bee hoon is coated with a generous amount of flavourful chilli paste. It is sweet, sour with a mild spiciness to it, a dish that is suited for the young and old in the family. Lovingly contributed by home cook Anne Leong. These are her tips:- If you are cooking with regular sized vermicelli, you will require more chili paste than the instructions above. Use 7 tbsp instead of 5 tbsp to fry the vermicelli.
- The fresh sambal paste can be kept in the chiller for a week! You may use it to cook assam prawns, curry and other stir-fry purposes.
Ingredients
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Posted: July 24, 2020Categories: Local Favourites
Read more »Longevity Noodles (yī miàn, 伊面) or yi mein, symbolize longevity and can always be found on the banquet table at many Chinese weddings. The saying goes: long noodles, long blissful life. Whether it’s a birthday, a new baby, a wedding, or a lunar new year banquet, long life noodles are an important aspect of all these happy celebrations! The dish is always highly anticipated during these events, when the server starts dishing out steaming bowls of yi mien, braised perfectly in savoury sauce and punctuated with juicy bits of mushroom and Chinese chives. This recipe we have today will replicate that unforgettable flavour, with a special addition of braised crayfish just to make it a bit more special. If you’re pressed for time, you can opt out of the crayfish addition too – trust us, the noodles are great on their own!Ingredients
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Posted: July 24, 2020Categories: Cook Healthy
Read more »A classic, simple basil pesto pasta is just oh-so-delicious. Today, we’re showing you how to make fresh basil pesto, which is then tossed immediately with hot pasta. But if you want to freeze the pesto you make, leave out the cheese as it doesn’t freeze well. Our tip is to line an ice cube tray with cling wrap. Fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated cheese as needed.Ingredients
Ingredients for Pesto:130 g -
Posted: July 23, 2020Categories: Local Favourites
Read more »Or Ah Mee Sua is a popular street food commonly found in Taiwan - a bowl of soft thin noodles simmered in rich umami broth. Our version here calls for extra meat balls – made from blending chicken meat with fresh oysters! Then top with juicy and plump baby oysters. Best served on a cold rainy day – it’ll be sure to bring a smile to everyone’s faces as they slurp up the thick broth.Ingredients
TO MAKE MEATBALLS150 g chicken thigh m -
Posted: July 23, 2020Categories: Local Favourites
Read more »A combination of thin beehoon/bihun 米粉 with slices of chicken served with a rich soup based made using peppercorn, lemongrass, galangal, candlenuts, cumin seeds and many other spices. The soup is everyone’s favourite part of Ayam Soto, that’s for sure! This dish is popular in Indonesia, Malaysia and Singapore and is commonly known as ‘Mee Soto’ (thick yellow noodles is used in place of rice vermicelli). Topping it up with sambal chilli, fried shallot and coriander for an added taste to this dish. This recipe has been lovingly contributed by home cook Anne Leong.Ingredients
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Posted: April 08, 2020Categories: Easy Cooking
Read more »Spaghetti carbonara (or pasta carbonara) – simple, filling and perfect to toss together for a quick mid-day lunch. A little tip for those making carbonara – you don’t actually need to use heavy cream! The creaminess of a simple carbonara comes from the mixture of eggs and cheese, and the heat from your just-cooked pasta to bring it all together. The best thing about pasta carbonara is that you probably already have these ingredients in your fridge! It’s just spaghetti (or any other long pasta), and the carbonara sauce is made with bacon – or any other kind of smoked meat will do – eggs, parmesan cheese, a little olive oil, salt and pepper.Ingredients