Assam Prawns

I love prawns every which way. All the way from live (!), to raw , steamed, poached, stir fried, pan fried, deep fried, grilled and baked. ...

Roast Chicken

"Spatchcock?" I said, a bit warily. I was talking to the chicken guy at the market, who was asking me how I wanted my chicken cu...

Pork Belly Braised with Red Fermented Beancurd

If you like strong flavours, you'd like the Hakka way of cooking pork belly. The fatty cut is marinated with red fermented beancurd and...

Chicken with Rice Wine Dregs

I was wandering round my favourite hangout in the neighbourhood – aka supermart – when I noticed some cookbooks in the fruits and vegetabl...

Ginger Cake

Imagine a soft, tender cake that's filled with the spiciness of fresh ginger, mixed with the slight bitterness of treacle. The cake is...