Prawn Paste Chicken

I could smell the fermented prawn paste once the bottle was open. Phwoar! This is potent stuff! It wasn't belachan, which is quite har...

The 'Mee Siam Mai Hum' Mystery

During one of his speeches a couple of years ago, the Prime Minister said, 'Mee siam mai hum.' He was relating how he would order t...

Pandan Chiffon Cake (I)

I'm in the mood for a local cake, and no cake is more local than Pandan Chiffon. I start by comparing recipes from Epicurative , The Bes...

Chicken Satay & Peanut Sauce

Do you know how satay sauce gets its tinge of yellow? Turmeric? Wrong! The golden hue comes from roasted peanuts, which have to be finely gr...

Thai Stuffed Chicken Wings

If you hate bones as much as this chap who's gritting his teeth, and staring daggers at the person who's making him gnaw his food li...

Stuffed Tau Pok

Working out the recipe for Chinese rojak didn't seem like work since it didn't involve any cooking. In fact, stirring and tasting...

Steamed Garlic Pork Ribs

Let's see . . . I've done pork ribs with orange , coffee , red yeast wine dregs , fermented black beans , teriyaki sauce , and pickl...

Korean Sweet Crispy Chicken (Dak Kang Jung)

Fried chicken coated with sugar, chilli flakes, candied ginger, toasted peanuts and sesame seeds – how does it sound? Dak Kang Jung (S...

Chinese Rojak

Once in a while, I go on a binge eating session at a hawker centre to indulge in the "fun stuff". It's a low-carb pig-out so...