Pulut Inti

Saturday, 14 April 2012

What do pulut inti, kueh kochee, pulut chawan, lopes, ondeh ondeh, kueh salat, pulut tataa, kueh doldol, kueh bengka pulut, and kueh wajek durian have in common, apart from all of them being Nyonya kueh-kueh?

The 10 kueh-kueh are all made with coconut, and glutinous rice or glutinous rice flour. Yet they're all different as can be in texture, taste and look.

Orh Kueh/Steamed Yam Cake (I)

Sunday, 1 April 2012

Making good orh kueh starts with choosing yam that's light for its size. Lighter ones have less water, and less watery ones are nicer because they're more fluffy, powdery and fragrant.

Next, be generous when trimming the yam. The outer parts are usually waxy and tasteless, especially when the yam is a dud. I usually cut 2-3 cm off the top and bottom, and 1-2 cm off the sides.

To enhance its fragrance, the yam should be fried and then seasoned lightly with salt and five-spice powder. Don't let the yam brown or it'd be leathery.

Braised Chicken with Chestnuts

Thursday, 15 March 2012


My mother always used dried chestnuts, so I'm clueless about prepping fresh ones. Using my common sense, I figure boiling should be the right method for tackling fresh chestnuts' shell and peel. It seems like the obvious thing to do, right?

Jamie Oliver Cooks Hainanese Chicken Rice!

Tuesday, 6 March 2012

This is how the Naked Chef makes Singapore's iconic dish, Hainanese Chicken Rice:

The recipe is from Jamie Oliver's column in the Daily Mail, 2 March 2012. The headline reads, 'Cook with Jamie: East is best! These Far Eastern broths are (blah blah blah) good for you'.

How to Make GOOD Fried Rice

Friday, 2 March 2012

When I was nine years old, I went to primary school in the afternoon. I was the only person at home at lunchtime, so I cooked for myself and ate before heading off to school. Fried rice was what I rustled up most often, plus an egg flower soup to wash it down.

Hmm, now that I think about it, a nine-year-old doing a two-course lunch wasn't too shabby. *immodestly and belatedly pat self on the back*

As I got older, I made fried rice only as a last resort, when I didn't have ingredients for something else or when I had leftover rice to finish up. Why? Because, try as I might, my fried rice wasn't terribly impressive even though I'd been frying rice since I was nine. Eminently edible, yes, but nothing more.

15-Minute Flower Crab Dry Curry

Sunday, 26 February 2012


If you like crab but can't stomach the idea of being a crab killer, flower crab would be right up your alley. The blue crustaceans are mostly sold dead; live ones caught by local kelongs are available only once in a blue, blue moon, when you're extremely lucky. Or maybe unlucky if you're not into buying food that's still moving.

Kuih Seri Muka/Kueh Salat (I)

Friday, 17 February 2012


The custard layer of my kueh salat (aka kuih seri muka) is a pale avocado green. That's because it's made with (a lot of) pandan leaves. Do you know how the bibiks of yesteryears get a brighter green, naturally? They used dark green leaves called daun pandan serani/suji, which look like pandan leaves but are smaller and darker.