Lemon Coke Chicken Wings

What's better than fried chicken wings? STICKY fried chicken wings! I don't think I've ever met any sticky food I don't like (natto isn't food unless you're Japanese). I've certainly never met chicken wings I don't like. And coke is tasty, so why not put the two together? Chicken and coke make a natural pair. When chicken meets coke is kinda like when Harry met Sally. It's so obvious they should be together. (If you're too young to know what When Harry Met Sally is, click here.)

Ikan Tempera (Nyonya Sweet & Sour Fish)

Previously on KitchenTigress, in the episode on Kueh Bengka Ubi in 90 Seconds, Mac wanted to eat fish.

Har Lok (干煎虾碌, Dry-Fried Prawns)

Remember har lok?

It was the prawn dish that ruled the scene before (relative) newbies like cereal prawns and butter prawns usurped its throne.

Back when every household cooked practically everyday and eating out was a rare occasion, har lok was the centrepiece for festive occasions.

Garlic Butter Prawns

Cold Storage sells ready-made garlic butter made with these ingredients:
... vegetable oil
... butter (13%)
... water
... garlic (9%)
... parsley
... salt
... emulsifiers (492, 471 & B22)
... flavours
... vitamins (A & D3)
... colour (160a)
... antioxidants (306 & 320)

Chai Poh Omelette (菜脯卵)

My mother didn't make chai poh omelette (菜脯卵) very often, because chai poh wasn't a regular item in her pantry. So, I can't say I have a fabulous recipe which was passed on from my mother, and which I will pass on to my daughter. This is a recipe I came up with for friends who think that chai poh omelette is de rigueur when they come to my place for Teochew porridge.

My recipe combines the elements that I like in a French omelette – fluffy, creamy and not too oily – and a Chinese omelette – fragrant and aromatic because it's fried till golden brown, unlike its anemic French counterpart.