KitchenTigress

There're 3 components to sui gaw: wrappers, filling, and broth. Wrap thin pieces of dough with a meaty filling. Cook these dumplings in...

Har cheong gai is Singapore's take on fried chicken. It's not just crisp outside and juicy inside. It also has a fragrance and umam...

Sambal ikan bilis is a Malay dish in Singapore. Dried anchovies, aka ikan bilis in Malay, are deep-fried till crisp and brown, then mixed w...

Teochew fish porridge is kinda like fish soup with rice. Most people eat it as a one-bowl meal. Any type of mild tasting white fish with a ...

My mother made two types of 粽子 every year, kee chang and bak chang. Kee chang is quite straightforward. It's just glutinous rice mix...

Rice wrapped in bamboo leaves are a specialty of the Dumpling Festival. These rice dumplings (粽) are made with various ingredients, in vari...

To enjoy a kaya toast brekky at home: 1. Make kaya in 10 minutes, up to one week ahead. On no account make kaya the traditional way which...

Kueh beng ubi is full of the fragrance of coconut milk, caramelised sugar, and eggs. It's like an edible tropical paradise that's c...

I love chicken wings. And I love coke. Let's combine my two loves! Step 1: Marinate, then pan-fry chicken wings.

Orh kueh (yam cake) is a Chinese steamed kueh. Rice flour batter is heated on the stove till it's thick, then it's steamed. At its ...

Do you make 白切鸡, "white-cut chicken"? If you do, chances are you stuff the cavity of your chicken with spring onions and ginger...

Chinese spring rolls are thin wheat flour wraps filled with stir-fried vegetables. Jicama is the most common vegetable used. Other choices ...

Pandan chiffon cake is Singapore's unofficial national cake. It's fluffy like a cloud but this cloud is bright green, not white. Th...

Pulut inti is a Nyonya kueh. It's like Thai mango sticky rice except there's no mango. It has grated coconut instead, as a topping....

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 b...

My mother always used dried chestnuts, so I'm clueless about prepping fresh ones. Using my common sense, I figure boiling should be the...

The most common tip for making fried rice: use day-old rice. Why? Because it's fluffy and no longer sticky. Unfortunately, fluffy rice ...

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...

Kueh Salat is a 2-layer kueh. Glutinous rice is steamed with coconut milk to make a firm bottom layer. The top custard layer, made with egg...

I have a friend who knows a thing or two about food. He doesn't cook but he's a discerning eater. If he says a restaurant is good, ...

Kueh lapis is a colourful kueh that's steamed layer by layer. It's sweet, and it tastes of coconut milk and pandan leaves. Tapioca ...

Ngoh hiang are deep-fried meat rolls. They have the sweetness of prawns and pork, the crunch of water chestnuts, and the fragrance of yam a...

There are two types of cod. The type used for fish and chips is cheap and cheerful. It's a whitefish that's quite lean. The other t...

The good news is, anchovy stocks have doubled because their predators – the type without legs – have declined sharply in numbers. Hey, ...

When life gives you green papayas, pickle them! Pickling is a great way to add flavour. Green papayas are bland and tasteless but they beco...

Bubur cha cha is a very colourful dessert found in Singapore and Malaysia. You get white coconut milk, orange and purple sweet potatoes, gr...

Fried wontons are different from wontons in soup, apart from the fact that they're fried. The filling for boiled wontons should have ...

Leftover rice is great for making fried rice. But, contrary to popular opinion, freshly cooked rice is perfectly OK too. All you have to ...

Making kaya the old way takes 2-3 hours of stirring. I greatly admire patience, dedication and tenacity but sadly these are virtues I don...

Buah paya masak titek is a Nyonya soup. It has strong umami flavours from prawns, papayas, salted fish and dried prawns. It also has a spic...

Ikan Tempera is the Nyonya version of sweet & sour fish. Anything fried and topped with a sweet & sour sauce is good, right?

Soon kueh is a Teochew steamed dumpling. It used to be made with bamboo shoots. That's why it's called "soon kueh", which...

Compared to Shermay Lee , who supposedly began learning Peranakan cuisine when she was 5 years old, Wee Eng Hwa was a very late starter. S...

Cast your mind back, all the way back to when you were 5 years old. Do you remember anything much? Would you believe a 5-year-old child i...

Lotus seed sweet soup is an old-fashioned Chinese dessert. It's a thick caramel soup with soft, powdery lotus seeds. I was buying lot...

The paper in 纸包鸡 serves a purpose (other than containing the chicken). It gives the chicken the best of two worlds: steaming and deep-fry...

Tau suan is thick mung bean soup sweetened with caramel. It's topped with you char kway (Chinese crullers), which is salty and crispy. ...

When I was looking at recipes for itek teem, I was surprised at the number of ingredients used for the Nyonya soup. Various Peranakan ada...

Sayur lodeh is an Indonesian curry made with vegetables. Cabbage is the main veggie used, along with some long beans, eggplants and beancur...

Minced pork stir-fried with fermented black beans (FBB) and tomato ketchup is one of the standard items served at places that sell Teochew ...

Making kueh bengka ubi is incredibly easy. The main ingredients are grated tapioca, eggs, sugar and coconut milk. Just mix everything thoro...

Fermented beancurd is good stuff. It's gotta be. Otherwise, it wouldn't have survived war, peace, and technological upheavals for m...

Pork stir-fried in sesame oil (麻油肉片) is a Chinese homey dish. Thinly sliced pork is marinated, then tossed with white sesame oil, garlic an...

Fried glutinous rice is a Cantonese dish. It may be made with glutinous rice that's cooked or raw. The raw version, when it's done ...

I love the lemon tree in my garden, especially when it's full of lemons. She (yes, she!) was planted by my grandfather in 1931. The...

Udang masak nanas is a Nonya soup that's sweet, sour and salty. The 3 flavours are strong but not overwhelming because they're well...

Mee siam is a popular noodle dish in Singapore. Bee hoon (rice vermicelli) is mixed with spices and seasoning, then a slightly spicy, sweet...

Back when I was a little girl living in a kampong, I jumped with joy whenever it rained at night. Why? Because my father would go frog ...

I like Mrs Wee Kim's sambal timun recipe in "Cooking for the President". The magic of the spicy pork cucumber salad is in the...

Sambal udang is a delicious Nyonya dish. Chilli paste is fried in oil till fragrant, then prawns are cooked in the aromatic paste. The glor...