Eng’s Wantan Noodle But Which Now That There’s Two?
I’ve heard a lot about this supposedly famous Eng’s Wantan Noodle when I returned to Singapore in 2013 (after 10 years abroad) and its super fiery chili sauce. I have eaten it during their days in Dunman Food Centre in the 1980s but not when they moved into a shophouse at 287 Tanjong Katong Road. … Continue reading
Bulgogi Ssam Recipe A la Mark Ong
Mark Ong posted a very delicious looking photo titled and captioned “Bulgogi Ssam (Wrap) lunch. Simple, easy, yummy and healthy!” and I was instantaneously craving for the food and so I commented on his post… Me to Mark: “I want to be in your kitchen now! I think my son in law will love … Continue reading
Red House Seafood Restaurant 小红楼
It was the early 80s and I was out on an official date. The boyfriend then brought me to a “kampong” feel seafood restaurant called Xiao Hong Lou (小红楼) meaning Little Red Pavilion. I had always thought their chilli crabs to be the best and liked it even better than that of Kheng Luck, a … Continue reading
Rendang – Labour of Love
Rendang is a spicy meat dish originated from the Minangkabau ethnic group of Indonesia. Along with the main meat (beef, chicken or mutton), rendang uses coconut milk and a curry paste of mixed ground spices: ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chillies and other spices. Rendang – Labour of Love Recipe Ingredients: Serondeng … Continue reading
Mee Rebus
Four to six decades ago, mee rebus was peddled by Malay hawkers who carried two baskets over a pole. One basket contained a stove and a pot of boiling water, and the other the ingredients for the spicy noodle dish. As Singapore develops and street vendors were relocated to food centres, street food became a … Continue reading
Onde Onde
Pandan Flavoured Onde Onde Recipe: 500g Sweet Potatoes (yellow flesh, preferred). 10 Pandan Leaves, wash and tie 3 leaves into a bundle and cut the 7 remaining ones into small pices, set aside. 75g Plain Flour, sifted. ½ teaspoon Salt (each for dough and coconut shavings). 400g Palm Sugar (they come in cylindrical block form). … Continue reading
Nai Pak Choy 奶白菜
Click for Shaoxing Chicken recipe. Nai Pak Choy Recipe Ingredients: 500g Nai Pak Choy. 1 whole bulb Garlic. Enough oil to fry the garlic. ¾ tbsp or more of the garlic infused oil (from above) to stir-fry vegetables. pinch of Salt. Pepper, optional. Please note that seasoning agent can be salt, oyster sauce, conpoy sauce, light sauce … Continue reading
Sambal Sotong
Pineapple-cut Squid or simply Squid Rings are fine. Here I have some prawn meat too. Ingredients: 500g Squid (remove cartilage, scrape off slime and score the insides then cut into bite size). 3-5 tablespoons Sambal Tumis (according to taste). ½ red Onion, sliced (optional, for extra crunch and sweetness). 1 – 2 teaspoons Vegetable Oil (if … Continue reading
Kitchen Inn When My Kitchen’s Out?
Kitchen Inn, another new kid on the block on Elizabeth Street (a couple of shops away from Borek Bakehouse), about 100-150 metres from Queen Victoria Market. I usually like to see what the restaurants’ patrons are eating (if there’s outdoor seating) before making mental checks to see if that particular restaurant would be committed to my “must … Continue reading
Sambal Prawns Recipe
Sambal Udang (Sambal Chilli Prawns) Ingredients: 300g Prawns (remove shells and devein) 3 tablespoons Sambal Tumis ½ red Onion, sliced (optional, for extra crunch and sweetness) 1 – 2 teaspoons Vegetable Oil (if using onions then 2 tsp oil, otherwise 1 tsp is enough) Method: 1. Heat oil in pan. Stir-fry onions till translucent, if … Continue reading
The Bonding Tool 