Steamed fish is one of my favorite dishes as it is healthy, delicious and so easy to make. One of them is this Teochew Steamed Fish. The sour, savory and spicy flavors from the broth is what makes this dish extremely appetizing and addictive. I first tried Teochew steamed fish many years ago ... continue reading...
Tau Yew Bak – Braised Pork Belly in Soy Sauce
One of the dishes that I craved for when I moved to Singapore many years ago is this dish called Tau Yew Bak (Braised Pork Belly in Soy Sauce). My mother used to cook this dish at home quite often so it is a dish that is very close to my heart. Translated literally, Tau Yew Bak means soy ... continue reading...
How to Steam Smooth and Silky Eggs
Learn how to steam smooth and silky eggs with this step-by-step easy Chinese Steamed Egg Recipe. I've always loved steamed eggs since I was little. Plain steamed eggs, eggs steamed with meat or with savory or spicy toppings - I enjoyed them all. What I love most about them is the ... continue reading...
Winter Melon with Barley Soup
Winter melon, also known as Ash Gourd and Winter Gourd is known to be a neutral and slightly 'cooling' food in Traditional Chinese Medicine (TCM). It is often consumed to bring down heat in a person's body. This Winter Melon with Barley Soup helps to eliminate excess fluids, clears internal heat and ... continue reading...
How to Cook Sago Pearls – A Pictorial Guide
I used to boil sago together with my tong sui until I discovered the correct way to do it was to boil it separately. Sago is essentially extracted starch from the centre of sago palm tree stems. So if it is boiled together with your dessert it would cause the liquid to turn starchy and ... continue reading...
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