Sometimes we are short of time and need to prepare dinner (or lunch) in a hurry. This is where simple stir fried dishes come in. Pixie cabbages, in the same family as cabbages and yes, brussel sprouts too, has a nice crunchy texture to it if lightly cooked. This dish is easy to prepare for those busy days when you need to prepare dinner in a jiffy. All you need are simple ingredients that are staples in most Asian kitchens.
Hong bak is one of the rare dishes that are hard to find outside. It is a traditional Nyonya dish that is mostly found in Nyonya homes. This is a braised pork belly dish with a distinctive flavour due to the use of sand ginger (cekur) in the recipe. It is a dish often reserved for special occasions and celebrations.
One of the easiest one-pot meals is chicken stew. This is the ultimate in comfort food and it is easy to prepare too. Best of all, you can eat it on its own or with some soft warm bread or fluffy steamed white rice. Perfect for a lazy weekend or during cold rainy days.
Cockles are now very hard to find in the markets due to dwindling harvests. However, sometimes we can find some of it still available in markets near the coastal areas, often sold my fishermen. This mollusc is a local delicacy and due to its unique metallic taste, some people may not like it. However, cockles can taste really good if prepared with some local spices and herbs. Try this recipe out and you may learn to love cockles yet.
This is an Eurasian dish that can only be found in Eurasian homes or at an Eurasian food festival. The ingredients are rather simple and easy to prepare but it is really big in flavours and hits the spot perfectly. There are different versions to this dish and each family prepared it in their own way and style but the one constant is that it has a nice tangy flavour due to the use of tamarind in the recipe.
Fusion Meatball Stew This is a simple dish that is a favourite for children and adults alike. It is comforting, delicious and easy to prepare. It is best served with fluffy white rice, it can even be eaten on its own. We are not sure of the origin of this dish but it is a traditional favourite in many ethnic Chinese households. The ingredients and flavours suggest that it has Western and Hainanese influences.
Stir-fried Kai Lan Kai lan is one of the staple vegetables most ethnic Chinese households and is easily found in most of the markets here. The dark green leafy vegetable is also known as Chinese broccoli or Chinese kale. Kai lan usually has a bitter taste so cooking it can be quite tricky. This is our take on how to use a variety of condiments to balance out the bitter taste.
Kapitan Chicken Curry “Kapitan Kay” This is a traditional Nyonya dish that gave a spiced sourish twist to the chicken curry. Locally known as “Kapitan kay” (“kay” is chicken in Hokkien), there are different renditions to this in different households so there is no right or wrong way to making it. A note of warning though, the preparations for this dish is a tedious process due to the myriad spices and herbs used to create the curry’s aromatic fragrance. This… Read More »Kapitan Chicken Curry