Chicken Teriyaki and miso soup are classic Japanese dishes.
Boneless chicken thighs marinated with a homemade teriyaki sauce, grilled to perfection and glazed with this sweet and savoury sauce, producing a nice luster.
The chicken has a deliciously crispy skin, the meat is juicy, tender and flavourful.
Pairthe grilled chicken with a bowl of miso soup udon noodles for a simple meal.
This delightfully chewy udon noodles, goes perfectly with umami-rich miso broth.
Nasi Lemak, fragrant rice cooked in coconut milk and pandan leaves, is one of Singaporeans’ favourite food.
Serve the fluffy coconut rice along with Fried Chicken, Otah, Fried Anchovies, Omelette, Sambal Lady’s Fingers and most importantly a generous dollop of Sambal Chilli.
For a nostalgic feel, do it the old-school way, serve the food on banana leaves. Banana leaves impart a subtle flavour to the food.
An irresistible medley of flavours. Sedap!
This dish uses aged beef. Aged beef are more expensive than regular steak and they are hard to find in the market.
Beef aging is a process of preparing the beef for consumption. Mainly by breaking down the connective tissues.
This process is a highly precise technique where the meat is left to mature in a climate controlled environment.
The meat goes through a process of tenderising itself to reach the perfect texture and flavour.
Aged beef are particularly tasty, when properly grilled, it packed more flavour than any steak.
These beef are quickly seared on both sides on high heat, searing caramelized the meat surface and seal in juices.
In order to enjoy the full flavour of the meat, seasoning is kept simple, just a light dash of salt and pepper
This is the red version of Chinese spinach. It can be stir-fry or used for soup. When used for soup, it will leave the soup with a lovely shade of red colour.
This pink spinach adds a bit of drama to the dining table.
Like most leafy greens, this vegetable doesn’t need more embellishments than garlic and salt.
I blanched this spinach in boiling water, squeezed out excess water and dress it with salt, minced garlic, soya sauce and sesame oil. Top with toasted sesame seeds and we have a side dish.
These golden corn muffins are cheesy and delicious, a perfect healthy treat.
Whipped up a batch to take along for a morning stroll in the park, these savoury muffins are something that fit nicely in the picnic basket.
They are perfect for lunch boxes.
Serve them with a bowl of stew or soup and you get a hearty meal.
Or simply eat them on their own, they are totally versatile.
Savoury muffins are the handiest snack to have lying around. The best thing is they are freezer friendly.
This is a simple noodle soup. Blanched Mee Tai Mak served in a meat broth and topped with any seafood, meat and vegetables. Seasoned and add a splash of fragrant oil.
Serve along with sliced red chilli and soy sauce for a spicy kick.
Dou Hua is one of my favourite food. I like both sweet and savoury versions.
Craving for a bowl of Dou Hua and decided to try making it at home.
The result is not bad, soft and velvety. Served it with brown sugar syrup, I can finish the whole lot.
Ma Lai Gao is a steamed sponge cake, normally found in Dim Sum restaurants.
Good Ma Lai Gao should be light, airy and fluffy. It should be bouncy to the touch with no fancy additions of embellishments or toppings.
This Ma Lai Gao is pillowy soft, fluffy and has a springy texture. It is light and spongy and lightly sweetened.
Ma Lai Gao can be served hot, warm or at room temperature. Unfinished cake can be kept in the fridge, simply refresh it by steaming it for a few minutes.
As the weather gets hot, our bodies attempt to keep cool, we tend to crave for lighter and cooler food. This meal is great for those days when you want to eat lighter.
Eating light and healthy food doesn’t have to be boring. Instead of heavy dishes, choose a refreshing salad. But for it to be count as a good meal, it needs a lot more than just leaves. By adding shredded meat, wraps and fruits; this meal becomes more interesting.
This is a twist to the Chinese Peking Duck Crepe Wraps and Mexican Tortilla Wraps.
Serve the shredded duck meat, selected julienned vegetables and fruits along with warm Chinese pancakes. Each diner could wrap their own portion the way they like it.
A very light and refreshing meal, perfect for our warm weather and a great way for using up all your veggies and fruits in the fridge.
Take a bite, and enjoy!
Yong Tau Foo is a traditional Hakka cuisine, made of Tofu or Beancurd products stuffed with a mixture of ground meat and fish paste.
In Asia, this dish includes various kind of stuffed vegetables, such as brinjals, ladies fingers, bitter gourd, chilli etc. Some used just fish paste or minced meat as fillings, while ohers use a mixture of meat and fish.
There are many ways to serve this dish: dry with sweet sauce, in clear soup, curry/laksa gravy, or braised in bean sauce. They are either accompany with rice or any types of noodles for a complete meal.
Generally, Yong Tau Foo sold in Singapore has very soft fillings, I prefer firm fillings with more bite.
The fillings used here are a combination of meat and fish paste. A variety of vegetables and bean products are filled generously with tasty meat paste.
These Yong Tau Foo are a feast for the eyes and stomach!
Pot To Plate 