WHAT TO COOK

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  • What to CookChinese

    Szechuan Fried Chicken Wings

    by Edwan S. on Wed, January 14, 2015

    Szechuan peppers are a variety of pepper renowned for that characteristic ‘tingling’ sensation they leave on the lips and tongue. We sprinkled some toasted ground Szechuan peppers over piping hot fried chicken for an addictive,…  More »

  • What to CookChinese

    Congee with Tuna in Spicy Soy Sauce

    by Edwan S. on Sat, January 11, 2014

    It’s rainy season lately, and what could be better on a cold, wet night than a steaming bowl of smooth rice congee, paired with a super delicious dish of chunky tuna in a sticky, spicy soy sauce? Not a lot, of course! This very…  More »

  • What to CookChinese

    Velvet Chicken with Snow Peas

    by Edwan S. on Mon, April 29, 2013

    Velvet chicken is poaching your chicken in a stir-fry so that is yields juicy pieces of meat, good enough to rival anything at your local Chinese eatery. We added snowpeas for a contrast crunch to the soft chooks.  More »

  • What to CookChinese

    Fast Chilli Crabs

    by Sjaiful A. on Thu, January 10, 2013

    Who doesn’t like chilli crabs? We do realise that it’s a bit pernickety to cook crustaceans but this recipe is super simple, quick and easy to remember since the sauce uses 3 of everything.  More »

  • What to CookChinese

    Fried Cakoi with Wasabi Mayo

    by Ryan G on Thu, January 03, 2013

    Fry up some cakoi to make these crunchy prawn-filled snacks. We up the ante by pairing them with a zingy wasabi mayo dip. These are so addictively tasty, once you start you can’t stop. Don’t say we didn’t warn you.  More »

  • What to CookChinese

    Sweet and Sour Chicken

    by Sjaiful A. on Wed, November 28, 2012

    Thick sweet and tangy sauce dresses up crispy chicken tenders resulting in a richly flavoured dish that is so easy to whip up. This is also a great way to use up any leftover veg that you have in your fridge.  More »

  • What to CookChinese

    Char Kway Teow

    by Sjaiful A. on Tue, October 09, 2012

    Charred and smoky, char kway teow is a popular Malaysian street food dish. To get the ‘wok hei’ taste, you do have to cook it over a high flame but if that’s not something you can do, don’t worry, it will still…  More »

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