Don’t be fooled by some of the ingredients. This is meant to be a dessert, a tong sui of sorts. The flavour is interesting and it can be eaten either warm or cold. More »
These resemble garlic prawns but the grill gives it a beautiful charred flavour. The prawns maintain their juiciness and the Szechwan pepper, seasoning salt, and orange zest give them the kick they need. More »
Have a hankering for sweet and sour fish? This is a great version and much fancier when you serve a whole fried fish instead of the fillets. We used pomfret because it crisps up beautifully… More »
This dark slippery concoction will have your guests drooling away. Don’t be too stingy with the sauces as this is what makes this dish extra special. More »
You either hate it or can’t live without it. Fishy, pungent, tangy and satisfying. It’s taking over the world and we think it’s about time… More »
Yummy, buttery prawns- crispy to the touch with succulent meat as you peel away the oily skin. We’ve been experimenting of late on what makes good butter prawns. We love the version that has toasted oats in it! More »
Don’t be too intimidated with roasting a duck. It’s almost like roasting a whole chicken….almost! More »
If you can’t find the chekur ginger root substitute it for regular ginger instead. The nutmeg is optional, but it gives added fragrance. More »
This is by far the simplest, healthiest, mess-free preparation for a fish. Grouper is commonly used but as long as it is fresh from the market and not defrosted from your freezer, it is fine. More »
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