• What to CookChinese

    Chicken & Mushroom Stir Fry

    by Lisa K. on Fri, March 31, 2017

    A Chinese stir fry is one of the quickest ways to cook your meal. There are endless varieties of ingredients you can add in and it is also one of the best ways to finish off the little bits of vegetables you have sitting in your fridge.…  More »

  • What to CookMalay

    Udang Goreng Berlada

    by Lisa K. on Thu, February 23, 2017

    Scrumptious prawns fried up quickly is a great little meal for your family. It uses most of your store cupboard essentials and pairs wonderfully with rice or even a bowl of noodles.  More »

  • What to CookChinese

    Crispy Sesame Chicken

    by Lisa K. on Sun, January 22, 2017

    Try these crispy bite sized chicken smothered in sesame sauce with a side of fresh steamed broccoli for CNY. We think that this makes a great everyday dish too, simple to whip up and very satisfying with a bowl of white or brown rice.  More »

  • What to CookChinese

    Spicy Szechuan Chicken

    by Lisa K. on Thu, January 19, 2017

    Succulent chicken, toasted cashew nuts and onions in a spicy and fragrant Szechuan sauce. Throw in some Szechuan peppers if you can find them to get that pleasant numbing buzz as you dig into this flavourful dish. Or else you can use…  More »

  • What to CookChinese

    Stir-fried Beef with Red Peppers

    by Lisa K. on Tue, January 03, 2017

    Stir fries are super quick and super easy to make. You could use leftover bits of vegetables and meat in your fridge and whip up something tasty in a jiffy and never waste leftovers and scraps of food again. Give this recipe a try…  More »

  • What to CookMalay

    Udang Masak Kunyit

    by Afra Taidin on Tue, November 22, 2016

    A simple dish that you can whip up in a jiffy. Juicy prawns get an aromatic and spicy hit from the addition of turmeric.Long beans and carrot provides crunch and freshness. Serve it with rice for a quick mid-week dinner.  More »

  • What to CookChinese

    Kway Teow Kung Fu

    by Edwan S. on Tue, August 16, 2016

    This is a local favourite, though we have no idea why it’s called ‘kung fu’. Maybe Bruce Lee invented it, or Jackie Chan loves it? Either way, it’s a filling and savoury dish that is a crowd pleaser. Kids love…  More »

  • What to CookChinese

    Easy Hokkien Mee

    by Edwan S. on Wed, February 03, 2016

    Here is an easy (and halal!) version of a popular Chinese hawker dish. It’s quick, filling and great for the whole family to enjoy. Serve it as a laid-back lunch for those lazy weekends at home.  More »

  • What to CookAsian

    Prawn & Snow Pea Stir Fry

    by Edwan S. on Fri, June 26, 2015

    This stir fry is fast and furious to make. The flavours are bold and bright and go excellent with some hot white rice and a bit of sambal belachan. The sweetness of the fresh prawns are perfectly complemented by the fresh, crunchy…  More »

  • What to CookChinese

    Easy Kung Pao Chicken

    by Edwan S. on Mon, April 20, 2015

    Here’s a favourite of many a Chinese restaurant. Kung Pao Chicken is dish from the Szechuan province in China. There are many variations throughout the world nowadays, but they always feature chicken, nuts and chilli peppers.…  More »

  • What to CookAsian

    Stir-fried King Oyster Mushrooms

    by Edwan S. on Wed, March 25, 2015

    This simple mushroom stir fry is lip-smackingly delicious. The King Oyster mushrooms (a thicker, chunkier cultivar of regular oyster mushrooms) are meaty and savoury, just bursting with flavour. Perfect for vegetarians, but basically…  More »

  • What to CookChinese

    Stir-fried Chicken with Mushrooms and Coriander

    by Edwan S. on Wed, March 11, 2015

    Here’s a simple ‘lauk’ to make on a weekday when you just want a quick and tasty dish. This dish is delicious with white rice and sambal belachan, or have it on top of simple noodles, or heck, make a sandwich out…  More »

  • What to CookAsian

    Prawn and Beef Stir-fry

    by Edwan S. on Tue, September 30, 2014

    Surf and turf in culinary terms refers to a dish that mixes seafood (the surf) and meat (the turf) together. The most popular kind is a steak with a lobster tail on the side. But we decided to give it an Asian twist and make a savoury…  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

    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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