Sambal udang, or sambal prawns, is a characteristically Malay dish of prawns cooked with sambal belacan and chilli rempah. It tastes quite similar to Ayam Masak Merah, a dish of chicken that is cooked in a similar sambal sauce, except … Read more
This was our first time buying scallops from anywhere at all. It was an impulsive buy, and so we decided to make it a worthwhile impulse by getting our hands on one of the most expensive breeds that was frozen … Read more
I love steamed fish, especially steamed pomfrets, whatever colours they are – black, white, silver or golden. Perhaps it is the Teochew blood flowing in me that makes me crave for it so much. It is also a very simple … Read more
해물파전, literally seafood (해물) & spring onion (파) pancake (전), is one of the most common snacks found at street side stalls and in markets in Korea. As one of the favourite snacks of the Koreans, I’ve watched these pancakes … Read more
This dish of stingray stir-fry is a Teochew dish that I love eating – a dish which I’ve seen my mum cook umpteen times in her kitchen. Last weekend, I got her to show me once again how it should … Read more
