Caldu Pescador originates from the Kristang community of Malacca in Malaysia, with roots from the Portuguese Empire which conquered Malacca in the early sixteenth century. It is also known as the fisherman’s soup, prepared by fishermen using their daily catch. … Read more
This is a Eurasian salad recipe featuring all the basic ingredients (hard boiled eggs, tomatoes, onions, cucumbers, lettuce) and a nice chilli chuka dressing to eat the salad with. It’s even easier to prepare if you prepare the dressing in … Read more
This is the Eurasian take on squid stir-fried in onions, garlic, dark soy sauce and squid ink. This is adapted from the a similar dish in Portugal. My mum also stir-fries squid in dark soya sauce once in a while … Read more
This is one of my most favourite vegetables (if cooked well and properly). There were times when I order Yong Tau Foo and the aubergines tasted bland and crunchy, much like I was biting into a soft cucumber. These are … Read more
This is the Eurasian take on salted vegetable soup cooked with pork ribs and tomatoes. The Chinese dialect goups (Teochew and Hokkien) have their own versions too, for instance, Teochews love using duck to cook their soup. This version uses … Read more