It’s time to get your fingers licking good!
Stay Connected
Authentic Pad Thai With Sriracha Sauce
Pad Thai is one of Thailand’s most famous national dishes and widely popular with both the Thais and foreigners alike. What then makes for an authentic plate of Thai style stir-fried rice noodles?
Shanghai Style Braised Pork Belly
Teochews love their meat and eggs braised to a dark brown colour. The taste of braised meat is usually savoury, with a tinge of sesame and ginger fragrance. On the other hand, the Shanghainese style of braised meat – sour, sweet and savoury all at once – isn’t at all familiar to my Teochew roots, but sounds easy enough to try out at home. It’s always good to have something different to tempt the tastebuds once in a while!
The Iconic Singapore Fried Kway Teow! (新加坡炒粿条)
When I was doing my research for this recipe, my mind came to a sudden halt. ‘Fried kway teow’ means very thin and flat rice noodles that are stir-fried. If that is the case, why do yellow noodles appear in the dish as well? In fact, for most time, those few plates of fried kway teow that I’ve eaten in Singapore have more yellow noodles than rice noodles.