I’ve never succeeded in steaming huat kuehs (发糕) to make them blossom like flowers. They either refuse to rise generously or to split and open up obediently while being steamed.
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Aromatic Chicken & Mushroom Rice Cooked In A Cast Iron Pot
We don’t have a rice cooker at home. That was why it was difficult to resist the cast iron pot promotion at the supermarket last December when we chanced upon it.
Gerolltes Kräuterbaguette (Rolled Pesto & Pistachio Baguette)
Just a simple bread recipe, kneaded and rolled up. Stuffed with cheese and nuts. For those of you who enjoy savoury tasting breads, this would be a whole new flavour to attempt at home.
Pork Trotter Jelly (猪脚冻)- An Authentic Teochew Delicacy
Pork trotter jelly is a dish that is unique to the Teochew food culture in Singapore. This dish originated from the Shantou province in China, where the Teochews populate and came to Singapore from. The dish makes use of the low grade parts of the meat, including the trotter meat and the skin. These are boiled with fragrant spices in water over a low heat for many hours so as to allow the collagen and gelatin to completely dissolve into the broth, thereby allowing the broth to set and form into a jelly. Because it is such a time consuming dish to whip up, it is hence not just an uncommon dish to find at the heartland hawker centers, but also one that is rarely prepared at home.