FOOD

THE HILL is alive with the sound of chopsticks on crockery. Dempsey Hill is the new home to Min Jiang, well known for its Cantonese and Sichuan cooking. The green...

Laksa Kuala Kangsar By Nazlina Hussin, cookbook author and cooking teacher   This laksa hails from Kuala Kangsar, Malaysia. One of the simplest laksa soups to make, it’s a skilful blend of aromatic...

THE PERANAKAN food vultures were quick to descend on the dining table at Jeffrey Chia's five-room executive flat. In short time — about an hour — the table was all...

By Tan Kia Yin  A Hainanese chicken rice recipe recently published in the UK media claiming to be a Singapore classic dish caused a furore among Singaporeans here and abroad. Apart from one...

By Lily Thoo Chai Kueh or vegetable dumplings are great Chinese New Year (CNY) snacks. They can be prepared ahead of time and frozen. When relatives and friends pop by,...

Fluffy Bak Kwa and Meat Floss Buns    By Adeline Song Jun Ling Bake a batch of fresh buns using leftover bak kwa (barbecued meat jerky) from Chinese New Year. Double the deliciousness of...

TUCKING into freshly made roti prata (Indian flatbread) is far easier than you think. Surprise your loved ones with roti served piping hot from the griddle. Soon, your neighbours...

Pulut Tai Tai Photo: Meg Tan By: Meg Tan    Pulut Tai Tai - pressed glutinous rice with coconut egg custard (kaya) — is a traditional Peranakan (Straits Chinese) dessert often served at...

Steamed Rice Rolls, Hong Kong Style   Silky smooth translucent rice rolls are common at dim sum joints in Hong Kong. Eaten piping hot, the different fillings include dough fritters,...

Handmade Fishballs In Noodle Soup. Photos: Tan Kia Yin   By: Tan Kia Yin Nothing beats the taste of home-made fresh fishballs: Springy, bouncy and briny using Spanish mackerel’s (ikan tengiri) delicate...