FOOD

  By Barnabas Lim Jit Tong, Barney’s The meaty and succulent Portobello mushrooms are the larger and mature version of brown button fungi. A good stuffing is what portobellos need...

Malaysian Chilli Prawns By Chef Christina Arokiasamy Main Image: Penny De Los Santos Cooked in a sambal, this prawn dish gets an aromatic lift with fragrant curry leaves flash-fried together with garlic and...

Wilshire Chicken Stew An adaptation of the French classic, Coq au Riesling, this chicken stew is gently braised in a tasty gravy infused with herbs and given an alcoholic boost...

Brew Your Own Kombucha By Yvonne Gilia Kombucha is a natural, probiotic beverage made by fermenting black tea and sugar with a symbiotic culture of bacteria and yeast. The culture transforms...

Home-brewed Bentong Ginger beer. Photos: Lesley Tee & Evonne Lyn Lee By: Lesley Tee Home-brewed ginger beer packs in more punch than store-bought ones. Lower in sugar, this effervescent drink made with...

CURRY Puff provides the perfect excuse to pause mid-day for a tea time indulgence with a piping hot cuppa. This classic savoury snack of shortcrust pastry with potato filling...

IT was World Food Day on 16 October. While those in the food industry and supporters of causes centred around food marked the day, its significance was probably lost to...

Otah-Otah By Chef Eric Neo, Executive Chef, InterContinental Singapore Cooking time: 30mins Difficulty: 2/5 Cost: <$10 Ingredients A. 500g fish fillet (minced) 500g prawns (minced) 7 pieces kaffir leaves (finely chopped) 2 Eggs 100ml Thick coconut milk Spice Mix 1 tablespoon chilli...

Buta no Kakuni, a classic Japanese stew requires a fatty cut — usually belly pork — coaxed to tenderness in a gentle braising concoction of soy, sake or mirin...

Burrata With Eggplant Salad, Spiced Walnut And Bottarga By Beppe De Vito, Restaurateur-Chef, ilLido Group/ Amò A summer dish that’s very friendly to make, this is one of the antipasti created...