Whip It UP

By Nafisa Kagalwala STUFFED with a moreish masala-infused chicken filling, this paratha is perfect as a meal-on-the-go. For fibre, a medley of fresh herbs is included in this Indian-style calzone...

Dalgona Coffee Dalgona is the renaissance of the eggnog that goes back to medieval Europe where monks sip a warm ale containing whipped egg yolks. It is extremely easy to...

Kerala Masala Chicken Fry  By Suja Manoj For robust spice flavour, give the chicken a rigorous massage while rubbing ground spices into it. Fry the marinated pieces to a light crisp...

Satay Goreng with Ketupat By Deputy Executive Chef Daniel Teo, and Sous Chef Muhammad Aslam, CulinaryOnCooking time: 30mins Difficulty: 3/5 Cost: <$5 Ingredients Ketupat 300g               rice 20 pieces        fresh coconut leaf (young) Satay Goreng For marinade: 150g               shallots (roughly...

Pesce In Guazzetto (Pan-fried Parrot Fish with Cherry Tomatoes and Taggiasche Olives) By Gabriel Fratini, Chef, DOMVS By Gabriel Fratini This recipe is especially easy because a good variety of fresh fish...

CINNAMON was once a rare and expensive spice before its commercial cultivation in the 1800s. When the Dutch conquered Ceylon in the 1500s, they also seized monopoly of the...

Kampong Chicken & Argyi Leaf with Bentong Ginger  By Annie Yang, Dine Inn Host I used to work as a Traditional Chinese Medicine nurse, and my interest in herbs pushed me to...

Japanese Aspic In Wasabi Dressing By Catherina Hosoi A light and tasty appetiser with Japanese accents that is best enjoyed chilled with a palate-perking dressing.   Total time: 30 minutes Difficulty: 1/5 Cost: $5 Servings: 4 portions A: Aspic 500ml...

Salted Egg Chicken Crackling (Chicharon) By Joan Paula Genson-Zanoria, Founder, Macology101 Food Station   Chicken crackling (or chicharon in Filipino) uses chicken skins coated in salted egg yolk seasoning. It delivers a spice kick with three...

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 CHEF Akira Back had no desire to be in the kitchen. For three years he endured his time with knives and stoves, and after that testing period, found he had...