Posts tagged as:

sesame oil

Steamed Prawns with Garlic (Step by Step Photos)

July 16, 2010

Step by step photos recipe, for steaming prawns stuffed with chopped garlic. This is a really easy, fast and cheap to make at home.

Ang Zao Mee Suah Using Best Ingredients from Sitiawan, Perak

April 17, 2010

A while ago, my mum went back to her hometown in Sitiawan, Perak (Malaysia) and she brought back their famous mee suah and red glutinuous wine lees (红槽) back for me. Recipe plus information on where to buy it.

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Insanely Hot Chilli Padi Dip

February 28, 2010

This chilli sauce is so hot that it is almost mindless – even though my nose was running and my eyes were tearing from dipping my foods in it (not a pretty sight), I still persisted because it is so shiok. I love to make this easy chilli dip for steamboat, specifically for dipping shabu shabu meat slices.

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Steamed Chicken with D.O.M Liquor

August 12, 2009

Recipe for delicious and nourishing steamed chicken with D.O.M liquor. Improves general health, helps one to sleep better, and keeps one looking youthful.

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Steamed Chicken Rice, Almost Hainanese Style

July 28, 2009

This is my take on perhaps Singapore’s most popular food, the Hainanese chicken rice. My way of preparing chicken rice is “almost Hainanese”, because I steamed the chicken. Somehow, the taste is close. Comes with recipes for the condiments (ginger sauce, chilli sauce, sesame dressing) and herbal chicken soup.

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Hong Zao Mian Xian (Ang Zao Mee Suah) 红槽鸡面线

July 7, 2009

A nourishing dish of chicken cooked in home-made red glutinous wine (aka Hong Zhao Jiu), ginger and sesame oil, and served with mee suah. This is a dish that’s popular with Hock Chews and Hakkas. Ultimate comfort food.

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Minimalist Mee Suah Soup 面线汤

June 8, 2009

A minimalist recipe for a homely bowl of mee suah soup – all you need is mee suah , eggs, spring onions, soy sauce and sesame oil – and everything is ready within 15 minutes.

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Three Cups Chicken (San Bei Ji, 三杯鸡)

January 16, 2009

“Three Cups Chicken” is a popular chicken dish in Taiwanese cuisine. The name is catchy and fancy – in layman terms, it’s basically chicken simmered in sesame oil, soy sauce and Chinese wine.

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