Vegetarian Beancurd Roll or Ngo Hiong
This classic Burrata and Anchovy Pizza carries a hearty portion of anchovies and creamy burrata, with a hint of spice to excite the palate. Making pizza in your kitchen is easy with a food processor to help you knead the dough!
Carving pumpkins are a must during Halloween. But after you’ve dug out all that creamy and delicious pumpkin filling, don’t throw it away! Try our Pumpkin, Cheese and Leek Tart recipe, and delight your family with this festive dish.
Trick or treat? Caramel and apple are a winning pairing for Autumn and are sure to make you choose “treat”! Great for Halloween parties at home, gifting to
neighbours or just as some baking fun over the weekend, try your hand at this recipe this October!
Here’s an in-depth review of one of our favourites – the food processor. This everyday kitchen workhorse is capable of whipping you an entire meal from bread to dessert, and even sauces. Don’t believe us? Our friends at ShareFood have come up with some ways you can get the most out of your Kenwood Multipro Sense Food Processor 810.
Alphonso mango is a type of seasonal mango from India, considered to be among the most superior varieties of the fruit in terms of sweetness, richness and flavour.
A contemporary take on the classic recipe, the fusion of dark chocolate, salted egg yolk and black sesame offer an incomparable taste, mouthfeel and texture.
These Vietnamese chicken skewers are minced chicken seasoned with Vietnamese herbs and then shaped around stalks of lemongrass.
Tortilla, pita, potato chips, or even papadoms – it’s fair to say that these delicious carb-filled slices are usually made tastier when paired their flavour-filled dip counterparts. A frequent centrepiece at parties and weekend movie nights, the right dip is quite important!
Every strand of bee hoon is coated with a generous amount of flavourful chilli paste. It is sweet, sour with a mild spiciness to it, a dish that is suited for the young and old in the family. Lovingly contributed by home cook Anne Leong.
Impress dinner guests with this sumptuous cod fillet served with Chinese milk cabbage, a mix of smoky torched fish and sweet fresh vegetables. Full of flavour, serve this up as a main during a weekend dinner date, or impress your friends at a gathering – either way, this delicious seafood dish is sure to leave your diners asking for more.
But there is one other thing that onions are notorious for – bringing people to tears. Slicing a large batch of onions often leaves the regular home chef with painful eyes and wet cheeks. Sometimes, the slicer-in-charge has to take a break and even step away from the kitchen to escape the pungent fumes emitted.
Both have sharp blades, both have fancy knobs to work at different speeds, and both seem to look and sound awfully similar. Could it be there is actually little difference between them – that this is just another marketing ploy so that you buy more than you actually need?
Today we’ve got a flaky, juicy, and easy spring roll tutorial for you right here. Spring rolls are a very popular appetizer at restaurants, but they can cost quite a bit, considering the relatively simple ingredients that go into making them.
Classic & Easy Thai Fishcakes
Tom Yum Chicken Pie
This is the original taste of Penang popiah commonly found in many coffee shops. Served wet with fried turnip or jicama with the sweetness from lightly caramelized onions.
Today, we have a delicious peach galette – a crowd of juicy peaches baked inside the most buttery, flaky and totally fool-proof pastry crust.
Making your own dumplings might seem like a daunting affair – especially when you’re not too sure where to begin. Here are three different types of dumplings at three varying skill levels to suit any tastebud and any chef. Fried, baked or steamed, satisfy your dumpling cravings right at home.
From their famous chicken cutlets, to stinky tofu, to braised pork rice – who doesn’t love Taiwanese street food? Since most of us won’t be able to travel for quite some time, we’re re-creating a classic Taiwanese dessert: Taiwanese Yam and Sweet Potato Balls! This dessert can usually be found in Taipei and is adored by many for its ‘QQ’ or bouncy, chewy texture of the balls.
Cassoulet originated from the Languedoc region of southern France, and originally consisted of haricot beans cooked in a stew pot with pork rind and seasoning.
These little morsels make awesome hors d’oeuvre, as well as elegant entrées. The mixture is similar to a classic crab cake mixture.
For a bite-sized snack, these Tomato and Feta Cheese Tartlets are the perfect treat to whip up.
This larger than usual fluffy steamed bun holds together a generous combination of fillings that consist of chicken, dried shiitake mushrooms, water chestnut and a half of poached egg, all seasoned with a specialty gravy.
This variety of mooncakes are non-baked and served cold, which is why they are named “snow skin”. However, the snow skin mooncakes are highly regarded by many pastry chefs because the recipes are very versatile as it allows for many fruit-based flavours to be infused into the dough as well as filling.
Holiday ham is a must at Christmas dinners. Luckily, there are several ways you can repurpose it – ham sandwiches, stews and soups come to mind. But why not try making a quiche out of leftover ham and shredded cheese?
Tiny in size, but a nutrient-rich powerhouse, wheat “germ” (short for germination) is the part of wheat that sprouts and grows into a new plant.
This cake has all the milky, tannic richness of a glass of the teh tarik; its texture is also very light. Making it requires a bit of baking techniques, but don’t let that put you off, all you need is the Kenwood Kflex and we will guide you through it.
This loaded sweet potato nachos dish is even tastier than the classic ones and will transform your movie nights. Experiment with your favourite toppings to create a delicious, healthy 20-minute dish that can be a great appetiser, movie snack or kid-friendly meal.
Soft, fluffy buns paired with fat chunky homemade fish otah! Topped with mozzarella cheese and parsley, each bite of these XXL otah buns brings a blend of local and western goodness to your palate.
Traditional Malay Cucur Badak is deep fried sweet potato with coconut filling. Cucur Badak is a popular snack that is usually sold at roadside stalls or night markets (pasar malam).
Payasam is a creamy and delicious rice pudding that’s easy to make. Using a small number of ingredients, payasam is perfect if you’re looking to try out a new dessert recipe.
We are certainly amazed with the amount of ingredients that goes into the making of Mee Siam Briyani, the fragrances from the rose water, saffron, cinnamon stick together with the herb paste ensure a delicious one-pot wonder for everyone in the family!
Wu Xiang, also known as “Ngoh Hiang” or “Lor Bak” is a common Hokkien and Teochew dish widely adopted in many regions of Malaysia and Singapore.
This soup makes a perfect starter for Christmas dinners, it is the explosion of flavour in this recipe that is so exciting – the use of carrots and cashew-nuts provides the sweetness and a thick, creamy consistency, while roasted chili and spices provide an extra dimension for the taste buds.
Sou (酥) is a type of flaky Chinese pastry found in a variety of regional Chinese cuisines. This version is attributed to the Cantonese genre of dim sum where roasted pork is seasoned, thickened and baked in flaky pastry.
The key to this recipe is to start with an intense rendang paste that is made from slow-cooked Asian spices, dried coconut flakes and coconut sugar.
The saying goes: long noodles, long blissful life. Whether it’s a birthday, a new baby, a wedding, or a lunar new year banquet, long life noodles are an important aspect of all these happy celebrations!
These fritters are great to fry up if you’re looking to make a quick snack for potlucks. The secret to a veggie fritter that holds together, doesn’t break apart and has that mouthwatering crunch…
A classic, simple basil pesto pasta is just oh-so-delicious. Today, we’re showing you how to make fresh basil pesto, which is then tossed immediately with hot pasta.
Once you learn how to make kimchi pancake on your own, there’s no way you’d pay for it at a Korean restaurant ever again. Honestly. It’s so easy!
Commonly sold as a street snack or in Indian food stalls across Malaysia and Singapore, this savoury fried snack is packed with spices and absolutely delicious.
Or Ah Mee Sua is a popular street food commonly found in Taiwan – a bowl of soft thin noodles simmered in rich umami broth.
This recipe pays homage to the southern Malaysian town of Muar in Johor, where it is known to be a popular destination for fresh otak-otak!
These are tasty little morsels that are crispy on the outside and soft on the inside, with the fragrance of herbs and spices, and a popular South Indian snack.
This dish is popular in Indonesia, Malaysia and Singapore and is commonly known as ‘Mee Soto’ (thick yellow noodles is used in place of rice vermicelli).
In Taiwan, pineapple cake is called “鳳梨酥 (fèng lí sū)” and they are commonly shaped into rectangle which is greatly different from its South East Asian counterparts.
Today we’re going to learn how to make gyoza wrappers – and also to learn how easy it is! You can make these ahead of time, and freeze them for up to a month in the freezer.
Durian lovers, you won’t be able to resist this recipe! It’s a dream pairing between your favourite fragrant King of Fruits and delicate French pastry.
Curry puffs? Yes please! The version we have today is extra special because it features the layering effect of the outer crust made from by overlapping two different types of doughs.
Today we have a traditional hokkien popiah recipe for you, with each ingredient lovingly prepared – from the delicious turnip filling, to the fresh vegetable, and strips of fried omelette.
Crispy on the outside with fried beancurd skin, soft and a little bit crunchy on the inside!