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Home Cooked Dishes

Steam Chicken Meat Bun

This larger than usual fluffy steam bun holds together a generous combination of fillings that consist of chicken, dried shiitake mushrooms, jicama and a half of poached egg, all seasoned with our specialty gravy.

Mini Taro Nest

Taro nest is a classic Chinese banquet dish which is a favourite of many. Mashed taro is formed into nests, deep fried to crispy and used as the base for chicken or vegetable fillings. Opt for palm based shortening that is trans-fat free. We use fresh crab meat and chilli sauce as topping in this classic rendition. This recipe makes 10 mini sized taro nests.

Hokkien Ngoh Hiang

Crispy on the outside, soft on the inside! This unique Hokkien and Teochew dish is filled with all the goodness in each roll, and it will never be enough for everybody! Here’s bringing to you Hokkien Ngoh Hiang and this recipe is brought to you by ShareFood.sg contributor Irene Tan, where she shares her Ah Ma’s recipe. When a recipe is passed down from generations to generations, that’s when you know it’s good! Full post here.

Sweet and Sour Sea Cucumber with Fish Maw

Every dish that is served during Chinese New Year has an auspicious meaning behind it! Our friends at ShareFood.sg bring you this recipe prepared by Jessie Koey, who is a stay home mum and a recipe blogger. In her home town back in Malaysia, this is a family classic dish – Sweet and Sour Sea Cucumber with Fish Maw. The recipe is below, and you can read their full post here.

Five Spice Meat Roll (Ngoh Hiang)

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. It is essentially a composition of various meats and vegetables and other ingredients, seasoned with five-spice powder (Hokkien:五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a thin beancurd sheet and deep-fried to golden brown. This recipe makes 20 mini sized Wu Xiang meat rolls.

Duck Confit with Sweet Potato and Honey Mash

Many people have seen duck confit on bistro menus, but not too many have attempted to make it at home. This recipe is essentially duck legs that have been cured with salt and spices and then gently poached in its own fat. Well, do not be put off by the amount of duck fat being called for, as it is the fat that the legs will emerge meltingly tender with a slightly salty but rich flavor. And the best thing …