Oyster Mee Sua (Or Ah Mee Sua)

The Or Ah Mee Sua, a popular street food commonly found in Taiwan, is a bowl of soft thin noodle simmered in rich umami broth. Our version here calls for extra meat balls – made from blending chicken meat with fresh oysters!. Then top with juicy and plump baby oysters.

Meatballs of the World

March 9 is Meatball Day, a time to celebrate one of the world’s oldest staples. The simple dish of balled-up minced meat has found its way into almost every national cuisine, from Italy to Israel to Canada. So join us as we sample meaty globes from around the globe – trust us, it’s going to be a ball. Italian (“big a-spicy”) meatballs Italy is our first stop on our meatball tour, home to those iconic meatballs served with pasta or …

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.

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.

Earl Grey Tea-Brined Roasted Chicken

This recipe may seem complex, but it is perfect for Christmas celebration. First brined in Earl-Grey tea, then coated in a flavour-packed rub featuring white pepper powder, five spice, and then brushed with maltose and rice wine solution, this chicken dish is sure to impress your diners.

It’s World Egg Day. Let’s Get Cracking!

Have you ever found yourself Googling such egg-related queries as “How much cholesterol is in an egg?”, “Are egg yolks healthy?” or “Are brown eggs worth the price?” If so, your confusion and uncertainty are understandable. Over the decades, eggs have been alternately demonised, praised, and demonised again in food and nutrition circles. While they’ve been a dietary staple for as long as humans have existed, questions about them and their nutritional content persist. On the eve of this World …