Cooking With ‘Stinky’ Tofu

Fermented tofu has been called the “blue cheese of Asia”, and it’s not hard to see – or rather, smell – why. This pungent ingredient has earned a reputation as an acquired taste, but if used effectively it can dress up otherwise ordinary dishes. First, a little fermented tofu 101. The most common type consists of tofu cubes in mould. Fermentation breaks down the protein of the bean curd, leaving it with a softer, creamier and smoother texture. The cubes are soft …

Star Anise Secrets

If you’re familiar with Chinese cuisine, then star anise, with its distinctive, eight-pointed shape, will be no stranger to your kitchen. Its distinctive taste – with even more of the same compound that gives ordinary anise and liquorice their unique flavour – packs a huge punch in that small, pointy package and represents one of the five major spices in Chinese cooking. Those less accustomed to cooking Chinese dishes might not consider star anise a very versatile spice. How could …

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.

Hokkien Popiah

A true advocate to delicious home cooked food. Don’t be surprised that some local dishes may take days of preparation because everything step and ingredient is handpicked, scrutinised and perfected before its final plating. This recipe uses the Multipro Home – FDP623WH. Ingredients Filling: 1 large turnips, peeled and cut into chunky pieces 1 large carrots, peeled ¼ Beijing cabbage, halved 2 leeks, cleaned 1 bamboo shoots, green portion only 125g french bean ¼ yellow onions, minced 10 garlic cloves, …