Nutrition & Health
Straits of the Mediterranean Seafood
A wide array of seafood from all corners of the Mediterranean Sea makes an appearance in this recipes for decadent dining. Norwegian salmon, rock lobster, Kumamoto oyster and Port Lincoln black mussels. The unique flavouring of miso beancrumbs, alongside that of the citrus herb marinade serves to co...
Kuih Pie Tee
A favourite with children and adults alike, pie tee is often served as an appetizer, a pre-cursor to other more filling main courses. A crisp, hat shape crust, with a delicious mix of Nyonya delights inside: it is sure to please any who enjoy their pre-dinner nibbles. This recipe in particular calls...
Mee Siam (Spicy Fried Vermicelli in Tangy Sauce)
A vastly popular dish in Malaysia and Singapore, the origin of Mee Siam have long been disputed. Whilst its name suggests a link with Thailand, which was once called Siam, other food writers insist that it is from the Peranakan food culture.
Rendang Lamb Shank
Traditionally served alongside compressed rice cakes known as ketupat, rending has blazed a trail of culinary history throughout Asia. Its origins date back to the Minangkabau tribe of Indonesia, through it is now enjoyed in many other countries.
Kapitan curry chicken
Kapitan chicken curry (captain’s curry) is a well-known favourite in Souteast Asia, and is frequently enjoyed alongside white rice and other traditional condiments. Of Nyonya-Melacca origin, Kapitan chicken curry fully utilizes a variety of spices most often used in Malay cooking, and with these spi...
Lady’s Fingers with Green Sambal
Heat up the oil in a wok over high heat and fry the lady’s fingers for a brief while. Taking care to not burn or overcook them, Remove from the heat and keep aside until required, reserving the oil in the wok.
