This is for chicken rice lovers who want to recreate this dish with absolute ease. For some of us, growing up with busy parents means that mum might have cooked one-pot dishes with the rice cooker at some point. Today we explore cooking a very simple chicken rice meal for 4 relying on the good ol’ rice cooker (well, mostly anyway).
On top of that, make your own chilli sauce to give the chicken rice that feisty ‘kick’, because chicken rice is incomplete without good ol’ chilli yea? Simple and yet oh so good.
We also want to mention that we got all the ingredients using $30 of FairPrice Gift Vouchers, enough to make a full meal for the family. Until 1 September 2019, simply pump a minimum of $60 at Esso to redeem up $30 of vouchers for your grocery shopping at 300 Esso Smiles points per voucher.
Top up using the Synergy™ Supreme+ petrol and get better value at 230 Esso Smiles points per voucher instead!
A popular English recipe, Beef Wellington is a classic steak recipe made famous by celebrity chefs, wrapped in glorious puff pastry for that yummy finish. A perfect party dish, it’s easy to impress your guests by cooking this.
The recipe hits many right notes, and is made even better by using Weber’s Spirit II grill. We make sure that the beef fillet is nicely seared in the Weber griddle, and brushed with english mustard. Parma ham is added, then with a smooth mushroom mixture, and finally rolled with the pastry.
We finish it off by baking it in the Spirit grill for another 35-45 minutes, and let it rest for a minimum of 10 minutes before getting down to digging into this glorious dish!
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Kuih talam is a peranakan kuih dessert comprising of a green pandan and white coconut layer. An exquisite blend between sweet and savoury, the white layer packs a slightly salty and rich coconut flavour while the green pandan layer is soft, sweet and chewy. The green colour present in the kuih is formed naturally from the pandan juice extract we made from scratch, the flavour is much more intense when you make your own pandan juice. The aroma and richness of the white layer is attributed by the coconut milk blended together with the mungbean and rice flour.
This bite-sized and rich peranakan snack makes it easy to eat and the balance of flavours will be sure to make it a delightful treat for you and your guests. Serve it as a mid-day snack along with a cup of tea and treat yourself this weekend!
This is one of recipe that we mostly only get to eat only at home ad it takes a little work to make them. We start with a filling made with minced chicken and prawns, wrapping it with cabbage leaves that encase all the sweetness within when steamed, then finishing it off with al sauce made from dried scallop and chicken stock. The dish is light on the stomach yet so packed full of flavours.
This is another dish that reminds us of home, where our mom will put in so much effort into perfecting such a dish. This is a dish that is heartwarmingly light on the palate, and is perfect for your “3 dish 1 soup” dinners with your family. We added pork lard to the stuffing to give another depth of flavor to the dish. The steamed winter melon lightens the fatiness of the pork lard giving the dish a nice balance.
Seafood done right is always a winner at the dinner table. Our simple recipe just call for some light soy sauce and the fragrance for fried garlic, combine with the sweetness of the scallops. It’s also friendly on the wallet (under $20 for 10 scallops around 1kg) with the use of frozen half shelled scallops, which we have to say these days really taste much better than your supermarket counter bought seafood. Just take note of the steaming time base on the size of your scallops, over cooking them definitely put them to waste.
Crispy and light on the outside, sweet and tender prawn filling on the inside. This dish makes for a great snack for any occasion. What makes it great is that the puffs stays crispy for a long time, and for us it’s our go to choice when paired with a couple of drinks. Serve it with sambal chilli mix with a squeeze of calamansi juice or sweet soy sauce for those who do take spicy food.
This simple to prepare dish, highlights the flavours from the Cincalok which is made of fermented small shrimps. The sauce give you a balance of spiciness, sweet, sour and salty. Addition of torch ginger flower give it the fragrance, great dish to get your appetite going.
Today we are going to try to do 2 popular classic hits – Margherita Pizza and Rosemary Focaccia! Both Italian classics, one very important element is in making fresh yummy dough. We used San Remo’s Semolina Flour, which is a high-protein, high-gluten flour milled from durum wheat.
The recipes will all take under an hour to make, and are relatively straightforward. For the pizza, spread marinara sauce onto the dough base and add (we like lots of) parmesan cheese over the sauce. The focaccia has a nice tinge of rosemary and sprinkled with black pepper and salt!
Perfect for breakfast or a rainy day, cooked using pork broth just until the rice breaks apart, then paired with homemade meatballs (using pork lard) and century eggs, making the congee full of rich flavours. Customize your own toppings any way you like, be it with peanuts of even you tiao. Simple and comforting recipes are always our favourite.