People usually use “Rojak” to describe things that are randomly mixed and matched together, which is what it actually is in this dish. But the ingredients are definitely not random, the mix of all the ingredients in this dish especially the shrimp paste just gives such a unique flavour that just tastes so good.
We like the Singapore hawker style of rojak, which has ingredients like sliced pineapple, cucumber, jicama, green apples and mangoes, tau pok and of course EXTRA you tiao!!!
Tossed in sauce and topped with more ground peanuts, who would be able to resist eating this any day. The beauty of making this dish at home is that you can choose make it to your own liking. If you like more fruits you can add more fruits or if you are like us and love rojak with extra you tiao, extra peanuts then go ahead and toss in more you tiao when you guys make it.
We love our pasta for a few reasons, one of which are that some great tasting recipes can be really quick to make. Simply add in some good cheese, olive oil or chilli flakes, and you’ll end up with many variations to your dish!
Using San Remo’s pasta such as Angel Hair, Tagliatelle and Instant Spaghetti pastas, we have produced 4 different recipes that you can fix up in no time at all. From the rich and flavourful Mentaiko (spicy cod roe) pasta, the creamyyyy Garlic Shrimp Tagliatelle or even the classic Aglio Olio, which can be one of the easiest pastas dishes to make. If you are always running a busy day to make a hearty meal, but still want to enjoy home-cooked goodness, give these recipes a try!
If you guys are fans of DTF-styled pork chop with fried rice, this is the perfect recipe for it. The well-seasoned pork chops are deep fried golden brown, the bits of batter at the edge crisp up real well, and are just great when you bite in!
The recipe uses the common seasoning that are widely used for Chinese cooking, and to top it off we added ginger juice to improve the flavour. It’s a great match with a simple egg fried rice topped with chopped spring onions. A simple and fast to make dish suitable for the whole family to enjoy!
This is a wonderful dish of sweet succulent prawns, immersed in a aromatic and refreshing assam curry gravy. The prawns simmered with fragrant curry spices and home made rempah, while balanced with the tartness of the tamarind/assam.
We used Borges Grapeseed oil, which is a good source of Vitamin E and A, for this recipe has a neutral taste that would not overpower the fragrance of the spices nor the sweetness of the prawns. Also, the oil has a higher smoking point that enables us to stir-fry the rempah without worrying about it getting burnt easily.
If you’re into enjoying prawn heads, the gravy is a perfect match to the intense flavour. As the dish is not too spicy, it’s a nice one for the whole family to enjoy!
Sotong Masak Hitam, also known as squid cooked in its own ink. Don’t be deceived by the looks of it. It may have the most vibrant of colours but it definitely has a complex robust of flavors.
Stir-fried with a fragrant rempah and balanced out with some tamarind paste, sure makes you coming back from more and coating your lips with the luscious squid ink sauce.
One of our favorite things to eat when we visit Taiwan, they serve them in small little bowls and you get to a Lu Dan (braised egg) or a sunny side up along with it. We recreated ours with one aim, which is when you taste it, your lips will somewhat get coated with a natural lip gloss from the collagen that is rendered from the pork skin and pork belly into the sauce.
Instead of a Lu Dan (braised egg) we decide to pair ours with a ramen / candied heart egg.When cooked with the right timing, when you break into the egg the runny yolk combines with the Lu Rou and steam rice it’s just too much! The Ramen eggs pair well with other dishes too, who can resist the bite of a flavorful runny egg.
Experience a new take on this local favourite with your family and friends this Hari Raya Aidilfitri. Most of you would have had the classic, especially during festive seasons; We made ours a cool version with cream cheese in them, giving it a new twist. If you can’t get the Kuih Bahulu pan, you can simply use a madeleine pan for it.
Fill up the pan cavities halfway through and add in the cheese cubes for that added cheesiness to it. Do make sure that the pan is greased well and hot as well!
Fresh grounded pork and prawn based dumplings are perfect when paired with the vinegary chilli oil sauce as it cuts right through with hints of spiciness. You definitely able to wolf down a bunch them with noticing as they are so appetizing.
The sauce is also great when tossing with Chinese noodles with a simple topping of spring onions and fried anchovies. You can add some Sichuan pepper oil to add a numbing mala effect to the sauce. Great way to spend an afternoon as family wrapping dumplings together and enjoy them for dinner.
Saba fish (also known as mackerel!) are great for grilling or pan frying as they have a good amount of fat content. The fillets cook until the skin turn crispy and are normally placed over a bed of sliced onions on a hot plate to sizzle in the sweet and savory garlic soy sauce.
When served straight on the hot plate, it definitely makes for a visually pleasing and delicious dish. Give this simple recipe a try, if you don’t have a hot plate just stir fry the sliced onions along with the sauce in a pan and add the crispy Saba fillets on top when serving.
As a follow up for our pasta lovers, today we have another four different recipes, this time for short pasta that you can make within 30 minutes.
These recipes are real simple, and perfect for that weekday dinner after work, done with little effort and great results. We used different sorts of short pasta, from Curls, Vegeroni Shapes, Elbows to Fusillini; but leave it to your creativity and create the pasta that suits your preferences for that quick dinner with your loved ones. Share with us what you’re making and have fun while at it!