boiled poached simmered steamed
Hot Spring Eggs (Onsen Tamago)
Hot spring eggs (onsen tamago) are Japanese soft-boiled eggs. Japanese like to make them in hot springs, hence the namesake. Whe…
Hot spring eggs (onsen tamago) are Japanese soft-boiled eggs. Japanese like to make them in hot springs, hence the namesake. Whe…
There're several types of steamed cakes made with rice flour. If you want to learn how to make these traditional delicacies,…
Chai tow kway is a popular breakfast dish in Singapore. It's made with rice flour batter that's steamed, cooled, then fr…
"Ang ku kueh" means red tortoise cakes. They're always shaped like a tortoise but they aren't always red. Red …
Kueh ko swee (kuih kosui) is a steamed kueh made with a half tapioca starch and half rice flour batter. It's sweetened with …
To live up to its name, kuih seri muka must have a layer of custard that's smooth as a baby's bottom. Why? Because "…
Kueh lapis is tapioca starch that's mixed with coconut milk and sugar, then steamed one thin layer at a time. Coconut milk g…
Soon kueh is a Teochew steamed dumpling. It used to be made with bamboo shoots. That's why it's called "soon kueh&q…
There're 3 components to sui gaw: wrappers, filling, and broth. Wrap thin pieces of dough with a meaty filling. Cook these d…
Teochew fish porridge is kinda like fish soup with rice. Most people eat it as a one-bowl meal. Any type of mild tasting white f…
Orh kueh (yam cake) is a Chinese steamed kueh. Rice flour batter is heated on the stove till it's thick, then it's steam…
Do you make 白切鸡, "white-cut chicken"? If you do, chances are you stuff the cavity of your chicken with spring onions a…
Making good orh kueh starts with choosing yam that's light for its size. Lighter ones have less water, and less watery ones …
Kueh Salat is a 2-layer kueh. Glutinous rice is steamed with coconut milk to make a firm bottom layer. The top custard layer, ma…
Kueh lapis is a colourful kueh that's steamed layer by layer. It's sweet, and it tastes of coconut milk and pandan leave…
There are two types of cod. The type used for fish and chips is cheap and cheerful. It's a whitefish that's quite lean. …
Bubur cha cha is a very colourful dessert found in Singapore and Malaysia. You get white coconut milk, orange and purple sweet p…
Buah paya masak titek is a Nyonya soup. It has strong umami flavours from prawns, papayas, salted fish and dried prawns. It also…
Soon kueh is a Teochew steamed dumpling. It used to be made with bamboo shoots. That's why it's called "soon kueh&q…
Lotus seed sweet soup is an old-fashioned Chinese dessert. It's a thick caramel soup with soft, powdery lotus seeds. I was b…