Tag Archives: Asian

Basic Fried Noodles

By Gilbert | Published: January 24, 2010
I often find it amusing whenever I see ‘Singapore Fried Noodles’ on the menu in a Chinese restaurant. This is because you won’t find ‘Singapore Fried Noodles’ sold in my native hometown of Singapore. While many hawker stalls sell fried vermicelli or noodles as a simple breakfast dish, it’s not considered a signature dish like [...]
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Honey Soy Roast Chicken

By Gilbert | Published: December 27, 2009
This Honey Soy Roast Chicken is an adaptation of my late grandmother’s recipe. Ah Mah (which means ‘grandmother’ in her native Teochew dialect) used to prepare a delicious Chinese-style roast chicken by roasting a whole chicken marinated in soy sauce. It was simple, yet delicious. Ah Mah would sometimes roast a chicken whenever she didn’t [...]
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Vegetarian Claypot Noodles

By Gilbert | Published: November 19, 2009
Claypot noodles, also known as Yee Mee (伊麵) or Poh Chai Noodles (煲仔麵) are a type of crispy noodles made from wheat flour and palm oil. While resembling spaghetti in shape and texture, they have a unique flavour and are commonly used in claypot cooking. I love these noodles so much, I usually keep a [...]
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Rempah Eggplant

By Gilbert | Published: November 12, 2009
I love eggplant, because cooked properly, it has this buttery-smooth, melt-in-your-mouth texture that lingers on the palate, a true joy to eat. Eggplant is also an incredibly versatile vegetable and can be cooked in so many ways. Stir-fried, boiled in curries, grilled, baked… the list goes on. Here’s one of my all-time favourite eggplant recipes- [...]
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Making Rempah (Spice Paste)

By Gilbert | Published: November 8, 2009
Rempah is a Malay word used to describe the spice pastes used in many dishes throughout the Southeast Asian region. Depending on the recipe, various ingredients are pounded together in a mortar and pestle, then fried slowly in oil until intensely fragrant. The resulting paste is then used as a recipe base for various curries [...]
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