The origins of the well-loved Cantonese Crispy Roast Pork Belly started off in village celebrations, where the whole pig will be roasted in a charcoal oven at high heat till its skin becomes crispy while the meat remains tender and succulent.
Want to cook something a little different from the usual fare? Surprise the whole family with a delicious recipe from our CCTV (Creative Cooking TV) series! Cook up a satisfying meal that will have them patting their belly happily.
Also known as Pounded Tea, the highly-nutritious Thunder Tea Rice is a traditional Hakka dish invented in the Qin Dynasty to energise weak hungry soldiers and fend off diseases during times of war. Containing ingredients such as basil and parsley that were traditionally used to treat ailments, the Thunder Tea Rice is often touted as a health food that is low in calories and high in fibre.
The Nyonya Chap Chye is a dish that emphasizes on the traditional Asian cooking where no food is wasted. It is also associated with festive dishes and is normally served during Chinese New Year with the usual ingredients (chinese cabbage, black fungus, lily flower, beancurd sticks, etc) that comes with additional ingredients such as the roast pork, prawns, fish maw and is widely enjoyed by Peranakans and non-Peranakans alike!
Originating from Chaoshan, the Teochew Cuisine is well-known for its seafood dishes and its heavier taste (as compared to other dialects). While the Teochew Braised Duck can commonly be found in hawker centres, this dish was often only served up during festive occasions and birthdays in the past.
Being a simple dish that is delectable yet flavourful, Fu Zhou Red Glutinous Rice Wine Chicken (福州红糟鸡) is a popular traditional dish in Fuzhou Singaporean households – often served up with mee sua (a type of chinese noodle known as the Longevity Noodles) and brings many great nostalgic memories of their childhoods. It is also known as a famous traditional dish that is often served up with mee sua to celebrate the Chinese New Year, which symbolizes a year of great blessings and good health.
In the past, Hakka people often engaged in hard labour. Because they needed a lot of energy to work in the fields, their meals tended to be more on the hearty and heavy side. Hence, Hakka food is characterized as fragrant and umami. The Hakka Stewed Pork Belly With Preserved Vegetables is one great example, that melts in your mouth and leaves a deliciously yummy lingering taste. Especially delectable when paired with a bowl of rice, you don’t want to miss this divinely lovely braised goodness!
A decadent dish that will definitely impress your family and friends during Chinese New Year. Heavenly brand of Fragrant Jasmine rice is perfect for this dish. It absorbs all the rich flavour from the lobster, giving it a light and fresh taste. The ultimate comfort food.
Live lobster is preferred as it imparts the fresh sweetness to the porridge. We used the shells to boil with the chicken broth, to heighten the lobster taste. Dried scallops gives a deeper level of seafood sweetness when it’s boiled with Heavenly Fragrant Rice. Do not overcook the lobster as the flesh will be dry and hard. If the rice is not cooked to your prefered doneness, but lobster is cooked, you can fish it out from the pot, and added in later before serving. Live mud crabs and flowers crabs are a good substitute to lobster.
How do we make brown rice tasty? Cook it as per usual but with coconut water! yes, that’s right, add in coconut water, lemongrass and a few other ingredients to spice it up (even when Heavenly Brown Rice tastes just as good when eaten plain)! Serve it with Seafood Green Curry for an exotic dinner for the night.