Fusing both the Malay and Chinese cuisines, Turmeric Chicken (also known as Ayam Kunyit) is one dish that is packed with flavour despite minimal ingredients. Used for centuries, turmeric holds many potential health benefits (i.e. fights inflammation and boosts skin health), and also brings out a beautiful golden yellow colour that takes the whole dish to another level!
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.
Some would say that Sambal is the key to everything. The rich, flavourful and fiery red paste is one that complements the freshness of Black Pomfret Fish in our Nyonya Sambal Fish Wrapped In Banana Leaves. Toast the banana leaves till the sambal is dry and fragrant – for a subtle smokiness to amplify the flavours of this spicy dish!
While the way of cooking Curry Chicken differs across every family, the standard Nyonya Curry Chicken is mostly a perfect fusion between various Chinese ingredients and herbs together with cooking techniques from the Malay community. Best served with plain rice or bread, its aromatic and flavourful gravy is one that brings a whole family together!
A must-have favourite fried chicken for many Singaporeans out there? The perfect recipe to Har Cheong Gai (Prawn Paste Chicken) starts off with marinating your chicken wings with the pungent fermented prawn paste, then coated in the flour mixture and deep-fried to golden-brown, crisp and juicy!
A family staple in many Singaporean households, Ngoh Hiang is originally a Teochew dish that had the Hokkiens coming up with their own version over the decades. It is a composition of an array of ingredients that includes minced pork, prawn or fish seasoned with the Chinese five-spice powder and other ingredients – wrapped all together in dried beancurd skin and then deep-fried!
To the Cantonese, prawns (pronounced as “ha” in Cantonese) symbolize laughter and happiness, and they would often serve the Cantonese Style Stir-Fried Prawns in Sauce during festive occasions. This classic and simple-to-make Cantonese dish is also known as Har Lok – one that holds deliciously sweet and savoury flavours that everybody loves.
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.
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.