Have you ever tried Barramundi?  If not, this is most definitely a fish you want to include in your diet!  Think of Barramundi as “the Sustainable Sea Bass”.  It’s a firm-fleshed, meaty white fish, with a buttery texture and it’s super versatile when it comes to cooking.  It’s also high in protein, low fat, loaded […]

The United States Department of Health and Human Services’ Food and Drug Administration (FDA), announced on 18 Apr that its District Offices may detain, without physical examination, imports of shrimp and prawns from peninsular Malaysia due to testing that found that approximately one-third of imports from peninsular Malaysia contained residues of Nitrofurans and/or Chloramphenicol. This has raised […]

            Cajun Shrimp Tacos with Mango Salsa (Recipe adapted from Jo Cooks, with some adjustments) Ingredients: 8 6″ corn tortillas Some lime wedges For Cajun Shrimp: 450g peeled shrimp, deveined 1 tbsp olive oil 2 tbsp cajun seasoning 1/4 tsp cayenne pepper A pinch of salt juice from half a lemon […]

鸡精蒸石斑鱼 Steamed Garoupa with Chicken Essence 蒸过后的鸡精味道没那么重,而且鱼肉的味道清甜,这种蒸法就连不喜欢喝鸡精的人也可以接受。     不想吃饭,所以烫了一些面线来配蒸鱼。干的面线淋上少许的麻油和蒸鱼的鸡精汤汁就很好吃了。   材料: 石斑鱼块 1片(重约315克,厚约2cm) 鸡精 1罐 枸杞子 1/2 汤匙 青葱 1根(切段,留少许切丝) 姜 3片 酱油 1茶匙 胡椒粉 少许 做法: 1. 将鱼片洗净抹干,把姜片和葱段铺排在碟里,把鱼片放在上面。 2. 把酱油,鸡精和胡椒粉调和均匀,倒入碟里,再随意撒上枸杞子。 3. 煮一锅热水,水滚后把鱼放入蒸,蒸大约8-10分钟或至鱼熟。 4. 鱼蒸好后滴几滴麻油,撒上青葱丝即可。   Credit goes to: Violet Song

Today’s recipe feature is a well-loved Malaysian dish. What’s not to love when the dish is a concoction of flavours – The chilles spice up the gravy, the tamarind juice lends its sourness and natural sweetness, the daun kesum, lemon grass and shallots gives the dish a potent zesty fragrance. I encourage you to make […]

The first key to garlic shrimp is to get everything prepped and ready in advance. The second key? Tons of minced garlic. Don’t be shy with the garlic! Prep: 15 m | Cook: 10 m | Ready In: 25 m   1 1/2 tablespoons olive oil 1 pound Peeled Shrimp and deveined salt to taste 6 cloves garlic, finely minced […]

Servings: 4 To prepare: 10 minutes To cook: 4 minutes Difficulty: Easy Ingredients: 3 (about 600g) large cleaned squid hoods 1L (4 cups) vegetable oil 40g (1/4 cup) plain flour 1 teaspoon salt 1 teaspoon ground white pepper 1 teaspoon Chinese five-spice 1/2 teaspoon chilli powder Lemon wedges and soy sauce with sliced fresh red […]

Food served during the Chinese Lunar New Year is full of symbolism. A platter of citrus on the table, for example, isn’t just there because it looks pretty—having fresh fruit around the house signifies liveliness, good fortune, and luck. Of all the New Year celebrations, perhaps none other is suffused with more culinary symbolism than […]

Red Snapper is picked because every recipe on grilling whole fish listed it as one of the best tasting choices. Serves 2 1 whole red snapper, gutted and scaled lime or lemon slices fresh basil, chopped fresh cilantro, chopped Marinade 4 tablespoons oyster sauce 2 tablespoons soy sauce 5 cloves garlic, pressed 2 teaspoons fish […]

This teochew-styled steamed pomfret is one of the notable teochew cuisines. But of course, we don’t have to be Teochew to be able to relish this delicious and appetising dish 😉 By the way, I’m half hakka half hokkien (laughing). The main ingredients that make this dish distinctive is the used of salted vegetables, aka picked […]

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