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高丽菜饭 Kor Leh Chye Png – Chinese Cabbage Rice

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Yet another quick post! I just came back from a hearty discussion with two friends at Starbucks over homemade kueh sarlat and their matcha frappucino on heritage cuisine and some exciting projects that will be happening soon on this blog. All that talk of food made me very very hungry naturally. Just wanna eat some comfort food, something which would bring me back to the days of my childhood, something easy and fast yet full of flavour. There is only one dish I can think of, my mum’s  高丽菜饭 Kor Leh Chye Png Chinese Cabbage Rice.


Teochew Shark Meat Porridge 潮州鲨鱼糜

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Teochew cuisine is characterised by a wide range of seafood dishes. Blessed with the long coastal line in the Chaoshan region in southeastern China, the Teochew people are accustomed to having seafood as part of their everyday lives. From cold crab (潮州冻蟹) to braised cuttlefish (卤墨鱼), their famous shark’s meat jelly (鲨鱼冻), and of course fishballs (潮州鱼丸) the Teochews are well known for their seafood fare, and their innovative use of the precious produce from the oceans. When folks think of Teochew porridge 潮州糜, the first thing that comes to mind is individually grained porridge often cooked with sweet potatoes, enjoyed over a wide range of condiments and dishes, sometimes as simple as preserved olive leaves (橄榄菜), pickled lettuce stems (菜心罐) or salted duck eggs (咸鸭蛋), to pickled radish omelette (菜脯蛋) or even steamed threadfin (蒸午鱼) or braised duck (卤鸭). Otherwise, it would be something as wholesome as a one pot meal like Chinese Pomfret Porridge (斗鲳糜). Yet for most of the Teochews in the past who lived and breathed frugally by the sea, the expensive Chinese Pomfret or threadfin (午鱼) may not be an everyday indulgence. As such, other varieties of Teochew porridge evolved and most notably, shark’s meat porridge 潮州鲨鱼糜.

Sun Mui Hiong Satay House @ Melaka

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On our last day in Melaka, we were trying to make full use of our time yet making sure that we won’t be late for our coach ride back to Singapore. Then I remembered Sun Mui Hiong Satay House which my friend highly raved and recommended, that is just a stone’s throw away from the beautiful Casa del Rio Melaka we have been putting up at for the last couple of days. It seems like fate has it that satay should our last meal in Melaka for this trip! And a well deserving meal it was!

Simple Curry Puffs

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Fridge clearing exercises often bring the craziest of all ideas. Just a couple of days ago, I “recycled” some frozen filling of some of my earlier baking and kueh making ventures to whip up some quick snacks for tea break. I’d used some frozen grated coconut filling which had been cooked in gula melaka that I had used for making pulot inti just last week to make kueh dadar. It is essentially the same filling afterall. I could have made kueh kochi if I had wanted too as well but I’d ran out of banana leaves. The leftover filling for rempah udang was made into small puffs while the remaining curry chicken and potato filling I had used for my karipap pusing experiment 2 weeks back became instant curry puffs with frozen puff pastry at hand! Gave some to my neighbours and students to try and they said the curry puffs taste like those from Pxlxr. Not sure if that is exactly a compliment but the bakery which has shops and delis all over Singapore did win the best curry puff in some media award quite recently! The best part is, these curry puffs are quite easy to make!

Nyonya Taste Cuisine @ Melaka


There are many new restaurants and cafes springing up all over Melaka each showcasing their own interpretation of Melakan Peranakan cuisine. For me, that is a heartening thing as it allows us to sample more of how each dish may have slight nuances and variations when they are cooked by different folks. In my last trip to Melaka, I brought some of my friends to my friend Ruby Song’s restaurant, “Nyonya Taste Cuisine” located at the end of Kota Laksamana, just a stone’s throw away from the Jonker Walk shopping district. We were in for a treat!


Chili and Taucheo Stingray

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Just a quick post to share with all of you a recipe which I’d cooked for lunch today, and incidentally, a dish which I enjoy very much as a child, Chili with Taucheo Stingray. It is a very quick dish to prepare and doesn’t require complicated rempah making. Yet the flavours are so robust and refreshing, excellent to go with rice or Teochew porridge!


On the Trail of the Phoenix – Kueh Bongkong

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This is one of the many a times when a craving becomes too strong for one to withstand or hold back for another day. One of those I just have to “make and take a bite” moments. Saw my good friend Poh Lin’s mum Nyonya Guek made kueh bongkong just the other day and I wanted a bite of it so so badly. It is yet another kueh which I don’t make as often as I should. Then again, there are simply too many kuehs to make often to start with. It is not a difficult kueh to make, but for me, it is one which is difficult to master. Read on to find out why…