Everyone loves panko, or Japanese bread crumb that gives fried foods an airy, light, and super crispy coating, for example: tonkatsu (Japanese fried pork cutlet). I am no exception. In fact, every time I eat out at a Japanese restaurant or izakaya, I would always order a dish of fried appetizer and my favorite is deep-fried oysters or panko-crusted oysters….
Are they malasadas (malassadas)? Beignets? Sugar Egg Puffs? Doughuts? Not quite but they are really as good as all the above—soft, doughy, and fluffy. Once you have one, you just can’t stop. And the best thing of all, they take only 3 minutes to make, seriously. They are fried Pillsbury buttermilk biscuits. Yes, those biscuits that you always bake, or…
Ngoh Hiang is one of the most requested recipes from my Singaporean readers. Being a Malaysian, I have no idea what ngoh hiang is. After poking around, I finally realized that ngoh hiang is the local Singaporean name for a similar dish “loh bak” or five-spice pork rolls wrapped with tofu skin. So, I invited Danielle of Bon Vivant back…
To many Chinese, one of the best ways to prepare live shrimp is to boil (白灼) as boiling retains the natural sweetness and freshness of the shrimp. All you need is a very simple soy dipping sauce and you are guaranteed to have a great meal. In many Cantonese-style restaurants here in the United States, whenever live shrimp is in…
I have found the best butter cake recipe ever! I love butter cake and am constantly looking for the most buttery, rich, and moist butter cake recipe. To me, searching for the ultimate butter cake recipe is like the quest for the perfect fried chicken recipe. Even though you might have found a keeper, you know that somewhere out there,…
When it comes to cooking (and eating), I am all about embracing global flavors. Today, I wanted to introduce you to One Tribe Gourmet, a gorgeous new food blog dedicated to global cuisine. Sara, the author, is very talented and One Tribe Gourmet is loaded with her culinary creations from all over the world. All the dishes Sara made are…
Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—”A Cook’s Journey to Japan” by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just…
A few weeks ago, I discovered a Malay food blog, Selera Malaysia. I love Malay food as much as I love my Penang hawker food (street food), Chinese, and Nyonya food. One of the signature Malay recipes is sambal tumis or sauteed sambal, which is the building block for many mouthwatering and appetizing Malay and Nyonya dishes. Please welcome Selera…
Recently, I have been in high gear working on my cookbook, developing recipes, cooking, food styling, and shooting. I work on my cookbook almost every day and my life has been consumed by it, pretty much! The good news is that the list of to-do recipes are getting shorter by the day. I have given myself a hard deadline of…
I am a huge fan of Teochew food, a southern China regional cuisine. In Southeast Asia, there are a lot of Chinese of the Teochew descent and many of us are familiar with the homey and delicious Teochew dishes. Today, I am very happy to have Ju at The Little Teochew as a guest writer. Based in Singapore, Ju is…
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