Side Dish


Pommes Aligot is a dish from the Southern France made from mashed potatoes, garlic and lots of stretchy cheese. This combination makes a boring mashed potatoes extremely gooey, velvety and addictive. A wise man once said, once you had Aligot, you will never go back to eating mashed potatoes again. Well… I […]

The French Mashed Potato with A Cheesy Twist (Pommes Aligot)


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Gyeran Jjim, a Korean Style Steamed egg, that was cooked in a Korean Earthernware Pot and straight over the stove instead steaming in a steamer. This dish is usually served as a side dish (Banchan) in Korean Restaurant. I have eaten many version of this Korean Steamed Egg and the best […]

Light, Fluffy & Soupy Korean Steamed Egg – Gyeran Jjim ...


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I have been waiting for this recipe for 3 years and it’s definitely worth the wait! Crispiness from the bean skin, juiciness from the pork belly, crunchiness from the prawns and sweetness from the water chestnuts.. these Ngoh Hiang are packed with bursting flavours. Tell me which stall/restaurant is selling the the […]

Ngoh Hiang 香脆五香 (Crispy Meat Roll)



These cute little Japanese Style Siew Mai with Oozy Soft Creamy centre are just Heavenly! Eat it hot when its freshly out of the steamer. But be careful not to burn tongue! :p The filling of these siew mai are quite easy to make. Likewise the folding of the siew mai […]

Oozy Soft Centre Crab Cream Siew Mai


You are most likely to find this cold dish in any proper Japanese Restaurant. Well.. nice or not is another story. This is a surprisingly easy dish to make. It’s creamy and pungent taste from the century egg makes you keep picking up ur spoon and eat more. Top it […]

The Pitan Tofu (Century Egg Beancurd – Japanese Style)