This Eurasian corned beef stew is one of those old heritage recipes that has stayed quietly obscure. It comes from the Eurasian kitchens of Singapore and Malaysia, where good food was never about spectacle, only flavour, thrift and feeding people…
Ayam masak merah is right up there as one of my favourite curries ever; must-eat curry when I’m visiting the family in either country. What is Ayam Masak Merah? Let’s take a look at the name first, shall we? In…
This vegan bubur lambuk is a plant based option of a classic Ramadan recipe popular throughout Singapore and Malaysia. What is Bubur Lambuk? Bubur Lambuk is a lightly spiced, savoury rice porridge (bubur = porridge) that is synonymous with Ramadan…
This vegetarian rendang (rendang sayur, in Malay) is in fact, a vegan rendang recipe. It’s full of the toasty, aromatic flavours that the traditional beef rendang is famous for, but a vegan friendly curry. What is Rendang? Rendang is a…
Pineapple Tarts, to me, are the best festive cookie in the world! And I know many Singaporeans and Malaysians will agree with me on that. I have zero willpower when there is a plate of kuih tart in front of…
Simplicity itself, this pineapple jam is used for filling our much loved Pineapple Tarts, or Kuih Tart, as its known locally, the personification of the festive cookie in Singapore and Malaysia. What are Pineapple Tarts? Pineapple Tarts or Kuih Tart in…