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Tsaitaogwey (daikon cake) 菜頭粿: The Culinary Celebration of Rebirth
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Recipes, Singaporean

Otak-Otak

For many Singaporeans living abroad, otak-otak is one of the things that they would literally kill for. The aroma of burnt coconut leaves combined with the scent of fresh fish pate marinated with a magnificent blend of spices is one…

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Chinese Hainan/Qiong

Hainanese Herbal Mutton Soup 海南羊肉汤

The Hainanese Herbal Mutton Soup 海南羊肉汤 is such a classic, that is fast fading into oblivion. As society globalises, traditional dishes sometimes move into the background as tastes change and evolve when influences from other cuisines catch our attention. This soup is the taste of my childhood. By posting this here, I hope others will take it up again so that we remember the cooking of our forebears.

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Hainan Beef Noodles 海南牛肉粉
Braised fishhead 白烧鱼头
Chinese Northern

Kaolaolao 山西莜面栲栳栳: Naked Oat Pasta from Northern China

Youmian Kaolaolao is a typical staple in the northern province of Shanxi 山西, where this unique species of oat grows. The word ‘Youmian’ 莜面 refers to the flour made from the Eurasian ‘naked oat’ called ‘Youmai’ 荞麦, which is only commercially grown across northwestern China from Inner Mongolia to Gansu. Youmian Kaolaolao is eaten very much like rice or noodles, so there are no specific instructions on what normally is eaten with this oat pasta. The texture of Youmian Kaolaolao is smooth, and compared to normal pasta made from wheat, you do not feel bloated after eating it.

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