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Kaolaolao 山西莜面栲栳栳: Naked Oat Pasta from Northern China
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Otak-Otak
8 Dishes for your Chinese New Year's Eve Dinner
Chinese Hokkien/Min

Teochew Beef Horfun 潮汕湿炒牛河

The ‘Teochew Beef Horfun 潮汕湿炒牛河 ‘ – a Chinese Minnan Teochew classic – is a simple yet seriously satisfying beef rice noodles dish. Popularised in Singapore by the Teochew diaspora, the Beef Horfun is a local favourite at all Chinese street food kitchens called “Zi Cha Twah” (煮炒摊).

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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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Seongtong Longha Wuiyimin 上湯龍蝦燴伊麵: Cantonese Braised Lobster with Egg Noodles
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Otak-Otak
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Otak-Otak
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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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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Singapore Katong Laksa
The Singapore Katong Laksa is a world-renowned signature dish of Singapore, and of its Peranakan cuisine. This 'laksa' combines the ingenious use of Southeast Asian spices in Malay cuisine, with Chinese ingredients like noodles and Chinese food forms like soups. Here is the full recipe.
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