“Sam Lou Hor Fan” 三捞河粉, sometimes spelled as “San Lao Horfun”, is a very popular Singaporean dish of Chinese Cantonese roots. Here’s the secret recipe to help you recreate it at home with fresh ingredients!
If you do see these bright green and deliciously juicy garlic scapes in the market, grab them with both hands! While most people use them as a green alternative to the more pungent garlic bulb, this Chinese recipe that pairs…
One of the most visited regions of Thailand, Phuket is the country’s largest island that lies off its west coast in the Andaman Sea. Covering 576 square kilometres, Phuket is Thailand’s major tourist destination.
No regular travellers to Thailand would be unfamiliar with Phuket. While luxurious resorts are abound on this popular island, there are only a few which offer truly friendly and excellent service, a wonderfully secluded spot with yet walking distances to local communities, spacious, comfortable and well-isolated rooms with full privacy.
The 5-star Pullman Phuket Arcadia Naithon Beach Resort offered us just that. I was very warmly welcomed at the reception upon arrival, with a dedicated customer service officer who attended to our needs throughout our stay. Unlike most service attitude on Phuket, she was genuine, kind and extremely personable.
Qianlong Baicai 乾隆白菜 is an extremely simple yet very well-known salad dish from Beijing. Translated into English as “Emperor Qianlong’s Cabbage”, this dish could be interpreted as the Chinese version of the American “Caesar’s Salad” – although its origins are…
This is a Cantonese restaurant classic that always appears in wedding and birthday banquets! The good news is, it is actually very simple to recreate this dish at home! Either raw or cooked lobster will do. I know it is difficult to get proper Yimin noodles outside of East Asia, so I have even proposed an alternative!
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).
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…
You may have tried some of the edible fungi popular in Chinese cuisines, such as the Wood Ear (Mu’er 木耳) which I have written about here or the Silver Ear (Yin’er 银耳) which is an important ingredient in a popular Cantonese dessert. If you haven’t tried the Golden Ear (Jin’er 金耳), then you really should!
With Chinese New Year round the corner, you must be busy preparing for it. With the strict COVID restrictions, many of us will prefer to stay home and cook instead of booking a table at a restaurant which had made…
