Shermay’s Super-Easy Bak Kut Teh

Shermay’s Super-Easy Bak Kut Teh

Shermay’s Super-Easy Bak Kut Teh   INGREDIENTS: 1.0-1.2 kg baby pork ribs (preferably, Australian pork from Huber’s Butchery) 2 whole garlic bulb (from any wet market, super market, or Huber’s Butchery). Additional optional step: peel the cloves...
Shermay’s Hawker-Style Char Siew (Cha Siu)

Shermay’s Hawker-Style Char Siew (Cha Siu)

Shermay’s Chinese Roast Pork (Char Siew/Cha Siu) INGREDIENTS: 1 kg pork, preferably collar or neck (Huber’s Butchery) 1 jar (240ml) Singapore Meat Marinade 1 Tbsp red rice lees (anka), for more complex & richer flavour, and natural red colouring – optional but...
Grandma Lee’s Foo Yong Hai (Chinese Omelet)

Grandma Lee’s Foo Yong Hai (Chinese Omelet)

Grandma Lee’s Foo Yong Hai (Chinese Omelet) A Chinese-style omelette with crab meat, ham and bamboo shoots INGREDIENTS: 200 g cooked bamboo shoots (rebong) 200 g ham 4 spring onions (scallions) 400 g crab meat, flaked 1 tsp pepper 6 eggs oil, for deep-frying Egg...
Grandma Lee’s Fried Hokkien Mee

Grandma Lee’s Fried Hokkien Mee

Grandma Lee’s Fried Hokkien Mee Stif-fried egg noodles with seafood and pork INGREDIENTS: 300 g pork belly 500 ml cold water 300 g medium-sized prawns (shrimps) 300 g bean sprouts (tauge) 6 stalks water convolvulus (kangkung) ½ Tbsp salted soy beans (taucheo) 15...
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