Kimbab 김밥

Kimbab or Gimbab? In Korean it is 김밥 (kim = seaweed, bab = rice) – written with consonnant “K” and pronounced as “G”. Confusing isn’t it? Many people mistook kimbab for maki at first sight. It is futile to argue the origin of this dish (Japanese or Korean?) so I shall not tread into this argument … Continue reading

Kueh Pie Tee (Top Hat Pastry) 娘惹小金杯

Kueh Pie Tee is a filled pastry cup. The fillings can be strictly vegetables or with some meat and seafood. To make these pastry cups, you will need a special mould or you can buy ready-made cups from Asian restaurants selling Nonya food. The main ingredients for the filling are turnips and carrots, you can … Continue reading

Char Bee Hoon Recipe 炒米粉

Char Bee Hoon (char 炒 = fry, and bee hoon 米粉 = rice sticks, vermicelli) is a very popular meal prepared by Singaporean housewives for their family especially on days when the wifey runs out of idea cooking 3 dishes 1 soup set dinner. You will frequently see fried bee hoon in a housewarming, baby … Continue reading

Mapo Tofu 麻婆豆腐

Chen Mapo Tofu or commonly known as Mapo Tofu (stir-fried tofu in hot sauce) was created by the wife of a small restaurant owner during Qing Dynasty (1644-1911). There are many stories surrounding the origin of this dish. According to Wikipedia: Ma stands for “mazi” (Pinyin: mázi Traditional Chinese 麻子) which means a person disfigured by … Continue reading

Radish Soup

The Chinese believe that this soup is nutritious and drinking it can cool down a “heaty” body. Recipe Ingredients: 1kg Pork Ribs 3-5 pieces Dried Octopus 3 cloves Garlic 1 slice Old Ginger 8 Red Dates (stoned) 1 tablespoon Goji Berries 1 large Radish 4 Carrots A pinch of Salt, to be added during cooking … Continue reading