Easy To Follow Recipes
Shiokman Eddie
Having difficulty in wrapping bak chang with the bamboo leaves that you bought and feel like giving up? Please don’t throw away the remaining leaves. This video tutorial will show you how you can still use the bamboo leaves and wrap the dumplings in a much easier way and steam them instead of boiling in … Read more
Don’t have bamboo leaves to make bak chang? No worries, you can still make it by steaming without the leaves. This is a steamed version of Nyonya Chang for those who are unable to get bamboo leaves where they live. It’s also for those who dread wrapping with bamboo leaves the traditional way. An easier … Read more
Today I’m sharing my version of Hokkien Bak Chang (Zong Zi), one of the most popular types of bak chang enjoyed during the dumpling season. Different dialect groups have their own versions, including Hokkien, Teochew, Cantonese, Hainanese and Nyonya styles. This Hokkien bak chang is filled with pork belly, chestnuts, dried shrimps, mushrooms and salted eggs, giving … Read more
Love Peranakan rice dumplings but intimidated by the prep? This is my personal take on the classic Nyonya Bak Chang, designed for the modern home cook. Instead of tedious hand-dicing, I use minced pork belly to save time while keeping the filling incredibly juicy. You’ll still get that signature sweet-savory punch from candied winter melon … Read more
Instead of the usual banana walnut bread/cake, a lighter and fluffy textured cake would be nice for a change. To make a light and fluffy sponge cake, a water bath is commonly used during baking. The egg white should be beaten to a firm peak, where the meringue will hold when the whisk is lifted … Read more
This has got to be the easiest fish meal you can cook in a jiffy. Only salt is added as a seasoning to bring out the fish natural flavour. It also removes water and the fishy smell from the fish and results with crispy fish skin. Let it rest for about 20 mins after seasoning … Read more