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Homemade Steamed Radish Cake / Lo Bak Gou (updated)

Steamed Radish Cake/Kueh (Lo Bak Gou) As summer hits Queensland it’s radish season and that time of year perfect for making my own made steamed radish cake / Lo Bak Gou from scratch. Here’s the catch. It’s hard to describe this dish to many of my Aussie Anglo-Saxon friends who can’t understand for the life… Read more »

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My Annual Katong Food Crawl in Singapore

On my recent trip to Singapore, I was ever grateful for my annual ‘Katong food crawl’. Let’s just say there’s no food crawl for me in the world like quaint ‘Katong’ where I was born in Singapore. It’s that place in my ‘other’ home that makes nostalgia sweetest, yet most heart-breaking. Katong (for me, at… Read more »

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Singapore Chilli Crab Recipe

2015 was a rather exciting year for me in the ‘writing department’ of my creative outlets. I was blessed to be able to contribute five articles to the Overseas Singaporean Unit’s project, ’50 Icons Of Singapore’ which had been published into an anthology of stories. Our collective voices in the book was a beloved tribute… Read more »

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Claypot Chicken Rice

It’s been a busy and fruitful week with family visiting from Sydney and Oregon, USA, and a break from cooking for me. Come Monday, the new school term kicks off again and it’s that time again for more soulful home-cooking and easy-to-prepare practical dishes for the family. One of the easiest and best ‘one pot… Read more »

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Wonton Dumpling Noodles

Wonton dumpling noodles (Dry) Most of my friends are astonished when I tell them one of the quickest meals I can whip up is a bowl of fresh wonton dumpling noodles. While I’m fastidious about quality and ‘going all the way’ in most of my favourite recipes, it’s imperative to have a few tricks up… Read more »

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Assam Laksa

Few dishes can evoke that ‘mouth-watering’ reflex like the powerful stimuli of sweet-sour broth from a steaming bowl of tangy, spicy, fishy Assam Laksa aka Penang Laksa. Its origins are unsurprisingly from the culture of all mouth-watering creations–Peranakan (Straits-Chinese). Assam Laksa is a spicy and tangy fish broth of thick rice noodles most commonly made… Read more »

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Grilled Spicy Otak-Otak

For a ‘Nasi Lemak loving’ household, the fine accompaniment of skinny envelopes of folded banana leaves encased with hot spicy grilled otak-otak grew to be a natural staple of our home menu over time. The reason I hadn’t added otak-otak to our Barang menu had been simple:in 2007 Brisbane wasn’t ready to get too experimental… Read more »

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Mee Goreng Singapura

There is no end to the creativity of the instant noodle enterprise worldwide and when I was an international student in Brisbane back in 1996, one of the most euphoric finds of an Asian overseas student had been the sighting of an instant noodle version of Mee Goreng sold as small packs of ‘mie goreng’… Read more »

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Gado-Gado

Gado-Gado is Indonesia’s take on Singapore’s ‘rojak’—a medley of boiled vegetables comprising commonly of string beans, cucumber, bean sprouts, cabbage and potatoes with firm beancurd slices and hard boiled eggs tossed into a salad drizzled generously with a piquant peanut sauce dressing. The star rating for this boils down to how good your gravy is…. Read more »

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Mee Siam

Just saying its name alone induces the reflex of salivation and drives our tastebuds mad with craving. That tangy sourness coupled with sweet yet savoury with every slurp of spicy Mee Siam dripping with a robust gravy made of prawns, sour tamarind, taucheo (fermented soya bean paste) and a rempah of belachan, red shallots and… Read more »