Recipes

Chilli crab at home, and what to drink with it
A big wok, a lot of sauce, and a zone wide enough to take it. The recipe, the egg-ribbon trick, and an argument for keeping something cold and off-dry in the house. Read more...
Hainanese chicken rice on an induction hob
The poach has to sit just under a simmer for forty minutes. That is a heat-control problem, and it is the one thing induction is unambiguously better at than gas. Read more...
Char kway teow, and the wok hei problem at home
A domestic hob will not match a hawker wok. Here is the recipe that gets closest, why smaller batches beat bigger burners, and what to look for on a gas hob if you wok often. Read more...
Sambal stingray in banana leaf, done in the oven
The hawker version needs a charcoal grill. The home version needs a hot grill element, a banana leaf, and a cooker hood you can trust. Sambal from scratch included. Read more...
Har cheong gai using the air fry function
Prawn paste chicken without a wok of oil to dispose of afterwards. The marinade, the coating that actually crisps in dry heat, and an honest comparison against deep frying. Read more...
Pandan chiffon cake in a built-in oven
Tall, green, and structurally fragile. Why the fan is usually the enemy, how much headroom a chiffon tin really needs, and the cooling step everyone rushes. Read more...
Sio bak: roast pork belly with proper crackling
Two days of drying, twenty minutes of very high heat, and a rack you will regret not lining. Sio bak in a built-in oven, plus why the cleaning cycle matters more than the cooking one. Read more...
Steamed egg with minced pork
Silky, not pockmarked. The ratio, the strain, the foil, and why a steam oven gets this right more reliably than a microwave ever will. Read more...
Double-boiled chicken soup in a steam oven
Three hours of gentle steam, no simmer, no scum, no watching the pot. The soup comes out clear. Here is the method, plus the water-tank problem nobody warns you about. Read more...
Teochew steamed seabass in a steam oven
A whole seabass with sour plum and kiam chye, steamed at 100C behind a glass door instead of under a wok lid you keep lifting. Timings by weight, and the ovens with room for a whole fish. Read more...