Recipes

Bosch PID631BB5E induction hob, the 60 cm model referenced for its 17 power levels and low simmer setting
Bak Kut Teh, and the Simmer Setting That Keeps the Broth Clear
Bak kut teh needs a bare simmer, never a rolling boil, or the broth clouds. Here's the induction hob setting that holds that line for two hours unattended. Read more...
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...