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Nyonya rice dumplings, also known as 娘惹粽 or Nyonya chang or kueh chang, are a beloved Peranakan delicacy that beautifully blend Chinese and Malay culinary traditions. These pyramid-shaped parcels of ...
These butter cookies are heavenly buttery, melt-in-your-mouth goodness! They are simple to make, and guaranteed to disappear in minutes.
Creating your own laksa paste from scratch allows you to tailor the flavours to your taste. All you need are a few simple ingredients.
Laksa Shrimp Pasta is the perfect fusion of distinctive umami-rich flavours - savoury, sweet, citrusy, herby, and spicy.
Babi Pongteh, a traditional signature Nonya Braised Pork Stew that is uniquely prepared in each Peranakan family.
Shallot oil is the ultimate condiment for everything! Use it to enhance the flavour in noodles, stir fries, radish cake, and even muah chee.
My homemade version of the ever popular Chinese Lao Gan Ma Chili Crisp Oil. The Sichuan peppercorn gives a subtle mala kick.
This Kuih Sago Lapis is beautifully flavoured with the aromatic pandan leaves, gula melaka, rose and coconut. Perfect with coffee or tea!
Indulge in the delightful taste of yuzu honey cookies. Discover a unique twist on traditional cookies with the tangy flavour of yuzu.
Kuih kosui or kueh ko swee is a soft and delicious snack made with tapioca and rice flour, and flavoured with pandan leaves or gula melaka.
Steamed prawns, fresh and succulent, steamed with egg tofu, vermicelli, crispy aromatics. This is our typical Chinese New Year reunion dish.
Egg tarts baked fresh from the oven is the yummiest! With creamy custardy egg filling in a buttery melt-in-your-mouth pastry tart.
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