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Ingredients 3 Tbsp minced garlic 3 Tbsp finely chopped ginger 2 finely chopped large onion 250 ml water 2 Tbsp chopped spring onions 5 chicken legs 1 chicken breast 2 Tbsp thick dark soya sauce 4 Tbsp black vinegar 1 Tbsp light soya sauce ½ Tbsp taucheo fermented soybean paste 1 tsp sugar 250 ml water 1 tsp sesame oil Instructions Wash and cut 5 chicken legs and 1 chicken breast … Continue readingBlack Vinegar Chicken

Ingredients 800 g pork belly 200 g pork shoulder 500 g small onions 250 g garlic 100 g dried shiitake mushrooms 750 g bamboo shoots 2 to 3 Tbsp light tau cheo soya bean paste – to taste 1 to 1½ Tbsp dark tau cheo soya bean paste – to taste 1 Tbsp dark soya sauce 1 Tbsp sugar – to taste Instructions Soak dried shiitake mushrooms in … Continue readingPeranakan Babi Pongteh with Bamboo Shoots

Historical background The Peranakans were also known as Straits Chinese as they were usually born in the British-controlled Straits Settlements of Singapore, Penang and Malacca. During colonial times, they were also known as the King’s Chinese in reference to their status as British subjects after the Straits Settlements … Continue readingPeranakan Community and Nyonya cuisine

My way of showing LOVE to my Darling is to cook nice warm meals for him…. especially when he comes back from work. Ingredients 1 tbsp. olive oil ½ onion, sliced 2 cloves garlic, crushed 250g lamb mince 4 small mushrooms sliced ½ red capsicum, … Continue readingGreek Lamb with Tzatziki