Set aside an afternoon to make this lusciously sticky dessert, great for snacking on their own or fried with sweet potato and yam (taro).
A peanut butter-noodle dish that can’t be beaten for convenience and flavour. Bulk it up for a full meal, or scale it down for a snack.
A rice porridge filled with savoury treasures, a centrepiece for any vegetarian feast.
Swap out the usual stir-fry aromatics for fragrant and crunchy almond flakes instead.
The kind of homestyle weeknight braise that you’ll probably won’t find in a restaurant.
A fun cooking project that will have your guests demanding to know where you tapau-ed it from.
When joy is scarce, we find every reason to celebrate. Make this yee sang any time of the year.
This recipe is based on Glenn’s favourite stall that he claims serves “the best version of tomato mee” that he has come across so far.
Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.
Consumed as a dessert, the serving of orh nee marks the end of a traditional multi-course Teochew banquet.
Between the char of the crispy shallots, the umami of the soy sauce, and the sweetness of the prawns, one really doesn’t need anything else.
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