Old School Butter & Sugar Pull Apart Bread 牛油砂糖面包 – Eat What Tonight (2024)

Steamed Peanuts ~ pasar malam style !I boil them in water with 3-4 tsp salt for 30mins then pressure steam it for more than 30mins before keeping them keeping them on warm mode for several hours. Ideal for movie/drama snacking ! @ninjakitchensg #ninjafoodi

5 days ago

Pressure cooked sticky porridge with peanuts, scrambled eggs and minced meat today #因为最近突然很喜欢吃粥Team sticky porridge vs watery porridge, which side are u on ?

1 week ago

Cook this very delicious Hokkaido Pork Meat Balls Porridge using pressure cooking coz the weather is just too hot to be at the stove 🥵.Dilute Mizkan pork bone soup stock and added minced ginger and lightly season with pepper and salt. Stir in whole egg and serve with油条,shredded ginger and diced spring onion.

3 weeks ago

It’s alarming to know that 9 in 10 Singapore residents are consuming close to 2X the recommended daily sodium intake. Over time, our tongues will get desensitised, leading us to equate tastiness to saltiness and consuming even more salt. This can translate to health risks such as hypertension, heart disease and stroke. In support of @hpbsg ‘s initiative to reduce our sodium intake, here’s a lower-sodium version of my favourite dim sum - Steamed Radish Cake with Shiitake Mushrooms. By using aromatics and cooking techniques to bring out the natural flavours of the ingredients, we get the same delicious dish that’s wholesomely healthier. #LessSaltMoreTaste #hpbsg Ingredients (approx 4 servings) :600g shredded radish, squeeze out excess water and retain radish water1 small carrot, shredded 1 tbsp cooking oil 2 tbsp minced garlic 5 dried shiitake mushrooms, soaked in 500ml water till softened, dice the mushrooms and reserve mushroom water5 shallots, sliced 300g rice flour 70g tapioca starch 1-1.1L water (radish and mushroom water) 2 pcs lower-sodium vegetable stock cubes 1/2 tsp pepper A pinch of 5-spice powder Method: 1) Shred radish finely and squeeze out excess water. Retain the radish water. 2) Combine radish with carrots in a pan. Add in radish water plus more water to make it to 600ml and cook till vegetables turn soft. Drain and keep the water for the batter. 3) Combine both flours, radish and mushroom water to form the batter. Strain the batter to ensure no lumps. 4) Heat up cooking oil and fry shallots until golden brown. Drain the shallots and keep the cooking oil in the pan. 5) Stir fry garlic and mushrooms. Add radish, carrots and season with lower-sodium vegetable stock cubes, pepper and 5-spice powder. 6) On low heat, slowly pour in the batter. Continue stirring until batter has thickened. 7) Pour into a non-stick steaming tin. Cover with cling wrap and poke holes all over. Steam on medium heat for 1 hour or till the cake is done.

3 weeks ago

Dinner ~ Grilled spicy pork belly yakiniku with leeks served with sunny side egg on rice. #无良的天气#还是忍不住要吃辣#过成自己想要的生活

4 weeks ago

Weather is extremely warm today so prep up a one-pot Stir Fry Glass Noodles with Vegetables, Mushrooms and Minced Meat 肉末蔬菜炒粉丝. Ingredients (serve 2) :2 servings of glass noodles, soak in water till soften3 dried shiitake mushrooms, soaked in 100ml water till soften and reserve mushroom water1 tbsp minced garlic3 shallots, sliced3 stalks spring onions1/2 small carrot, shredded120g minced meat (marinate with 1/2 tsp salt, 1 tsp light soya sauce, 1 tbsp cooking wine and pinch of pepper)1/4 cabbage, sliced2 eggs, beaten3 tbsp cooking oil Seasoning: 1 tbsp light soya sauce1 tbsp oyster sauce1/4 tsp dark soya sauce1 tbsp cooking wine1/4 tsp pepper Method:1) Use 1 tbsp cooking oil and cook scrambled eggs. Dish and set aside. 2) Add in rest of cooking oil and stir fry the aromatics - garlics, shallots and white parts of spring onions. 3) Add in mushrooms and minced meat. Stir fry till the meat is cooked. 4) Add in noodles, mushroom water and seasoning. Stir fry to mix well. 5) When the seasoning sauce have been soaked up by the noodles, add in cabbage. Continue stir fry till cabbage are softened. 6) Add in carrots and eggs and mix well. Lastly finish off with green parts of spring onions and stir fry to incorporate. Cover wok and allow to simmer for 1 min. Off heat and serve.

1 month ago

Cooked Braised Seafood Ee Fu Noodles 海鲜焖伊府炒面today ! Trying to use up some of the leftover ingredients from CNY too, so that’s quite an abundance of 料 that goes into the noodles including cabbage, carrots, baby corns, shrimps, mushrooms and even baby abalones. #百吃不厌 #懒人料理 #一锅搞定 #nofoodiswasted Pretty simple to cook up and taste delicious too. Recipe:2 portions of Ee Fu Noodles, blanched in boiling water till loosen and drained, reserve 2 tbsp of the noodles water2 tsp minced garlic2 tsp minced gingerSome cabbage, slicedSome carrots, shreddedSome mushroomsSome shrimpsAny other seafood as desired2 tbsp cooking oil Seasoning:2 tbsp light soya sauce2 tbsp oyster sauce3/4 tsp dark soya sauce1 tbsp chinese cooking wine2 tsp sesame oilPinch of pepper2 tbsp noodles water Method:1) Heat up cooking oil and stir fry the garlics and ginger with the cabbage. 2) After cabbage turns soft, add in rest of the ingredients except noodles. Stir fry briefly to mix. 3) Add in noodles and seasoning and stir fry on high heat with chopsticks to mix well. 4) Once the sauce is almost all absorbed by the noodles, remove from heat. Serve with diced chillies and spring onions to enjoy.

2 months ago

Cooked Taiwanese Style Braised Meat Pork Rice 卤肉 肉燥饭 today. Used the 小卤包 which I bought from Taiwan previously and used a mixture of diced pork collar, pork belly, minced meat and mushrooms to craft this dish. It tastes awesome ! ☺️ Ingredients:1 slice of pork belly2 slices of pork collar100g minced meat4 pc sh*take mushroom, dicedFew stalks of spring onions2 tsp of minced garlic1 tsp of minced gingerSome hard boiled eggs1 bag/pack braised meat seasoning500ml water Seasoning:2 tbsp light soya sauce1 tsp dark soya sauce1 tsp sweet soya sauce2 tbsp cooking wine1 tbsp rock sugarFew pinches of pepperSome cooking oil Method:1) Grill the pork collar and belly till done and cut them into small pieces. 2) Reserve 2 tbsp cooking oil in pot and stir fry minced garlic, ginger, spring onions and mushrooms. Add in 2 tbsp water if it gets too dry. 3) Add in minced meat and stir fry till done before adding the rest of the meat. 4) Add seasoning and stir fry to mix well before adding water and the braised meat bag/pack. 5) Cook till the sauce boils and reduce to low simmer. Add in the eggs. 6) Simmer further for another 45mins - 1hour with the pot covered. Remove the braised meat bag and spring onion. Serve hot with rice to enjoy !

2 months ago

🍊🧧🍊Celebrating Happy人日 in advance with this auspicious CNY Reunion Takeaway Set from @souprestaurantsingapore ! Because 龙年怎么能少得了。。。🐉🦐 龙虾 🦞. 🦐All the dishes were awesome and in particular the Lobster. #真的吃到好饱好饱 🤭 🍲Available exclusively online for deliveries and self pick up, #SoupRestaurantSG CNY Reunion Takeaway Set ($428, U.P. $502.70) is good for 5 pax and comprises of following #comfortfood : 🧧<NEW>Lobster Abalone Abundance Pot 龙虾鲍鱼聚宝盆🧧Baby Abalone Yu Sheng 鲍鱼七彩鱼生🧧Samsui Ginger Chicken 三水姜蓉鸡🧧Steamed Rice with Chinese Sausage and Snow Vegetables 雪菜鸳鸯腊味饭 ⭐️ Enjoy FREE delivery with every order of the CNY Reunion Takeaway Set placed online via https://order.souprestaurant.com.sg #madewithpassionsg 👨‍🍳And if prefer to #supportlocal and enjoy their classic dishes in the restaurants ~ Simply make a reservation at https://www.souprestaurant.com.sg/reservation

2 months ago