When your dining neighbour is a Penang local who seeks out Lulu’s because they reckon it’s got the most authentic char kwai teow in town, you know you’ll eat well. A study in simplicity with deceptive ...
Photo / Mark Roper A succulent soy sauce-braised dish popular in Hokkien and Perenakan cuisine, in this recipe from his new book respected chef, teacher and food authority Tony Tan explains how to ...
It’s from his new cookbook, also named Ho Jiak, which means “delicious” in Hokkien. Khoo’s cooking journey began when he was 16 and his ... salt and sugar that ended up in the bin), Khoo soon ...
When I was about to graduate from NUS in 1996, my mum warned me that if I dared go into the food biz, she’d ‘kill’ me,” says ...
Add chicken and stir-fry for 2-3 minutes. Remove chicken from wok and set aside. Add remaining oil to hot wok along with onion and ginger and stir-fry for 1-2 minutes or until onion is lightly browned ...