The Informal Chef

The Peranakans*  have a rich culture in food and cooking. This dish is no stranger to the  Peranakans . It has that distinct sweet-souri...

Wonton is a smaller version of  sui kow  or dumplings, often with a thinner and and smaller skin. Just like its cousin, you can put almos...

Often, this five spice meat roll would be called  ngoh hiang  (五香) or  lobak  (滷肉), the shortened Hokkien dialect for this dish. In the n...

Mini Sambal Prawn Roll (or Shrimp Roll) is not difficult to make, just tiring. This dish needs no introduction since it is a very popu...

When it comes to those big juicy prawns, I have a hard time resisting. Pair this with some good sambal tumis , I am sold! These prawns a...

Following my post on the sweet and sour sauce , I am now providing another use for this wonderful sauce - the ever famous sauce for chil...

After all my postings on desserts in the past week, I think it is only apt that I balance it up with some savouries. Therefore, today I a...

The other day, my sister-in-law bought some very large shrimps home. The shrimps were as big as my palm (see pix). Initially it was meant...

This one is for my mom. My mom is a very simple person. She loves eating and she could literally eat a horse. No joke! She is 68 this yea...

This dish really needs no introduction. I bet every Chinese (and many non Chinese) around the world knows what this is. In fact, it is so...