@nomies.coso you're telling me i have to wait till im 60 to find my soulmate ...😢😢😢 link in bio for recipe! #sgfoodie #empanadas #fyp #sgfood

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if you're Singaporean or Malaysian, you might be used to the traditional fried curry puffs enjoyed as a teatime snack, loaded with potatoes, chicken and sometimes boiled egg.

for overland travellers Nora and Susie who explore the most remote parts of the world, they find a piece of home through finding for curry puff adjacents in the countries they travel to.

one of their favourite ‘currypuff-like’ snacks that they discovered and have a lasting memory of is Beef Empanadas during their trip around Argentina. their memory was having these by a roadside stall with a warm beef filling which was lightly spiced. we recreated this element of their memory with our version of the country’s empanadas, paired with a tangy chimichurri sauce for dipping.

empanada crust
300g all-purpose flour
100g unsalted butter, cubed
1 egg yolk
1/2 cup of warm milk
½ tsp salt

beef filling
1/2 cup olive oil
2 tbsp butter
1 large yellow onion, diced
1 tbsp smoked paprika
1 tbsp chopped fresh oregano
2 tsp ground cumin
300g minced beef
1/2 tsp salt, 1/2 tsp black pepper
2 stalks spring onion, sliced
3 hard boiled eggs, halved

1 egg yolk + 3 tbsp milk, whisked (egg wash mixture)

chimichurri
50g flat-leaf parsley
25g fresh oregano (or 2 tsp dried)
2 garlic cloves, peeled
1 shallot, sliced
1 large red chilli
2 tbsp lemon juice
1 tbsp rice vinegar
1/2 cup extra virgin olive oil
1 tsp salt
2 tsp sugar

directions

• in a bowl, combine flour with the cubed butter. using your fingers, rub in the butter with the flour until the mixture resembles breadcrumbs. separately, whisk egg yolk with milk and salt. gradually add to the dry mixture and mix with your hand until combine.

• lightly knead the dough to bring it all together and roll into a ball. cover with cling wrap and rest in the fridge for 30 minutes.

• to make the filling, heat olive oil and butter in a pan on medium heat. add the diced onion and sauté until translucent. add the paprika, oregano and cumin and saute for another minute.

• add in the minced beef and mix well. fry the beef until slightly browned and season with salt and pepper. toss in the spring onion and turn off the stove.

• transfer the filling into a bowl and let it chill in the refrigerator until for at least 20 minutes.

  wrapping the empanadas

  

• dust a clean work surface with flour. bring out the dough and roll it out to a thin sheet, about 1/4 inch thickness.

• using a glass/mug, cut out circles. into each circle, scoop 2-3 tablespoons of beef filling onto the middle. arrange 1 half boiled onto the beef filling.

• brush some egg wash mixture around the edges of the circular pastry. fold over one side to the other to encase the filling. press down the edges to seal the empanadas tight.

• repeat the process with until all the dough and meat filling is used up.

• heat the oven to 185 degrees Celsius.

• lay the empanadas onto a tray lined with baking paper. brush over the egg wash onto the top surface of the empanadas.

• bake in the oven for 20-25 minutes or until the crust becomes crisp and golden.

• take out from oven and let it cool slightly before enjoying it with chumichurri.

making the chimichurri

• in a food processor/manual chopper, combine all the ingredients. process all until the mixture becomes a coarse paste. transfer to a bowl and enjoy the sauce fresh with the empanadas.

want to try making a similar beef pastry? here’s a Chinese Beef Roti recipe!:

@nomies.cosgreans on holiday day 1: look for interesting local food sgreans on holiday day 3: eh I craving for Chicken Rice alr 🤔😮‍💨🇸🇬 #lioncity #fyp #sg #crab #recipesoftiktok

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Soft Shell Chilli Crab

2 frozen soft shell crabs, thawed
3 tbsp tapioca starch
1 tbsp cornstarch
1/2 tsp salt
oil, for deep-frying

chilli crab sauce:
6 shallots
3 cloves garlic
6 dried chillies, soaked in hot water
3 red chillies, sliced
1 stick lemongrass, sliced
15 g galangal, sliced
15g ginger, sliced
3 candlenuts, soaked in hot water
4 tbsp oil
2 tablespoons ketchup
2 tablespoon sweet chilli sauce
3 tbsp rice vinegar
1 cup water
2 tbsp sugar
2 tsp cornstarch + 2 tbsp water
1 egg, beaten
salt, to taste
2 sprigs coriander leaves, chopped

directions

• blend the shallots, garlic, dried chillies, red chillies, lemongrass, galangal, ginger and candlenuts into a fine paste. heat oil in a pan on medium heat. once the oil is hot, add the blended paste and sauté until fragrant or until the oil starts to separate.

• add water, rice vinegar, ketchup, chilli sauce, sugar & salt and mix well. cover and let it simmer for 6 minutes.

• stir cornstarch and water to make a slurry and pour it into into the chilli crab mixture. stir well and let it thicken. add in the beaten egg and gently fold the sauce, until the egg cooks into silky ribbons.

• to cook the crispy soft shell crabs, whisk starches with salt. dredge the crabs in the starch mixture and deep fry in oil until crispy and golden. drain on paper towels.

• serve the crispy crabs along side a bowl of the sauce for dipping, garnished with chopped coriander.

  ---

  having a crabby day? check out these other crab recipes!:

it’s been a while since I last learnt something from my nai nai. the previous time, she walk me through the painstaking process of making ngoh hiang, so this time I requested for something slightly simpler, but still uniquely hers.

recently, she discovered that miso paste works as a substitute for tau cheo (fermented yellow soybeans), which she now finds a little too salty for her liking. Since miso has a similar flavour profile, I was honestly quite impressed by her creativity and willingness to adapt. It may not be “authentic” in the traditional sense, but it’s authentically hers.

she still keeps some classic ingredients in the dish, like kim cham (dried lily buds), tau kee (dried beancurd strips), and glass noodles. beyond that, she mentions that it’s flexible, you can add your favourite vegetables, though staples like cabbage, mushrooms, and carrots are usually included.

I had so much fun spending time with my grandma in the kitchen, getting a glimpse of all the behind-the-scenes moments that go into the meals she cooks for us. It was also a gentle reminder that she’s growing older, and not to take these moments for granted, but to spend more time with her, especially in the kitchen!

if you have any other (nai nai) recipes that you are curious about, do drop them down in the comments below!

@nomies.coremember nai nai says "water is.... ✨PRECIOUS!!✨" if you don’t want nai nai to CHECK on you, remember to save water not just at home but at work and EVERYWHERE!! small habits make a big difference. Visit go.gov.sg/makeeverydropcount-n today and pledge your part to save water. #MakeEveryDropCount

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Chap Chye

(serves 6-10)

half a cabbage, tear leaves into bite-size pieces
10 cloves garlic, slightly smashed
1 tbsp cooking oil
2 cups of water
1 pkt black fungus
1 large carrot, cut into matchstick size
small handful of glass noodle, pre-soak in water
1 handful (about 20-30 buds) kim cham (dried lily buds), pre-soak in water
1 pkt fried tau kee, cut in half
5 strips of dried tau kee, cut in half
5 shiitake mushrooms, cut into thin slices
2 tbsp of miso

directions

• bring a small pot of water to a boil and blanch the carrots until just tender. remove and set aside to cool.

• in a large pan, heat cooking oil over medium heat. add the fried tau kee and dried tau kee, and stir-fry until lightly golden. remove from the pan and set aside.

• in the same pan, add the garlic and sauté until fragrant. Stir in the miso paste and cook briefly, allowing it to coat the garlic and deepen in flavour.

• next, add in black fungus and shiitake mushrooms till slightly soft. then add in the kim cham and cabbage, stir well and cover. allow the steam to cook the vegetables till tender, alternatively add in a few tablespoon of water from the carrots.

• once the vegetables are tender, add in the cooked carrots, both tau kee, and pre-soaked glass noodles. toss everything together until well combined, then serve warm.

if you are looking for more traditional recipes, check out the following:

ASAM PEDAS is undeniably the MOST quintessential homecooked dishes within the Malay world, especially in Singapore, most of the Malay Peninsula the Riau Archipelago & mainland Sumatra. it reflects the coastal geography of the region due to use of saltwater fish (except for the other variations of the dish which use beef or chicken).

as the name suggests, it showcases a flavour combination of ‘asam’ (sour) and ‘pedas’ (spicy).

in different households, asam pedas is prepared differently withe recipes varying from family to family & according to region and availability of ingredients. however, these TWO base ingredients are non-negotiable; CHILLI (dry or fresh or combination of both) & ‘ASAM’ or SOURING AGENTS (tamarind or types of dried garcinia).

the recipe below is one inspired by our recent visit to Restaurant Fiz, where we learned to cook Chef Haffizul Hashim’s version of the dish. while most home recipes tend to be simpler, Chef Haffizul’s takes it a step further through the additional preparation of a sour fish stock a.k.a. kuah pindang which forms the base for this ELEGANT and REFINED Asam Pedas.

@nomies.cogo fine dining eat fancy french cuisine ❌ go fine dining eat ASAM PEDAS ✅🤔 as part of @malayheritage’s Selera Warisan series, let's witness how chefs like @hafizzul.hmy & @azfarrocious brilliantly keep Malay heritage alive through food.  comment 'asam pedas' & we'll even send the recipe over!   curious about Malay culture? come explore Malay Heritage Centre's reopening: https://www.malayheritage.gov.sg/ #sg #sgfoodie #fyp #food

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Asam Pedas Ikan (inspired by Restaurant Fiz) 🌶 🐟

600g-800g fish, whole or cut fish (red snapper/ barramundi/ grouper/threadfin)
1/2 cup vegetable oil

pindang stock:
500g fish bones + head (snapper/ barramundi/ grouper/threadfin)
2 red onions, halved
30g turmeric, halved
2 lemongrass, sliced coarsely
1 torch ginger flower, halved
2 pieces asam gelugor (dried garcinia)
2 litres water

rempah:
6 shallots, peeled
3 cloves garlic, peeled
20g ginger, peeled
15g galangal, peeled
2 stalks lemongrass
10-12 dried chillies, soaked in hot water
3 fresh chillies
3 candlenuts, soaked to soften
15g turmeric root, peeled
10 g belachan, lightly toasted
1 tablespoon dried shrimp, soaked until soft

2 tbsp tamarind pulp (asam jawa)
1 torch ginger flower, sliced thinly
few stalks laksa leaves, plucked
5 pcs ladies’ fingers (okra)
2 tsp freshly ground black pepper
2 tbsp good quality fish sauce
salt, to taste
sugar, to taste
3 calamansi, juiced

directions:

making the ‘pindang’ stock base

• preheat oven to 200 degrees celsius. lay the pindang stock ingredients onto a tray and roast in the oven for 20 minutes or until the bones nicely browned and vegetables slightly charred.

• combine the roasted ingredients into a pot of 2 litre water with the asam gelugor. bring to a simmer and cook with the lid covered for 45-50 minutes, skimming off any scum which floats on top.

• strain out all the solids through a colander and reserve the flavourful fish stock for the asam pedas.

cooking asam pedas

• blend all the rempah ingredients together, using just enough dried chilli soaking water needed to turn it into a fine paste.

• heat oil in a pot and fry the rempah paste on medium heat until the oil starts to split. this process could take up to 15-20 minutes.

• add the pindang fish stock, fish sauce and tamarind pulp. simmer for another 7 minutes. if you prefer a more concentrated gravy, reduce the liquid further.

• add the fish together with laksa leaves, tomatoes, okra and sliced torch ginger flower. cover pot with a lid, turn the heat to a simmer and cook for another 6-7 minutes, flipping the fillet halfway to cook them evenly.

• season with salt and black pepper and just enough palm sugar to balance the acidity. the asam pedas should possess a nice balance of sour, spicy and umami and the consistency should resemble a slightly viscous stew.

• stir in calamansi juice before serving.

• serve alongside steamed rice.

craving for other delicious Malay recipes? check out these 👇🏼

@nomies.coI guess Chef Suria takes the assignment of 'homemade' VERY seriously with her sambal goreng ✨ As part of @malayheritage’s Selera Warisan series, let's witness how chefs brilliantly keep Malay heritage alive through food. Curious about Malay culture? Come explore Malay Heritage Centre's reopening: https://www.malayheritage.gov.sg/ #MHCYouSoon #MalayHeritageCentre #SeleraWarisan

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Homemade Tempeh (from scratch)

500g soybeans
4 litres water (or enough to cover beans)
1 tbsp vinegar (apple cider or white vinegar is fine)
1 tsp tempeh starter culture (ragi tempeh)
a few ziplock bags OR ample banana leaves

directions

preparing the beans

• soak soybeans for at least 3 hours or up to overnight in plenty of water.

• after soaking and while the beans are still in water, rub the beans to get separate out the hull, until the majority of the beans are skinless. discard the skins. however, you could also skip this dehulling step entirely.

• drain out the water and the floating and rinse then beans twice.

• combine the drained soybeans into a large pot with 4 litres water. bring the water to a boil and turn down to a simmer. skim off any foam which comes up the surface with a ladle.

• cover cook the soybeans for 45 minutes to 1 hour until they become tender but still firm & not mushy.

• then, thoroughly drain the cooked beans using a colander and transfer to a large tray, spreading out all the beans.

• let the beans dry fully and cool to room temperature. if needed, dab with a paper towel to remove all the moisture in the surface of the beans.

inoculating the beans

• place the beans in a clean bowl and add vinegar. toss well. this step prevents other microbes from spoiling the beans.

• then, sprinkle in the tempeh starter culture and mix evenly to coat every single bean.

  

wrapping the beans

• if you’re using banana leaves, wipe dry and cut off the banana leaf ribs. wilt the leaves on top of the stove fire first.

• add a few spoonfuls of inoculated beans onto the middle of the leaf sheet and fold in the ends to form a parcel.

• if using a ziplock bag, load all the beans into the bag until full. close the seal. using a toothpick, poke holes all around the bag to allow the culture to breathe. shape the bag of beans into a nice rectangular shape.

• keep the wrapped tempeh on to a tray, cover with a clean cloth and keep in a dark place for at least 48 hours (we recommend keeping it in a kitchen oven with the electric off)

• after 48 hours, there should be a white mycelium covering the beans and pulling everything together into a ‘cake’. tempeh is ready to use.

Sambal Goreng Tahu Tempeh

200g tempeh (homemade or store-bought)
1 block firm tofu (tau kwa)
oil, for pan frying
1 cup coconut cream
1 cup water
1 tbsp tamarind pulp (asam jawa)
1 turmeric leaf
3 kaffir lime leaves
2 green chillies, sliced diagonally
5 long beans, cut into 3cm pieces
2 tsp gula Melaka (or brown sugar)
salt, to taste

spice paste:
5 shallots
2 cloves garlic
15g ginger
10g galangal
8g fresh turmeric
3 candlenuts, soaked in hot water
1 lemongrass, sliced
6 dried chillies, soaked in hot water

directions

• heat oil in a pan and pan fry tofu and tempeh separately until nice and golden. drain on paper towels and set aside.

• blend all the spices paste ingredients until smooth, adding water if needed.

• heat a wok or pan on medium heat with about 3 tbsp of the used oil. saute the spice paste for 8-10 minutes or until the oil starts to split.

• add in coconut cream, water tamarind, turmeric leaf and lime leaves. mix well and simmer for another 6 minutes until it becomes a thick sauce.

• toss in fried tofu, tempeh, green chillies and long beans and cook until the beans are softened and the sauce coats the tofu and tempeh well.

• season with salt and palm sugar.

looking for other recipes to us your tempeh in? check out these other Nusantara dishes!:

for those who follow our social media channels closely, you might remember Eminami from two of our previous videos with them, one where Emina shared her recipe for Banh Xeo, the first menu item she started with in her home-based food business in Singapore. 3 years ago, she also walked us through with cooking the same Duck Curry recipe - albeit we didn’t share the recipe for it at that time!

while Chef Emina’s EXACT Duck Curry recipe is a closely guarded recipe, our in-house chef Azfar formed a version of the Duck Curry recipe according to his memory of learning from Chef Emina!

this amazing Vietnamese Duck Curry a.k.a. Cà Ri Vit is a specialty of Hoi An and its surrounding region in Central Vietnam where duck is a common feature in the cuisine. while it may look like a typical Singaporean/Malaysian style poultry curry at first sight, the Cà Ri Vit is quite distinct in which coconut water is used. the ingredient not only gives a balanced sweetness to the dish but also acts as a natural tenderiser to break down the duck meat.

as compared to South Asian / Southeast Asian style curries, Cà Ri Vit is also milder in heat and noticeably richer and creamier form the coconut milk.

@nomies.coactually getting a wife isnt hard you just need to be loyal, dedicated, hardworking and good with google translate 🥰 #vietnamesefood #halalfood #duck @Eminami Official ✅️

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Vietnamese Duck Curry (Cà Ri Vit)

(serves 3-5)

4 whole duck legs, cleaned and cut into smaller pieces
1/4 cup oil
600ml fresh coconut water (or boxed)
1/2 medium-sized yam, peeled and cubed
300g orange sweet potato, peeled & cubed
1 carrot, cubed
2 tbsp fish sauce
1 tbsp mushroom seasoning
1 cup coconut milk
salt, to taste
3 sprigs spring onion, sliced

marinade:
6 shallots, peeled
2 cloves garlic, peeled
3 stalks lemongrass, cut
1.5 tbsp yellow curry powder
1 tbsp coarsely ground black pepper
10g annatto powder (optional)
1 tbsp fish sauce

1 baguette, sliced & toasted

directions

• in a food processor or chopper, mince the shallots, garlic and lemongrass until it becomes a coarse paste.

• in a bowl, combine the duck pieces with the paste, curry powder, black pepper, annatto and fish sauce. toss everything together evenly, massaging all the seasoning into the duck meat. cover with a cling wrap and let the the duck marinade for at least 2 hours to overnight. let the duck come to room temperature again before cooking.

• in a pot on medium heat, heat oil. add in the marinated duck and sear for 6-8 minutes lightly until fat gets rendered out and the spices become aromatic, tossing occasionally.

• then, pour in the coconut water and bring it to a boil. lower the heat, cover the pot with lid and simmer for 45 mins to 1 hour or until duck becomes fork tender.

• add in the cubed taro, sweet potato and carrots along with fish sauce and seasoning. stir well, cover and let the vegetables soften. lastly, add coconut milk and simmer for another 3 minutes. the curry should be a nice & thick consistency.

• serve curry with a sprinkle of spring onion slices and bread on the side.

check out our other UNIQUE recipes here:

we were so inspired by our friend The Pantry Boy, with a recipe he shared with a year ago, of Braised Duck Rice (鸭饭) he learnt from a hawker stall owner. we decided to try it out and GOODNESS ME it turned out to be one of the best things we got to put into our mouths.

the aromatic and rich duck, laced with spice and balanced sweetness of rock sugar, alongside an umami yam rice, studded with salty dried shrimp… it was an iftar meal we couldn’t forget!

with some determination & effort, we hope you get to try making some at home too!

@nomies.cohais the things I do to myself while fasting 😮‍💨 thanks @thepantryboy your braised duck recipe damn shiokkk <3 #duck #ramadan #halal #halalfood

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Braised Duck Rice (鸭饭)

adapted from The Pantry Boy’s Duck Rice Recipe

(serves 6-8)

braised duck

• 1 whole HALAL duck, cleaned well and gutted

• 100g rock sugar

• 100g ginger, sliced

• 6 cloves garlic, smashed

• 1 cinnamon stick

• 3 star anise

• 8 pcs cloves

• 1 tbsp black peppercorns

• 1 coriander seeds

• 2 litres water

• 1/2 cup dark soy sauce

• 4 tbsp light soy sauce

• 2 tbsp oyster sauce

• 1 tbsp cornstarch + 2 tbsp water

yam rice

• 1/4 cup oil

• 4 cloves garlic, minced

• 20g ginger, sliced

• 60g dried shrimp (haebee)

• 1/2 a medium-sized yam, peeled and diced

• 3 tbsp dark soy sauce

• 2 tbsp light soy sauce

• 4 cups jasmine rice, rinse

• 4 cups water

• 2 tsp mushroom seasoning powder

• 2 tbsp fried shallots in oil

other accompaniments

• 2 tau kwa (firm tofu), whole

• 3-4 boiled eggs

• 1 Japanese cucumber, sliced

• some sambal tumis or fresh sambal belachan

directions

making the braised duck & gravy

• in a large stock pot, heat oil on medium heat. saute the ginger, garlic, cinnamon stick, star anise, cloves, black peppercorns and coriander seeds until fragrant. add in rock sugar and stir until it melts into a brown caramel.

• add 2 litres water and bring up to a boil.

• add dark soy sauce, light soy sauce, and oyster sauce and stir well. submerge the whole duck into the broth and lower the heat to a very gentle simmer. cover the pot and let the duck cook for 2 hours or until tender. 1 hour through the simmering, add in the boiled eggs and taukwa.

• once the duck is tender and almost falling apart, fish it out and set aside to cool in a bowl, covered with cling film. take out the taukwa and eggs and set aside as well.

• strain out the solids in the resulting broth and boil it to reduce to half. whisk cornstarch and water in a bowl and stir into the broth to thicken. season the gravy to taste with salt and sugat.

cook the yam rice

• in a pan, heat oil on medium heat and saute ginger and garlic. once it starts to become aromatic, add the dried shrimp and saute for another 30 seconds.

• add the diced yam and fry for another 2 minutes.

• add the rice, light soya sauce and dark soya sauce. stir well to coat.

• transfer into a rice cooker pot and add water and mushroom seasoning. stir well and let the rice cook

assembling

• once the rice is done, fluff it gently to distribute the ingredients evenly. mix in fried shallots.

• segment the duck into parts and slice them up. slice the tau kwa (tofu) and cut the eggs into halves.

• serve the braised duck slices, tau kwa and eggs alongside the yam rice, along with the thick gravy spooned over the duck.

• serve with sambal & cucumbers on the side.

try making other Halal versions of Chinese dishes such as these:

while the more popular versions of asam pedas involved fish, here’s a version of this CLASSIC Malay homey stew using beefy, tender oxtail!

@nomies.codid our Asam Pedas pass the swimmers’ standards? watch till the end to find out! we cooked a hearty Oxtail Asam Pedas for Yip Pin Xiu, Danielle Moi and Wong Zhi Wei using @Yeossg Malaysia Spicy Tamarind Paste. sour, spicy, the kind that makes you go back for another spoon.  #asampedas #fyp #sgfoodie #sgtiktok #food

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Oxtail Asam Pedas (quick version)

(serves 4-6)

2kg oxtail, pat dry
1/2 cup oil
3 packets Yeo’s Malaysia Spicy Tamarind Paste (asam pedas paste)
1.5 litres water
5 lime leaves, lightly torn
1 medium-sized eggplant, cubed and pre fried
6 okra (lady’s fingers)
1 tomato, wedged
1 cup daun kesum (laksa leaves)
2 tsp ground black pepper
1 ginger flower, sliced
salt and sugar, to taste (optional)
3 calamansi, halved

directions

• in a pot, heat oil on medium heat. sear the oxtail on all sides until a brown crust forms. then, pour in Yeo’s Malaysia Spicy Tamarind Paste and stir well.

• add water and lime leaves. reduce flame to low, cover the pot with a lid and simmer the meat for 1 - 1.5 hours or until tender and almost falling off the bone.

• remove lid, add pre-fried eggplant and okra. simmer for 10 minutes until tender.

• then, add tomatoes, daun kesum, black pepper and ginger flower. simmer for another minute and turn off heat. adjust to preferred consistency and taste.

• serve alongside cut calamansi, to be juiced before it is eaten.

  ---

got more time to spare to make Asam Pedas from scratch? check out this recipe!:

guess we kinda broke the code for preparing a SEEMINGLY difficult Malay dish, thanks to a little help!

on a recent cooking session with national Kitefoil athlete Max Maeder, we cooked up a hearty dish of nasi ulam (rice tossed in local herbs) & a delicious, coconut Ayam Percik, using Yeo’s Malaysia Spicy Flamegrilled Marinade. needless to say, the meal surprised our tastebuds - the rich, smoky and coconutty Ayam Percik was complimented with the herbaceous and fresh nasi ulam and made for a meal Chef Azfar and Max both couldn’t forget!

this is the PERFECT dish to impress your guests with, especially when you don't have a whole day to spare making the percik rempah (spice paste) from scratch!

@nomies.cofr having Max Maeder do a Baywatch run in front of me was NOT on my 2026 bingo card but here we are. we made juicy Ayam Percik for Max using @Yeossg Malaysia Spicy Flame Grilled Marinade so we didn’t have to start from scratch. still hits. comment “recipe” and we’ll show you how to make it! #fyp #halal #sgfoodie

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Nasi Ulam with Ayam Percik

(serves 2)

quick ayam percik:
2 whole bone-in chicken legs, cleaned
2 packets Yeo’s Malaysia Spicy Flamegrilled Marinade

nasi ulam kelantan (herb rice):
2 tbsp dried shrimps
1/2 cup grated coconut, pan roasted until light brown
2 cups cooked white OR brown rice
2 small shallots, sliced
7g turmeric root, thinly sliced
1 winged bean, sliced
1 long bean, sliced
1 torch ginger flower
1 turmeric leaf, sliced
3 lime leaves, sliced VERY thinly
2 sprigs thai basil, picked and sliced
1 lemongrass, remove outer leaves and slice thinly
salt and cracked black pepper, to taste

condiments:
1 steamed salted duck egg, halved
some sambal belachan / sambal tumis
fish crackers (optional)

directions:

preparing ayam percik

• to make the ayam percik, place the chicken legs into a bowl and evenly lather with the marinade from one packet of Yeo’s Malaysia Spicy Flamegrilled Marinade. cover and let the chicken marinate in the chiller for at least 2 hours.

• bring the chicken to room temperature and place is an airfryer. let them cook on at 190 degrees Celsius for 20 minutes, test the chicken’s doneness by poking a toothpick into the meat. using the remaining 1 packet of Yeo’s Kelantan Ayam Percik Marinade, pour over onto both chicken pieces, straight from the packet. set aside.

make nasi ulam (herb rice)

• in a hot pan on medium heat, lightly toast the dried shrimps for 3 minutes, swerving the pan to ensure even heat. cool it down and pound it using a mortar into a coarse powder. alternatively, run it through a spice grinder.

• in the same pan, toast the grated coconut until light it become a light brown colour, constantly stirring with a spatula. let it cool and set aside.

• in a mixing bowl, combine the room temperature cooked rice with pounded dried shrimp, toasted coconut, shallot & sliced turmeric, mix everything well with your hands until well combined.

• then, add in the rest of the herbs and vegetables into the rice and toss well. season with salt and black pepper, to taste.

• serve the nasi ulam with ayam percik, a salted egg half and some sambal and crackers. enjoy!

looking to try cooking more traditional Malay dishes at home? check these out!:

sometimes all you can afford to do is a QUICK recipe for times when you just don’t want to go through too much of a hassle with complicated recipe or stand behind a stove for a whole hour, making curry from scratch. luckily, with the convenience of Yeo’s products, you can prepare a HEARTY bowl of noodles for you and a loved on, in NO TIME at all!

@nomies.coEliza at 52: 🔥🤸‍♀🥇 Ting: understood the assignment. meanwhile me climbing stairs: 😮‍💨💀🧎‍♂️ we made Curry Noodles for the aerial athletes using @yeossg Chicken Curry with Potatoes + Cintan Non-Fried Noodles. comfort food, but make it fuel. link in bio for the recipe! Happy International Women’s Day to all women! #sgfoodie #currymee #fyp #sgtiktok

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nOm’s Quick Curry Mee

(serves 2)

1 can Yeo's Chicken Curry with Potatoes
1 cup coconut milk
1/2 cup water + more for blanching
4 medium-sized prawns, peeled and deveined
4 fried fishballs
4 fried tofu puffs (taupok)
2 stalks bok choy
a handful of beansprouts, optional
2 servings Cintan Non-fried Noodles
sambal haebee, for garnishing, optional

directions

• to make the curry gravy, combine Yeo’s Chicken Curry with Potatoes with coconut milk and 1/2 cup water. season to taste, if needed, according to preference.

• in a separate saucepan with boiling water, blanch the prawns, fishballs, taupok, bok choy and beansprouts one by one until perfectly cooked. drain and set aside onto a plate.

• using the same pot of boiling water, cook the Cintan Non-fried Noodles according to directions, until fully cooked but still al dente. drain and assemble into a bowl along with the other blanched ingredients. separate them into 2 bowls.

• pour over the curry gravy into both bowl and serve hot with sambal haebee. enjoy!

  

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  looking for other hearty noodle recipes to prepare this Ramadan? try these!
  

  
  
  

HAPPY YEAR OF THE HORSE, FELLOW nOmies!!

well we’re probably a bit too a late with this recipe, since most of y’all have been through reunion dinners well before Chinese New Year day. however, we thought it was right for us to still share with you how we managed to pull off making a GIGANTIC Yu Sheng for our office of 60 people! needless to say

, this was one our proudest moments as a team, pulling together our culinary, artistic and filmography talent together to accomplish a big feat!

now if you are planning to do more more Yu Sheng in the days after the Lunar New Year day, try this recipe out! (of course, we’ve scale the recipe down to a reflect a more realistic dinner situation).

on another occasion, the orange-dill gravlax is worth making, to be eaten on its own or on a bagel/toast lathered with crème fraîche!

@nomies.cowishing everyone a year of abundance (年年有余) and a surplus of good food! gong xi fa cai, dear nOmies! 🧧🍊🍊🐴 #happychinesenewyear #cny #huat #yearofthehorse #gongxifacai

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Orange-Dill Gravlax Yu Sheng

(serves 6-8)

for the salmon gravlax:
500g salmon fillet, skin-on (preferably sashimi grade)
50g sugar
50g kosher or sea salt (do NOT use iodised salt)
1 cup dill, chopped
zest from 1 orange

yu sheng vegetables:
2 Japanese cucumbers, shredded
1 large daikon radish, shredded
2 large orange carrots, shredded
3 purple carrots, shredded
1/2 pink pomelo, peeled and torn into small pieces
100g pickle ginger

condiments:
200g wanton skin, deep-fried until crispy and golden
1/2 cup sesame seeds, toasted
1 cup roasted peanuts
1/2 cup shallot oil

dressing:
1 cup plum sauce
1 cup orange juice
2 tsp five spice powder
2 tbsp sesame oil
1 tsp mushroom seasoning

directions

preparing orange-dill gravlax

• start with making the salmon gravlax at least 2 days prior to preparing the Yu Sheng. in a bowl, combine sugar, salt, orange zest and dill and rub everything well using your hands to make sure the oils from the dill and zest are imparted onto the salt-sugar curing mix.

• using a paper towel, dab salmon fillet until dry. liberally sprinkle on the curing mix onto the meat side, making sure every surface is covered. wrap the filler with cling wrap, place onto a tray and press a heavy plate on top of the fillet. let the salmon cure in the fridge for 48 hours.

• after it is well cured, take out from fridge and discard all the curing mix. run the fish under water for a few seconds to remove any excess cure and then pat dry using a paper towel.

• return the fish into the fridge uncovered for 1 hour to let it dry a little before slicing into small slices. the skin is to simply keep the fillet intact while slicing and therefore it is to be discarded.

making the dressing

• in a saucepan, combine all the dressing ingredients and bring to a simmer. stir well and reduce to desired consistency. then, transfer to a bowl and let it cool.

assembling yusheng

• on a large plate or platter, assemble all the Yu Sheng vegetables with the salmon gravlax.

• station all the dried condiments into bowls and arrange around the platter along with the dressing.

• when it is time to yusheng with friends, pour over the dressing followed by the dried condiments. toss well and enjoy!

  ---

  wanna try cooking something on your CNY holidays? how about making these?:
  

I’m not sure exactly how the stars aligned, but I recently had the rare opportunity to briefly dive into the intricate world of the Chinese Cheongsam.

If you’re new here, you might be wondering why a food publication is pivoting to fashion. But hear me out: this is part of our series, What Do You Want To Eat?, where food is our universal language of exchange. In return for a Cheongsam, I promised Master Li a taste of her hometown in Nanning, Guangxi: a bowl of Lao You Fen (老友粉), aka “Old Friend Noodles.”

Master Li has been working tirelessly since she was nine years old, starting as an apprentice to her mother. Back then, sewing buttons and sleeves wasn’t a hobby or a passion, it was a means of survival to ensure there was food on the table. Even after decades of running her own business, she shares that holidays are a luxury she can’t afford to take. Unlike seasonal trends, the Cheongsam is a perennial classic, meaning she works nearly 365 days a year to ensure her customers aren’t left waiting. Hearing her story, I felt a deep sense of awe. It’s no wonder skilled seamstresses are becoming a rarity in Singapore; the level of dedication required is remarkable. This bowl of noodles was no longer just a request, I wanted to make it a memorable one, to celebrate her retirement, and the long-overdue taste of home.

I’ll be honest—I was nervous. I had never tasted, let alone cooked, Lao You Fen before. To prepare, I compiled Master Li’s description of the dish and spent hours scouring recipes online to understand its soul. It’s a dish defined by its “funk”—an unapologetic punch of fermented black beans and pungent pickled bamboo that results in a broth that is sour, spicy, and incredibly refreshing.

Her verdict? A resounding “taste of home.” While she noted that the noodles weren’t quite the right kind, as it was a near-impossible find in Singapore, she was delighted to find her favourite pickled bamboo in the mix. Seeing her face light up made every minute of research worth it!

I don’t think I’ll ever see this dish the same way again, especially after learning its history. Legend has it that the recipe was first created by a tea master for a loyal customer—an “old friend”—who had fallen ill. The master whipped up these spicy, sour noodles in hopes of a quick recovery. It’s a dish born out of care, and after sharing a bowl with Master Li, I can see why it’s still mending hearts today.

@nomies.coif i bought this 1.6k cheongsam, would i be more huat this year...? 🤔🤭 wishing Master Li a happy and restful retirement! 🥳 #cheongsam #food #recipe #fypsg

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Lao You Fen a.k.a Old Friend Rice Noodles（老友粉）

(serves 2-3)

2 tbsp oil
100g pickled bamboo shoots, sliced
5 cloves garlic, minced
2 heaped tbsp Chinese fermented black beans (豆豉), minced
1 tbsp chopped fermented chillies (more if you like spicy!)
300g rice noodles (we used laksa beehoon)
2 tbsp light soy sauce
3 tbsp black rice vinegar
2 tbsp oyster sauce
1 litre water + more for blanching noodles
1 tsp chicken stock powder
2 tsp sugar
salt, to taste
1 large boneless chicken thigh, sliced
150g chicken liver, cleaned well
3 sprigs sliced spring onion, for garnish

marinade for chicken & liver
1 tsp cornstarch
1/2 tsp sugar
1/2 tsp soy sauce
1 tsp oil

directions

• first, combine the marinade ingredients into a bowl and mix well. place the sliced chicken and liver separately into 2 bowls. split the marinade into halves and massage into both meats. set aside for at least 10 minutes.

• in a hot wok / pot on high heat, add 1 tbsp oil and stir-fry the marinated chicken until lightly browned, for about 30 seconds. set chicken aside onto a plate.

• turn down the heat. add another tbsp oil and saute the minced garlic together either the black beans for 10 seconds. then, toss in the sliced bamboo shoots and chopped chillies and saute for another 30 seconds to bring everything together.

• pour in the soy sauce, black rice vinegar and oyster sauce and mix well. ass 1 litre water along with chicken stock powder and bring the soup to a boil.

• turn the heat down to a simmer, cover and cook for 5 minutes. then, add sugar and salt & adjust seasoning if necessary. the soup should be a balance of umami and sour from the vinegar and fermented items. the sugar should just be enough to balance out the acidity.

• combine the seared chicken slices and liver and simmer for another minute.

• in a separate pot, boil water and briefly blanch the rice vermicelli until soft. drain noodles well and assemble into a bowls. pour over the soup with the meat pieces. garnish with spring onion and enjoy!

if you are looking for more soup that will heal the soul, here are some of our other recipes!

we snuck behind the scenes into one of Singapore’s most POPULAR private dining houses, Lucky House Cantonese Private Kitchen - to learn the ropes on how authentic AND innovative Cantonese cuisine is made. Chef Sam who runs the private home restaurant from his house at Upper East Coast Road, was gracious & generous in revealing his recipe for a very SIMPLE dish of steamed chicken, wrapped in a combination of lotus and banana leaves.

shockingly, as easy as the recipe was, the end product was a delicious dish, which Chef Sam explained, was a result of using good quality chicken in its freshest state, and letting its natural flavours shine as they are, complemented by a light treatment of basic seasoning. the use of the leaves bring a signature earthy aroma to the eating experience. the resulting juices from the steamed chicken becomes a flavourful gravy which is delightful eaten with plain white or brown rice.

@nomies.coUncle no need to balik kampong, he built his own 🛖 link in bio for the recipe! #fyp #sg #sgfoodie #food

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Banana & Lotus Leaf Steamed Chicken

(serves 4)

1 corn-fed yellow chicken (OR use FRESH Kampong Chicken), cleaned well & head and feet removed
1 tbsp salt
1.5 tablespoon light soy sauce
1 tbsp peanut oil
1 tbsp Shaoxing Rice Wine (optional)
1 dried lotus leaf, soaked in hot water for 20 minutes
1 to 2 pieces banana leaves

directions

• in a bowl, place the chicken, making sure it’s patted dry and not dripping in its own juices.

• sprinkle salt all over the chicken and in the cavity. then, drizzle one soy sauce, peanut oil and rice wine (optional). use your hands to massage in all the seasoning, coating the chicken well. cover the bowl with cling wrap and let it marinade for 1 hour at room temperature.

• lay down a big sheet of banana leaf onto a cutting board. layer a halved soaked lotus leaf onto the banana leaf. place the marinated whole chicken onto the lotus leaf and pour over the juices from the bottom of the bowl.

• wrap the chicken tightly with the lotus leaf. and then, wrap with the banana leaf, making sure the whole chicken parcel is covered with banana leaf/leaves. tie it up using some twine.

• in a steamer pot big enough to fit the chicken, bring water to a boil. place the tied up chicken onto the steamer rack and cover with a lid. turn down the heat to a simmer and cook for 3 hours.

• after 3 hours, take the chicken out and let it rest for 20 minutes before unwrapping the leaves. cut the chicken into pieces & enjoy with steamed rice.

if you live in Singapore, you probably have a “default” breakfast. For most, it’s kaya toast with soft-boiled eggs. for me, it’s almost always Chee Cheong Fun.

one of the best things about this dish is how much variety you can find in a simple, single roll. you have the local style—thick rice rolls doused in that dark, sweet sauce with sesame seeds; the Hong Kong Style, where thin translucent sheets are wrapped around fillings like char siew or prawns; and the real traditional kind which is swimming in a rich, savoury-sweet peanut sauce.

recently, I stumbled upon Xin Kee Hong Kong Cheong Fun, and it reminded me why I love the hawker scene here. it’s not just about the food; it’s about the people who are quietly perfecting a forgotten craft.

I took the courage to speak to the owner to find out more about this craft and his store. he even let me try my hand at rolling a rice roll! it looks incredibly simple when you’re just a customer, but the technique is actually quite demanding.

there’s a specific rhythm to it: the way he scoops exactly the right amount of batter, spreads it across the cloth in one smooth motion (the hardest part), then he lifts it off the steamer and rolls it into those perfect, uniform pieces. he moves with a kind of seasoned efficiency, that only comes from doing this thousands of times.

naturally, I asked him if this was something I could pull off in my own kitchen. He was honest: the texture will never be exactly the same. but, he told me if you aren’t affected by the texture, it’s definitely possible to make a respectable version at home. if you just want the flavour of a fresh rice roll, and the sense of achievement, the recipe below is a great place to start :)

@nomies.coI think I wouldn’t even last one day in the Hong Kong Chef’s kitchen… 🏳️🏳️ #cheecheongfun #recipe #food #sgfoodie

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Simplified Home-Style Chee Cheong Fun

(Serves 25 rolls)

rice roll batter
600g rice flour
225g potato starch
150g of wheat starch
3 tbsp of neutral oil
2.8l of water

traditional peanut sauce
1/4 cup smooth peanut butter
1/8 cup sesame oil
1/8 cup sesame paste (optional)

sweet sauce
Cantonese sweet sauce (store bought)

seasoned soya sauce (*not disclosed to us so our own concoction)
1/2 cup light soya sauce
2 tsp dark soya sauce
3 tbsp vegetable oyster sauce
1 tbsp maggi
5 tbsp sugar
1 1/4 cup of water

filling
store bought char siew
cooked prawns
you tiao (fried fritters)

directions

1. in a large mixing bowl, combine your flour and oil with just a splash of the water. Whisk this into a thick, smooth paste first—this is the secret to ensuring you don’t get flour clumps later. Gradually whisk in the rest of the water until the batter is thin and runny (it should look much thinner than pancake batter, more like the consistency of heavy cream).

2. bring the water in your steamer to a rolling boil. Lightly brush a rectangular tray with oil and pour in a thin, even layer of batter. if you’re adding fillings like prawns or char siew, sprinkle them in now.

3. place the tray into the steamer, cover, and let it cook for about 3 to 4 minutes. you’ll know it’s ready when the rice sheet looks translucent and starts to form small bubbles.

4. remove the tray and let it sit for about 30 seconds. This brief cooling period helps the starch set, making it much easier to handle. Using a flexible spatula or a dough scraper, gently lift one edge and roll the sheet into a tight cylinder.

5. slide the roll onto a plate and repeat the process with the remaining batter. once you have a stack ready, slice them into bite-sized pieces, drizzle generously with your sauce of choice (sweet soy or peanut), and serve while they're still warm.

looking for more inspirations? check out the following recipes:

the first time I tried making this, I immediately thought that it was similar to ‘Ayam Masak Kicap’ a staple dish I grew up with which combines chicken with kecap manis. on a similar note, this is a homey dish which is significant in memory to several of my Chinese friends and their mothers would often cook this for dinner as a quick fix.

what I come to love about this braised chicken and mushroom dish is its simplicity and how the flavours of ginger are garlic comes together with the earthy notes of shiitake which turns into an almost glaze-like sauce which clings onto the chicken midjoints. the delightful addition of beancurd skin which soaks up the sauce adds to a nice textural contrast takes the dish to another level.

this dish is also perfect as meal prep as its stores well in the freezer for times that you’d need a quick meal fix.

@nomies.cowhen life gives you setbacks, make success stories 🫡 comment 🐔 or 🍄 and we will send the recipe straight to YOU 🫵🏼 #fyp #sgtiktok #sgfoodie #food

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Chinese Braised Chicken & Mushroom (小鸡炖蘑菇)

(serves 5-6)

2 tbsp vegetable/ neutral oil
30g ginger sliced
5 garlic cloves, crushed
1 kg chicken mid-joint wings, cleaned
8 dried shiitake mushrooms, soaked in 1 cup hot water for 1 hour & reserve water
4 sprigs spring onion, white part uncut, green part thinly sliced
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp brown sugar
2 tsp cooking caramel (optional)
1 /2 water
150g wood ear mushroom (black fungus)
salt, to taste
2 tbsp sesame oil
100g fried tau kee (crispy beancurd skin)

directions

• in a claypot or a regular saucepan, heat oil on medium heat. add ginger and crushed garlic and sauté until fragrant.

• add in the wings midpoints and turn up the heat. stir through the wings and let them sear a bit on all sides.

• add in all the sauces and sugar along with the drained shiitake and the white parts of the spring onion. stir well to coat all the chicken pieces and pour in water + the mushroom soaking water. bring to a boil.

• turn down the temperature to a light simmer and add the wood ear mushroom. cover the pot and let the chicken and shiitake braise for 20 minutes.

• remove lid and let the liquid reduce to a thick sauce. pour in the sesame oil and stir through. mix in the tau kee and simmer for another few minutes to soften the tau kee. season according to taste and garnish with sliced green spring onion. serve with warm rice.

how did we come about making this, you may ask??

recently, we came together with our multi-talented, multi-faceted influencer/ singer-composer / food reviewer friend Joie Tan who raved to us about dish of Black Pepper Crab Bee Hoon she featured on a previous TikTok video.

we instantly knew we HAD to recreate it somehow - and voila, one the BEST things we’ve made in the our kitchen TO DATE~! the generous measure of black pepper with the natural umami of the crab and the sweet sauce not only made us tear in joy but it also cleared our sinuses!

@nomies.cocaption “if there was a recruitment drive for ‘pr0fessional crab eater’, we very sure @★ joie tan ★ will be the first to apply🦀💁🏻‍♀️’ #blackpepper #crab #foodie #sgfood #sg

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Black Pepper Crab Bee Hoon

(serves 4-6)

100g unsalted butter
2 tbsp vegetable oil
5 tablespoons of coarsely grounded black pepper
1 red onion, sliced
5 cloves garlic, minced
30g ginger, sliced
1 cup curry leaves, picked
500ml water
3 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 chicken stock cube
2 tbsp sugar
1 to 2 whole live mudcrab(s), about 1.3 - 1.8kg in total (you can use other types of shellfish too like prawns & clams)
400g rice vermicelli (bee hoon), soaked in water and drained
3 sprigs spring onion, cut to 2-inches

directions

• to kill the mud crabs, chuck them in the freezer for at least 20 minutes to immobilise them. then, using a sharp chef’s knife or cleaver, stab the underside stomach of the crab. remove its gills and flap. separate their top shell and cut the body into halves.

• under running water with a clean toothbrush, scrub every outer crevice of the crab thoroughly until clean. drain off water and set crab carcasses aside.

• in a wok/pan on medium heat, melt butter with oil. saute sliced onion until translucent. add in the garlic, ginger and curry leaves and saute for another minute, until fragrant.

• sprinkle in the black pepper and fry for a few seconds to release its aroma.

• add water, oyster sauce, light soy sauce, dark soy sauce, stock cube and sugar and let it come up to simmer. mix well.

• toss in the cleaned crabs. cover with a lid and let the crab cook for a few minutes until the shell turns fully pink, for about 6-8 minutes.

• when the crabs are fully cooked, fish them out onto a plate and set aside. toss in the bee hoon and stir-fry until the noodles absorb the sauce and soften. add more water if needed. add in the spring onion and cooke for a few seconds. the cooked beehoon should still have a wet & saucy consistency.

• spoon out a few tablespoons of black pepper sauce into a separate bowl.

• to assemble, lay the beehoon onto a large rimmed plate / bowl, followed by the crabs on top. pour over the reserved sauce and then sprinkle with more spring onion (optional).

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  if you’s like to have a go at OTHER crab recipes, try these!:

  
  
  

Recently, I had the privilege of learning from Uncle Phoon (Chee Kin), the owner of Kin Turtle Soup, and learning firsthand on how a bowl of turtle soup comes together. While there were still a few trade secrets he understandably kept to himself, what I witnessed was enough to know that this dish is truly a labour of love. It is made with time, patience, and years of quiet dedication.

Uncle Phoon’s day begins long before most of us are awake. By around 4am, he is already at work, carefully preparing the turtle and starting the long process of brewing the soup. He shared that Singapore now has only one turtle supplier left, with strict regulations and limited quotas each year. This, he explained, is one of the reasons why turtle soup stalls are slowly disappearing—it has become increasingly expensive and difficult to sustain as a business.

Yet, it wasn’t always like this. In the 1970s, Uncle Phoon was introduced to the trade through his brother-in-law, who ran a turtle soup stall near Chinatown. Back then, the soup was especially popular among office workers and coolies, valued for its ability to rejuvenate and nourish the body (补身). Over time, he learned everything from slaughtering the turtle to balancing the soup’s flavours, eventually opening his own stall in the 1980s at Sin Huat Coffee Shop, where he has remained ever since.

As I worked alongside him, Uncle Phoon also shared more about the health benefits behind the soup. He showed us some of the herbs he uses—Dang Sheng, often called “poor man’s ginseng,” to replenish qi (vital energy); Qing Gong, believed to support brain and cognitive health; goji berries, which are good for the eyes and add a gentle sweetness to the soup; and Chen Pi (dried orange peel), known for aiding respiratory health and digestion. Beyond the herbs, turtle meat itself is traditionally believed to support joint and skin health, as it is naturally rich in collagen. Seeing the care that goes into each ingredient made it clear that this soup is meant to nourish, not just fill the stomach.

Despite the repetitive nature of his routine (boiling the soup, steaming the turtle, adjusting flavours), Uncle Phoon works with remarkable precision. He is meticulous about cooking the meat just right, preserving its unique texture, and ensuring the soup strikes a careful balance between herbal depth and natural sweetness. Watching him work quietly, without complaint, was humbling, and it made me reflect on how often we overlook and under appreciate our hawkers. Turtle soup, in particular, feels like a hidden dish, one many of us have never had the chance to truly understand.

I’ll admit, I once found the idea of eating turtle strange too. But after witnessing the long hours, the thoughtful use of herbs, and the care poured into every bowl, I began to see it differently. Uncle Phoon is 74 this year, yet he remains energetic and youthful—a quiet testament to a life shaped by discipline and tradition. Before turtle soup fades into memory, I hope more people will give it a chance. Sometimes, understanding only comes when we slow down, look closer, and are willing to taste something unfamiliar.

@nomies.coperhaps the secret to longlasting youth is in a $16 turtle soup? #turtlesoup #soup #sgfoodie

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Turtle Soup (山瑞汤)

(serves 4-6)

* please note that the following recipe is a spin-off from Uncle Phoon’s recipe as there are some specifics that he chose to omit sharing :) *

1 medium size turtle

herbal bag: (our own concoction)
5 pcs orange peel
2 sticks of Dang Sheng (Codonopsis Root)
2 slices of Qing Gong
3 pcs red dates

2l of water
1 chicken/ vegetable/ collagen stock cube

seasoning:
2 tbsp of cooking wine
1 tsp of brandy
1 tbsp of soya sauce

condiments:
dash of white pepper
chopped coriander
pinch of goji berries

directions

• add water and the herbal bag into a pot and bring it to a boil

• while waiting for the herbal stock to boil, remove the visible fats on the turtle meat

• once boiled, add in the turtle and simmer it for about 40-50 minutes

• remove the turtle from the pot, and allow it to cool

• once its warm to touch, detach the meat from the bones and the skin around the shell (if there is a shell) and set it aside

• to serve, pour the soup in a bowl, add in the shredded meat, and a splash of seasoning and condiments to taste

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  Looking for more soup? Check out these recipes:

@nomies.cowill we see Azfar become the next halal char kway master? 👀🤴🏽 #sgfoodie #fyp #recipe #charkwayteow link in bio for the recipe!

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Char Kway Teow (but halal!)

(per 1 portion)

Read more

as a millennial Singaporean, my childhood memories of the city’s streets involved prancing by makeshift chestnut stalls, often run by middle aged uncles continuing the already dying trade. the toasty scent of caramelised chestnut and the smoke from the charcoal was always a sign that a chestnut peddler was close by and it was often impossible to resist getting a bag of chestnuts to bring home for an post dinner snack.

I used to see these stalls aplenty - in night markets, right by MRT stations, some even at void decks. however, roasted chestnut stalls have dwindled in the past years as no one wanted to continue the trade, especially with rising rental prices in Singapore’s food spaces.

recently we purchased chestnuts from Uncle Arh Orh (a.k.a Uncle Black) who has been running Bugis 103 Roasted Chestnut since the 1970s. starting in Bugis Street, he relocated to Chinatown, at the intersection of Trengganu Street and Smith Street. as a gesture of establishing friendship and celebrating 50 plus years of his business, we sat down with him for a chat and used his roasted chestnuts as a filling for our Ang Ku Kueh, which we brought back to him to try.

we’re glad that those Ang Ku Kuehs pass his taste test!

@nomies.cowhat do you mean chestnuts made you forget about marriage uncle?? 💍 🌰 link in bio for the recipe! 🐢 #fyp #food #sgfoodie #sgfood

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Chestnut Ang Ku Kueh (紅龜粿)
(inspired by Chef Yeo Min’s Ang Ku Kueh recipe from her book ‘Chinese Pastry School’)

(makes 30-35 pcs)

dough
300g glutinous rice flour
250ml water
220g orange sweet potato, peeled, steamed until soft, and mashed
40g rice flour
food colouring, optional

dough paste
4 tsp rice flour
1 tbsp sugar
80ml water
2tbsp peanut oil

chestnut paste
400g roasted chestnuts flesh, shell removed
3 pandan leaves, knotted
100g sugar
100 ml peanut oil
200ml coconut cream
100ml water
1/2 tsp salt

to assemble
banana leaves, as needed
5 tbsp peanut oil
150g rice flour

directions

preparing chestnut filling

• in a food processor, combine the roasted chestnut flesh with oil, coconut cream and water. blend into a smooth puree.

• transfer the chestnut pure into in a non-stick pan / wok on low heat. add the pandan leaves and sugar and reduce the mixture to a stiff paste, stirring constantly to avoid burning. this could take about 6-10 minutes.

• transfer the paste onto a tray to cool it down completely. remove the pandan. roll the paste into 22g balls and set aside.

  making the dough

• push the mashed sweet potato through a sieve for form a smooth texture.

• to make the dough paste (roux), whisk rice flour with sugar, water and oil. cook over low heat on a non stick pan, whisking constantly, until it become a thick, translucent paste. cool it down.

• in a mixing bowl, combine the sweet potato with glutinous rice flour, water, 40g rice flour and the cooked paste. mix everything with your hand until it forms a stiff, pliable dough which is not sticky. you may add your desired food colouring at this point & knead it in. portion the dough into 22g balls.

  

forming the kueh

• to form the kueh, flatten a piece of dough with your thumbs and index fingers. place a chestnut paste ball in the middle and and enclose it fully. smoothen the ball by rolling in between your palms.

• dust the ball with a little rice flour (too much and the surface might crack and be too dry). press the ball firmly into an ang ku kueh mould and knock it out.

• grease a rectangular piece of banana leaf, just slightly bigger then the kueh, with peanut oil. carefully position the kueh on the banana leaf.

• repeat until the dough and paste finishes. arrange kuehs on a steaming rack and steam for 8 minutes. transfer to a plate and immediately brush the surface with a little oil.

• let kueh cool down to room temperature before serving.

  if you’d like to try making more delicious kuehs, we recommend utilising Chinese Pastry School as a reliable resource of tested recipes containing highly detailed, step-by-step instructions for home cooks of any level.

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  if you’re looking to fulfil your sweet tooth, check out our other kueh recipes below!:

Jan Jyu Gai (珍珠雞), or simply the SMALLER version of Lor Mai Gai (糯米雞) is very commonly found in dim sum restaurants. while locally, you might find the mass made version steamed in aluminium cups, in Hong Kong it is traditionally steamed in a parcel of dried lotus leaf which gives rice a smoky, earthy and almost herbal fragrance. Chef Vicky ‘halal-ifies’ this by using chicken fat to add aroma and umami, instead of the traditional pork lard.

we found the end result of this dish to be so satisfying, essentially becoming a complete meal on its own. Chef Vicky also recommends making these in big batches and freezing the parcels for when you want to eat them the next time. she suggests that you can simply re-steam them on high heat for 20 minutes before enjoying.

we look forward to making these again for our team lunches and we hope you too will try making some at home!

@nomies.coMAD RESPECT to all dim sum chefs out there for the laborious work in making top tier dim sum! 🫡 #sgfoodies #dimsum #halal

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Lotus Leaf Glutinous Rice (珍珠雞)

(makes 10 parcels)

10 pcs dried lotus leaves, soaked in hot water for 1 hour
5 salted egg yolks, pre-steamed for 15 minutes

seasoned glutinous rice:
500g uncooked glutinous rice, soaked for at least 3 hours
1/2 tsp salt
1 tsp chicken seasoning powder
1 tbsp sugar
2 tbsp chicken fat (see Tori Paitan post to see recipe)
2 tsp sesame oil
1.5 tbsp fried shallots in oil
dash of white pepper
1/2 cup boiling water

chicken filling:
2 tbsp chicken fat
3 garlic cloves, minced
1 tbsp fried shallots
5 dried shiitake, soaked in 200ml water and then sliced (reserve soaking water)
2 large boneless, skinless chicken legs
80g dried shrimp, soaked for 10 minutes and finely chopped
1/4 tsp salt
1/2 tsp chicken seasoning powder
2 tsp sugar
2 tsp oyster sauce
2 tsp sesame oil
2 tsp dark soy sauce
200ml water
dash of white pepper
1 tsp potato starch + 1 tbsp water

directions

making the filling

• lay the chicken meat on a cutting board and slice into smaller pieces. then, using a cleaver or a heavy knife, mince the chicken into coarse pieces. manually ‘minced’ chicken makes for a better texture as compared to store-bought minced chicken where the texture is too fine. set chicken aside.

• in a pan, heat chicken fat on medium heat. sauté garlic until fragrant. then, add the fried shallots and soaked mushrooms and saute for another minute.

• add in the minced chicken and stir-fry for 3 minutes. then, pour in chicken seasoning, sugar, oyster sauce, sesame oil, dark soy sauce, dried shrimp, mushroom water, pepper and salt. cover and let the chicken absorb the seasonings for another 2 minutes.

• remove lid and add potato starch diluted in water. stir well and until the chicken filling liquid becomes a saucy consistency.

• set aside the chicken filling cool to room temperature.

preparing the glutinous rice

• lay a cheesecloth on a steaming rack on top of boiling water and arrange soaked glutinous rice. steam the rice on medium heat for 1 hour, mixing it halfway. set the cooked glutinous rice aside in a bowl

• in a bowl, mix well ALL the ingredients for the glutinous rice (except for the rice itself).

• fold int this mixture onto the hot glutinous rice and mix well to make sure the seasonings permeate into all the rice grains.

• set aside to cool to room temperature

  rolling the lotus leaf wraps

• to assemble, fold in a piece of lotus leaf into a semi circle with the folded side facing towards you.

• arrange a flat portion of seasoned glutinous rice (around 30 grams) to the centre. spoon over about a tablespoon of chicken filling and arrange half an salted egg yolk on top. cover the chicken filling with another layer of glutinous rice, covering the chicken filling totally.

• fold the left and right sides of the leaf inwards and roll the lotus leaves frontwards, like a spring roll. set the Lor Mai Gai roll aside.

• repeat until you’ve finished all the fillings and rice. heat a pot with a steamer rack on high heat. place the glutinous rice rolls onto the rack and steam for 20 minutes.

• let the rolls cool slightly before unravelling them!

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  here are other dim sum recipes you can explore making too!: