October 31, 2017 Persian Beef Stew by Christina Lim Votes: 0 Rating: 0 You: Rate this recipe! Like0 Print Recipe Course Main Dish Cuisine Persian Skill Level Easy 30 mins Prep Time 60 mins Cook Time Passive Time 6 people Servings Ingredients 1 kg Grain Fed Beef Strips (from @themeatclub) 2 pcs Onions, medium and … Continue reading “Persian Beef Stew (Koresht Ghaimeh)”
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By: Janice Tan Read the full write up here. February 7, 2017 Tangy Soy Sauce Chicken Recipe by team Votes: 0 Rating: 0 You: Rate this recipe! Like0 Print Recipe Course Main Dish Cuisine Asian Skill Level Easy Prep Time Cook Time Passive Time Servings Ingredients 1 tbsp Light soy sauce 1 tbsp white sugar … Continue reading “Tangy Soy Sauce Chicken Recipe”
January 6, 2017 Earl Grey Souffle by team Votes: 0 Rating: 0 You: Rate this recipe! Like0 Print Recipe Course Desserts Cuisine Desserts Skill Level Easy 20 mins Prep Time 15 mins Cook Time Passive Time 2 people Servings Recipe by Jia Jia Ng. Also known as @dilutedcoke on Instagram, Jia Jia loves … Continue reading “Earl Grey Souffle”
Japanese Beef Rice Bowl or Gyudon is a dish of thinly sliced beef, cooked in sweet mirin and soy sauce and served over a bowl of warm steamed rice.
You can substitute the beef for sliced pork as well.
This unofficial “national dish” of Singapore is usually prepared with fresh succulent mudcrabs in a hearty, sweet and spicy gravy and is best eaten with your fingers! Mop up mouth-watering gravy with baguette or Chinese mantou (buns).
The recipe was said to be created in 1950 by Singaporean chef, Mr and Mrs Lim Choon Ngee who ran Palm Beach Seafood Restaurant. Despite its name, chilli crab is not a very spicy dish.
Toasted Cashew Sponge with Saffron Cardamom Buttercream
Garnished with chopped toasted Cashews and Pistachios
The cashews within the light sponge not only provided texture, but also produced a light, nutty, toasty flavour that helped balance out the sweet honey-tones of the saffron and spiciness of the cardamom.
Mini springs rolls are a ubiquitous feature of any gathering mostly because of its addictiveness and ease of consumption. Being usually deep fried in oil, it is definitely not for the health-conscious individual. Lucky for our waistlines, the spring rolls in this recipe are baked, not fried and include wholesome vegetarian ingredients like tofu, spinach and mushrooms. The Lapsang Souchang tea leaves lend a complimentary smoky flavour to the mushrooms, and they all come nicely together when dipped in the accompanying sauce.