This simple Curry Puff recipe comes with a pastry hack! Who said making Curry Puffs had to be whole day’s work — we’re using OKI Meat Curry Powder for a quick rempah (instant curry spice mix) base and ...

So… Benners actually used the WHOLE tub of sambal belacan for this and it was extremely spicy 🥵🌶️ We toned down the recipe after that, but if you REALLY ...

This is a comforting, delicate dish commonly found at our hawker centres, especially the cai fan stores! The soft, silky textures of the steamed egg pairs well with the sweet, tender shrimps, while ...

Place dried mushrooms in a large bowl or container and cover with water. Leave to soak overnight. Place dried mushrooms in a large bowl or container and cover with water. Leave to soak overnight. The ...

It’s giving 328 Katong Laksa, we really tried our best with this one. The KEY INGREDIENT in the rempah is the dried shrimp and belacan content, don’t skimp on this! This will give the dish a nice ...

This one-pot shrimp & fish stew is inspired by an Italian-American fisherman’s stew and is very versatile Great for feeding a hungry crowd or meal-prepped for the week! This seafood stew warms your ...

It’s giving 328 Katong Laksa, we really tried our best with this one. The KEY INGREDIENT in the rempah is the dried shrimp and belacan content, don’t skimp on this! This will give the dish a nice ...

For laksa noodles, soak noodles for a few hours or overnight. For laksa noodles, soak noodles for a few hours or overnight. Cook the laksa noodles for 10 minutes. Drain and set aside. Cook the laksa ...

Looking for more high-protein recipes? 😏 We’ve got you covered! Switch your diet up from chicken breast to shrimp – these little guys are packed with protein and super low in fat. Trust us, you’ll ...

So… Benners actually used the WHOLE tub of sambal belacan for this and it was extremely spicy 🥵🌶️ We toned down the recipe after that, but if you REALLY ...

Get your hands on ready-to-eat satays and turn it into delicious sandos! Note: You can use any type of bread, but we found Shokupan to be the best for a sando.

This is for the garlic lovers! We sautéed thinly sliced garlic in oil until golden and crispy, which infused the rice with deep, rich flavours. Pro-tip: add the garlic later (after the rice and egg) ...