Jump To Recipe Jump To Video This is a famous street food in Indonesia. There are lots of different variations across Indonesia; "Bakwan" is an Indonesian word for vegetable fritters. The most common ingredients used are bean sprouts, cabbage and carrots. My favorite is of cos these "Bakwan Jagung" aka corn fritters. I don't really remember if it was my mum or grandma, either way, they will always make these Bakwan using leftover vegetables. They will serve these fritters up with an addictive sauce. The sauce only consists of shatta, tomato ketchup and kecap manis; spicy, earthy, sweet and savory. It is nostalgic making and having this again (not that I made this with my mum or grandma when I was a kid). Fortunately, I am able to get this recipe from my mum. And I shall pass it on to my daughters and to you lovely people. Ingredients: (Serve 2) Corn Kernels, 200g Unbleached All Purpose Flour, 60g Rice Flour, 58g Red Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Turmeric Homemade , 1/2 TSP Scallions Finely Minced, A Handful Cabbage Finely Sliced, 1/4 Cabbage Water, 150g Eggs Lightly Beaten, 2 Sea Salt, Pinch Black Pepper. Pinch Mushroom Powder, Pinch Rapeseed / Peanut / Sunflower / Canola Oil, For Frying Shatta Homemade , 2 TBSP Tomato Ketchup, 1 TBSP Kecap Manis Homemade , 1 TBSP Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Shatta " page for the recipe. Please visit my " How To Make Turmeric Powder " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. In a large bowl, add the corn, flour, rice flour, onion, garlic, turmeric, green onion and cabbage. Mix until well combined, making sure the vegetables are coated well with the dry ingredients. Add in water, eggs, salt, pepper and mushroom powder. Mix until everything is fully incorporated. In a skillet over medium heat, add about 1" of oil. *If bubbles start to form around a chopstick when inserted into the oil, the oil is ready for frying.* Add a ladle of the batter into the oil. Shallow fry until the bottom is golden brown. Carefully flip and continue shallow frying until the bottom is golden brown. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper. Repeat the steps for the remaining batter. In a small bowl, add shatta, ketchup and kecap manis. Mix until well combined. Serve the corn fritters immediately with the sauce. Every mouthful is heavenly... Recipe Video:

Jump To Recipe Jump To Video I have no idea who invented this dish. Or in fact, I do not remember whether it is my mum or my grandmother. Either way, remaking this is like walking down a memory lane. My mum would make chicken and dried shrimp stock the day before and use that stock to make this dish. She would shred the whole chicken by hand and cook it with vermicelli, yam and stock. And if she fancy something lush, she would top the dish with store-bought Chinese BBQ ribs. "If" that is. As I learn more and more about cooking and being a rebel, I take the whole concept, remove the elements I dislike and flip it upside down into my own version. A vegan version. Who knows? Maybe in the future, I will do the meat version? Anyway, I steamed the yam separately cos I find that it actually cooks faster than cooking it together with the stock. I am not using any meat or dried shrimps, so I have to borrow flavors from dried mushrooms, kombu and miso to stack flavors. As for the Chinese BBQ ribs, I made some smoked oyster mushrooms. Do not skip the shatta tho. Other than the yam and vermicelli, this is her signature style of serving this dish, You can use any green chili paste or sauce; sambal hijau and chimichurri work really well too. If you can't get your hands on dried vermicelli, you can try using some angel hair pasta. I hope you will give this recipe a try and slurp away some yummiliciousness. Ingredients: (Serve 4) Smoked Mushrooms: Sea Salt, Pinch Granulated Sugar, 1 TSP Ground Cumin, 1 TSP Chili Flakes, 1 TSP Adjust To Preference White Pepper, Pinch Black Pepper, Pinch Garlic Powder, 1/2 TSP Chinese 5 Spice Homemade , 1 TSP Mushroom Powder, Pinch Oyster Mushrooms, 150g Soup: Yam / Taro, 1kg Dried Mushrooms, 6 Kombu, 1 Vegetable Stock Homemade , 2L Miso, 1 TBSP High Quality Olive Oil, 2 TBSP Soy Sauce, 2 TBSP Yellow Onions Finely Chopped, 1 Sea Salt, Pinch White Pepper, Pinch Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" Vermicelli Dried, 400g Shatta Homemade , For Serving Toasted Sesame Oil, For Serving White Soy Sauce, For Serving Scallions Finely Chopped, For Garnishing Equipment: Heavy Pot Steamer Cast Iron Skillet / Pan Smoker (I'm using Nordic Ware's Personal Size Stovetop Kettle Smoker) Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Please visit my " How To Make Chinese 5 Spice " page for the recipe. Please visit my " How To Make Shatta " page for the recipe. Marinate the Mushrooms In a large bowl, toss mushrooms with all marinade ingredients. Chill for at least 1 hour. Steam the Yam Peel, chop, and wash yam. Steam for 8–10 mins until fork-tender. Set aside to cool. Make the Broth In a large pot, add vegetable stock and bring to a simmer. Add dried mushrooms and kombu. Simmer 15 mins until hydrated and soft. Remove mushrooms and kombu. Keep broth simmering. Dice mushrooms and slice kombu thinly. Set aside. Smoke the Mushrooms Smoke marinated mushrooms as per smoker instructions. Prepare Aromatics In a skillet, sauté onions with olive oil, salt, pepper, and sugar until caramelized. Add garlic and ginger, sauté until fragrant. Stir in diced rehydrated mushrooms and cook until slightly browned. Deglaze with some broth and cook until almost dry. Add to the simmering stock along with sliced kombu and steamed yam. Finish the Broth Season with salt and white pepper. Simmer for another 5–8 mins. Cook Vermicelli & Assemble Cook vermicelli directly in the broth until al dente, 3–5 mins. Add 1 TBSP shatta to each serving bowl. Ladle broth with yam, mushrooms, and kombu into bowls. Add vermicelli. Drizzle with sesame oil and white soy sauce. Garnish with smoked mushrooms and scallions. Serve Immediately Repeat for remaining servings. In case you are wondering, this is what yam looks like... Every mouthful is nostalgic... Recipe Video:

Jump To Recipe Jump To Video I have been following Inbar's work for quite some time now and I am very glad that we get to connect in this virtual world called Instagram. We become more than just casual InstaFam; we've become friends. When I came across her post about her grandma's brownies, I thought of dedicating this page to her. I mean, grandmas are the best. They are always whipping out recipes outta thin air and you wonder why they don't use any measurement; they just eyeballed. Is that a superpower? Anyway, you can check out her original post: I adjusted the ingredients to suit my cake pan. Brownies are one of the few foods which are sacred to me, and I have to say that this recipe is among my top 3. I mean, I had tested and tasted hundreds of brownies in my 39 years. And for crying out loud, brownies are not a cake. Period! What tickled me is the addition of ground hazelnut. It adds that sorta underlying nutty oomph which kinda boosts the chocolate flavors very well. On top of that, there are whole nuts and white chocolate pistoles. Imagine the layers of textures and flavors, fudgy, nutty, chocolaty, crunchy, cwispy and just melt in your mouth sensation. To cut thru' all that richness, I decided to add a very simple raspberry compote over the top while serving. That extra tartness actually helps. You can of cos follow Inbar's recipe by serving with fresh strawberries, raspberry jam and cream. Remember, you are the master of your dish and the plate is your canvas. In closing, I really hope you give this recipe a try and indulge in Grandma's brownies. Ingredients: By Inbar Zuckerberg (Make One 8 x 8 Inch Brownie) High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 150g Unsalted Butter, 150g Eggs, 2 Demerara Sugar, 75g Dark Muscovado sugar, 75g Blanched Hazelnuts, 75g Unbleached All Purpose Flour, 105g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 15g Sea Salt, Pinch Walnuts Halved, 40g Pistachios Halved, 35g High Quality 35% White Chocolate Preferably Valrhona or Callebaut Pistoles, 38g Raspberries Frozen or Fresh, 200g Maple Syrup, 30g Spiced Rum, 45g Equipment: Food Processor Hand / Stand Mixer 8 x 8 Inch Square Cake Pan Sauce Pot Oven Double Boiler Directions: Prep the Pan Preheat oven to 170°C (340°F). Grease cake pan with butter and line with parchment. Grease again. Melt the Chocolate Melt chocolate and butter over a double boiler . Set aside to cool slightly. Make the Batter Whisk eggs in a large bowl until light and fluffy. Add sugar and whisk until dissolved. Fold in melted chocolate mixture. Blitz blanched hazelnuts into powder and add to the batter. Sift in flour and cocoa powder, half at a time. Fold to combine. Add salt and give it a final fold. Assemble and Bake Pour half the batter into the prepared pan. Sprinkle chopped nuts and white chocolate evenly. Pour remaining batter over and smooth the top. Bake for 15–17 mins until glossy and barely set. Make the Raspberry Compote In a saucepan, heat raspberries and maple syrup. Once juicy, carefully add rum (it may flambé). Cook until alcohol evaporates. Set aside. Serve Let brownies cool slightly before unmolding. Slice and plate with a drizzle of raspberry compote. Serve warm. Dense, moist, fudgy and chocolaty... News flash! I found this on the Embassy of Switzerland in Israel on FB, tot I share it with you lovely people... Inbar Zuckerberg Recipe Video:

Jump To Recipe Jump To Video Do you still remember the Dalgona Coffee craze a few years back? Everyone jumped onto the bandwagon and it was a viral social media moment. I am guilty of that too. But very few know about the origin. It was actually founded by Jung Il-woo. He was in Macau and consumed a beverage that tasted just like the actual dalgona back in Korea. Dalgona is actually a honeycomb toffee candy (if you watched Squid Game on Netflix, you will probably know what it looks like). That's how Dalgona Coffee came about. Simply put, it is whipped coffee on milk. And you will be surprised what the actual pronunciation of Dalgona sounds like. A few months back, I saw a Dalgona Cheesecake pop up on my feed and somehow it intrigued me to try Dalgona Coffee again. As for the cheesecake, stay tuned. Anyhow, I researched and dug deeper on how to make Dalgona coffee from various resources. Tastes like coffee ice cream... The best result is by using weight and not by TBSP. The amount of sugar and water is 3 times of the instant coffee used. If the instant coffee is 5g, the sugar and water should be 15g each. Give the mixture a stir to dissolve to coffee and sugar 1st before whipping it up with a hand or stand mixer. Without much delay, let's get on with the recipe. Ingredients: (Serve 1) Hexa Breakfast Oat Mix, 100g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. High Quality Cocoa Powder Preferably Callebaut or Valrhona, 1.5 TBSP Any Vegan Milk (I'm using oat milk), 240g Maple Syrup, 2 TBSP Adjust To Preference High Quality Instant Coffee Preferably Little's , 5g Granulated Sugar, 15g Water, 15g Equipment: Mason Jar Hand / Stand Mixer Directions: Add Hexa Breakfast Oat Mix, cocoa powder, milk and maple syrup into a mason jar. Stir to combine well. Give it a good shake and chill in the fridge overnight. When about to serve, add instant coffee, sugar and water into a large bowl. Give it a stir to dissolve the coffee and sugar. Use a hand or stand mixer, and whip the coffee mixture until stiff peaks. It will take 10 to 15 mins. Give the overnight oats a quick stir. Scoop the whipped coffee onto the overnight oats. Serve immediately. Hexa Breakfast Oat Mix... When it comes to instant coffee, I only trust Little's ... Recipe Video:

Jump To Recipe Jump To Video You have heard me talking about Inbar in my previous post and I guess she doesn't need any introduction. It is no surprise that I begged her for this recipe. I was on my usual routine on Instagram browsing thru' stories and this popped up. I know I need to give it a try. Come to think of it, begging is an understatement; it should be pestering. Lol! She emailed me the recipe and the rest is history. To be honest, this is my 2nd try as her recipe is intended for a huge crowd. My 1st attempt ended up a bit too flat. Perhaps I just suck at math but the cake still disappeared within a few hours. Well, I have 2 hungry kids in the apartment, so... I am glad that I decided to double the amount and managed to get it right on the 2nd try. Quite frankly, I never have any crumble cakes before. Maybe an apple crumbles pie, but this is very new to me and I love it. Especially those corner slices, so cwispy and yummilious. Maybe I should start exploring more crumble cakes adventures; apple, blackberries, figs, peaches, strawberries, etc. The possibilities are endless. I'm excited but in the meantime, let's get started with the recipe. Ingredients: By Inbar Zuckerberg (Make One 8 x 8 Inch Cake) Buttercream: Unsalted Butter, 150g Demerara Sugar, 40g Dark Muscovado Sugar, 40g Egg Yolks, 50g Unbleached All Purpose Flour, 150g Meringue: Egg Whites, 150g Sea Salt, Pinch Demerara Sugar, 40g Streusel: Coconut Sugar, 40g Unbleached All Purpose Flour, 150g Unsalted Butter Cold Diced, 100g Frozen or Fresh Blueberries, 400g Sea Salt, Pinch Equipment: Hand / Stand Mixer 8 x 8 Inch Square Pastry Ring Oven Directions: Prep the Pan Preheat oven to 170°C (340°F). Grease a pastry ring with butter. Line the inside with parchment paper and place it on a lined baking tray. Set aside. Make the Buttercream Base In a large bowl, cream butter until light and fluffy. Add sugar and mix until well combined. Add egg yolks and mix until smooth. Sift in flour in thirds, folding gently until fully incorporated. Set aside. Make the Meringue In another bowl, whisk egg whites and salt until soft peaks. Gradually add sugar and continue whisking until soft peaks form. Fold the meringue into the butter mixture in three additions, mixing gently. Transfer Batter Pour the batter into the prepared pastry ring. Make the Streusel In a bowl, mix sugar and flour. Add cold butter and rub until mixture resembles wet sand. Assemble Scatter blueberries evenly over the batter. Add a pinch of salt. Cover the top with streusel. Sprinkle another pinch of salt over the streusel. Bake & Serve Bake for 50–55 mins, or until golden and a skewer comes out with a few crumbs. Let cool slightly, unmold, slice, and serve warm. Dense, moist, cwispy and blueberrilicious! News flash! I found this on the Embassy of Switzerland in Israel on FB, tot I share it with you lovely people... Inbar Zuckerberg Recipe Video:

Jump To Recipe Jump To Video During the Ramadan period, I was always gifted with loads of dates from my lovely Muslim friends. Bless them! I would usually make some sticky toffee pudding with them. But most of the time, I would make these instead. This is super quick, easy, simple and chocolatelicious. So, there is absolutely no excuse for you not to make these, right? It doesn't have to be perfected coated cos, trust me, it will be gone in an instant! I don't even bother to set them on parchment paper. I have to stuff the dates with 100% peanut butter from Amazin' Graze . Please use high quality peanut butter and it makes all the difference. On a side note, do not discard the pits. I will show you a recipe shortly. Let's get started with the recipe. Ingredients: (Serve 1) Dates, 14 Creamy Peanut Butter Preferably Pic's or Amazin' Graze Pecans / Walnuts, 14 Pistachios, 50g Dried Rose Petals, 2g High Quality Dark Chocolate Preferably Callebaut or Valrhona 70%, 50g Coconut Oil, 20g Pink Himalayan Salt, Pinch Equipment: Double Boiler Food Processor Directions: Remove the pits from the dates. *Do not discard the pits. Here's a video recipe to make a beverage outta them.* Spread some peanut butter into the dates. Slide a pecan or walnut into the dates. Chill in the fridge to set. Add pistachios and rose petals to a food processor. Give it a few pulses to coarse ground. Melt chocolate on a double boiler . Once the chocolate has melted, remove it from heat and drizzle in the coconut oil. Mix until well combined. Remove the stuffed dates from the fridge and dunk them into the chocolate mixture, making sure the dates are fully covered with chocolate. Place them on a plate lined with parchment paper. Sprinkle the pistachio mixture over the dates, followed by the Himalayan salt. Chill in the fridge until fully set. Enjoy. *If you have any leftover chocolate and pistachios, mix them together and use them as a spread on some toast. Trust me. It tastes 100x more than Nutella.* Other than Pic's , Amazin' Graze offers 100% peanuts too. Probably the best thing you're ever gonna put into your mouth... Combine the leftover chocolate and pistachios. Use it as a spread. This is 100x better than Nutella... Don't throw out the pits, you can use these to make a smoothing beverage (recipe down below)... Recipe Video: Here's a video on how to use the pits to make an excellent beverage:

Jump To Recipe Jump To Video As I'd mentioned in my previous Dalgona Overnight Oats recipe, I saw a Dalgona Cheesecake post popped up on my feed. @willwanderforfood is the one responsible. I also included the origins of the Dalgona Coffee craze a few years back in that recipe. Please check it out. To say that I am intrigued by the Dalgona Cheesecake idea is an understatement; it blew my mind to be exact. No gelatine or cream cheese is required for this recipe. I am using a very simple Italian technique by combining eggs, sugar and mascarpone. I personally find that the commercial cream cheese is a bit off-tasting for my tastebuds to be honest. Perhaps that's why you don't see me posting cheesecake recipes. You can add some crème fraîche for that cream cheese zing if you desire. As for the crust, I am going full fancy with sablé breton. You can of cos do it the old-fashioned way by grinding up some cookies and adding some melted butter. I just find it a bit of a waste to do that with some grand mascarpone and dalgona coffee toppings. Don't ya think? Ingredients: (Serve 3) Cream Cheese: Egg Yolks, 2 Demerara Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 225g Fresh Orange Zest, 1/2 Orange Dalgona Coffee: High Quality Instant Coffee Preferably Little's , 5g x 3 Granulated Sugar, 15g x 3 Water, 15g x 3 Assembly: Sablé Breton Homemade Coffee Liqueur, 3 TBSP High Quality Cocoa Powder Preferably Callebaut or Valrhona, For Dusting Raw Cacao Nibs, For Garnishing Equipment: Oven Double Boiler Hand / Stand Mixer Directions: Please visit my " How To Make Sablé Breton " page for the recipe. Prepare the Mascarpone Cream Set up a double boiler . Whisk egg yolks until pale. Add sugar and whisk until thickened and slightly darkened. In another bowl, whisk egg whites with salt to stiff peaks. Fold mascarpone into yolk mixture in two portions. Fold in egg whites in thirds until smooth. Add orange zest and fold gently. Chill in the fridge. Bake the Sablé Breton Preheat oven to 180°C (355°F). Roll dough to ¼" thick and cut into discs. Bake on lined tray for 6–8 mins until golden. Cool and place one disc in each serving glass. Drizzle 1 tbsp of coffee liqueur over each disc. Assemble Base Layer Stir mascarpone mixture to loosen. Pipe ⅓ of the cream into each glass. Chill in the fridge overnight. Make Dalgona Coffee The next day, whisk instant coffee, sugar, and water until stiff peaks (1 serving at a time recommended). Transfer into piping bag. Final Assembly Pipe dalgona coffee on top of mascarpone layer. Optionally dust with cocoa powder and garnish with cacao nibs. Serve immediately or chill until ready. Lush! I only trust Little's when it comes to instant coffee... Recipe Video:

Jump To Recipe Jump To Video Duanwu or Dragon Boat or Rice Dumplings Festival is just a few days away. To be honest, I am not a fan of rice dumplings. Maybe it is just me, but the rice tends to be too gooey and mushy for me, the flavors of the fillings are quite bland after cooking for hours too. Don't you agree? That's one of the reasons why I decided to go an unorthodox route and create this open-faced version. The rice and fillings are cooked separately, instead of the traditional method which is wrapping them into pyramids and boiling them for 2 hours. I used a 3 tier electric steamer to cook the rice until al dente. The fillings were then steamed on top of the rice to allow any juices to drip onto the rice. I also steamed the rice on some bamboo leaves and pandan just to have that rice dumplings aroma. I had included steps for the traditional method down below too, just in case. As far as I can remember, my grandma used to make these Nyonya style rice dumplings by the hundreds. She would sell or give to her neighbors and anyone who passed by during this festive season. I would sit quietly in her kitchen and watch her wrap the dumplings tirelessly. I can feel her joy. Needless to say, making these dumplings in this festive season is like paying homage to her and every bite is reminiscing nostalgic memories. In closing, I hope you will give this recipe a try. Ingredients: (Serve 8 / Make 20 Dumplings) Prepared The Night Before: Dried Bamboo Leaves, 40 Less or More Chinese Dried Mushrooms, 40g Rice: Organic Dried Blue Pea Flowers, 10g Glutinous White Rice, 1kg Chicken Stock Room Temperature, 1.5kg Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Chinese Dried Mushrooms, 6 Dried Scallops, 30g Dried Shrimps, 10g Chicken: Chicken Thigh Skinless Boneless, 600g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, 1 TSP Demerara Sugar, 1 TBSP Chinese 5 Spice Homemade , 1 TSP Maltose / Maple Syrup, 1.5 TBSP Hoisin Sauce, 1.5 TBSP Oyster Sauce, 1 TBSP Light Soy Sauce, 1.5 TBSP Dark Soy Sauce, 1 TBSP Sesame Oil, 1/2 TBSP Shao Xing Wine / Hua Tiao Wine, 2 TBSP Dumplings: Duck Fat, For Stir Frying Shallots Finely Chopped, 3 or Red Onion Finely Chopped, 1 Sea Salt, Pinch White Pepper, Pinch Granulated Sugar, Pinch Garlic Finely Minced, 8 Cloves Ginger Finely Minced, 2 Inches Light Soy Sauce, 1 TBSP Unsalted Butter, 1 TBSP Coriander Powder, 2 TBSP Candied Winter Melon Finely Diced, 150g Scallions, Finely Chopped, 1 Bunch Nori Flakes, Pinch Assembly: Hemp Strings, For Tying Pandan Leaves, A Handful Equipment: Large Cast Iron Skillet / Pan Electric Double Deck Steamer / Bamboo Steamer 2 Decks 2 Large Heavy Pots Directions: Please visit my " How To Make Chinese 5 Spice " page for the recipe. Night Before Prep Soak bamboo leaves and mushrooms in water overnight. Wash glutinous rice until clear. Soak 2/5 of the rice in blue pea water with salt, pepper, mushroom powder. Soak remaining rice in chicken stock with mushrooms, scallops, shrimps, and seasonings. Mix minced chicken with sauces, spices, and seasoning. Chill overnight. Cook Fillings Sauté chicken in duck fat until browned and dry. Set aside. In same skillet, sauté shallots, garlic, ginger, mushrooms, and scallops. Deglaze with mushroom water. Add soy sauce, butter, coriander powder, winter melon, scallions, and nori. Return chicken to pan. Stir until well combined. Open-Faced Style Line steamer tiers with bamboo and pandan leaves. Steam seasoned rice in bottom tier for 40 mins. Steam chicken mixture in top tier for 30 mins more. Layer into ring mold: white rice → chicken → blue rice. Compact gently and garnish with scallions. Wrapped Style Soak hemp strings and cut pandan leaves. Form bamboo leaves into cone shape. Layer blue rice → white rice → chicken filling → white rice. Fold into pyramid and tie securely. Boil in water for 2 hrs. Hang to drain. Best served the next day. Decided to cook with my electric steamer instead... The chicken-mushroom concoction... I am not a fan of this method of cooking... I still prefer cooking them separately. The rice isn't mushy and gooey. The flavors are still intact. Recipe Video:

Jump To Recipe Jump To Video If you know me well enuff, you would know how much I missed Filipino cuisine. And salted egg chicken wings is my top 5 Filipino dish that I adore (or craved). Don't get me wrong. But this Filipino style is better than the Singaporean/Malaysian version. Maybe because it contains more spices? Or maybe because the wings are fried twice? Or I am just being biased. Lol! Don't be surprised that Filipinos use salted eggs in their dishes more than the Chinese. Hexa Salted Egg Sauce Powder... If you are a Singaporean, you will know that salted egg exploded everywhere on almost every dish ever since that salted egg lava croissant incident. Sometimes, Singaporeans take their creativity too far (sarcasm). Either way, I am not gonna bash the food culture in Singapore, I just wanna share this underrated Filipino version of salted egg chicken wings. My final question: flat or drum? Ingredients: (Serve 4) Chicken Flats or Drumlets, 500g Sea Salt, Pinch White Pepper, Pinch Granulated Sugar, Pinch Mushroom Powder, Pinch Chinese Rice Wine, 2 TBSP Egg Lightly Beaten, 1 Unbleached All Purpose Flour, 2 Heaped TBSP Potato Starch, 1 Heaped TBSP Smoked Paprika, 1/2 TSP Garlic Powder, 1/2 TSP Onion Powder, 1/2 TSP Rapeseed / Peanut / Sunflower / Canola Oil, For Frying Duck Fat, 50g Unsalted Butter, 65g Hexa Salted Egg Sauce Powder, 80g Chili Flakes, Pinch (Optional) Parsley Finely Chopped, A Handful Equipment: Dutch Oven / Deep Fryer Large Cast Iron Skillet / Pan Directions: Marinate the Chicken In a large bowl, combine chicken flats, salt, white pepper, sugar, mushroom powder, rice wine, and egg. Mix well by hand for best results. Cover with cling film and marinate in the fridge for at least 2 hours. Prepare the Dredge In a shallow bowl, mix flour, starch, paprika, garlic powder, onion powder, salt, white pepper, and mushroom powder. Stir until well combined. First Fry Add about 4 inches of oil to a dutch oven and heat over medium. Test with a wooden chopstick—bubbles should form gently. Dredge the marinated chicken in the flour mixture until fully coated. Swirl half of the chicken in the oil briefly before gently lowering it in to prevent sticking. Fry until lightly golden on both sides. Remove and drain on a wire cooling rack. Repeat in batches—do not crowd the pot. Let the chicken rest for 30 minutes. Second Fry Increase heat to medium-high. Test again—the chopstick should produce rapid bubbles now. Fry the chicken a second time until deep golden brown. Drain again on a wire rack. Make the Salted Egg Sauce In a skillet over medium heat, melt duck fat and butter. Add Hexa Salted Egg Sauce Powder and stir to combine. The sauce may appear to split at first—keep stirring until it emulsifies. Add chili flakes if desired. Continue cooking until the sauce darkens slightly. Finish and Serve Add the fried chicken to the sauce. Toss until fully coated. Remove from heat and transfer to a serving platter. Garnish with parsley. Serve immediately. Never could have done it without Hexa Salted Egg Sauce Powder... Spot the difference? 1 is fried once, the other is double fried... I am a flat kinda guy... 1 word. Succulent... Recipe Video:

Jump To Recipe Jump To Video A couple of my InstaFam suggested an Elvis sandwich. As intriguing as it may sound, I went down the rabbit hole and found out that the Elvis sandwich not only exists, but it is actually a popular sandwich too. I know it is bizarre to combine peanut butter, bacon and bananas together. But, once you give this a shot, you might just love it as much as Elvis did. And you might just put on some blue suede shoes and dance to some jailhouse rock. Lol! I dislike how when you bite into a sandwich and the bacon was being pulled out as well. I know! It is frustrating! But I guess I figure it out. Bacon jam might just save the day. And instead of a sandwich, I would prefer an open-faced toast. Enuff of this rubberneckin', let's get started with this recipe. Long live the king! Ingredients: (Serve 1) Stale Baguette, 1 Loaf Unsalted Butter, 2 Heaping TBSP Creamy Peanut Butter Preferably Pic's or Amazin' Graze Turkey Bacon Jam Homemade Bananas Sliced, 2 or More Granulated Sugar, For Brûlée Equipment: Cast Iron Skillet / Pan Blowtorch Oven Directions: Please visit my " How To Make Turkey Bacon Jam " for the recipe. Preheat the oven to 190 degree celsius or 375 fahrenheit. Soak the stale baguette under running water. Transfer onto a baking tray and wack into the oven. Bake for 15 mins or until the bread is soft. Carefully slice into halves, lengthwise. *Once the bread starts to cool down, it will become hard again.* Melt butter in a skillet over medium heat. Place the sliced baguette onto the melted butter. Toast until crispy browned. Spread the peanut butter onto the toasts. Next, spoon the turkey bacon jam over the top. Top it off with some sliced bananas. Sprinkle some sugar onto the bananas. Brûlée the bananas with a blowtorch. Serve immediately. Amazin' Graze peanut butter... Let's devour this... Recipe Video: