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Jump To Recipe Jump To Video Singapore's food culture is a delightful fusion of various influences, combining Malay, Indian, Chinese, and Western cuisines. Among our famous dishes, Chili Crab stands out as a beloved favorite. Its origins can be traced back to Mdm Cher Yam Tian in the 1950s when she decided to add chili sauce to her usual stir-fried crab, breaking away from the traditional tomato sauce. Mdm Cher and her husband started selling this innovative "chili crab" from their pushcart along the east coast of Singapore. The dish gained immense popularity, leading to the opening of Palm Beach restaurant in 1962 on Upper East Coast Road. Eventually, in 1984, the couple sold the restaurant and moved to New Zealand. In the 1960s, renowned Chinese cuisine chef Mr. Hooi Kok Wah took the concept of chili crab to another level by creating a delicious gravy using lemon juice, vinegar, sambal, tomato paste, and egg white. This version has since become a beloved favorite among Singaporeans. In my take on this iconic dish, I decided to make crab cakes and pair them with a rich roux-based chili crab sauce. Additionally, I crafted a delightful sandwich using fried mantou, crab cakes, and a luscious sauce. To complement the culinary experience, I am proud to collaborate with KRA Sanctuary and their artsy plates and bowls. So without further ado, let's dive into the mouthwatering recipe! Ingredients: (Serve 4) Simple Stock: Water, 1L Miso Paste, 1 TBSP Spice Mix / Rempah: Dried Kashmiri Chilies, 10g Adjust to Preference Red Onion Wedged, 1 Garlic Crushed, 5 Cloves Fresh Red Chilies Deseeded, 3 Adjust to Preference Lemongrass White Parts Only Finely Sliced, 1 Stalk Candle Nuts / Macadamia Nuts, 3 Galangal Grated, 1" Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Chili Crab Sauce: Belacan Fermented Shrimp Paste, 1 TBSP High Quality Olive Oil, 2 TBSP Tomato Ketchup, 2.5 TBSP Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1/2 TBSP Bleached All Purpose Flour, 30g Unsalted Butter, 30g Kewpie Mayo, 1.5 TBSP Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Pure Honey, 1 TBSP Adjust to Preference Crab Cakes: Fried Mantou Homemade , 1 + More For Serving High Quality Crab Meat, 500g Scallions Thinly Sliced, 1 TBSP Kewpie Mayo, 1.5 TBSP Sambal Homemade , 1/2 TBSP Adjust to Preference Egg, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Equipment: Blender / Food Processor / Stick Blender Cast Iron Skillet / Pan Oven Sauce Pot Pastry Rings Directions: Please visit my “ How To Make Mantou / Bao / Turnover Bao " page for the recipe. Please visit my “ How To Make Sambal ” page for the recipe. Prepare the Simple Stock In a sauce pot over medium heat, add water and miso paste. Stir until dissolved, then toss in any vegetable scraps. Bring to a simmer and cook for 5 to 8 minutes. Remove from heat, cover, and steep for 10 minutes. Strain and discard solids. Set the stock aside. Make the Spice Mix (Rempah) Soak dried chilies in hot water for about 30 minutes until softened. Discard the soaking water, deseed the chilies, and transfer them to a blender with the rest of the spice ingredients. Blitz into a paste using a stick blender, blender, or food processor. Set aside. Cook the Chili Crab Sauce Base In a skillet over medium heat, toast belacan until aromatic, breaking it down with a spatula. Drizzle in olive oil and stir until well combined. Add the rempah and cook until the liquid mostly evaporates. Deglaze with a splash of the simple stock. Stir in ketchup, hoisin, and oyster sauce. Continue sautéing until the sauce deepens in color. Add ½ cup of stock and cook for another 1 to 2 minutes. Remove from heat and set aside. Make the Final Sauce In a separate pot, melt butter and whisk in flour. Cook, whisking continuously, until golden brown (about 8 to 10 minutes). Slowly whisk in 180g of simple stock until smooth. Stir in the chili crab sauce base. Add kewpie mayo and honey. Season to taste with salt, pepper, and mushroom powder. Blitz until smooth using a stick blender or regular blender if preferred. If too thick, loosen with a splash of stock. Set aside until ready to use. Prepare the Crab Cakes Preheat oven to broil. Blitz fried mantou into fine crumbs. In a large bowl, combine crab cake ingredients with 1.5 TBSP of mantou crumbs. Using a pastry ring, shape into 4 to 6 crab cakes on a parchment-lined tray. Broil for 5 to 7 minutes, then flip and broil the other side until lightly browned. To Serve Spoon chili crab sauce into serving bowls. Sprinkle with fresh lime zest. Serve crab cakes with fried mantou on the side. Optional: Slice fried mantou lengthwise and turn this into a sandwich with crab cakes and sauce. There is no going back, cos this is probably one of the best sandwiches... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video You know when we talk about crab dishes in Singapore, there's this one that's just legendary - the Black Pepper Crab! It all started back in 1946 with Long Beach Seafood restaurant. They were the cool cats, serving up delicious seafood, and the British Army was all over it during the colonial times. Locals also loved it, and they'd flock there for special occasions. Crab Cakes just outta the oven... The chefs at Long Beach Seafood were true food wizards, always mixing in those awesome Asian flavors that made their dishes stand out. And in '82, they dropped the bomb - the Black Pepper Crab! Picture this: they stir-fry the crab with a wicked blend of black pepper, garlic, shallots, and oyster sauce, making it a flavor explosion that hits you in all the right places. It didn't take long for this crab sensation to go global, and now it's a legit Singapore food icon. Oh, and don't forget there's also this White Pepper Crab version! So, I thought, why not give this classic a fun twist? I whipped up some crab cakes and hooked them up with a rich black pepper crab sauce made from scratch. But that's not all - I also made a killer sandwich with fried mantou, crab cakes, and that luscious sauce. And hey, to make the whole thing even cooler, I teamed up with KRA Sanctuary and their super artsy plates and bowls. Come on, let's dig into this mind-blowing recipe and experience the magic of Black Pepper Crab, with my own little twist thrown in! Ingredients: (Serve 4) Simple Stock: Water, 1L Miso Paste, 1 TBSP Black Pepper Crab Sauce: Unsalted Butter, 2 TBSP + 30g Curry Leaves, A Handful Red Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Black Pepper, 2 TBSP Fresh Red Chilies Deseeded Finely Sliced, 2 Adjust to Preference Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1.5 TBSP Soy Sauce, 1.5 TBSP Unbleached All Purpose Flour, 30g Sea Salt, Pinch Mushroom Powder, Pinch Pure Honey, 1 TBSP Adjust to Preference Crab Cakes: Fried Mantou Homemade , 1 + More For Serving High Quality Crab Meat, 500g Scallions Thinly Sliced, 1 TBSP Kewpie Mayo, 1.5 TBSP Sambal Homemade , 1/2 TBSP Adjust to Preference Egg, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Equipment: Blender / Food Processor / Stick Blender Cast Iron Skillet / Pan Oven Sauce Pot Pastry Rings Directions: Prepare the Simple Stock In a saucepot over medium heat, add water and miso paste. Stir to dissolve, then add vegetable scraps. Bring to a simmer and cook for 5 to 8 minutes. Remove from heat, cover, and steep for 10 minutes. Strain and set aside. Make the Black Pepper Sauce In a skillet over medium heat, melt butter. Add curry leaves and sauté until aromatic. Add onion, season with salt, and cook until translucent. Stir in garlic, black pepper, and chili. Deglaze with a splash of simple stock. Add hoisin sauce, oyster sauce, and soy sauce. Stir well. Remove from heat and set aside. In another pot, melt butter and whisk in flour. Continue whisking for 8 to 10 minutes until brownish. Slowly add stock and continue whisking until smooth. Stir in the black pepper mixture. Season with salt, pepper, mushroom powder, and honey to taste. If needed, loosen with more stock. Blitz with a stick blender until smooth. Set aside. Make the Crab Cakes Preheat oven to broil. Blitz fried mantou into crumbs. In a large bowl, mix the rest of the crab cake ingredients with 1.5 TBSP of the crumbs. Using a pastry ring, shape the mixture into 4 to 6 crab cakes on a parchment-lined tray. Broil for 5 to 7 minutes per side, until lightly browned. To Serve Spoon the black pepper sauce into serving bowls. Sprinkle with fresh lime zest. Serve immediately with crab cakes and fried mantou on the side. Optional: Slice the fried mantou in half and turn this into a sandwich with the sauce and crab cakes. This or chili crab? Heavenly... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: This unconventional watermelon rind kimchi has become one of my favorite creations, using leftover rinds that are often discarded. Freezing and collecting the rinds until I have enough to make this delightful dish has been a game-changer in minimizing food waste. After 1 week... By replacing the shrimp paste with soy sauce, this recipe can be made vegan-friendly, adding a savory umami flavor that perfectly complements the sweet and tangy taste of the watermelon rinds. Once you try this flavorful kimchi, you'll be amazed at how it transforms the overlooked part of the fruit into a delectable and satisfying dish. Serve it over rice or get creative with sandwiches and wraps, making the most of every part of the watermelon and leaving nothing to waste. Let's get started with this unique and delicious watermelon rind kimchi recipe! Ingredients: (Make 3 medium jars) Watermelon Rinds, 2 Large Watermelon Carrots Julienned, 1 Large Ginger Coarsely Sliced, 1" Garlic Coarsely Minced, 6 Cloves Scallions Coarsely Sliced, 2 Bunches Coriander Coarsely Sliced, A Handful Pink Himalayan Salt, 2 TBSP Granulated Sugar, 2 TBSP Gochugaru, 1/4 Cup Adjust To Preference Fresh Watermelon Juice, 1/2 Cup Shrimp Paste, 1 TBSP Equipment: Airtight Jars Directions: Slice off the skin from the rinds, taking care to remove as little of the flesh as possible. Discard the skin. Coarsely dice the rinds. Transfer to a large mixing bowl. Along with carrots, ginger, garlic, scallions and coriander. Season with salt, sugar and chili flakes. I am just using my hands to mix, making sure all the ingredients are coated well with the seasonings. In a small bowl, mix together watermelon juice and shrimp paste. Add to the mixing bowl as well. Continue mixing until well combined. Transfer into sterilized jars. Press with the back of a spoon to compact the kimchi. Sealed and set aside in a cool and dry place for at least 3 days to 7 days. After 24 hrs, remove the lid and using the back of a spoon, press and compact. If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact. Seal and keep in a cool and dry place. Repeat this process every 24 hrs. The longer you allow it to ferment, the tangier and more flavorful the tastes will be. Once you are satisfied with the taste, chill it and keep it in the fridge. It can be kept for up to 1 to 2 months. Be sure to use clean utensils to consume the kimchi. I will be using this kimchi for more recipes. Stay tuned... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video Hey there! So, picture this - you got some leftover watermelon lying around, right? Don't let it go to waste! Freeze 'em up and let's make something ah-mazing - Watermelon Gazpacho! Trust me, this dish is a lifesaver in this crazy heat - it's like a burst of refreshment in every bite. Now, I know not everyone's a fan of the spicy stuff, so you can totally skip the bell peppers and chilies if you wanna keep it cool. But, let me tell ya, a little kick of spiciness just takes this Gazpacho to another level! And if you're feeling adventurous, throw in some sumac, dried thyme, and oregano - it'll blow your mind! But here's the secret sauce - you gotta serve this baby ice-cold! Pop the blended mix in the fridge overnight, and you'll wake up to a taste explosion the next day. Everything just blends together like magic! So, what are you waiting for? Let's dive into this delicious Watermelon Gazpacho recipe right away! Bowl by KRA Sanctuary . Ingredients: (Serve 12) Bell Peppers Preferably Green and Yellow, 2 Red Onion Finely Sliced, 1 Frozen Yellow or Red Watermelon Seeds Removed, 1 KG Cucumber Seeds Removed Coarsely Sliced, 1 Large Tomatoes Coarsely Wedged, 2 Garlic Crushed, 3 Cloves Red Chilies Deseeded Coarsely Sliced, 2 Simple Pesto Homemade , 1 TBSP Cayenne, Pinch Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch To Serve: Toasted Sesame Oil, For Drizzling Verjuice, For Drizzling Equipment: Blender Oven Directions: Please visit my " Panzanella Salad " for the Simple Pesto recipe. Preheat oven to broil. Deseed the bell peppers and sliced them into wedges. Transfer onto a baking tray and broil in the oven until charred. Remove from the oven and transfer to a bowl. Cover and steam for about 15 mins or until cool enuff to handle. Next, add some warm water and salt to a small bowl. Mix until well combined. Add in the onion and give it a stir to combine well. Set aside until ready to use. The bell peppers should be cooled enuff to handle at this point. Peel off the charred skins and transfer the roasted bell peppers to a blender. Drain the onion and discard the water. Transfer the onion to the blender as well. Add in the rest of the ingredients. *Reserve some tomatoes, watermelon and cucumber for garnishing.* Blitz until smooth. Taste and adjust for seasonings with salt, pepper and mushroom powder. Transfer to a large bowl and chill in the fridge overnight. Scoop the Gazpacho onto serving bowls. Garnish with some tomatoes, watermelon and cucumber. Drizzle toasted sesame oil and verjuice over the top. Enjoy while it is cold. Beautiful colors... Refreshing... Recipe Video:

Jump To Recipe Jump To Video Just like last year, I love using the leftover Singapore crab sauce to create delightful pasta and pizza dishes. To keep the sauce fresh and delicious, store any remaining sauce in sterilized containers and refrigerate. It can stay good for up to 7 days in the fridge, but I'm not sure about freezing it, so give it a try and see how it turns out. Handmade dinnerware from KRA Sanctuary ... The next day, you can easily whip up a super flavorful pasta using the crab sauce. Trust me, this pasta is even better than the Singapore Chili Crab version – it's a burst of amazing flavors! If you're wondering how I cook pasta perfectly every time, here's my secret: for every 100g of pasta, I use 400g of hot water. It's like magic! As the water evaporates, the pasta becomes al dente, and the creamy pasta liquid is left behind, giving it a rich and creamy texture. Once you try this method, you'll never go back to the traditional way of making pasta. So go ahead and give it a go – I promise you won't be disappointed! Also, check out the beautiful dinnerware from KRA Sanctuary Ingredients: (Serve 2) Good Quality Pasta, 100g I'm using Angel Hair Sea Salt, Pinch Singapore Black Pepper Crab Sauce Homemade , 1/4 Cup High Quality Crab Meat, 2 TBSP Unsalted Butter, 1 TBSP Low Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Gruyere, For Grating Scallions Coarsely Chopped, A Handful Fresh Lime Zest, 1 Lime Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Singapore Black Pepper Crab " page for the Singapore Black Pepper Crab Sauce recipe. In a skillet over medium heat, add 400g of hot water. Add in the pasta. Season with salt and cook until the spaghetti is al dente. With the simple calculations of math and science, by the time the pasta is al dente, the water has almost evaporated. At the same time while cooking the pasta, melt butter in another skillet over medium heat. Once the butter has melted, add in the crab meat. Saute until lightly browned. Once the pasta is al dente, add in the black pepper crab sauce and sauteed crab meat. Stir to combine well. Turn off the heat and grate in the 3 cheese. Lastly, garnish with some scallions and lime zest. Serve immediately. Slurplicious... Recipe Video:

Jump To Recipe Jump To Video After creating the Singapore chili crab fried pizza, I couldn't resist the urge to make this version, and I'm incredibly glad I did! The harmonious blend of the sauce and crab atop the fried pizza dough is a true culinary delight, a perfect match that feels like it was meant to be. Sometimes I even fantasize about running a food store selling both open-faced toasts and fried pizzas – that's how much I adore this combination. Speaking of fried pizza, my fascination with it goes back over a decade. Long before I saw others travel to Naples to relish their share of pizza fritta, I stumbled upon the concept myself. It was during those moments when I craved the taste of wood-fired oven-style pizza, something that was quite hard to replicate in my own kitchen. So, I tried frying pizza dough on a whim. As I savored the results, I couldn't help but think that this culinary concept must have roots somewhere in Italy. And indeed, after some research, I was proven right. Fried pizza, known as pizza fritta, traces its origins back to Naples, Italy – the very birthplace of pizza. The intriguing part is that fried pizza emerged from practicality; it was a solution for those who couldn't afford wood-fired ovens. This intriguing piece of pizza history has sparked my creativity, and you can expect more fried pizza recipes to come your way. But for now, let's dive into crafting this delectable recipe. Gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Make 2 pizzas) Unsalted Butter, 1 TBSP High Quality Crab Meat Fresh or Frozen, 2 TBSP My Multi-Purpose Pizza Dough , 2 Dough Balls / 150g Each Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Singapore Black Pepper Crab Sauce Homemade , For Spreading Gruyere Freshly Shredded, A Pinch Low Moisture Mozzarella Freshly Shredded, A Pinch Parmigiano Reggiano Freshly Grated, A Pinch Scallions Coarsely Chopped, A Handful Fresh Lime Zest, 1 Lime Equipment: Dutch Oven / Deep Fryer Cast Iron Skillet / Pan Oven Directions: Please visit my “ Singapore Black Pepper Crab " page for the recipe. Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. In a skillet over medium heat, add butter. Once the butter starts to melt, add in the crab meat. Sear until lightly cooked thru'. Remove from heat and set aside. Preheat the oven to the highest temperature setting or set it to broil. If you have baking steel , use it. If not, you can use an inverted baking tray. Prepare a dutch oven or a deep fryer with at least 3 inches of oil. *Insert a wooden chopstick into the oil. If bubbles are forming around the tip of the chopstick, the temperature of the oil is ready.* After shaping the pizza dough (as shown in the recipe video), gently and carefully, drop the pizza dough into the oil away from you. Deep fry until the bottom is golden brown. Carefully flip the pizza dough. Deep fry until golden brown on the other side as well. Carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil. Spoon and spread the black pepper sauce over the pizza dough. Grate the 3 cheeses over the top. Top the pizza off with small dollops of the seared crab meat. Wack into the oven and broil until the cheese has melted. *Keep an eye on it, as the pizza will get burned very fast.* Carefully remove from the oven and transfer onto a serving plate. Garnish with some scallions and lime zest. Slice and serve immediately. Repeat the steps for the remaining pizza. Mama Mia... Heavenly... Recipe Video:

Jump To Recipe Jump To Video Continuing my culinary journey with the leftover sauces from my Black Pepper Crab and Chili Crab ventures, I decided to acquire more crab meat and embark on this new recipe. If you've already caught a glimpse of my Black Pepper Crab and Chili Crab Fried Pizzas, and the idea of making pizza dough feels a bit overwhelming, then this recipe is your ultimate shortcut. Black Pepper Crab... Imagine indulging in a scrumptious crab-packed brunch without the need for extensive prep. This dish offers a hassle-free way to satisfy your crab cravings. And the best part? It's remarkably straightforward to assemble. I've even crafted two delectable variations of Singapore's beloved crab dishes, right on a bed of toast: Black Pepper and Chili Crab. Or Chili Crab... Personally, the Black Pepper rendition takes the crown for me. Without further ado, let's delve into the recipe and savor the goodness! Ingredients: (Serve 4) Stale Baguette, 2 Loaves Singapore Black Pepper Crab Sauce Homemade , 125g High Quality Crab Meat, 40g + 40g Gruyere, For Grating Low-Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Singapore Chili Crab Sauce Homemade , 125g Coriander Finely Chopped, For Garnishing Fresh Lime Zest, For Garnishing Equipment: Oven Sauce Pot Directions: Please visit my " Singapore Black Pepper Crab " page for the recipe. Please visit my " Singapore Chili Crab " page for the recipe. Preheat oven to 190 degrees celsius or 375 fahrenheit. Soak the stale baguette with water. Transfer to a baking tray lined with parchment paper. Wack into the oven and bake for 10 to 12 mins or until the baguette is soft and crispy. Remove from oven and set aside to cool down slightly. *At this point turn the oven setting to broil.* *You can skip the above steps if you are using fresh bread.* Slice the baguette into halves lengthwise. Press the baguette down gently with the baking tray. Transfer the black pepper crab sauce to a sauce pot. Grate the 3 cheeses over the sauce and turn the heat up to medium. Stir until the cheeses have melted. Add in 40g of crab meat. Stir to combine well and cook for 2 to 3 mins. Spread the mixture onto the baguette. Repeat the process with the chili crab sauce as well. Wack into the oven and broil for 6 to 8 mins. Remove from the oven and immediately garnish with coriander and lime zest. Serve immediately. This is Mama Mia... I still think this is better and I probably can eat this every day... Recipe Video:

Jump To Recipe Jump To Video So, I had some extra crab meat lying around and a bunch of leftover sauces from my Black Pepper Crab and Chili Crab adventures. I thought, why not put them to good use with some amazing fried rice? And not just any fried rice – I went all out and created two different versions of crab fried rice. Because, you know, why settle for just one when you can have two? Black Pepper Crab... The secret to crafting an exceptional fried rice dish lies in the texture of the rice itself. Utilizing rice that has been cooked and then cooled in the fridge overnight results in rice that's perfectly suited for stir-frying. The overnight resting process creates rice grains that may appear clumped together; fear not, for during the cooking process, these can be easily separated apart. Chili Crab... Coating the rice thoroughly with the chosen sauce is another essential step. A continuous stir-fry will ensure each grain is enriched with flavor. In Chinese restaurant kitchens, skilled chefs prepare fried rice in scorching hot woks, a technique honed over years of practice. At home, a skillet works just as well, though if you're up for it, a wok can offer an authentic touch. So, without further ado, let's dive into the recipe and unleash the flavors! Beautiful handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Cooked Rice Chilled Overnight, 150g Singapore Black Pepper Crab Sauce Homemade , 65g Or Singapore Chili Crab Sauce Homemade , 65g Egg, 1 (Optional) High Quality Crab Meat, 50g Toasted Sesame Oil, 1 TBSP Nori Flakes, For Garnishing Sunny Side Up, To Serve (Optional) Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Singapore Black Pepper Crab " page for the recipe. Please visit my " Singapore Chili Crab " page for the recipe. In a skillet over medium heat, add oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Add in the overnight cooked rice. Break into fine pieces with a spatula. Saute until well combined. Add in the sauce and a splash of a simple stock. Deglaze and saute until the rice is coated well with the sauce. If you are using an egg , push the rice mixture to 1 side of the skillet. Crack in an egg and saute until cooked thru'. Pull the rice back in and saute until well combined. Add in the crab meat and continue sauteeing until the crab meat is cooked thru'. Remove from heat and drizzle in the toasted sesame oil. Garnish with some nori flakes. Give it a final saute. Transfer to a serving bowl. Top it with a Sunny Side Up if desired. Mama Mia... Eggcellent... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I'm not usually one to boast, but after receiving requests for more ideas on how to use the watermelon rind kimchi I shared a couple of weeks ago, I couldn't resist diving into some Korean-inspired kimchi recipes. This was the first creation that came to mind. As autumn approaches, it's the perfect addition to a chilly, snug day. I'm crafting a miso-based stock from scratch, although you can certainly skip this step and opt for store-bought chicken or vegetable stock. Yet, I assure you, if you put in the effort to make your own, the results will be well worth it. As for the protein, you've got options – pork belly, ground pork, chicken, or even a vegan twist with mushrooms. In my rendition, I'm using ground beef, but feel free to cater to your own taste buds. Want to take a shortcut? Store-bought kimchi works too. The final dish boasts a delightful mix of spiciness, tanginess, and umami. I enjoy serving the stew with fresh udon, but if you prefer, you can skip the noodles and let the stew shine atop a bed of rice. As always, the choice is yours. So, without further ado, let's dive into crafting this mouthwatering recipe. I am using this amazing handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 4) Simple Stock: Water, 1L Miso Paste, 1 TBSP Dried Anchovies, 1 TBSP Kombu, 1 White Radish Coarsely Sliced, 1 Stew: Sesame Oil, 2 TBSP Red Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ground Beef, 125g or Ground Pork, Pork Belly or Chicken Watermelon Rind Kimchi Homemade Finely Sliced, 250g or Kimchi Homemade Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Gochugaru, 1 TSP Adjust To Preference Gochujang, 1 TBSP Adjust To Preference Silken Tofu Coarsely Sliced, 300g Scallions Coarsely Sliced, A Handful Toasted Sesame Oil, 1 TBSP Fresh Udon, For Serving (Optional) Or Handmade Noodles Homemade Eggs, For Serving (Optional) Equipment: Cast Iron Pot / Heavy Pot Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " Volcano Handmade Noodles " for the handmade noodles recipe. Prepare the simple stock. In a sauce pot over medium heat, add water and miso paste. Stir to dissolve the miso paste. Add in the anchovies, kombu and radish. *I also like to add in all the vegetable scraps.* Bring it up to a simmer. Continue cooking for 5 to 8 mins. Remove from heat, cover and steep for 10 mins. After 10 mins, drain and discard the residue. Set aside until ready to use. Prepare the stew. In a skillet over medium heat, add sesame oil. As soon as the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Followed by ground beef. Saute until lightly browned. Add in the kimchi and kimchi brine. Saute until well combined. Transfer this mixture to the prepared stock. *I like to deglaze the skillet with some of the stock as well.* Bring it up to a simmer. Add in tofu and stir gently to combine well. Turn the heat down to low. Cover and cook for 10 to 15 mins or until the stew is slightly reduced. If you prefer a more soupy consistency, you can cook for about 8 mins. But if you prefer a thicker stewy consistency, cook further and reduce to your desired consistency. *Stir occasionally to prevent burning.* Final taste and adjust for seasonings for salt and pepper. You can serve this as it is with some drizzling of toasted sesame oil and garnish with some scallions. But I like to cook this with some fresh udon. I also like to crack a fresh egg onto my serving bowl and add the hot udon kimchi stew over it. Garnish with some scallions and a drizzle of toasted sesame oil. Serve immediately. Slurplicious... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I did mention that more Korean-inspired kimchi recipes were on the horizon, and true to my word, here's another one. I've had a version of this dish at a Korean restaurant in Singapore, but it left me underwhelmed. That disappointment became the catalyst for me to reimagine this dish in my own unique way. Once again, the protein choice is yours to make. Whether it's meat or a finely minced mushroom alternative for a vegan twist, the kitchen is yours to explore. The key lies in using firm tofu and delicately placing it directly onto the serving plates before steaming. This precaution is vital as the tofu can become quite delicate once it's been steamed. Believe me when I say that my daughter and I polish off this dish within minutes. The flavors are incredibly satisfying, and it would be a missed opportunity not to try this recipe. It's simple, straightforward, and delivers fantastic taste. Give it a shot; you won't regret it! Gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 2) Ground Beef / Pork / Chicken, 250g Or Finely Minced Shiitake Mushrooms Gochugaru, 1 TBSP Adjust To Preference Gochujang, 2 TBSP Adjust To Preference Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Soy Sauce, 2 TBSP Sesame Oil, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Garlic Powder, Pinch Firm Tofu, 300g + 300g Sesame Oil, 2 TBSP Red Onion Finely Sliced, 1 Garlic Finely Minced, 3 Cloves Watermelon Rind Kimchi Homemade Finely Sliced, 180g or Kimchi Homemade Scallions White Parts Coarsely Sliced, A Handful Toasted Sesame Oil, For Drizzling White & Black Sesame Seeds, Pinch Scallions Green Parts Coarsely Sliced, A Handful White Soy Sauce, For Drizzling Equipment: Steamer Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. In a large bowl, add ground beef, gochugaru, gochujang, kimchi brine, soy sauce, sesame oil, salt, pepper and garlic powder. Mix until well combined. Cover and marinade in the fridge for at least 4 hrs to overnight. *I would advise you to unmold the tofu onto 2 individual plates you will serve with. This is because the tofu would be too fragile to transfer after steaming.* Cook the tofu in the steamer for 6 to 8 mins. The tofu will release loads of liquid after steaming. As carefully as you can, discard the liquid. Set the tofu aside until ready to use. You can do this while the tofu is steaming: In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Add in the kimchi and saute until well combined. Followed by the marinated beef. Saute until well combined and until the beef is cooked thru' or slightly browned. Add in the white parts of the scallions and saute until well combined. Taste and adjust for seasonings. Remove from heat. Add in toasted sesame oil and seeds. Give it a final stir. Top the tofu with this beef mixture. Garnish with more sesame seeds, green parts of the scallions, toasted sesame oil and white soy sauce. Serve immediately. Mama Mia... Recipe Video: This recipe is featured in my ECookbook: