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Jump To Recipe Jump To Video This dish is more than just grilled chicken; it's a culinary legacy that dates back centuries in Indonesia, where it's not only a popular street food but also a celebration of the region’s rich spice heritage. Smoker version Ayam Bakar's (which literally means 'grilled chicken' in Indonesian and Malay) roots are deeply intertwined with Indonesia's diverse culinary traditions, influenced by a myriad of cultures from Javanese to Sumatran. It epitomizes the art of blending spices and herbs to create dishes with complex, multi-layered flavors that are characteristic of Southeast Asian cuisine. Oven version What I love about Ayam Bakar is how it represents the harmony of different cultures through its flavors. The dish is a mosaic of Indonesia's historical spice trade, showcasing ingredients like galangal and lemongrass, which were once as valuable as gold. Each family, each street vendor, has their own version of Ayam Bakar, passed down through generations, each telling a story of their heritage and regional influences. When I made Ayam Bakar for the first time, it felt like I was connecting with a piece of history, bringing to life the aromas and tastes that have been savored for hundreds of years. Oven version To finish, the chicken gets a smoky char, either in a smoker or under the broiler, glazed with the rich, reduced marinade for that perfect sticky sweetness. Each bite of Ayam Bakar is a delightful mix of smoky, savory, and sweet – a tribute to the vibrant flavors of Southeast Asia. It's more than just a meal; it's an experience, a journey through the rich culinary landscapes of Indonesia. Whether for a family dinner or a special occasion, Ayam Bakar is a dish that's sure to impress and bring people together around the table. Ingredients: (Serve 4) Marinade: Chicken Legs, 4 Kecap Manis Homemade , 1/4 Cup Tamarind Juice, 2 TBSP Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sea Salt, Pinch Mushroom Powder, Pinch White Pepper, Pinch Rempah: Garlic, 8 Cloves Red Onion, 1 Candlenuts / Macadamia, 4 Galangal, 2" Chilies Deseeded, 3 Coriander Seeds, 1 TBSP Shrimp Paste, 1 TBSP Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Braising: Lemongrass White Parts Only Smashed, 2 Stalks Kaffir Lime Leaves Coarsely Sliced, 4 Unsalted Butter, 1 TBSP Gula Melaka Syrup Homemade , 1 TBSP + More For Brushing Scallions Coarsely Sliced, For Garnishing Equipment: Nordic Ware's Personal Size Stovetop Kettle Smoker or Oven Blender Skillet Directions: Please visit my " How To Make Kecap Manis " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Marinate the Chicken Slit cuts on the chicken legs. In a bowl, mix all marinade ingredients. Add chicken, coat well, cover, and chill overnight. Cook the Rempah Blitz rempah ingredients until smooth. Pour into a skillet. Add 750g water to rinse the blender and add that too. Add lemongrass, kaffir lime leaves, and butter. Stir until butter melts. Simmer until slightly reduced. Add the Chicken Place marinated chicken (with marinade) into the skillet, skin side down. Cook for 20–30 mins, flipping halfway, until sauce thickens and nearly evaporates. Remove chicken. Discard lemongrass. Adjust sauce with gula melaka syrup, salt, or lime juice. This is your glaze. Finish (2 Options) Smoker Method Glaze chicken and smoke (I am using Nordic Ware's Personal Size Stovetop Kettle Smoker .) for 40 mins. Serve with extra glaze, gula melaka syrup, and scallions. Oven + Charcoal Method Glaze and broil chicken 5–8 mins per side until lightly charred. Smoke in a covered pot with hot charcoal and 2 TBSP butter for 15 mins. Serve with glaze, syrup, and scallions. I personally adore the smoker version... The oven version tastes just as great... Recipe Video:

Jump To Recipe Jump To Video Born from the age-old practice of not wasting food, croutons have transformed stale bread into a culinary gem. These crunchy morsels, seasoned with a mix of herbs like rosemary, thyme, and sage, bring a rustic and flavorful touch to any dish. Perfect for adding a crispy texture to soups, giving a crunch to salads, or just as a savory snack, these croutons are a simple yet delightful way to elevate everyday meals. It’s a little reminder of how traditional cooking can turn the simplest ingredients into something extraordinary. Ingredients: (Serve 8) Sea Salt, Pinch Black Peppercorns / Cubeb, 1 TSP Dried Rosemary, 1 TBSP Dried Thyme, 1 TBSP Dried Sage, 1 TBSP High Quality Olive Oil, 1/4 Cup Stale Bread Coarsely Diced, 1 Loaf Parmigiano Reggiano, For Grating Equipment: Spice Grinder Oven Directions: Preheat oven to 220 degree celsius or 430 fahrenheit. Add salt, peppercorns (or cubeb), rosemary, thyme and sage to a spice grinder. Blitz until powder forms. Transfer to a large bowl. I like to add in any bread crumbs from slicing the stale bread. Add in olive oil and mix until well combined. Toss in the bread, making sure it is well coated. Transfer to a baking tray and grate parmigiano over the top. Wack to the oven and bake for 8 to 10 mins or until crispy brown. You can use these croutons for soups, salads or snacks. Recipe Video:

Jump To Recipe Jump To Video Last Xmas, I decided to add a fresh twist to our festive feast with a homemade Arugula Crouton Salad. This wasn't just any side dish; it was a celebration of flavors and textures, perfect for the holiday season. The peppery arugula provided a vibrant base, while the homemade croutons brought a delightful crunch. Topped with slivered almonds, every bite was a merry mix of rustic charm and nutty delight. What made this salad special was its effortless simplicity, combined with a touch of festive elegance. It was a reminder of how even the most straightforward dishes could become extraordinary with a bit of creativity. As we gathered around the table, this salad became more than just a dish; it was a testament to the joy of sharing and the warmth of the season. It’s these culinary creations, born from tradition and personal touch, that turn meals into memories. This Arugula Crouton Salad, a new addition to our Xmas menu, was a delicious way to celebrate the season's spirit. Ingredients: (Serve 4) Garlic, 3 Cloves Red Onion Finely Minced, 1 Sea Salt, Pinch High Quality Extra Virgin Olive Oil, 1/4 Cup Verjuice / White Wine Vinegar, 2 TBSP Maple Syrup, 1 TBSP Yellow Mustard Powder, 1/2 TBSP Black Pepper, Pinch Arugula, 100g Croutons Homemade , A Handful Slivered Almonds, For Serving Equipment: Oven Directions: Please visit my " Croutons " page for the recipe. Preheat oven to 205 degree celsius or 400 fahrenheit. Slice off the tip of the garlic cloves. Wrap with foil and wack into the oven. Bake for 30 to 40 mins or until the garlic is slightly caramelized and soft. Remove from oven and set aside to cool slightly. While the garlic is roasting, add some hot water and salt to a bowl. Mix until the salt has dissolved. Add in the onion and give it a stir. Set aside until ready to use. In a large mixing bowl, add olive oil, verjuice, maple syrup, mustard, pepper and the roasted garlic. Mix until well combined. Drain and add in the onion, arugula and croutons. Toss and mix to combine well. Taste and adjust for seasonings with salt, pepper, verjuice or maple syrup. Set aside in the fridge for 1 to 2 hrs. Serve with some slivered almonds. Simplicity is the ultimate sophistication... This has become my go-to salad... Recipe Video:

Jump To Recipe Jump To Video This is the first installment of my collaboration with Peacock Brand , featuring a heartwarming bowl of Guksu. Guksu, meaning 'noodles' in Korean, is a dish deeply embedded in Korean culture, often served on special occasions and as a comfort food. Peacock Brand's Brown Rice Vermicelli Its history is as rich as its flavors, symbolizing longevity and prosperity. Traditionally, the key to a great Guksu is its broth, a testament to the Korean culinary philosophy of depth and simplicity. This dish is about bringing the purest flavors out of each ingredient, creating a broth that's both soothing and rich in taste. Creating the Guksu broth from scratch is a journey through the heart of Korean cuisine. It's a simple yet deeply rewarding process, transforming basic ingredients into a flavorful broth that forms the soul of this dish. Every bowl of Guksu becomes a celebration of wholesome, comforting flavors. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Water, 2L Kombu, 1 Yellow Onion Wedged, 1 Radish / Daikon Obliqued, 1 Scallions White Parts Coarsely Chopped, A Handful Dried Mushrooms, 5 Kimchi Homemade  Finely Chopped, 2 TBSP or Watermelon Rind Kimchi Homemade   Gochujang, 1 TBSP Pure Honey, 1 TBSP Toasted Sesame Oil, 1 TBSP Scallions Coarsely Chopped, For Garnishing Coriander Coarsely Chopped, For Garnishing Roasted Seaweed Crushed, For Garnishing White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Soy Eggs Homemade , For Serving , For Serving Equipment: Pot Directions: Please visit my " How To Make Vegan Kimchi "  or " Watermelon Rind Kimchi " page for the recipes. Please visit my " Soy Eggs " page for the recipe. In a pot over medium heat, add water, kombu, onion, radish, scallions and mushrooms. Stir to combine well. Bring it up to a simmer. Turn the heat down to low and cook for 30 mins. Stir occasionally to prevent burning. In the meantime, mix together kimchi, gochujang, honey and sesame oil in a bowl. Set it aside until ready to use. At this stage, the broth should be done. Drain and discard all the residue. Transfer 500g of the stock to a sauce pot and soak the vermicelli for about 5 mins or until al dente. *You can store any remaining stock chilled in the fridge for up to 7 days.* Add the stock and vermicelli to a serving bowl. Top it off with the kimchi sauce. Garnish with scallions, coriander, seaweed, white and black sesame seeds. Serve immediately with soy egg. Tangy, spicy, simple yet complex... Perfect for this cold weather... Recipe Video:

Jump To Recipe Jump To Video Bringing you the second installment of my collaboration with Peacock Brand , featuring a dish that's as vibrant in flavor as it is in history – Chongqing Hot and Sour Noodles. This dish is a culinary icon from Chongqing, a city in Southwest China renowned for its fiery and bold flavors. Peacock Brand's Brown Rice Vermicelli The noodles embody the essence of Sichuan cuisine, known for its love of heat and spice. Originating from the bustling streets of Chongqing, this dish has won hearts far and wide, celebrated for its tantalizing blend of hot, sour, and umami flavors. It's a testament to the rich culinary heritage of the region, where each bowl tells a story of tradition and taste. Creating this dish is a journey through a spectrum of flavors. The combination of my homemade chili oil, fragrant Szechuan peppercorns, and tangy black vinegar creates a symphony of hot and sour notes that dance on the palate. The crispy fried soybeans add a delightful crunch, contrasting beautifully with the soft, smooth noodles. It's a dish that balances simplicity with complexity – easy to whip up, yet rich in taste and texture. Each ingredient plays its part in creating a bowl that's not just food, but an experience. As I served this dish, it was more than just another meal; it was a celebration of simplicity and flavor. The warmth of the spices, the zing of the vinegar, and the comforting texture of the brown rice vermicelli came together in perfect harmony. Chongqing Hot and Sour Noodles isn't just a recipe; it's a journey through the heart of Sichuan cuisine, a delightful adventure in every bite. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Soy Beans, 2 TBSP Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" White Sesame Seeds, 1/2 TSP Black Sesame Seeds, 1/2 TSP Chili Flakes, 1 TSP Adjust To Preference Sichuan Peppercorns, 1/2 TSP Adjust To Preference Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Black Vinegar, 2 TBSP Light Soy Sauce, 2 TBSP Dark Soy Sauce, 1/2 TBSP Toasted Sesame Oil, 1/2 TBSP Chili Oil Homemade , 1 TBSP Adjust To Preference White Pepper, Pinch Peacock Brand's Brown Rice Vermicelli , 75g or Crystal Noodles Kelp Stock Homemade , 500g or Any Low Sodium Stock Scallions Coarsely Chopped, For Garnishing Coriander Coarsely Chopped, For Garnishing Equipment: Dutch Oven Directions: Please visit my " Guksu " page for the kelp stock recipe. Please visit my " How To Make Chili Oil " page for the recipe. Soak soy beans in some water overnight, making sure they are fully submerged. The next day, add garlic, ginger, white & black sesame seeds, chili flakes and Szechuan peppercorns to a serving bowl. Set it aside until ready to use. Heat up about 2 inches of oil in a dutch oven over medium heat. *Bubbles should form when a wooden chopstick is inserted into the oil. * Drain and drop in the soy beans. *Be careful as the oil might splatter.* Stir for even browning. Continue frying until crispy brown. Drain and transfer to a plate lined with kitchen paper. Set them aside until ready to use. While the oil is still hot, add 1/4 cup to the garlic mixture. Mix until well combined. Add in black vinegar, light & dark soy sauce, sesame & chili oil and white pepper. Give it stir to combine well. Heat up the stock in a sauce pot over medium-low heat and soak the vermicelli for about 5 mins or until al dente. Add the stock and vermicelli to the sauce mixture. Garnish with the fried soy beans, scallions and coriander. Serve immediately. A perfect combination of hot and sour... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I'm excited to share a recipe that's been a part of my culinary journey – the Fujian style Ban Mian. This dish is known for its rich broths and hearty noodles. Originating from the coastal Fujian province in China, Ban Mian has evolved over the centuries, embracing diverse flavors and ingredients, making it a beloved comfort food across Asia. Peacock Brand's Brown Rice Vermicelli My take on this classic brings together the essence of traditional Fujian cooking with my own personal story. During my military service, Ban Mian became a go-to meal, a reminder of both the financial constraints and the creativity of that time in my life. Working with limited resources, I crafted a version that was both economical and satisfying, using ingredients like peanut butter and homemade chili oil to elevate simple noodles into a dish brimming with flavor and warmth. Partnering with Peacock Brand for this recipe was a milestone in my cooking journey, symbolizing how a dish that originated from a need for simple, cost-effective meals could turn into a recipe worthy of collaboration with a local brand. Each serving of this Ban Mian, with its blend of savory, sweet, and spicy, is a nod to its Fujian roots and a tribute to the times when I relied on cooking not just as a way to feed myself, but as a means to find joy and creativity in challenging circumstances. It's amazing how food not only connects us to our past but also opens doors to new opportunities and collaborations. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Soy Sauce, 2 TBSP Peanut Butter, 2 TBSP Pure Honey, 1 TBSP Chili Oil Homemade , 1 TBSP Adjust To Preference Toasted Sesame Oil, 1/2 TBSP Peacock Brand's Brown Rice Vermicelli , 75g or Wanton Noodles Fried Egg, To Serve (Optional) Scallions Coarsely Chopped, For Garnishing Equipment: Pot Directions: Please visit my " How To Make Chili Oil " page for the recipe. Add soy, peanut butter, honey, chili oil and sesame oil to a serving bowl. Mix to combine well. Soak vermicelli in some hot water for about 5 mins or until al dente. Loosen up the sauce with 1/3 cup of that soaking liquid. Add in the vermicelli and toss to coat well with the sauce. *If you are using wanton noodles, cook them in simmering water until they float to the surface or until cooked thru'. * Serve immediately with fried egg and garnish with some scallions. Nostalgic... Recipe Video:

Jump To Recipe Jump To Video In my family, the Lunar New Year heralds a time-honored tradition of baking Kue Lapis, a culinary craft that connects us to our Indonesian heritage and the rich tapestry of its origins. This storied dessert, conceived from the fusion of Dutch and Indonesian influences during the colonial period, is a celebration of meticulous technique and heritage. While the Dutch Spekkoek is often recognized for its alternating light and dark spice-infused layers, the Indonesian Kue Lapis, in its uniform spiced layers, is a homage to the archipelago's bold and complex flavors, distinguished by the use of local spices. Just out of the oven... The artistry behind Kue Lapis lies in its creation, where the choice of ingredients is paramount. The use of high-quality butter, preferably from grass-fed cows, and the richness of egg yolks are not just details but essentials that determine the cake’s luxurious texture and depth of flavor. As I carefully add each layer, the importance of these premium ingredients becomes evident, turning simple components into an exquisite cake that's rich, decadent, and full of history. It's a practice that reflects the dedication of Indonesian bakers past and present who understood that the quality of each element is what makes the final product truly stand out. As we gather to celebrate the Lunar New Year, the Kue Lapis takes its place at the center of our feast, a sumptuous symbol of prosperity and the sweet complexity of life's journey. Each slice, infused with the finest butter and egg yolks, is not merely a treat but an echo of generations past—a layered story of resilience, tradition, and the beauty of sharing. It’s in this spirit that I invite friends and family to savor this rich, flavorful dessert, each bite a reminder of the enduring legacy of our Indonesian culture and the new memories we create as we step into the new year. Let's dive into this recipe. Ingredients: (Make one 8 X 8 square inch cake) High Quality Unsalted Butter Softened Preferably Grass Fed, 550g + More For Greasing & Brushing Demerara Sugar, 125g + 120g Full Cream Condensed Milk, 60g High Quality Egg Yolks, 20 Spiced Rum, 2 TBSP or Pure Vanilla Paste, 1 TSP Cake Flour, 90g Cookie Spice Blend Homemade , 2 TSP Sea Salt, Pinch Almond Meal, 30g Egg Whites, 8 Equipment: Oven 8 X 8 Inch Square Cake Pan Stand Mixer / Hand Mixer Directions: Please visit my " Cookie Spice Blend " page for the recipe. Grease the cake pan with butter, on the sides as well as the bottom. Line the bottom of the pan with parchment paper. Preheat oven to 200 degree celsius or 400 fahrenheit. ​*Set the heat only from the top or broil setting.* *Make sure all the ingredients are at room temperature and prepare your mise en place.* Using a hand or stand mixer, cream butter until mayo consistency. Add 125g of sugar and continue creaming until light and fluffy. Add in condensed milk and whip until well combined. Whip in egg yolks, 1/2 portion at a time, until fully incorporated. Followed by rum (or vanilla paste), cake flour, cookie spice blend, salt and almond meal. In another bowl, whip egg whites with a pinch of salt until fluffy. Add in the remaining 120g of sugar and continue whipping until soft peaks form. Fold the egg whites mixture into the butter mixture, 1/3 portion at a time, until homogenous. Wack the prepared cake pan into the oven until heated through. Remove the cake pan from the oven, measure 150g of the cake batter and pour it into the cake pan. Use an offset spatula to spread the batter. Swirl for even distribution. Give the cake pan a few taps on the countertop to remove any excess bubbles. Wack into the oven and bake until the top turns golden brown. It should take about 2 to 3 mins. It can go from golden brown to burn very fast. Keep a close watch. Remove from oven and press the cake with a cake smoother to compact it. If there are air pockets, gently poke it with a skewer and press with the cake smoother to flatten. Brush the cake gently with some butter. Lay another 100g of the cake batter onto the baked cake layer. The pan and cake are hot enuff to allow the batter to melt. Swirl the pan around to spread the batter evenly. Before wacking into the oven, give it a few taps on the countertop to remove any excess bubbles. Repeat the process until all the cake batter is baked. Remove from the oven. Press and compact the cake with a cake smoother. Brush the top generously with some butter. Set aside to cool down completely. As the cake cools, the sides will pull away from the pan. Run an offset spatula along the edges. Carefully flip the cake pan onto a serving plate and unmold the cake. It should come right off. Give it a few taps if it doesn’t. It will taste better the next day. The kue lapis can keep in cool dry room temperature for up to 5 days. Never disappoint... Recipe Video:

Jump To Recipe Jump To Video In the realm of cakes, the olive oil cake holds a place of honor for its rustic simplicity and Mediterranean roots. Inspired by the recipes of Food52, Maialino, and Rachel Binder, this cake is a celebration of good quality olive oil, a staple in Italian cuisine known for its heart-healthy fats and robust flavor. Slow-roasted strawberries... Unlike butter-based cakes, this one owes its unique texture and moist crumb to the liquid gold that is olive oil. It's a cake that tells a story of old-world traditions, where each ingredient is chosen with care and purpose, and where simplicity allows the natural flavors to sing. Baking this cake is like paying homage to the sun-drenched olive groves that have been a part of Italian culture for millennia. Just outta the oven... Valentine's Day is a time when we seek to show our affection through grand gestures, yet sometimes it’s the simple acts that speak volumes. Baking an olive oil cake for your loved ones is one of those acts. It's a super easy, no-fuss recipe that anyone can make, leaving no excuse not to indulge your sweetheart (or your sweet tooth) on this day of love. The bright notes of fresh orange zest and juice, paired with a touch of Cointreau, or your choice of liqueur, infuse the cake with a lightness and a whisper of romance, while the slow-roasted strawberries, softened into jam-like jewels, crown the cake with their natural, ruby sweetness. As I serve this moist and dense delight, adorned with glistening strawberries, it becomes more than just dessert—it's a delicious testament to the care put into its creation. This olive oil cake isn't just a recipe; it's an experience, a sensory journey that begins with the scent of baking oranges and ends with the taste of caramelized fruit. It's the perfect ending to a Valentine's Day meal, a sweet note that lingers long after the last slice has been savored, a reminder that the simplest things in life are often the most extraordinary. Ingredients: Inspired by Food52, Maialino & Rachel Binder ( Make 4.5 inch X 8.5 inch loaf ) Cake: Unbleached All Purpose Flour, 125g Granulated Sugar, 175g Sea Salt, 3/4 TSP Baking Soda, 1/4 TSP Baking Powder, 1/4 TSP High Quality Olive Oil, 142g + More For Greasing Whole Milk, 152g Eggs, 2 Fresh Orange Zest, 1 Orange Fresh Orange Juice, 30g Cointreau / Grand Marnier / Rum / Brandy, 27g Slow-Roasted Strawberries:    Frozen Strawberries, 250g Demerara Sugar, 30g Or More Depending On The Sweetness Of the Strawberries Equipment: Oven 4.5" X 8.5" Loaf Pan Directions: Prepare the cake. Preheat oven to 175°C (350°F). Lightly grease a loaf pan with olive oil. Line the bottom and sides with parchment paper. In a large bowl, mix together flour, sugar, salt, baking soda, and baking powder. In another bowl, whisk together olive oil, milk, eggs, orange zest, orange juice, and Cointreau. Pour the wet mixture into the dry ingredients. Mix until just combined. There should be no large lumps. Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until golden and a skewer inserted comes out clean. Let the cake cool completely before unmolding. Prepare the slow-roasted strawberries. Preheat oven to 120°C (250°F). Halve or quarter strawberries depending on their size. Place them in a baking dish and toss with sugar (use a 9:1 strawberry-to-sugar ratio). Roast in the oven for about 2 hours, tossing once halfway. The strawberries should be jammy but still hold their shape. Transfer the strawberries to a bowl. Add a splash of hot water to the baking dish and deglaze to create a glaze. Assemble the cake. Once the cake is cooled, unmold and place on a serving plate. Brush the top with the strawberry glaze. Spoon the slow-roasted strawberries over the top. Slice and serve immediately. Inspired by Food52's Genius Desserts cookbook... Moist, dense and flavorful... Recipe Video:

Jump To Recipe Jump To Video There's a whisper of the past in every bowl of my Cantonese Swiss Chicken Noodles, a dish that brings the essence of Guangdong province to your table with a personal twist. While the name 'Swiss' might seem out of place, there's no European influence here; the 'Swiss' moniker is a nod to a local Hong Kong mispronunciation of 'sweet'. Originating from the busy streets of Canton, where the fragrant aroma of braising meats fills the air, this dish has become a staple in the region's cuisine. It’s a perfect example of the Cantonese dedication to flavor and harmony in cooking, where the slow braising of chicken wings in a rich, sweet soy-based sauce creates a tender, fall-off-the-bone delicacy. Adding Worcestershire sauce to the traditional mix is my secret to giving the dish a tangy depth, enhancing the layers of umami. The complexity of this sauce marries beautifully with the chicken, especially after being infused overnight, absorbing the symphony of flavors that only time can provide. There was once a humble hawker stall that served this very dish, so exquisite in its flavors that it catapulted the stall to Michelin Star fame. It's a testament to how mastery in simple, traditional dishes can achieve culinary excellence. Yet, over time, as the stall grew in popularity, there was a noticeable shift; the once-celebrated consistency and depth began to wane. It serves as a poignant reminder of how the soul of cooking lies not just in the recipe but in the meticulous care with which it's prepared every single time. Serving this dish is always a moment of pride, as it encapsulates my philosophy that the best flavors come from patience and care. The glistening noodles, coated in the glossy sauce, topped with succulent chicken wings, and sprinkled with fresh scallions, make each bite a celebration of tradition and craft. This Cantonese Swiss Chicken Noodles isn’t just a meal; it’s a culinary journey that respects the history of Cantonese cooking while embracing my own creative expression. It’s a dish that brings people together, sharing in the rich tapestry of flavors that define this classic cuisine. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 2) Chicken Stock: Chicken Carcasses, 2 Milk Powder, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Yellow Onion Wedged, 1 Carrot Obliqued, 1 Ginger Coarsely Sliced, 2" Garlic Crushed, 3 Cloves Leek, 1 Bay Leaves, 4 Cinnamon Stick, 1 Star Anise, 2 Black Cardamom, 1 Chicken Wings: Chicken Flats / Drumlets, 500g Slab Sugar / Date Sugar, 100g Light Soy Sauce, 3/8 Cup Dark Soy Sauce, 3/8 Cup Black Bean Soy Sauce Paste, 3/8 Cup Worcestershire Sauce, 1 TBSP Chili Flakes, 1 TBSP Adjust To Preference ShaoXing / Hua Tiao Wine, 1/4 Cup Handmade Noodles Homemade , 1 Recipe Or Any Dried Noodles, 2 Servings Scallions Coarsely Chopped, For Garnishing Equipment: Oven Heavy Pot Sauce Pot Non-Stick Skillet / Pan Directions: Please visit my " Volcano Handmade Noodles " for the recipe. Prepare the chicken stock. Preheat oven to 200°C (400°F). Place chicken carcasses in a baking dish. Sprinkle with milk powder, salt, white pepper, and mushroom powder. Toss to coat evenly and roast for 40 minutes, flipping halfway through. In a heavy pot over medium heat, add oil. Sauté onion, carrot, garlic, and ginger until aromatic. Add leek and cook until softened. Transfer roasted bones into the pot. Deglaze the baking dish with hot water and add the liquid to the pot. Add 1.5L water. Bring to a low simmer. Cover and cook for 1 hour. Strain and discard the solids (or consume, if desired). Return stock to the pot. Add bay leaves, cinnamon, star anise, and black cardamom. Simmer for another 20–30 minutes. Strain and reserve 375g of stock for the next step. Store extra stock in the fridge or freezer. Prepare the chicken. Blanch chicken wings in simmering water for 2 minutes. Shock in ice water for 5 minutes. Drain and set aside. In a sauce pot, combine 375g stock, slab sugar, light soy, dark soy, black bean soy paste, chili flakes, and Shaoxing wine. Bring to a simmer and stir until sugar dissolves. Remove from heat. Add chicken wings. Cover with a cartouche and lid. Chill overnight in the fridge. Cook and serve. Cook noodles until al dente. Divide into serving bowls. In a non-stick skillet, sear the marinated wings until lightly browned on both sides. Let the sauce clinging to the wings reduce and become syrupy. Toss the noodles with the syrup from the skillet. Top with wings and garnish with scallions. Serve immediately. Noodleslicious and chickenlicious... Recipe Video:

Jump To Recipe Jump To Video Embark on a culinary expedition to the heart of Northern Thailand with my rendition of Khao Soi, a dish deeply rooted in the history and flavors of Chiang Mai. Khao Soi's story is one of cultural confluence, where ancient spice routes and the culinary traditions of neighboring Burma and local Thai communities intertwine. This noodle soup, a beacon of Northern Thai cuisine, encapsulates the essence of its diverse influences, harmonizing them into a dish celebrated for its depth of flavor and comforting warmth. In crafting my version of this beloved dish, I pay homage to the traditional methods that have been its cornerstone for generations. The heart of the recipe lies in the painstakingly hand-pounded spice paste, a labor of love that sets the foundation for its distinctive taste. Eschewing the food processor for a mortar and pestle, I embrace the old ways, believing that the act of pounding the spices not only melds the flavors more intimately but also connects us to the dish's rich heritage. This method, though more time-consuming, imbues the dish with a soul and authenticity that modern shortcuts simply cannot replicate. I invite you to join me in this culinary celebration, to savor a bowl of Khao Soi that respects its roots while inviting personal discovery. It's more than just a recipe; it's a journey through the lanes of Northern Thailand, a nod to the traditional kitchens where this dish first simmered. By choosing to prepare the spices with a mortar and pestle, we honor the past and carry forward the essence of Khao Soi into our modern kitchens. Let this dish be a bridge between worlds, a delicious testament to the enduring power of tradition in bringing people together, one bowl at a time. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 2) Chicken Wings: Chicken Flats / Drumlets, 500g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Milk Powder, 1 TBSP Gravy: Dried Chilies, 10g Black Cardamoms, 2 Coriander Seeds, 1 TBSP Ginger, 2" Red Onion Coarsely Wedged, 1 Sea Salt, Pinch Turmeric, 1/2 TSP Gula Melaka, 1 TBSP Coconut Oil, 2 TBSP Coconut Milk, 125g + 125g Soy Sauce, 2 TBSP Dried Vermicelli / Noodles, 75g + 75g Garnishes: Red Onion Finely Sliced, 1 Granulated Sugar, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Dried Vermicelli / Noodles, 50g + 50g Chili Flakes, 2 TBSP Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Scallions Coarsely Sliced, A Handful Equipment: Oven Heavy Pot Sauce Pot Spice Grinder Mortar & Pestle Cast Iron Skillet / Pan Directions: Prepare the wings. Preheat oven to 200°C (400°F). Place wings in a baking dish. Season with salt, white pepper, mushroom powder, and milk powder. Toss until well coated. Roast for 40 minutes, flipping halfway, until golden brown. Make the stock. Soak dried chilies in hot water. Set aside. Toast black cardamoms and coriander in a skillet until fragrant. Grind into powder. In the same skillet, toast ginger and onion until lightly charred. Drain the soaked chilies (reserving the liquid) and transfer to a mortar with the toasted ginger and onion. Pound into a coarse paste with salt, turmeric, spice blend, and gula melaka. Set aside. Deglaze the baking dish with hot water and pour into a pot with 750ml water and any vegetable scraps. Simmer for 8–10 mins, then steep covered for 5 mins. Strain and discard solids. Set stock aside. Cook the gravy. In a heavy pot over medium heat, heat some coconut oil. Add in the spice paste and rinse the mortar with a splash of stock, pouring it in. Stir in 125g coconut milk and cook until it forms a thick paste. Add the roasted wings and their juices. Stir to coat. Deglaze with a bit of stock, then add the remaining 125g coconut milk and more stock to cover. Simmer for 20–30 mins until the wings are tender. Stir occasionally. Season with salt, mushroom powder, gula melaka, and soy sauce. Prepare the vermicelli. Place vermicelli in individual serving bowls. Pour the hot gravy with wings over the noodles to soak. Make the garnishes. Soak sliced onion in hot water with sugar. Set aside. In a skillet, heat 2" of oil over medium-high heat. Fry 50g of vermicelli until puffed and crispy. Drain on paper towels. Pour 3 TBSP of the hot oil over chili flakes. Stir to form a chili paste. Assemble and serve. Once vermicelli is al dente, top each bowl with soaked onion, crispy vermicelli, and chili paste. Garnish with lime zest, lime juice, and scallions. Serve immediately. Umami bomb... Succulent... Perfect harmony of tangy, spicy and savory... Recipe Video: