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Jump To Recipe Jump To Video Sometimes the best dishes come from a stroke of creativity with what’s left in the fridge. That was exactly my thought when I eyed the leftover jjajang sauce from a previous meal. Instead of sticking to the usual, I decided to pair it with some chicken and veggies for something a bit different. The result? A super satisfying jjajang chicken dish that turned my leftover sauce into a star. Savory Jjajang chicken stir fry with red peppers, scallions, and sesame seeds. The process was straightforward but fun. I started by flattening the chicken to ensure it cooked evenly, then gave it a quick sear to seal in the flavors. Tossing in crisp red bell peppers and the whites of the scallions added a bit of crunch and freshness to the dish. A spoonful of caramelized Jjajang chicken stir fry, rich with flavor. But the real game-changer was stirring in the rich, savory jjajang sauce, which coated everything in its wonderfully deep flavor. A final drizzle of toasted sesame oil and a sprinkle of sesame seeds, and I had a dish that was ready to impress. Juicy chicken coated in black bean sauce, garnished with scallions. If you’ve got some leftover jjajang sauce, this is a great way to reinvent it. It’s not just about saving food; it’s about discovering new favorite meals along the way. This jjajang chicken is perfect for a quick weeknight dinner or when you’re just feeling a bit adventurous with your cooking. Give it a try, and see how simple ingredients can transform into something unexpectedly delicious! Hearty bowl of Jjajang chicken stir fry, perfect for sharing. Ingredients: (Serve 2) Chicken Breast, 1 Sea Salt, Pinch Sesame Oil, 2 TBSP White Pepper, Pinch Red Bell Pepper Coarsely Wedge, 1 Scallions White Parts Coarsely Sliced, A Handful Jjajang Homemade , 3 Heaping TBSP Toasted Sesame Oil, For Drizzle Scallions Green Parts Corasely Sliced, For Garnishing Sesame Seeds, For Garnishing Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Jjajangmyeon " page for the recipe. Cover the chicken breast with cling film on a working surface. Pound it to an even thickness with a rolling pin. Season with salt. In a skillet over medium-high heat, add sesame oil. Once the oil is heated up, add in the chicken. Once the chicken is 1/2 way seared through, flip and continue cooking 1/2 way through as well. Remove from heat and set aside to cool down slightly. Season with white pepper. Once the chicken is cool enough to handle, coarsely dice and set it aside until ready to use. In the same skillet over medium heat, add bell pepper and scallions. Saute until aromatic. Add a splash of water and deglaze. Next, add in the jjajang and saute until well combined. Followed by the chicken. Saute until the chicken is cooked through. Transfer to a serving plate. Garnish with toasted sesame oil, scallions and sesame seeds. Serve immediately with the rice of your choice. Succulent... Simple yet yummilicious... Recipe Video:

Jump To Recipe Jump To Video There’s something incredibly satisfying about finding delicious ways to use leftovers. Continuing my exploration with leftover jjajang sauce, I've whipped up another unique dish that transforms simple ingredients into a standout meal. This is my second creation in the series, where I pair the rich jjajang with fresh bok choy for a dish that’s as nourishing as it is flavorful. Jjajang CaiXin Splendor, tender choy sum with savory black bean sauce, garnished with sesame seeds. I started by lightly blanching the bok choy to enhance its vibrant color and tender texture. The jjajang sauce, enriched with a dollop of gochujang, laid the foundation for the dish, adding depth and a gentle heat. Crispy fried onions were folded in, providing a sweet crunch that contrasts beautifully with the robust flavors of the sauces. This combination of textures and tastes not only uses up the leftover sauce but elevates it into something exciting and new.  A hearty plate of choy sum with caramelized onions and black bean sauce. If you're intrigued by the idea of turning leftovers into a culinary adventure, this jjajang bok choy recipe is perfect for you. It’s a testament to how a few simple ingredients, combined thoughtfully, can create a dish that feels both innovative and comforting. So, why not join me in this delicious experiment? It's just another way to enjoy cooking, making the most of what you have, and keeping things interesting in the kitchen! Jjajang CaiXin Splendor served with sesame seed garnish over a dark, flavorful sauce. Ingredients: (Serve 2) CaiXin / Bok Choy, A Handful Sea Salt, Pinch Sesame Oil, 2 TBSP Jjajang Homemade , 3 Heaping TBSP Gochujang, 1 TBSP Toasted Sesame Oil, 1 TBSP Oyster Sauce, 1 TBSP Light Soy Sauce, 1 TBSP Grapeseed / Sunflower / Peanut / Canola Oil, For Frying Yellow Onion Thinly Sliced, 1 Sesame Seeds, For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " Jjajangmyeon " page for the recipe. Wash caixin or bok choy thoroughly. Coarsely slice into shorter lengths. Heat a sauce pot of water. Season with salt. Blanch the caixin or bok choy for about 30 secs or until it turns a brighter shade of green. Set it aside to drain, reserving some of that blanching liquid. In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in the jjajang. Add in a ladle of that blanching liquid to loosen up the sauce. Saute until well combined. Followed by the gochujang. Remove from heat and transfer to a serving plate. Once the caixin or bok choy is drained, transfer to a mixing bowl. Add in toasted sesame oil, oyster and light soy sauce. Mix until well combined. Next, add about 1" of oil in a pot over medium high heat. Add in the onion. Saute until the onion starts to turn crispy golden brown. Immediately drain and transfer the fried onion to a plate lined with kitchen paper. Add about 1/2 of the fried onion to the caixin or bok choy mixture. Toss until well combined. Place the caixin or bok choy mixture over the jjajang. Garnish with more of that fried onion and sesame seeds. Serve immediately with the rice of your choice. Nourishing... Perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video Loco Moco is one of those comfort food classics with humble beginnings that tell a story as rich as the dish itself. Originating from Hawaii in the late 1940s, it was crafted as a simple and affordable meal for teenagers looking for something filling and tasty after a day of surfing. The onion gravy—deeply savory with tender vegetables—ready to crown the Loco Moco. The original recipe, a combination of white rice topped with a hamburger patty, a fried egg, and brown gravy, quickly became a staple across the islands, celebrated for its hearty simplicity and the fusion of flavors that embody the spirit of Hawaiian cuisine. My take on Loco Moco pays homage to this traditional favorite while adding a few personal touches that enhance the flavors and textures. I use jasmine rice cooked in a savory beef stock with a fresh tomato nestled in the center, adding a subtle sweetness that complements the savory beef patties. Golden fried egg, juicy patty, and saucy rice—the ultimate comfort in one bite. The mushroom gravy, rich with caramelized onions and garlic, is a nod to the classic, but with a depth of flavor that makes each bite more memorable than the last. Topping it all off with a sunny side up egg adds that irresistible ooze that pulls all the components together. I’d love for you to try making this version of Loco Moco. It’s more than just recreating a dish; it’s about bringing a piece of Hawaiian history into your kitchen and onto your table. Whether it’s for a casual family dinner or a comforting solo meal, this Loco Moco is sure to satisfy your cravings and maybe even stir up a bit of island nostalgia. So, why not take a little culinary trip to Hawaii tonight? Whip up this dish and savor the rich history and delicious flavors of this beloved Hawaiian comfort food. Ingredients: (Serve 2) Rice: Jasmine Rice, 180g Beef Stock, 2 Cups Tomato, 1 Loco Moco: Beef Stock, 1.5 Cups Soy Sauce, 1 TBSP Worcestershire Sauce, 1 TBSP Ketchup, 1 TBSP Sesame Oil, 2 TBSP Versatile All Purpose Ground Beef Homemade , 200g Butter, 1 TBSP + 1 TBSP Yellow Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Shiitake Mushrooms Thinly Sliced, 75g Garlic Finely Minced, 3 Cloves Slurry, Cornstarch 2 TBSP + Water 2 TBSP Sunny Side Up, 2 Equipment: Rice Cooker Cast Iron Skillet / Pan Directions: Please visit my " My Versatile All Purpose Ground Beef Recipe " page for the recipe. Prepare the Tomato Butter Rice. Wash the rice in water 4–5 times until the water runs clear. Drain well. Transfer the rice to a rice cooker and pour in beef stock. Stir to mix. Remove the tip of a tomato and score an "X" on the bottom. Place the whole tomato (X-side up) in the center of the rice. Cook the rice according to your rice cooker’s instructions. Once cooked, fluff the rice with a fork and mix in the softened tomato until well incorporated. Keep warm until ready to serve. Prepare the Mushroom Gravy. Simmer vegetable scraps with stock for 5–8 minutes, then steep for another 5. Strain and discard the solids. Add soy sauce, Worcestershire sauce, and ketchup to the stock. Stir and set aside. Cook the Beef Patties. Divide the beef mixture in half and shape into two discs. Heat a skillet over medium heat and add sesame oil. Once hot, add the patties and sear until the bottom is crispy brown. Flip the patties, add 1 tbsp of butter, and baste them as the butter melts. Remove and set aside to rest. Make the Gravy. In the same skillet, add sliced onion. Season with salt and pepper. Sauté until lightly caramelized. Add mushrooms and cook until slightly browned. Add 1 tbsp of butter and continue sautéing. Stir in minced garlic and cook until fragrant. Pour in the prepared stock and deglaze the pan. Bring to a simmer and reduce by half. Add the cornstarch slurry and stir until thickened. Assemble the Loco Moco. Place a serving of tomato butter rice on a plate. Top with a beef patty. Spoon over the mushroom gravy. Finish with a sunny-side-up egg, scallions, and sesame seeds. Serve immediately. Nourishing... Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Who says you need a special occasion like Xmas to whip up some delicious sausage rolls? With just a few pantry staples like puff pastry and ground beef, you can transform simple ingredients into a scrumptious treat that's perfect for any day. Freshly baked sausage rolls, golden and flaky with a sesame seed topping. My sausage roll recipe is straightforward and foolproof, making it an excellent choice for both novice cooks and seasoned chefs alike. The key to these delightful rolls is in the layering of flavors and textures—from the savory filling to the flaky, buttery pastry. Starting with finely minced shallots sautéed in butter, the base for the meat filling is both flavorful and aromatic. Mixing this with my versatile ground beef recipe and breadcrumbs creates a rich and cohesive mixture that's easy to handle and tastes fantastic. Crispy puff pastry wrapped around a juicy, well-seasoned sausage filling. Rolling this filling in puff pastry might sound like a gourmet task, but it’s really quite simple. The process is satisfying, especially when you see your rolls taking shape, ready to be sliced and transformed into golden, crispy delights in the oven. Give these sausage rolls a try the next time you find yourself with some leftover puff pastry or when you’re looking for something different to serve at a gathering. They’re not just for the holidays—any day can be made a bit more special with the addition of these savory bites. Buttery layers meet savory meat in these irresistible sausage rolls. Whether it’s a family snack, a party appetizer, or a simple treat to enjoy with your afternoon tea, these sausage rolls are sure to impress. So, preheat your oven, roll up your sleeves, and let’s get baking! Ingredients: (Serve 4) Butter, 20g Shallots Finely Minced, 5 Sea Salt, Pinch Black Pepper, Pinch Versatile All Purpose Ground Beef Homemade , 400g Bread Crumbs, 30g Frozen Puff Pastry, 1 Sheet or More Egg Yolks Lightly Beaten, 2 For Egg Wash Sesame Seeds, For Garnishing Equipment: Oven Piping Bag with 1" Tip Cast Iron Skillet / Pan Directions: Please visit my " My Versatile All Purpose Ground Beef Recipe " page for the recipe. In a skillet over medium heat, add butter. Once the butter starts to melt, add in shallots. Season with salt and pepper. Saute until translucent and set aside to cool down slightly. Transfer the ground beef mixture to a large mixing bowl. Add in the cooled shallot mixture and bread crumbs. Mix until well combined. Transfer the ground beef mixture to a piping bag. Place a sheet of frozen puff pastry on a baking tray lined with parchment paper. Pipe 2 rolls of ground beef mixture on the puff pastry, next to each other. Pipe 1 more roll on top of the 2 rolls. Roll the puff pastry over the ground beef mixture with the help of the parchment paper. Leave 1/2 inch on the edge and slice off any excess puff pastry. Crimp that 1/2 inch with a fork. Repeat with any remaining puff pastries. Chill in the fridge for about 2 hrs. Slice the puff pastry to about 4 inches in length. Brush the puff pastry with some egg wash. Set aside in the fridge and dry up a little, about an hr. Preheat oven to 200 degree celsius or 400 fahrenheit. Brush with more egg wash and garnish with sesame seeds. Season lightly with salt. Wack in the oven and bake for about 20 mins, rotating halfway thru', or until the puff pastry is golden brown. Remove from the oven and serve immediately. Mama Mia... 1 is never enuff... Recipe Video:

Jump To Recipe Jump To Video There’s something about being “in the zone” in the kitchen that makes you keep going. After making my own Chili Crab Burger to redeem myself from McDonald’s rather disappointing version, I thought, “Why stop there?” Black Pepper Crab is another iconic Singaporean seafood dish I grew up loving. And with leftover crab meat sitting in the fridge, it just made sense to go for a round two. Black Pepper Crab has its roots in Singaporean cuisine, known for its bold use of coarsely cracked peppercorns, butter, curry leaves, and a good amount of wok hei. It’s less sweet and more intense than its chili cousin, with a savory heat that creeps up and lingers. So I figured, what if I turned that same flavor profile into a burger? Something handheld, messy, and full of punch. Kind of like the late-night kopitiam version, but modern and a little extra. The result is this juicy crab patty slathered in black pepper mayo, topped with a zesty slaw, and sandwiched between crispy fried mantou buns. Every bite has crunch, heat, tang, and richness like Black Pepper Crab reimagined into a burger format. If you’re craving something spicy, comforting, and a bit indulgent, this is your next weekend project. Don’t be shy with the napkins. Ingredients: (Make 2 burgers) Black Pepper Mayo: Black Peppercorns, 1.5 TBSP ​White Peppercorns, 1/2 TBSP Unsalted Butter, 2 TBSP Red Onion Finely Sliced, 1 Curry Leaves, A Handful Garlic Finely Minced, 3 Cloves Fresh Red Chilies Deseeded Finely Sliced, 2 Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1.5 TBSP Soy Sauce, 1.5 TBSP Gula Melaka Syrup Homemade , 1 TBSP Chicken Stock Homemade , 750ml Slurry, 1 TBSP Cornstarch + 1 TBSP Water Kewpie Mayo, For Mixing Crab Patties:    Crab Meat, 1 LBI'm using canned crab meat Red Onion Finely Minced, 1 Garlic Grated, 3 Cloves Ginger Grated, 2" Cumin Powder, 1 TSP Coriander Powder, 1 TSP Garam Masala Homemade , 1/2 TSP Turmeric, 1/2 TSP Smoked Paprika, 1 TSP Eggs, 2 Coriander Coarsely Chopped, A Small Handful Sea Salt, Pinch White Pepper Pinch Mushroom Powder, Pinch Unsalted Butter, 2 TBSP + More For Basting Burger:    Scallions Coarsely Chopped, A Handful Carrot Grated, 1/4 Cabbage Shredded, 1/4 Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sesame Oil, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Fried Mantou Homemade , 2 Equipment: Cast Iron Skillet / Pan Pestle and Mortar Sauce Pot Blender / Hand Blender Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my “ How To Make Mantou / Bao / Turnover Bao " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Make the Black Pepper Mayo Toast peppercorns in a skillet until fragrant, then grind coarsely using a mortar and pestle. In a saucepan, melt butter and sauté sliced onions with a pinch of salt until lightly browned. Add curry leaves, garlic, and chilies. Cook until aromatic. Stir in hoisin, oyster, and soy sauces. Deglaze with a splash of chicken stock, then pour in the rest with the ground pepper. Simmer and blend the sauce until smooth. Return to the pot and reduce until thick. Adjust taste with gula melaka syrup and salt. Stir in a cornstarch slurry to thicken further. Let the sauce cool slightly before mixing 2 parts of the sauce with 1 part Kewpie mayo. Chill until ready. Make the Crab Patties In a mixing bowl, combine crab meat, onion, garlic, ginger, all the spices, eggs, and chopped coriander. Mix gently until combined and shape into two patties. Heat butter in a skillet and pan-fry the patties until golden on both sides. Add more butter, tilt and baste the patties. Set aside. Make the Slaw In a bowl, mix scallions, cabbage, carrot, lime zest, juice, sesame oil, salt, and pepper. Toss well and chill in the fridge. Assemble the Burger Slice fried mantou buns in half. Spread black pepper mayo on both the top and bottom buns. Layer on the crab patty and top with the slaw. Cover with the top bun and serve right away. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video When McDonald’s Singapore released their Chili Crab Burger, I’ll admit I was curious. Chili crab is one of our national treasures, after all, rich, spicy, sweet, messy in the best way, and usually eaten with mantou to soak up every last drop of sauce. So to see it turned into a fast food item? I was intrigued. But that excitement quickly fizzled when I found out there wasn’t even real crab in it: just a shrimp patty or a fried chicken thigh. I gave the shrimp version a try, hoping the sauce might redeem it. Unfortunately, it was bland, forgettable, and a little sad. That’s what pushed me to create my own version, something worthy of the name "Chili Crab." Instead of settling, I went all out: crab patties made with actual crab meat, a fiery homemade chili crab mayo inspired by the traditional sauce, and a quick, zesty slaw to balance it all. And the best part? I sandwiched everything between crispy, golden fried mantou buns, just like how we eat chili crab at hawker stalls. Every bite delivers a hit of umami, spice, sweetness, and crunch. It’s indulgent, yes, but also incredibly satisfying. For a bit of context: chili crab was invented in the 1950s by a couple in Singapore: Madam Cher Yam Tian and her husband, who began selling stir-fried crab with bottled chili and tomato sauce from a pushcart. That humble dish evolved into what we now know as chili crab, with restaurants and hawker stalls adding garlic, fermented shrimp paste, egg, and vinegar to deepen the flavor. It's become such a staple that CNN once named it one of the world’s top 50 best foods. So while a burger might not be traditional, I like to think this recipe is a modern tribute to a very beloved classic. Give it a go, especially if you’ve been disappointed by the fast food version like I was. This one won’t let you down. Ingredients: (Make 4 burgers) Chili Crab Mayo:    Dried Red Chilies Deseeded, 5 Adjust to Preference Red Onion Wedged, 1 Garlic Crushed, 4 Cloves Fresh Red Chilies Deseeded, 3 Adjust to Preference Lemongrass White Parts Only Finely Sliced, 1 Stalk Candle Nuts / Macadamia Nuts, 3 Galangal, 1/2 Inch Belacan | Fermented Shrimp Paste, 1 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 2.5 TBSP Tomato Ketchup, 2.5 TBSP Hoisin Sauce, 1/2 TBSP Oyster Sauce, 1/2 TBSP Gula Melaka Syrup Homemade , 1 TBSP Sea Salt, Pinch White Pepper, Pinch Hua Tiao Wine / Shaoxing Wine, 1 TBSP Kewpie Mayo, For Mixing Crab Patties: Crab Meat, 1 LB I'm using canned crab meat Red Onion Finely Minced, 1 Garlic Grated, 3 Cloves Ginger Grated, 2" Cumin Powder, 1 TSP Coriander Powder, 1 TSP Garam Masala Homemade , 1/2 TSP Turmeric, 1/2 TSP Smoked Paprika, 1 TSP Eggs, 2 Coriander Coarsely Chopped, A Small Handful Sea Salt, Pinch White Pepper Pinch Mushroom Powder, Pinch Unsalted Butter, 2 TBSP + More For Basting Burger: Scallions Coarsely Chopped, A Handful Carrot Grated, 1/4 Cabbage Shredded, 1/4 Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sesame Oil, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Fried Mantou Homemade , 4 Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my “ How To Make Mantou / Bao / Turnover Bao " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Make the chili crab mayo Soak the dried red chilies in hot water until soft. Once softened, remove seeds and blend with red onion, garlic, fresh chilies, lemongrass, candle nuts, galangal, and a splash of water into a paste. Heat a pan and toast the belacan until aromatic. Add in your chili paste and oil. Cook until the paste darkens and most liquid is gone. Stir in ketchup, hoisin, and oyster sauce. Cook for a few minutes. Add gula melaka syrup, salt, and white pepper. Taste and adjust. Splash in the Chinese cooking wine to deglaze. Let it bubble for a few seconds. Set aside to cool. Mix 1 part of this chili paste with 2 parts Kewpie mayo. Chill in fridge. Make the crab patties In a large bowl, combine crab meat, minced onion, grated garlic and ginger, all spices, eggs, and chopped coriander. Mix gently until just combined. Shape the mixture into 4 burger patties. Heat butter in a skillet and cook patties on both sides until golden and slightly crisp. Tilt the skillet and baste with butter. Set aside. Make the slaw: Toss chopped scallions, shredded cabbage, grated carrot, lime juice and zest, sesame oil, salt, and pepper in a bowl. Chill in fridge until ready. Assemble the burger: Slice fried mantou buns in half. Spread chili crab mayo generously on both top and bottom halves. Place the crab patty on the bottom half. Top with slaw. Close with the top half of the bun. Serve immediately. Prepare for mess. The real Chili Crab Burger... Recipe Video:

Jump To Recipe Jump To Video When KFC Singapore launched their crab sauce fried chicken sandwich, I’ll admit I was curious. But the moment I tried it, I knew it wasn’t hitting the mark, it felt like it was holding back. Black Pepper Crab... The sauce lacked depth, the crab flavor was almost missing, and the whole sandwich just didn’t deliver on the promise in the name. That’s when I thought, “Why not make my own? But do it properly, with real flavor, and two of my favorite sauces: chili crab and black pepper crab.” Chili Crab... Both chili crab and black pepper crab are legends in Singapore’s food history. Chili crab was created in the 1950s by Madam Cher Yam Tian, who stir-fried crab with bottled chili sauce and tomato ketchup, evolving into the rich, tangy, and spicy sauce we know today. Black Pepper Crab... Black pepper crab is a later invention, bold and aromatic with toasted peppercorns, butter, and curry leaves, a dish that packs heat in a different way. Merging these flavors into fried chicken was my way of creating something comforting yet unmistakably Singaporean. Chili Crab... The result is a sandwich that’s crunchy, saucy, and absolutely unapologetic. The juicy fried chicken thigh is tucked into a crisp, golden fold-over bao, then drenched in either chili crab or black pepper crab sauce and topped with a fresh, zesty slaw. It’s messy, it’s indulgent, and it’s everything I wished the fast-food version could have been. If you love the flavors of Singapore’s iconic crab dishes but want them in a fun, handheld form, this is your sign to make it. Ingredients: (Make 6 Sandwiches) Chicken: Boneless Chicken Thigh With Skin On, 3 Buttermilk, 220g Unbleached All Purpose Flour, 175g Dijon Mustard, 25g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Onion Powder, 1/2 TBSP Garlic Powder, 1/2 TBSP Old Bay Seasoning Homemade , 1 TSP Rice Vinegar, 1 TBSP Simple Slaw: Cabbage Shredded, 1/4 Carrot Grated, 1 Large Red Onion Finely Sliced, 1 Coriander Coarsely Chopped, A Handful Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Rice Vinegar, 1 TBSP Gula Melaka Syrup Homemade , 1 TBSP Sea Salt, Pinch Chili Flakes, Pinch Sauces: Unbleached All Purpose Flour + Butter, For Roux Chili Crab Sauce Homemade , 1 Recipe Chicken Stock Homemade , 120g Black Pepper Crab Sauce Homemade , 1 Recipe Seasoned Flour: Unbleached All Purpose Flour, 200g Tapioca Starch, 100g Potato Starch, 100g Corn Starch, 50g Baking Soda, 1/2 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Sandwiches: Fold Over Bao Homemade , 1 Recipe Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying Equipment: Sauce Pot Dutch Oven / Deep Fryer / Wok Directions: Please visit my “ How To Make Mantou / Bao / Turnover Bao " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Old Bay Seasoning " page for the recipe. Please visit my " Singapore Chili Crab Burger " page for the Chili Crab Sauce recipe. Please visit my " Singapore Black Pepper Crab Recipe " page for the Black Pepper Crab Sauce recipe. Marinate the chicken Slice each chicken thigh in half, making sure not to tear the skin. Place the chicken in a large mixing bowl. Add buttermilk, Dijon mustard, salt, white pepper, mushroom powder, onion powder, garlic powder, Old Bay seasoning, and rice vinegar. Mix everything together with clean hands until the chicken is fully coated and the marinade feels slightly sticky. Cover the bowl with cling film and place it in the fridge overnight. This helps tenderize the meat and infuse flavor. Make the simple slaw In a large mixing bowl, add shredded cabbage, grated carrot, and thinly sliced red onion. Add chopped coriander leaves for freshness. Squeeze in the juice of one lime and add the lime zest. Pour in rice vinegar and gula melaka syrup for sweetness. Season with salt and chili flakes. Toss everything together until the vegetables are well coated. Cover and store in the fridge until ready to assemble the sandwiches. Prepare the sauces For the Chili Crab Sauce: In a small saucepan over medium heat, melt 30g of butter. Add 30g of flour and whisk until a paste forms (this is your roux). Slowly whisk in chicken stock until smooth. Add your pre-made chili crab sauce and stir until fully combined. Continue cooking and whisking until the sauce thickens. If it becomes too thick, add more chicken stock a little at a time until you get a pourable consistency. For the Black Pepper Crab Sauce: Repeat the same roux method, but use 15g of butter and 15g of flour. Stir in your pre-made black pepper crab sauce. Adjust thickness with chicken stock as needed. Keep both sauces warm over very low heat or reheat before serving. Make the bao Divide your bao dough into 10 equal pieces and shape them into balls. Roll each ball into an oval shape large enough to fit a chicken thigh piece. Fold each oval in half to create the “fold-over” shape. Place the bao on parchment squares, cover, and let them rest for 30 minutes. Steam over high heat for 10 minutes, then turn off the heat and leave them in the steamer for another 15 minutes before removing. Let them cool completely so they don’t collapse when frying. Heat oil to medium in a wok, Dutch oven, or deep fryer. Test with a wooden chopstick — if small bubbles form, the oil is ready. Fry the bao until golden brown on both sides, flipping halfway through. Drain on paper towels or a wire rack. Fry the chicken In a large bowl, mix all-purpose flour, tapioca starch, potato starch, corn starch, baking soda, salt, pepper and mushroom powder to make your seasoned flour mix. Take the marinated chicken from the fridge. Coat each piece in the seasoned flour mixture, shaking off any excess. Heat oil to medium in your fryer, wok, or Dutch oven. Fry the chicken pieces until light golden brown on both sides. Flip for even cooking. Remove and drain on paper towels or a wire rack, then rest for 15 minutes. Increase oil heat to high for the second fry. Return the chicken to the hot oil and fry until deep golden brown and extra crispy. Drain again on paper towels or a wire rack.y. Assemble Carefully open a fried bao without tearing it. Spread a spoonful of either chili crab sauce or black pepper crab sauce inside. Place a crispy fried chicken piece inside the bao. Top with a generous spoonful of slaw. Drizzle more sauce over the slaw. Serve immediately while hot and crispy. Which would you prefer? I still prefer this black pepper crab version... Recipe Video:

Jump To Recipe Jump To Video When you think of croquettes, most people picture the European kind: potato-based, hearty, and filling. But Japan took the idea and ran with it, creating Korokke (コロッケ), their own version introduced during the Meiji era. Among the many variations, the most luxurious is the Kani Kurīmu Korokke (カニクリームコロッケ), a creamy, rich crab filling encased in a golden panko crust. It’s crisp on the outside, silky inside, and full of seafood sweetness. I decided to make mine with a twist: serving it with either Singapore-style chili crab sauce or black pepper crab sauce. Both are bold, iconic flavors that pair beautifully with the delicate creaminess of the croquette. The chili crab version gives you sweet-spicy warmth, while the black pepper one offers a fragrant, peppery kick. Each bite feels like a meeting of Japanese comfort food and Singaporean hawker flair. If you’ve never tried making Kani Kurīmu Korokke at home, it’s easier than you think: you just need to give the filling enough time to chill and set before shaping. The rest is straightforward, and the results are incredibly rewarding. Crisp, creamy, and versatile, these croquettes can be a snack, a starter, or part of a larger meal. And if you can’t decide which sauce to try… make both. Ingredients: (Make 4) Crab: High Quality Olive Oil, 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch White Pepper, Pinch Canned Crab Meat, 80g Sake, 2 TBSP Unbleached All Purpose Flour, 30g Unsalted Butter, 30g Whole Milk, 200g Nutmeg Freshly Grated, Pinch Sauces: Unbleached All Purpose Flour + Butter, For Roux Chili Crab Sauce Homemade , 1 Recipe Black Pepper Crab Sauce Homemade , 1 Recipe Chicken Stock Homemade , 120g Dredging Station: Unbleached All Purpose Flour, 1/4 Cup Sea Salt, Pinch White Pepper, Pinch Old Bay Seasoning Homemade , 1/2 TSP Beaten Eggs, 2 Japanese Panko, 1/4 Cup To Serve: Coriander Coarsely Chopped, For Garnishing Fresh Lime Zest, 1/2 Lime Equipment: Sauce Pot Dutch Oven / Deep Fryer / Wok Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Old Bay Seasoning " page for the recipe. Please visit my " Singapore Chili Crab Burger " page for the Chili Crab Sauce recipe. Please visit my " Singapore Black Pepper Crab Recipe " page for the Black Pepper Crab Sauce recipe. Prepare the Crab Filling Heat olive oil in a skillet over medium heat. Add finely minced onion, season with salt and white pepper, and sauté until lightly caramelized. Add the crab meat and cook until heated through. Pour in the sake to deglaze the pan, stirring to lift any bits from the bottom. Set aside. Make the Cream Base In a saucepan over medium heat, melt the butter and add flour. Whisk continuously until a paste forms. Slowly add the milk while whisking to prevent lumps. Continue cooking until the mixture thickens into a smooth cream sauce. Remove from heat and fold in the crab mixture along with a pinch of grated nutmeg. Chill the Filling Spread the mixture onto a flat plate or baking sheet. Cover with cling film, pressing it directly against the surface to prevent a skin from forming. Chill in the fridge for at least 4 hours, or until firm enough to shape. Prepare the sauces. For the Chili Crab Sauce: In a small saucepan over medium heat, melt 30g of butter. Add 30g of flour and whisk until a paste forms (this is your roux). Slowly whisk in chicken stock until smooth. Add your pre-made chili crab sauce and stir until fully combined. Continue cooking and whisking until the sauce thickens. If it becomes too thick, add more chicken stock a little at a time until you get a pourable consistency. For the Black Pepper Crab Sauce: Repeat the same roux method, but use 15g of butter and 15g of flour. Stir in your pre-made black pepper crab sauce. Adjust thickness with chicken stock as needed. Keep both sauces warm over very low heat or reheat before serving. Set Up the Dredging Station In one shallow bowl, combine flour, salt, pepper, and Old Bay seasoning. In another, beat the eggs. Place panko breadcrumbs in a third bowl. Shape and Coat the Croquettes Once the filling is firm, divide it into 4 portions and shape each into a thick log. Roll each piece in the seasoned flour, then dip in egg, then coat with panko. Place coated croquettes in the fridge to chill until ready to fry. Fry the Croquettes Heat oil in a deep fryer, Dutch oven, or wok over medium heat. Gently lower the croquettes into the hot oil and fry until golden brown, turning to ensure even color. Remove and drain on paper towels or a wire rack. Plate and Serve Spoon chili crab sauce or black pepper crab sauce onto serving plates. Place croquettes on top of the sauce. Garnish with chopped coriander and lime zest. Serve immediately while hot and crisp. Black Pepper... Or chili crab... Recipe Video:

Jump To Recipe Jump To Video Old Bay seasoning is one of those iconic spice blends that instantly brings the flavor of the American East Coast to mind. It was first created in Baltimore, Maryland in 1939 by Gustav Brunn, a German immigrant who blended a mix of herbs and spices designed to complement seafood, especially the region’s famous blue crabs. Over time, it became a pantry staple not just for seafood boils, but for seasoning fries, popcorn, fried chicken, and just about anything you want to give a savory, spiced kick. I started making my own Old Bay blend so I could tweak the balance of flavors to my liking and use freshly toasted spices for maximum aroma. It’s quick to make, lasts for months, and can be used in countless recipes, from seafood to grilled meats, even in marinades or batters. Once you try it fresh, you might never go back to store-bought. Ingredients: (Make 1/2 Cup) Black Peppercorns, 1/2 TBSP White Peppercorns, 1/2 TBSP Cloves, 1/4 TBSP Green Cardamom, 1/4 TBSP Bay Leaf, 1 Sea Salt, 2 TSP Celery Seeds, 1 TSP Sweet Paprika, 1 TSP Smoked Paprika, 1 TSP English Mustard Powder, 1/2 TSP Nutmeg Freshly Grated, 1/2 TSP Ginger Powder, 1/2 TSP Chili Flakes, 1/2 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: Toast the Whole Spices Heat a dry skillet over medium heat. Add the black peppercorns, white peppercorns, cloves, cardamom, and bay leaf. Toast for a short time, shaking the pan occasionally, until the spices smell fragrant. Be careful not to burn them. Grind the Spices Transfer the toasted spices to a spice grinder. Grind until they turn into a fine powder. Add Remaining Ingredients Add the sea salt, celery seeds, both paprikas, mustard powder, grated nutmeg, ginger powder, and chili flakes to the grinder. Blitz again briefly until the mixture is evenly blended. Store Properly Transfer the seasoning into a clean, sterilized mason jar. Seal tightly and store in a cool, dry place. For maximum freshness, keep your spices in the freezer. Recipe Video:

Jump To Recipe Jump To Video Rediscovering the joys of simplicity in the kitchen can lead to some of the most delightful culinary creations. Inspired by Jacques Pépin, a chef who masterfully blends simplicity with sophistication, he has crafted a recipe that transforms ordinary ingredients into something extraordinary. Golden-brown perfection — Jacques Pépin’s Ice Cream French Toast with a citrusy lemon zest finish. This dish starts with high-quality vanilla bean ice cream, not just for its flavor but as a nod to the importance of using the best ingredients. Unlike the common vanilla-flavored varieties, true vanilla bean ice cream offers a depth that is crucial in this minimalistic recipe. Using stale bread might seem unusual, but it's perfect for soaking up the rich, melted ice cream, turning what could be waste into a delectable treat. This method, inspired by Pépin’s approach to cooking, uses ice cream as a substitute for the traditional French toast mixture, streamlining the process without sacrificing flavor. Cooked to a crisp perfection and then served on a bed of its own melt, the toast is then sprinkled with a homemade cinnamon sugar that crisps up, adding a delightful crunch and a spark of cinnamon that dances on the palate. The final touch of fresh citrus zest cuts through the sweetness and enriches the flavors, making each bite a testament to the power of simplicity. Crispy edges, creamy center, and a touch of lemon zest for a refreshing twist. Sharing this recipe feels like sharing a little culinary secret, one that epitomizes the philosophy that sometimes, less truly is more. It’s a reminder that great cooking doesn't have to be complex to be memorable. As Pépin himself might say, it’s about understanding the ingredients and letting them shine. So, whether you’re a seasoned chef or a home cook, this dish offers a moment of culinary bliss that’s as satisfying to make as it is to eat. Try it, and let the simplicity surprise you. Ingredients: (Serve 1) High Quality Vanilla Bean Ice Cream, 2 Scoops Stale Sourdough Bread, 1 Slice Unsalted Butter, 2 TBSP Demerara Sugar, 1 TBSP Cinnamon Powder, 1 TSP Sea Salt, Punch Fresh Lemon / Lime Zest, 1/2 Lemon / Lime Equipment: Skillet Directions: Melt the ice cream in a shallow bowl. I prefer to melt mine at room temperature. You can however use a microwave. Once the ice cream has completely melted, place in the stale bread. Let the bread soak in the melted ice cream for about 3 to 5 mins on both sides. Melt butter in a skillet over medium heat. Add in the soaked bread. *Do not discard the leftover ice cream.* Cook until the bottom is browned and crisp. Flip and cook for another min. Remove from heat and place the toast onto the melted ice cream. Mix sugar, cinnamon and salt in a small bowl until well combined. Sprinkle the cinnamon sugar over the toast. Garnish with some lemon or lime zest. Serve immediately. Post from 2021... Simplicity is the ultimate sophistication... Recipe Video: