Hainanese chicken rice is a perennial favourite Hawker dish among locals and tourists alike. Delicately poached succulent chicken infused with ginger, fragrant steamed rice and accompanied with tangy chilli sauce for that extra kick. OoooooOOoo.... Mmmmmm....
15 days of Chinese New Year has come to an end. What do you do with the surplus of mandarin oranges? There are so much to do with them, bake it, cook it, juice it, and even freeze it!
This recipe has lots of flavor yet so simple. It combines juicy, effervescent mandarin orange, an irresistible hint of chilli, lively tart taste and natural sweetness from the orange. A distinctively Eastern flair!
Every year I have TWO reunion dinner, one at my granny's place where the whole entire family will gather around at a super long table to savour the precious moments of happiness together. Each family/single are suppose to prepare/buy a dish, we share the burden so that no one is being overly drain preparing the dinner. Usually we have the reunion dinner 1-2 weeks before Chinese New Year eve so that the married couples can have the reunion dinner with their own family on the actual day.
I missed the heart-warming memories where I was greeted by the wafting aroma of my mum homemade food everyday when I am home. After marriage, we eat out most of the time as we were too busy/tired to cook.
Recently I have received a Chinese New Year Gift Pack from MAGGI®, which motivate me to whip up a tasty homemade meal to delight my family members for our reunion dinner.
Bak kut teh is essentially a Singaporean dish, usually cooked with pork ribs, some are peppery, some are herbal and some are in black broth. Depending on which dialect group, and your own preference.
My husband and in laws loves bak kut teh but my husband don't fancy pork ribs. I was ecstatic when I stumbled on this recipe that uses spring chicken instead of pork ribs.
