There is no question about how beef steaks are well loved by many, and the price of a beef steak is well worth the quality – the more expensive it is, the higher the quality and taste. Learn how you can prepare these sirloin beef steak to serve for 4 for dinner gatherings with family and friends.
By Jackie Tan on Sun, Mar 29, 2009
Bak Kut Teh – Hokkien for 肉骨茶 or pork rib soup, is a popular dish served in Singapore, Malaysia, China and Taiwan, and also cities of neighboring countries like Batam of Indonesia and Hat Yai of Thailand. This dish consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic), boiled together with pork bones for hours.
By Jackie Tan on Sun, Mar 29, 2009
Mee Siam also known as “Siamese Noodles” is a popular dish in Singapore for breakfast and lunch. It may be said that this dish originates from Thailand but in Singapore, it has become a Nyonya specialty that is now prepared by Indians, Malays as well as Chinese stalls in Singapore. It is a dish made of rice noodles (vermicelli) served in a gravy that is made of tamarind juice and dried shrimp.
By Jackie Tan on Sat, Mar 28, 2009
Cheng Teng is actually a brew plus a sweet dessert that can be served both hot and cold, depending on the individual’s preference. It is also known as the “five fruits soup” as it is made of longans, barley, gingko nuts, lian zi, and bai he, and is believed to be able to get rid of humidity and “heatiness” of a person.
By Jackie Tan on Sat, Mar 28, 2009
Laksa is a popular spicy vermicelli soup from the Peranakan culture (also known as Baba and Nyonya), which is literally a merger of Chinese and Malay elements found in both Malaysia and Singapore. Laksa can be found in many forms but in Singapore, the most common ones are Curry Laksa and Katong Laksa. Of course, Katong Laksa is more loved by Singaporeans, originated from Katong area in Singapore. The special thing about Katong Laksa is that the vermicelli, the white noodle is cut into short lengths, just so it can be easily consumed with just a spoon, without chopsticks.
By Jackie Tan on Mon, Mar 30, 2009
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