Recipes

  I love tofu in all their permutations, even the smelly tofu. I like to think of it like an Asian type of cheese - except that it's made out of beans.  Silken tofu is one of the easiest one to enjoy with minimal cooking.  They take on the flavor so if you make something bold and delicious, silken tofu...

Singaporean Chili Crab is a crab dish that we love to eat for special occasions back home. It is usually enjoyed as a joyous communal eating experience when we have overseas visitors or key milestones celebrations at seafood restaurants. It is a messy affair of slurping and licking with fingers all in. We like to joke that eating Singaporean Chili...

  I’m a fan of Kenji López-Alt because he takes a scientific, logical yet full of fun way to cooking. In short, he’s a cooking geek. Last year he started to post about spatchcocking a turkey to get the perfect roast and of course I was very intrigued by his cooking methodology.  Turkey eating isn’t really a Singaporean tradition but...

  This is crazy easy three ingredient side dish to make. Developed together with our friends at The Minnow.   Ingredients 1 delicata squash (it should give you about 2 cups of squash) 1- 3 Tbsp AF Chili Chunka Sambal 3 Tbsp extra olive oil Salt flakes Method Preheat oven to 380°F and adjust a rack to the upper third of...

In the summers I lived in Shanghai, I would look forward to the cold sesame, peanut-y dressed cold dumplings that pop onto the menu when the weather warms.  This recipe is an homage to all the dumpling makers in my French Concession neighborhood who kept their traditions alive and fed the community with their hand wrapped dumplings.  Ingredients: Frozen dumplings...

INGREDIENTS 1 medium Onion, peeled and julienned 1 tbsps Vegetable oil 2 tbsps OMG! Sambal® 2 cups Squash, cubed 1/2 can Coconut Milk, can substitute with other milk alternatives 1 drizzle Fish sauce (Optional; Vegan friends just use salt) METHOD In a large, cold pan or wok, add the onion and 2-3 tablespoons of the oil. Place the pan over...

 This recipe features Sangre de Toro, a rare and regional burgundy bean from Primary Beans.  We met Lesley, one of the female owners of Primary Bean during a Good Food Mercantile in SFO last year. She was super passionate about beans and sharing her knowledge of beans. Ingredients 1/2 cup Sangre de Toro Beans ¼ cup of yellow mung beans 1/3...

Whole fish delicately cooked in coconut milk and sambal. Easy and delish!