Long Live Lard
Posted by Makansutra in Chinese, Makansutra Staff on February 2nd, 2012 at 3:01 pm
Text and images by Chin Hui Wen
Lard Rice
Foodies love it. Health addicts love to hate it. Without a doubt, lard is a contentious ingredient and cooking medium. But pig fat is essential to Chinese cooking and many local hawker dishes.
Here…
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Easier than it looks: Fish Head Curry
Posted by Makansutra in Makansutra Staff, Recipe on February 2nd, 2012 at 2:55 pm
Text and Images by Sheere Ng @ Makansutra
So is Fish Head Curry Indian or Chinese? For a country that often squabbles about food origins, it is almost abnormal that we hardly debate about that. There are two sayings: The Punjabi…
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Killer Sotong
Posted by Makansutra in KF Seetoh, Restaurants on February 1st, 2012 at 12:21 pm
Text and images by KF Seetoh
I first met Gerry Apolinario when we operated our Makansutra Food Village in Manila over 2 years ago. He is the founder of one of the biggest chain of bbq restaurants in the Phillippines, with…
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By the Penang Sea
Posted by Makansutra in Makansutra Staff on February 1st, 2012 at 9:53 am
Text and images by CK Lam @ Makansutra
On the North West tip of Penang Island lays a small town known as Teluk Bahang. Located further up Batu Feringghi, the coast of Teluk Bahang is a wonderful sight of roaring sea…
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We like our bee hoon burnt
Posted by Makansutra in Chinese, Makansutra Staff, Street Food on February 1st, 2012 at 9:39 am
Text and images by Catherine Ling
Chao-ta bee hoon
Yong Kee Seafood at Jalan Besar has been earning raves for its chao-ta “burnt” bee hoon. The vermicelli comes practically fused together like a pancake, totally browned on one side. This could be…
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Destination Dining at Black Forest
Posted by Makansutra in Makansutra Staff, Western on January 31st, 2012 at 5:36 pm
Text by Dr. Kevin and Iroshini Chua @ Makansutra
Images by Dr. Kevin Chua
It was a seven months wait for a meal. That was how far in advance this couple reserved a table at the 3 Star Michelin restaurant located…
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Serve and Nerve at CNY feasting
Posted by Makansutra in KF Seetoh on January 31st, 2012 at 3:31 pm
“Restaurant service and food over the last week of CNY will be testing. Remember, it’s about thanksgiving and harmony. Do keep your dragon’s fire breath at bay.”
Text by KF Seetoh
I know it’s a repetitive ditty but Singapore is not known…
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The Sober Bartender
Posted by Makansutra in Makansutra Staff on January 27th, 2012 at 9:52 am
Text by Melanie Lee
Wijaya Irawan does not want to be called a mixologist. “Bartending is a more accurate description of my work, after all, I’m tending the bar. ‘Mixologist’ is a more atas (high-class) term used for marketing purposes,” the…
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Progressive Confinement Food
Posted by Makansutra in Chinese, Makansutra Staff, Recipe on January 27th, 2012 at 9:44 am
Text and Image by Sheere Ng @ Makansutra
Within a month after the birth of her child, Pearlin Pang held a mini-celebration at home. The theme of her party menu is confinement food.
Instead of the usual fare like Pig Trotter Braised…
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Traditional Reunion Dinner Staples stand the test of time
Posted by Makansutra in Chinese, Makansutra Staff on January 26th, 2012 at 9:38 am
Text and Images by Sheere Ng @ Makansutra
Australian abalone, dried scallops, black moss and dang gui (Chinese herb known scientifically as Angelica sinensis) wrapped in lotus leaf and then baked in a chicken-shaped salt crust; aloe vera noodles braised with…
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