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Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.
A simple custard of whole eggs, condensed milk and evaporated milk is poured over a hard caramel base and baked in a bain-marie at low temperature for a silken set. The caramel melts into a sauce as the flan chills overnight in the fridge. Tipped out onto a plate, the dark caramel runs down the sides and pools at the base.
An elegant and refined rice pudding infused with the warm, floral notes of cardamom, set in a caramel-coated mold like a crème caramel for elegant presentation. The subtle spice and tender rice create a comforting yet sophisticated dessert that feels both nostalgic and luxurious.
The crepe batter: rice flour, plain flour, eggs, coconut milk, water, salt, pandan extract, whisked smooth, rested for 30 minutes. The filling (unti): palm sugar dissolves in a little water with a pandan leaf; fresh grated coconut stirs in; cooks for 5 minutes till just absorbed and sticky. Cool. Crepes cook for 1 minute per side in a small pan. Each crepe gets a heaped tablespoon of unti at one end; folds in the sides; rolls up like a cigar. Eats at room temperature.
A mix of raw and lightly-blanched vegetables; firm tofu pan-fried; hard-boiled eggs halved. The peanut sauce is built fresh from roasted peanuts blended with garlic, chilli, kecap manis, tamarind, lime and water. Pour over at the table; toss; eat.
The shortcrust uses lard (or vegetable shortening + butter) for the right crumbly texture; sugar gives the slight sweetness; egg yolk binds. Rolled to 3 mm thick, cut into discs slightly larger than the muffin-tin wells, gently pressed in, chilled. The custard: eggs whisk with hot sugar syrup (sugar dissolved in just-boiled water, cooled) and a small amount of evaporated milk for richness, plus vanilla. Strained twice for a glassy finish, ladled into the chilled shells, baked at 220°C for the first 8 minutes (to set the pastry edges) then 180°C for 12-15 more (until the custard is just-set with no visible jiggle in the centre).
A thin batter of mung-bean flour, millet flour, plain flour, water, salt and five-spice is whisked to a single-cream consistency; rested for 1 hour. A wide flat griddle or large non-stick pan is heated; a ladle of batter is spread thinly with a wooden disc-rake (jian bing rake, or just rotate the pan to spread). An egg is cracked onto the crepe; smashed and spread with a spatula. The crepe is flipped; the cooked side is painted with sweet bean sauce and chilli paste; scattered with herbs; topped with a crisp wonton sheet; folded into quarters. Eaten warm, by hand.
Marbled tea eggs are a classic Chinese preparation in which hard-boiled eggs are cracked and simmered in a spiced black tea broth, creating a striking web-like pattern on the surface once peeled. The soy sauce, cinnamon, and star anise infuse the eggs with a deep, aromatic flavour that complements their visual appeal. They are traditionally served cold and make an elegant garnish or snack alongside other cold dishes.
Jasmine or basmati rice rinses, soaks for 30 minutes. Coconut milk, water, fresh turmeric (grated or pulped), lemongrass (bashed), kaffir lime leaves, salt and a knob of butter heat to a simmer. Rice drains; tips into the simmering coconut milk; absorbs the liquid over 18 minutes covered on low heat. Rests for 5 minutes off heat. Fluffed; lemongrass and lime leaves removed. Serves with sambal, fried egg, fried shallots.
Glutinous rice flour and a small amount of rice flour for bite, dissolved in brown-sugar syrup made with water (just-boiled), with a glug of oil for sheen and the faintest pinch of salt. Poured into a greased cake pan, steamed for an hour, cooled overnight. The cake firms up dramatically as it cools, going from pourable batter to a sliceable, translucent amber slab. Best eaten on Day 2, sliced and pan-fried in beaten egg.