Steaming is a healthy way of cooking food - it allows the steamed products to keep their shape, colour, taste and juice.

I have use 2 alternative methods : baking at 180°C or pan frying.

It consists of various types of vegetables, particularly dried vegetables which are rehydrated by soaking in hot water.

It is rich, moist, dense, boozy and packed with fruit.  The pecan's rich and buttery flavour added that extra lusciousness.

The squash vegetables were crunchy (when not overcooked) and the sambal added flavour to the otherwise rather bland vegetables.

Ayam Panggang is a Nonya dish that uses a mixture of spices and coconut milk, producing a tasty blend of colour, aroma and flavour.

The texture of the egg custard is extremely delicate and tender, like silken tofu. It is savoury and as you dig into the custard, you will find bits of chicken, prawn, fish cake and mushroom.

Chicken Curry Puff

Christmas Lunch

 It is aromatic, sweet and served cold with gula Melaka (coconut sugar syrup) and light coconut milk.

I think it’s the fried bacon’s smoky flavour that makes this dish a winner.

I love that super rich tomato sauce and the flavoursome meatball.

Chicken Winga With Ginger & Honey are tender, juicy, flavoursome chicken wings that are finger licking good.

Cendol aka Pandan jelly dessert is aromatic, sweet and thirst quenching - great for the humid weather there. Key ingredients are green bean flour, pandan leaves, coconut milk and gula melaka. It is served with crushed ice, ice cubes or shaved ice.

This salmon pasta dish is light yet creamy, full of omega 3 goodness and fresh herbs and so easy to prepare. 

The skin is super crunchy and the prawn is plump and juicy. Fried wontons taste great with sweet chilli sauce or on its own.

Even without the shells, the sauce is just as tasty, rich and satisfying.