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When we think of hawkers, an image of an aged auntie or uncle usually comes to mind. They're usually seasoned veterans, expertly whipping up made-to-order dishes at lightning speed, likely owing to their decades of experience operating their stall. However, these days, there is an increasing number of ambitious young women becoming hawkers, whether they are keeping the family's legacy...
Don't get us wrong. While we love the Taiwanese restaurant, we sometimes like to switch things up and try the other versions of fried rice that other hawker stalls and restaurants are serving. Fried rice is said to be one of the dishes that truly test the skills of a chef as its simplicity offers no hiding spot. Ahead, we...
Cooking rice is an essential skill that runs in the blood and culture of any Asian. Claypot rice, however, takes that skill and elevates it as rice is cooked in a clay vessel usually atop a charcoal-fired flame while being topped with umami-rich ingredients such as marinated meat, Chinese sausage, salted fish and dark soy sauce. Oh, and did we...
Essentially, putu piring and tutu kueh are the same. Both are made with rice flour packed into a mould with some filling before they are steamed that are best eaten immediately. Putu piring is most known to be filled with gula melaka (palm sugar) and generally has a looser, less dense mouthfeel compared to tutu kueh, which is commonly stuffed...