I am sharing some of your favorite Italian dishes from The Maya Kitchen . Chef Edgar Nama demonstrated Risotto Bravo, creamy Raviolli Con Spinachi, velvety PannaCotta, fall-off-the-bone Osso Buco, thin and crispy Quattro Formaggi Pizza, healthy Minestrone Alla Milanese and rich Pasta with Tuna Tuscan. RAVIOLLI CON SPINACHI 87 g egg pasta (prepared) 45 gRead More
Quattro Formaggi (Four Cheese) Pizza
Pizza is an all time favorite especially if it has cheese in it or four cheeses in it. It is actually easy to prepare and even your kids can dish this up in no time. Quattro formaggi of course means four cheese, and traditionally those four cheeses include mozzarella, Gorgonzola, Parmesan, and a fresh creamyRead More
Satay
I am sure you want to learn recipes from other countries. One of my favorite Singapore dish in the 2010 Singapore Food Festival is Satay. It is skewered barbecued meat, usually chicken (Satay Ayam), beef (Satay Lembu) and mutton (Satay Kambing), dipped and eaten with a delectable peanut sauce. Satay originated from Indonesia but alsoRead More
Traditional Braised Duck
During the Singapore food festival 2010, I had the pleasure of meeting the Heavenly chefs (Mr Sin Leong and Mr Hooi Kok Wai of Dragon Phoenix and Red Star Restaurant) to showcase three very authentic and old school Cantonese dishes not popularly found today in menu menus like the Shunde Wild Pheasant , the DeepRead More
Sambal Goreng Udang (Chilli Prawn)
I promised that I’d share Singapore Food recipes from the chefs in Singapore. Now this Chilli Prawn recipe called Sambal Goreng Udang is so simple. Here is a recipe shared by Singaporean Chef Veni Knight Ingredients 500gm large prawns, remove heads and veins but leave shells intact 2 tbsp of chilli powder (You can easilyRead More
Nonya Bak Chang: Singapore-Style Dragon Boat Festival Dumplings & Babi Asam: Spicy Pork in Tamarind Sauce
It was honor to observe a cooking demo from Violet Oon, dubbed as Singapore Food Ambassador. She is one of Singapore’s leading food gurus and is known as much for her cooking as for her opinions on food. She is considered one of the leading authorities on Asian cuisine with a particular emphasis on PeranakanRead More