"Maple Syrup Char Siew": Cooking Char Siew using ingredients in Toronto



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Cooking and teaching in Toronto has been an eye opener for me. It has helped me to be more aware of how the recipes on my blog are being read. As some ingredients are different, it can be difficult to achieve a similar outcome.

I will blog here a Char Siew recipe which I used in a recent cooking cum teaching session. Believe it or not, some of the people who were there have not heard of Char Siew. I suppose Char Siew awareness is not on the same universal scale as burgers.

Some of the best Singaporean Street Food is found in Toronto



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Some of the best Singaporean Street Food may well be found outside the sunny island. Here, we reveal some of the hottest finds in the winter of Toronto. 
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I have been living in Toronto on my Sabbatical since the end of last year.

Traversing through the little streets and corners of this fascinating multi-cultural city, I am pleasantly surprised to discover some authentic Singaporean street food.

I am not talking about "Singapore Fried Noodles” (what is that?) or some hodge-podge pan-Asian dishes. I am encountering authentic Bak Chor Mee, Hokkien Mee, Hainanese Chicken Rice, Ngor Hiang and the likes.

Claypot Chicken Rice - The Smokey & Crusted Way



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Ed: I revised the recipe and hope this recipe layout is more helpful.

I love Claypot Chicken Rice.

My family loves it.

And I know you do too. Come to think of it, I have yet to meet someone who doesn't.

The best thing about it is that it is a one-pot meal. In terms of effort and time, I rate it as one of the easiest Chinese one-pot meals to do for the family.

Cooking for a party: Curry Chicken



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Editorial: I am starting a new series on recipes that are suited for cooking for a party or group of people, i.e. 30-40 

I am teaching some friends here to cook some Asian dishes for church lunches. I will make some adjustments to the recipe to cater for party-eating, striking a balance between taste and the need for simplicity when doing large quantity cooking.

I will start with Curry Chicken. Curry is a great party dish. It keeps well and the taste actually gets better hours after it is done. It is a one-pot meal and apart from rice, you only need to add veg like fresh cucumber, lettuce or tomatoes. You can prepare the paste in advance and cook the curry on the day of the event itself.

Claypot Rice is the perfect one-pot meal for the solo student eater



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As some of you know by now, I am on Sabbatical leave in Toronto till June 2014.

I am living my life again as a hostel student, something I did experience more than 20 yrs ago as a student in NUS and later, in Trinity Theological College. 

Like every student then, towards supper time, the mental breaks come from packet noodles like Maggie Mee or Indo Mie.  

I can still remember in my NUS days,  the things we did with these noodles: we boiled it, we fried it, we microwaved it and sometimes we even eat it "raw" as a snack, after mixing in the flavoured spices. We added eggs, pieces of chicken, sausages and almost anything to make it different for each meal. We were pretty innovative but there is no denying that after that meal, it was only as satisfying as a packet of noodles could give us. 

Auntie Ruby's Beef Rendang (Dry Beef Curry)



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Editorial: This recipe was first posted 3 years ago. I have revised it. It is a great dish and I hope to make it again soon. It works equally well with chicken. 

As a child - and this was way before I discovered Western-styled steaks or even heard of mad cow disease - beef rarely made an appearance on our dining tables.

Except for beef rendang.

Local beef cooked the rendang way transforms it into a very special dish. From the humble to the sublime, slowly braised, beef rendang is to Malays what beef bourguignon is to the French.

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