Steamed rice flour cake with preserved radish This Teochew savoury snack with Guangdong origins literally means ‘water cake’. A tiny well in the middle of the rice flour cake forms a pool of water when it is being steamed. Springy yet tender in texture the rice flour cake shimmers with its sweet salty lard-laced radish […]
Serves 4 Have all the ingredients ready and easily grabbable beside your wok 4 tablespoons lard oil 2 cloves garlic, minced 400g flat rice noodles (kway teow) 200g egg noodles (mee) Handful of beansprouts 2 eggs, beaten 2 tablespoons shelled cockles 1 Chinese sausage, steamed and thinly sliced 1 fishcake, sliced 1 tablespoon light soy
Singaporeans JAMIE KOH, SIMON ZHAO and VIC RAM, and expats TIM WHITEFIELD, ANDY HODGSON, CHARLIE VAN EEDEN and CHRIS BOX, brave the road less travelled to create their own gin labels that are proudly Singapore-made
