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Chendol
A deep dive: all about mung bean jelly, alkalinity, pandan % and more!
Mar 25
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Pamelia Chia
5
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Chendol
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Cereal Prawns
Demystifying the 'cereal' component
Mar 18
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Pamelia Chia
3
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Cereal Prawns
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Carrot sugee cake
Inspired by my last attempt on the traditional Eurasian treat
Mar 11
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Pamelia Chia
2
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Carrot sugee cake
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Pumpkin kueh
Nobody knows who the first person to ensconce vegetables in a rice batter and steaming the mixture into savoury cakes was, but the cook deserves our…
Mar 4
•
Pamelia Chia
5
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Pumpkin kueh
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February 2024
Sugee cake, a deep-dive
Readers of this newsletter would know that I’ve written about sugee cake on multiple occasions, but so far, while I’ve described my past iterations as…
Feb 26
•
Pamelia Chia
7
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Sugee cake, a deep-dive
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Milky fish broth
For steamboat or fish noodle soup
Feb 19
•
Pamelia Chia
9
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Milky fish broth
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Otah
Our fridge is regularly stocked with what Wex considers “breakfast food”, which is usually some sliced ham or cured sausage for sandwiches. Even though…
Feb 12
•
Pamelia Chia
4
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Otah
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Open-faced pineapple tarts
The beautiful thing about writing a newsletter, compared to a cookbook (or anything in print for that matter), is that you get to tinker and refine…
Feb 5
•
Pamelia Chia
6
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Open-faced pineapple tarts
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January 2024
Popiah
A big part of Singaporean eating culture is very social - we enjoy our hotpots (known as ‘steamboats’ locally), mookatas, and popiah parties. When…
Jan 29
•
Pamelia Chia
4
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Popiah
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Ear biscuits
Savoury, moreish biscuits for gifting this Lunar New Year
Jan 22
•
Pamelia Chia
3
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Ear biscuits
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Glutinous rice balls with black sesame filling
Now that we’re in the thick of winter here in the Netherlands, I finally understand why the Chinese (both those living in China and in diasporic…
Jan 14
•
Pamelia Chia
6
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Glutinous rice balls with black sesame filling
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Multipurpose rempah
A couple of years ago, I was asked if I had a multipurpose recipe for rempah, a genre of spice pastes that forms the backbone for so many traditional…
Jan 8
•
Pamelia Chia
7
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Multipurpose rempah
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