The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
This half-boiled eggs recipe makes the classic kopitiam eggs or coffee shop eggs that are tailor-made for having with kaya toast and kopi (coffee) in a Singaporean or Malaysian kopitiam or coffee shop. The just-set, still runny yolks and milky whites are perfect for dipping toast soldiers into. The secret is getting perfectly soft eggs … Read more
This kaya coconut jam recipe makes the sweet spread for kaya toast just like you’d find in a traditional Singaporean or Malaysian kopitiam. A simple recipe with just a few ingredients – eggs, sugar, coconut milk, and pandan leaves – it’s nevertheless slow-going for a smooth, creamy spread, but it’s worth it. Like many of … Read more
This easy Cambodian steamed eggs recipe makes a Siem Reap street food favourite that locals love to tuck into from tiny plastic stools on the eat street, Road 60, on weekend evenings. These scrummy steamed eggs with spring onions, coriander, chilli, salt, and pepper, are garnished with fresh coriander and crunchy deep fried shallots and … Read more
This Phnom Penh noodle soup recipe makes kuy teav Phnom Penh, named after Cambodia’s capital where it’s a popular breakfast soup that was born in Phnom Penh markets. One for pork lovers, ‘Phnom Penh noodles’ as it’s also known, is distinguished by its pork broth, minced pork, plump prawns, and garnishes. It also has a … Read more
If you want to know how to store sourdough starter when taking a break from baking or you want to send someone some of your precious starter, I’ve tested three ways to store sourdough starter for a long period, including the freezer method, drying method, and fridge method. These are the pros and cons of … Read more