9 Articles found for “Aroma”

A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering. Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts!

In the chaotic hum of Singapore’s hawker centres, Thunder Tea Rice quietly beckons. This humble Hakka dish, with its blend of earthy vegetables and aromatic herb soup, offers a moment of calm, inviting you to savour the history of each carefully prepared bite.

This unique and aromatic creation is sure to impress your taste buds and your guests.

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

In traditional Cantonese cooking, lacy pork caul fat is the secret to injecting extra aroma and a loose, crispy texture to the dishes.

Although Australia has only a short history of cultivating truffles, its aromatic fungus can now be found in fine-dining restaurants all over the world.

The award-winning pastry chef shares her love for these aromatic and tart fruits from Japan in a new cookbook that you can download for free here.

The Mongkok hawker stall is famed for its aromatic and flavourful fish broth porridge, and will offer claypot dishes for supper in its Singapore outpost.

Marrying the best of Malaysian, Indonesian and Chinese cuisines, Nonya cooking is a tantalising mix of aromas, tang and spice.