Frozen meat, worked out properly

Recipes, buying guides and how-tos from ten years of selling frozen meat in Singapore. Every piece ends with the cut worth buying.

Recipes

Salted Egg Prawns with the Sauce That Clings

Steam and mash salted yolks, foam them in butter with curry leaves on a low fire, and toss crisp-fried shell-on prawns through…
How-To

How to Spot Freezer Burn and How Long Frozen Meat Really Keeps

At minus 18 degrees meat stays safe indefinitely, but quality fades: greyish dry patches are freezer burn, and each meat type has…
How-To

Air Fryer Settings for Frozen Finger Food: Times and Temps That Work

Most frozen snacks cook straight from frozen at 200 degrees C in 8 to 12 minutes with one shake at halfway. The…
Buying Guides

Lamb vs Mutton: The Difference and Which to Buy for Your Dish

Lamb is the young sheep for chops and roasts; mutton is the older, deeper-flavoured, cheaper one for curry and soup.
Recipes

Hawker-Style Pork Chop with Onion Gravy

Pound the chop thin, coat it in crushed cream crackers, shallow fry, then pour over a brown onion gravy, exactly like the…
Recipes

Sambal Sotong That Never Turns Rubbery

Cook squid fast or slow, never in between: blanch the sotong forty seconds, cook the sambal until the oil splits, then toss…
Recipes

Har Cheong Gai: Crispy Prawn Paste Chicken at Home

Marinate mid joints in fermented prawn sauce overnight, mix in egg and starch, then fry twice: once to cook through, once hot…
Buying Guides

Party Food Planning: What Frozen Finger Food to Buy and How Much

Buy three or four types of frozen finger food and count six to eight pieces per guest per hour when snacks are…
Buying Guides

Chicken Leg vs Drumstick vs Thigh: Which Cut for Which Dish

The thigh is the juicy all-rounder, the drumstick is the easy braiser, and the whole leg is both of them joined together…
How-To

How to Render Pork Lard and Get the Crispy Bits Right

Cut pork fat small, start it with a little water, and keep the heat low: clear lard, golden crispy bits, no burnt…