Know your cut before you cook
Buying guides, recipes and how-tos drawn from ten years selling frozen meat in Singapore.
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How to Slice Your Own Shabu-Shabu Meat from a Frozen Block
Let the block soften in the chiller until a knife just gets in, then slice 1.5 to 2mm against the…
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Tau Yu Bak: Melt-in-the-Mouth Braised Soy Sauce Pork Belly
Tau yu bak is pork belly browned then simmered gently in dark and light soy with garlic and five spice…
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Hainanese Chicken Rice with a Whole Frozen Chicken
Thaw the bird in the chiller overnight, poach it at a bare simmer, shock it in ice water, then cook…
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Zi Char-Style Black Pepper Beef with Tenderloin
Cube beef tenderloin, sear it fast in a smoking wok, then toss it through a butter and crushed black pepper…
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How to Thaw Frozen Prawns Fast (Without the Rubbery Texture)
A sealed bag submerged in ice water is the fast way to thaw prawns and keep the bite. Here is…
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Sup Kambing at Home: A Singapore Mutton Soup Recipe
A step-by-step sup kambing recipe covering the right mutton cut, the whole spices, and the simmer time that turns out…
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How to Store and Reheat Frozen Party Snacks Without Losing the Crisp
Keep nuggets, seaweed chicken, and burger patties crisp after reheating with the right temperature, timing, and storage steps.