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.

Buying Guides

Beef Knuckle: The Cheap Cut That Punches Above Its Price

Beef knuckle is a lean, low-priced cut from the round that shines in soup, stew and thin-sliced stir-fry, just never as a…
How-To

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 grain. Semi-frozen…
Recipes

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 for about…
Buying Guides

Which Pork Bones for Which Soup: BKT, ABC and Lotus Root

Prime ribs for bak kut teh, big marrow bones for ABC soup, spine or soft bone for lotus root: match the bone…
Buying Guides

Is Frozen Meat as Good as Fresh? What Actually Changes in the Freezer

Yes: meat frozen fast and thawed slow cooks up as good as fresh, and what changes in the freezer is water, not…
Recipes

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 the rice…
Recipes

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 sauce for…
How-To

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 the method,…
Recipes

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 a rich,…
How-To

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.