Know your cut before you cook

Buying guides, recipes and how-tos drawn from ten years selling frozen meat in Singapore.

Buying Guides

Pork Belly vs Pork Shoulder: Picking the Right Cut for Mookata

Pork belly self-bastes on a hot mookata dome while pork shoulder needs a thinner slice or a marinade, here’s how…
Buying Guides

Chicken Wings vs Wing Sticks vs Mid Joints: Which Cut for Which Cooking Method

Whole wings, wing sticks, and mid joints look alike in the freezer but cook best three different ways: deep fry…
Recipes

Char Siu at Home: The Right Pork Cut and How to Get the Glaze Right

Pork collar is the traditional cut for char siu because its fat runs through the meat instead of sitting in…
Buying Guides

The Different Cuts of Beef and How to Cook Each One

Five beef cuts, one clear method for each: how to cook ribeye, tenderloin, knuckle, shank, and leg so every cut…
Buying Guides

Black Tiger vs Vannamei Prawns: Which Is Better for Your Steamboat?

Black Tiger prawns are bigger and firmer while Vannamei prawns are milder and cook faster: here is which one fits…
Recipes

Singapore-Style Lala Clam in White Wine and Garlic

Lala clam in white wine and garlic is a Singapore zi-char favourite you can cook at home in under 20…
How-To

How to Safely Defrost Chicken Breast (and Why the Method Matters)

The safe way to defrost chicken breast is in the fridge, in cold water, or in the microwave, never on…
Recipes

Beef Ribeye Shabu-Shabu at Home: A Singapore Hotpot Guide

Thin-sliced ribeye is the cut most Singapore steamboat pots are built around, here is how to slice it, thaw it…