A perfect pantry-friendly template to use up your favourite vegetables and proteins.

A classic dessert eaten during confinement or simply when you crave tong sui.

Salty and aromatic pantry ingredients marry in this savoury foil for plain starch.

Cold smooth tofu topped with crunchy aromatics makes for a quick lunch when you don’t want to turn on the stove.

A humble stew of meltingly tender meat using an underrated star of home cooking—canned stewed pork.

Adaptable for many different meals across many different cuisines, this onion-garlic oil is a condiment you’ll keep coming back to.

The onion-garlic oil provides a lightning-fast way to get flavourful vegetables on the table for dinner.

Low-stakes steamed fish to get you accustomed to making this favourite at home.

Sometimes, all you need is some meat and ketchup. This slightly zhuzhed-up bachelor-esque dish is great for a quick meal.

Using just a few pantry ingredients—aside from the fish head, of course—this speedy dish is quite simply what it says in its title.

Set aside an afternoon to make this lusciously sticky dessert, great for snacking on their own or fried with sweet potato and yam (taro).

A peanut butter-noodle dish that can’t be beaten for convenience and flavour. Bulk it up for a full meal, or scale it down for a snack.

A rice porridge filled with savoury treasures, a centrepiece for any vegetarian feast.

Swap out the usual stir-fry aromatics for fragrant and crunchy almond flakes instead.

The kind of homestyle weeknight braise you probably won’t find in a restaurant.

A fun cooking project that will have your guests demanding to know where you tapau-ed it from.

When joy is scarce, we find every reason to celebrate. Make this yee sang any time of the year.

This recipe is based on Glenn’s favourite stall that he claims serves “the best version of tomato mee” that he has come across so far.

Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.

Consumed as a dessert, the serving of orh nee marks the end of a traditional multi-course Teochew banquet.

Between the char of the crispy shallots, the umami of the soy sauce, and the sweetness of the prawns, one really doesn’t need anything else.