Recipes and More

Noodles soup dishes are easy to make an easy to scale according to the number of people eating. This dish is light and refreshing, and you can choose to remove the noodles if you wish to just have the soup with other dishes (according to the Thai way of eating Tom Yum).

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Sichuan boiled fish (水煮鱼 is a specialty in any Sichuan restaurant but is oftentimes too oily for the average Singaporean taste bud. In this recipe, we have localised this dish by cutting down on the spiciness level and oil, while still retaining the soft texture.

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Teochew steamed fish can be made at home easily as long as you've got fresh fish from Dishthefish!

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Those who enjoy spicy food often find the ma la sensation (spicy and numbing) to be quite addictive. It costs quite a lot in restaurants in Singapore so why don't you try cooking them at home? The spice mix might seem intimidating but they can be easily obtained in shops...

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Cooking is fun when you use interesting ingredients! We're hopping onto the salted egg bandwagon with this salted egg prawn pasta. Cooking time: 25 minutes Ingredients: Butter  4 salted eggs (for the yolk) Handful of Thai basil leave Minced garlic (from 1 clove) Sliced chill (optional) 500g prawns, peeled Evaporate...

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