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It's time of the year again for Bak Chang

Bak Chang (also known as 粽子) is a dish that many of us here love. Though there are plenty of popular stalls in Singapore, its origins are from China. Bak Chang is most popularly eaten during the Duan Wu Festival, which happens this weekend.

Wrapping Bak Chang takes a bit of skill and practice to master. It takes some getting used to if you want to achieve the perfect shape, but once you do you're on the way to make a great one! In our recipe, we've added in dried oysters, to provide that added layer of flavor and depth. As this is our first attempt, there's still lots for us to learn too, so share with us your versions of Bak Chang as well!

Keep it going, as the end result will be oh so good, so try it out for the weekend and share this traditional dish with the people around you!

Recipe at :- http://jiaksimi.sg/index.php/recipe/bak-chang/

#SG50 #jiaksimi #themeatmensg #bakchang

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One of the top Zichar dish!

Cereal Prawn (aka 麦片虾) is a constant favourite in many restaurants or zi char stalls in Singapore. People love them, so do we for the simple reason that they’re so sinfully satisfying. There is always something special about deep-fried prawns coated in butter cereal.

In this dish, we prefer the use of chili padi over normal chili and fresh curry leaves are added to give a slight kick to the sweet savoy butter cereal prawns. A drool-worthy favorite for anyone to cook any day! #sg50 #jiaksimi #themeatmensg

Recipe at: http://jiaksimi.sg/index.php/recipe/cereal-prawn/

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So addictive it's hard to give up - Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken)

Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local.

We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you'll be able to achieve an absolutely awesome HCG, crispy on the outside, and full of juicy flavours on the inside. The pinnacle of crispy chicken perfection!

After testing out with both corn starch and potato starch batter, we decided on the potato starch batter as its gives that layer of crispy crunch to the wings that we love. 4 hours of marinating is just nice, so the wings don’t end up overly salty.

One thing to take note, if you’re deep frying the wings straight out from the fridge, make sure to bring the oil all the way up till it smokes, as the cold wings will reduce the temperature when you drop them it.

All we can say is, you wouldn’t be able to stop at one! Or ten! #SG50 #jiaksimi #themeatmensg

Recipe at:- http://jiaksimi.sg/index.php/recipe/har-cheong-gai/

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Recipe at: http://www.themeatmen.sg/sambal-belacan

Sambal belacan is the foundation of many Malay dishes. Learning how to make this crowd pleaser will definitely earn you some points with friends and family.

Now, what do we look for in a good jar of sambal belacan? It is crucial to toast the belacan paste until it emits a strong smell - after you get through the initial “stink up the kitchen” stage, what follows is an immense fragrance! Add some fresh chilies, aromatics and fresh lime juice to the mix and you’ve got yourself a wonderful keepsake!

This lovely condiment can be kept in the fridge and used in stirfrys, as a topping for soup dishes or even as a condiment. Go make yourself a jar now!

#themeatmensg #zichar #samba #belacan #chili #awesomesmell

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Recipe at: http://www.themeatmen.sg/nonya-laksa-2

Laksa is a classic dish that we absolutely LOVE. However, the complicated processes involved in making the rempah paste often scares off even the most adventurous home cooks.

With some tweaks to the previous recipe, we came up with a simpler yet DELICIOUS version. Few things to take note of. Firstly, blend the spice paste as fine as possible and make sure to stir-fry the spice paste till the colour darkens (really important). Next, only bring the Laksa soup to boil AFTER adding the coconut milk, because coconut milk coagulates after being boiled for too long. We also used fish stock this time round and increased the amount of hay bee and laksa leaves to make the soup more flavourful and aromatic.

Lastly, even though Katong laksa sold outside doesn’t have Tau pok... We couldn’t resist the urge of devouring pieces of Tau pok soaked in Laksa soup.

Do try out the recipe and let us know what you think!

#themeatmensg #zichar #nonya #laksa #simple #delicious

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Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay dipping sauce. The result is a sweet savoury dish with marvelous flavours and crunch from the key ingredients cuttlefish, prawns, tau pok and kangkong. Another important thing aside from the sauce, is to make sure that when poaching the rest of the ingredients they are drained properly as the excess water dilutes the taste of the sauce.

#SG50 #jiaksimi #themeatmensg #sataysauce #sataybeehoon

Recipe at:- http://themeatmen.sg/satay-bee-hoon/

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!