Get Even More Visitors To Your Blog, Upgrade To A Business Listing >>

Blog Directory  >  Food & Drink Blogs  >  Cooking & Recipes Blogs  >  The Burning Kitchen cooking-and-recipes Blog  > 

The Burning Kitchen Blog


theburningkitchen.com
Authentic Singapore Chinese recipes with beginner-friendly recipe instructions, step by step photos and how to videos including marketing tips and kitchen skills!
2020-09-30 08:42
By Bee Leng from The Burning Kitchen Popular with all ages due to its innovative flavours, Snowskin Mooncake is known for its chewy texture and clear skin, which gives a lightness to the dec… Read More
Homemade Lotus Seed Paste (莲蓉馅料)
2020-09-18 09:19
By Bee Leng from The Burning Kitchen Lotus seed paste, which is derived from lotus seeds, is a filling commonly used in Chinese desserts and pastries. Such delicacies include the lotus bun/'… Read More
Pig’s Trotter Vinegar (猪脚醋)
2019-08-30 03:26
By Bee Leng from The Burning Kitchen Pig's Trotters in Vinegar is a heritage must-have Cantonese dish for postnatal mums during the 'confinement period'. The dish is believed to help repleni… Read More
Smoked Sugarcane Chicken
2019-07-11 09:40
By Bee Leng from The Burning Kitchen Chicken smoked to golden brown perfection on the outside, juicy and tender on the inside. The flavours of the sugarcane and brown sugar are infused into… Read More
2018-12-21 03:55
By Bee Leng from The Burning Kitchen Mango Sticky Rice (Khao Neow Ma Muang): This nationally acclaimed Thai dessert is made from sweet glutinous rice steamed with coconut milk and topped wit… Read More
2018-11-22 10:02
By Bee Leng from The Burning Kitchen This Chinese-Style Chicken Curry dish is my family's favourite picnic meal, bringing us together and reminding us of those good family memories! Ever the… Read More
2018-11-14 13:00
By Bee Leng from The Burning Kitchen HOW TO MAKE SAMBAL BELACHAN Use a pair of kitchen scissors to remove the stalk from the dried chilli. Make a long slit along the dried chilli, then remov… Read More
2018-10-01 08:35
By Bee Leng from The Burning Kitchen  Braised Pork Belly with Sweet Preserved Mustard Vegetable (Mei Cai Kou Rou): Tender and succulent braised pork belly that’s so sof… Read More
2018-08-17 17:38
By Bee Leng from The Burning Kitchen Hokkien Braised Duck (Lor Ark): This beloved Hokkien family recipe was passed down to Mdam Ong from her late mother, and is one of the favourite family d… Read More
2018-08-10 11:05
By Bee Leng from The Burning Kitchen This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen! Read More
2018-08-10 11:05
By Bee Leng | The Burning Chef from The Burning Kitchen Cantonese Cabbage and Mushroom Rice: Cantonese Cabbage and Mushroom rice is a savoury one-pot dish that is quick, easy and makes… Read More
Dry-Fried Beef Hor Fun (干炒牛河)
2018-07-27 17:30
By Bee Leng | The Burning Chef from The Burning Kitchen Dry-Fried Beef Hor Fun: The secret to a really good Beef Hor Fun is the wok hei 'breath of wok' achieved through cooking the dish… Read More
2018-07-04 07:27
By Bee Leng | The Burning Chef from The Burning Kitchen Crispy Wasabi Prawns (芥末虾): These deep-fried large crispy prawns coated in delicious creamy wasabi sauce are a re… Read More
Char Kway Teow (Fried Kway Teow)
2018-05-03 13:21
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Char Kway Teow: One of Singapore's most popular hawker dishes, this flavourful home-made fried kway teow is cooked in the traditional… Read More
2018-04-12 05:37
By Melissa | The Undercover Chef from THE BURNING KITCHEN Hi everyone! It's Melissa from The Burning Kitchen and today I'll be sharing with you some of our key takeaways from our recent Read… Read More
Seared Scallops With Broccoli
2018-03-19 12:15
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Seared Scallops with Broccoli: Pan-seared golden brown scallops with stir-fried broccoli, drizzled with plump wolfberries and brown sa… Read More
2018-02-21 10:13
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Assam Braised Pork Belly: Tender melt-in-your mouth braised pork belly in a tart and slightly sweet assam (tamarind) sauce. Only needs… Read More
Deep Fried Prawn Roll (Hei Zho)
2018-02-14 12:42
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Deep Fried Prawn Roll (Hei Zho): Hei Zho is a Teochew and Hokkien favourite dish served during the Chinese New Year. It is similar to… Read More
6 Tips On How To Choose A Ripe Pineapple
2018-01-23 08:58
By Melissa | The Undercover Chef from THE BURNING KITCHEN 6 Tips on How to Choose A Ripe Pineapple: Pineapples are one of the tricky fruits to choose, as you can't always tell from the colou… Read More
Seafood Tom Yum Soup (Tom Yum Talay)
2018-01-17 21:00
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Tom Yum Talay: An extremely popular Thai soup characterised by its distinctive sweet, sour and spicy flavour due to the addition of fr… Read More
Napa Cabbage (Wong Bok) Chicken Soup
2018-01-09 11:27
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Napa Cabbage (Wongbok) Chicken Soup: This simple and healthy one-pot dish boasts rich umami flavours due to the addition of dried Chin… Read More
Braised Lamb Shank With Rosemary
2017-12-21 05:21
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Braised Rosemary Lamb Shank: This lamb shank is braised in a hearty sauce of tomatoes, rosemary, onions and leek for 2 hours until for… Read More
Thai Mango Sticky Rice (Khao Neow Ma Muang)
2017-09-30 17:00
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Thai Mango Sticky Rice (Khao Neow Ma Muang): This nationally acclaimed Thai dessert is made from this sweet glutinous rice steamed wit… Read More
Tonkotsu Ramen With Pork Belly Chashu
2017-09-21 08:21
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Tonkotsu Ramen with Pork Belly Chashu: Even though it takes a while to prepare everything from scratch, nothing beats the satisfa… Read More
Steamed Meatballs In Chilli Oil
2017-09-04 16:16
By Melissa | The Undercover Chef from THE BURNING KITCHEN Steamed Meatballs in Chilli Oil: This is a great dish to use up any leftover meat stuffing from making wontons. Not only does it loo… Read More
30-minute Teriyaki Chicken Don
2017-08-31 01:40
By Melissa | The Undercover Chef from THE BURNING KITCHEN 30-minute Teriyaki Chicken Don: Instead of heading to a Japanese restaurant, why not make this easy Teriyaki chicken rice bowl at ho… Read More
Pork Meatball Congee With Scallops
2017-07-31 14:32
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Pork Meatball Congee With Scallops: Don't you simply love the silky, creamy consistency of the congee served at top-notch Cantonese re… Read More
Crispy Chinese Money Bag Fritters
2017-07-29 17:26
By Melissa | The Undercover Chef from THE BURNING KITCHEN Crispy Chinese Money Bag Fritters: One of my childhood favourites, the distinctive money bag shape of these juicy golden meat dumpli… Read More
Seared Japanese Scallops With Asparagus
2017-07-13 22:31
By Melissa from THE BURNING KITCHEN Seared Japanese Scallops with Asparagus: These savoury and oh-so-tender Japanese scallops go perfectly with the crunchy natural sweetness of fresh asparag… Read More
Traditional Claypot Rice
2017-07-11 23:30
By Bee Leng | The Burning Chef from THE BURNING KITCHEN Traditional Claypot Rice: Cooking the rice in a traditional claypot adds a special touch to the dish, infusing a smoky aroma into… Read More
Tender Steam-Grilled Stuffed Squid
2017-06-22 15:42
By Melissa from THE BURNING KITCHEN Steam-Grilled Stuffed Squid: The steam-grill method gives you the best of both worlds - the extra moisture and flavour infusion from steaming, and the smo… Read More
Sticky Chinese BBQ Pork (Char Siew)
2017-06-15 17:00
By Melissa from THE BURNING KITCHEN Sticky Chinese BBQ Pork (Char Siew): This is Mum's Char Siew recipe with no MSG and no food colouring. Look how juicy and succulent the Char Siew is! My a… Read More
Crispy Wonton With Thai Sweet Chilli Sauce
2017-06-13 13:53
By Melissa from THE BURNING KITCHEN Crispy Wonton with Thai Sweet Chilli Sauce: Dig this decadent golden crispy treat served with Thai Sweet Chilli Sauce for that combination of juicy, crisp… Read More
2017-05-30 16:43
By Bee Leng from THE BURNING KITCHEN Wonton Noodles: Wonton-making can be a fun family activity that even young children (ages 3 and up) will enjoy! Freeze up a batch for Wonton No… Read More
Siew Mai (Shrimp And Pork Dumpling)
2017-05-26 16:39
By Bee Leng from THE BURNING KITCHEN Siew Mai (Shrimp and Pork Dumpling): This all-time favourite Dim Sum dish is healthy, tasty and easy to make at home! Wrap our versatile meat mix wi… Read More
Kung Pao Chicken With Toasted Cashews
2017-05-20 06:47
By Bee Leng from THE BURNING KITCHEN Kung Pao Chicken with Toasted Cashews: This Szechuan classic is well-loved around the world for its sweet, sour and sweat-inducing-spicy-but-oh-so-good m… Read More
Egg Tofu With Nai Bai (Milk Cabbage)
2017-05-18 15:43
By Bee Leng from THE BURNING KITCHEN Egg Tofu with Nai Bai (Milk Cabbage): Here's another fun way to eat egg tofu. After frying the egg tofu until golden brown, pile on top of a bed of milk… Read More
Curry Fish Head
2017-05-11 18:36
By Bee Leng from THE BURNING KITCHEN Curry Fish Head: This iconic Singaporean & Malaysian favourite combines the rich spices of South Indian cuisine, the tangy flavour of tamarind and th… Read More
Blue Ginger Fried Chicken Wings
2017-05-03 21:23
By Bee Leng from THE BURNING KITCHEN Blue Ginger Fried Chicken Wings: These ultra juicy, flavour-packed chicken wings are marinated overnight in freshly extracted blue ginger juice, then fri… Read More
Crispy Pork Belly (Siu Yuk)
2017-04-26 21:00
By Bee Leng from THE BURNING KITCHEN Crispy Pork Belly is probably everyone's favourite Cantonese roast meat! The skin is so crispy golden you can hear the crunch as you bite into it, and th… Read More
Spicy Water Spinach (Sambal Kangkong)
2017-04-26 16:25
By Bee Leng from THE BURNING KITCHEN Spicy Water Spinach (Sambal Kangkong): The aromatic spicy sambal sauce used to fry this vegetable is made from chilli, dried shrimp and shallots, and pac… Read More
Bak Kut Teh Recipe With Homemade Spice Mix
2017-04-19 17:01
Teochew Bak Kut Teh (Pork Rib Tea): This clear peppery soup with fall-off-the-bone-tender pork ribs goes best with a bowl of steaming white jasmine rice, fried dough fritters (you tiao) and… Read More
Bubur Cha Cha Made From Scratch!
2017-04-17 20:00
Bubur Cha Cha (bobo cha cha) – This popular Nyonya dessert boasts a delicious combination of steamed sweet potato and taro swimming in freshly-made coconut milk and topp… Read More
Papaya And Snow Fungus Soup
2017-03-29 16:20
    Papaya and Snow Fungus sweet soup is often offered as a cold dessert in Chinese Dim Sum restaurants. It is very refreshing especially after having lots of deep fried… Read More
Braised Pork Buns (Kung Bak Pao)
2017-03-27 21:20
Braised Pork Buns (Kung Bak Pao) was my late father’s favourite dish, and he used to frequently bring us to Beng Hiang Restaurant for his favourite dish. In those days, it was lo… Read More

Share the post

The Burning Kitchen

×

Subscribe to The Burning Kitchen

Get updates delivered right to your inbox!

Thank you for your subscription

×