Learn how to make this universally loved side dish - ngoh hiang! In our opinion, the best version of this is the Hokkien version. With the right proportion of prawns, mushrooms, minced pork, water chestnut and other secret spices. Once you've added this to your repertoire of dishes mastered, you'll be happy to know that this keeps well in freezer and once thawed can be fried crispy and ready to serve!

The beautiful kueh salat, is one we are used to getting at the local kueh kueh shop. But how does one make it? Is it easy? How impressive it would be to home make a local Peranakan kueh kueh that most are used to getting only at our local markets? On top of that, it is very impressive as a whole 'cake'