1. In a bowl large enough to hold all the shrimp, mix together the sake or white wine, ginger, and sesame oil. 2. Make slits along the back of the shrimp to butterfly them, removing the veins. Add the ...

Because cooking is our family pastime, we rarely order takeout. When we do, we crave dishes too cumbersome to cook, such as complicated Indian dishes and Asian stir-fries. Another case in point: the ...

Singapore noodles shouldn’t just be relegated to nights when you order take-out — with a handful of ingredients, you can have this dish on the table in under 30 minutes. Studded with prawns and char ...

Some people claim that Singapore noodles aren’t authentic. That’s nonsense. They are plenty authentic. They just aren’t authentically from Singapore. French toast was not invented in France, but a ...

I wrote this recipe after a trip to a tofu factory just outside Leeds – it’s based on a pad Thai I filmed years ago in Bangkok at a stall by the Ghost Gate. This recipe is aromatic, with that perfect ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. You've had Singapore fried noodles, so why not Singapore fried rice? The recipe is not from ...