Fat
Dough

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: After my delightful encounter with kimchi cold soba, my curiosity about noodles has only grown. Stir-frying seemed like the next delicious frontier. I basically took a cue from the kimchi cold soba's ingredient list (for the sauce) and let my culinary instincts take over. For an extra burst of flavor, I introduced bacon into the mix. But hey, if you're steering the vegan course, shiitake mushrooms make an excellent swap, complemented by vegan-friendly alternatives. Now, if you're venturing down the vegan path, a dash of liquid smoke will kick the flavors up a notch. Plus, don't hesitate to toss in cabbage, carrot, or bak choy – it's your taste buds' call. In a nutshell, this dish is a bowl of pure satisfaction. Whipping it up is a breeze, so no excuses – you've got all you need to craft this flavor-packed stir-fry. Time to dive into the recipe and let the magic happen in your kitchen! I am using this wonderful handmade dinnerware from KRA Sanctuary. Ingredients: (Serve 2) Sauce: Gochujang, 2 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Soy Sauce, 1/2 TBSP Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Pure Honey, 1/2 TBSP Light Muscovado Sugar, 1/2 TBSP Garlic Powder, Pinch Udon Stir Fry: Sesame Oil, 2 TBSP Red Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Bacon Finely Diced, 3 Slices Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade Fresh Udon, 200g Scallions White Parts Only Coarsely Sliced, A Handful Toasted Sesame Oil, For Drizzling Soy Eggs Homemade, For Serving (Optional) Scallions Green Parts Only Coarsely Sliced, For Garnishing White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Roasted Seaweed Crushed, For Garnishing Equipment: Pot Cast Iron Skillet / Pan Directions: Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes. Please visit, "Soy Eggs" for the recipe. Prepare the sauce. Mix everything in a large bowl until well combined. Set it aside until ready to use. Prepare the udon stir fry. In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Followed by bacon. Saute until the bacon is cooked thru' and lightly browned. Add in the kimchi and saute until well combined. Simultaneously, add water to a pot over medium heat. Season with salt. Stir to combine well. Once the water starts to simmer, add in the fresh udon. Cook for 1 min or until the udon floats to the top. Drain and add in the udon and the sauce. Saute until well combined, making sure the udon is well coated. Taste and adjust for seasonings. Remove from heat. Add in scallions (white parts) and drizzle toasted sesame oil over the top. Transfer onto serving bowls. Serve with soy eggs if desired. Garnish with scallions (green parts), white & black sesame seeds and roasted seaweed. Serve immediately. Mama Mia... I guess I will finish up the 2nd serving as well... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: To be honest, I was initially in the dark about the existence of kimchi pancakes. Imagine my surprise when I discovered not just one, but two different types: Kimchi-buchimgae and Kimchi-jeon. I'm still unraveling the nuances between the two, but what I do know is that Kimchi-buchimgae involves more ingredients than just kimchi. This recipe is a breeze—pretty straightforward, if you ask me. The key to nailing it lies in maintaining a somewhat lumpy batter. This texture ensures the batter won't spread too thinly when you pour it into your cooking surface. Speaking of which, I opted for a small pan to achieve perfectly round discs, but feel free to use a skillet if you're not concerned about the shape. To complete the dish, a sauce is typically served alongside. Whether you choose to drizzle it over the pancakes or use it for dipping is entirely up to you. Either way, you'll end up with a stack of tangy, spicy, and mouthwateringly savory pancakes. So, without further ado, let's jump right into the recipe. Ingredients: (Serve 4) Pancakes: Unbleached All Purpose Flour, 125g Cornstarch / Potato Starch, 30g Sea Salt, Pinch Garlic Powder, Pinch Gochugaru, 1 TSP Adjust To Preference Gochujang, 1 TBSP Adjust To Preference Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Egg, 1 Cold Water, 240g Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade Scallions Coarsely Sliced, A Handful Red Onion Finely Minced, 1 Bacon Coarsely Diced, 90g Sesame Oil, For Cooking Scallions Green Parts Only Coarsely Sliced, For Garnishing White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Sauce: Soy Sauce, 1 TBSP Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Pure Honey, 1 TBSP Black Pepper, Pinch Equipment: Cast Iron Skillet / Pan Directions: Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes. Prepare the pancakes. In a large bowl, add flour, cornstarch, salt, garlic powder, gochugaru, gochujang, kimchi brine and egg. Mix until well combined or until crumbly. Add in the cold water and continue mixing until batter forms. It is okay if there are some small lumps. Add in kimchi, scallions, onion and bacon. Mix until well combined. I am using a small pan to get perfectly round discs. You can do this on a skillet if you do not mind unevenness. Brush sesame oil onto a hot pan or skillet over medium heat. Add a ladle of that batter onto the pan or skillet. Once the edges start to cook and the bottom is browned, flip and continue cooking for about 1 to 2 mins. Transfer onto serving plates. Repeat the process for the remaining batter. Prepare the sauce. Combine everything in a small bowl. Drizzle the sauce over the pancakes, or you can dip the pancakes into the sauce. Garnish with some scallions, white and black sesame seeds. Serve immediately. I am literally drooling again just by staring at the photos... Mama Mia... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Who ever imagined that kimchi, a staple in Korean cuisine, could claim a spot as a pizza topping? But once you think about it, it's a culinary match made in heaven. Seriously, it might just dethrone pineapple as the most controversial yet delicious topping. I stumbled upon this revelation during one of my kitchen experiments, and let me tell you, it was like striking gold—no bragging intended, just a happy accident! Just before baking in the oven.... Now, here's where things get even more exciting: I didn't expect that the unique flavors of gochujang and gochugaru would blend so harmoniously with my homemade tomato sauce. Add a splash of kimchi brine to the mix, and you're not just elevating the sauce—you're launching it into another gastronomic stratosphere. Quick tip: Be sure to thoroughly drain your kimchi to prevent any excess moisture from compromising the integrity of your pizza dough. In the hypothetical scenario where I open my own pizzeria, I'd be serving up pan pizzas instead of the traditional wood-fired variety. Maybe it's the comforting memory of digging into Pizza Hut's Pan Pizzas as a kid, which felt like the epitome of gourmet dining back then. So, ready to experience this fusion masterpiece for yourself? Let's get this culinary party started and dive right into the recipe! Ingredients: (Make 2 pizzas) My Multi-Purpose Pizza Dough, 2 Dough Balls / 250g Each Sesame Oil, For Greasing Tomato Sauce Homemade, 1 Recipe Gochujang, 1 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Kimchi Brine / Rice Vinegar / Mirin, 2 TBSP Watermelon Rind Kimchi Homemade Finely Chopped, 200g or Kimchi Homemade Garlic Finely Minced, 5 Cloves Bacon Coarsely Diced, A Handful Low Moisture Mozzarella Parmigiano Reggiano Toasted Sesame Oil Pure Honey Black Sesame Seeds Scallions Coarsely Sliced Equipment: Cast Iron Skillet 10" Oven Directions: Please visit my “How To Make Tomato Sauce" page for the recipe. Please visit my “My Multi-Purpose Pizza Dough” page for the dough recipe. Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes. Lightly grease the skillet with some sesame oil. Place pizza dough onto the center of the skillet and stretch it out slightly. Cover and set aside for 1 hr. Preheat the oven to the highest temperature setting or set it to broil. After 1 hr, stretch out the dough again, to the sides of the skillet this time. Cover and set aside for another hr. While the dough is resting, add tomato sauce, gochujang, gochugaru and kimchi brine to a large bowl. Mix until well combined. Set it aside until ready to use. Next, transfer the kimchi to a sieve over a bowl. Set it aside to drain. After 1 hr, spoon and spread the tomato sauce mixture over the pizza dough covering it entirely. Top the pizza with some of that drained kimchi, garlic and bacon. Followed by some pinches of mozzarella and freshly grated parmigiano. Wack into the oven and broil until the dough is baked (top and bottom) and the cheese has melted. *If the top cooks faster than the bottom, shift the rack to the bottom of the oven. Place a baking tray on the upper rack above the skillet to prevent the top from cooking further.* Carefully remove from the oven and drizzle some toasted sesame oil and honey over the top. Sprinkle some sesame seeds and scallions over the top as well. Slice and serve immediately. Repeat the steps for the remaining pizza. I have no word... Heavenly... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: How are you all enjoying this kimchi-centric series? I've been toying with the idea of dedicating an entire E-Cookbook to our fermented friend—what do you think? Regardless, I plan to wrap up this series with a culinary fireworks show. Prepare yourselves! Now, onto the dish: Sure, you could go the traditional route and whip up some kimchi fried rice, but I've got something a little different in mind. After all, I've already shared a Kimchi Fried Rice recipe with you recently. Personally, I'm all about that baked rice life, where scraping the crispy edges off the pan becomes its own little pleasure. I'm taking this dish to the next level by topping the baked rice with bok choy, creating a global fusion extravaganza. Picture this—a blend of Spanish flair (let's give a nod to Arroz al horno, often considered the genesis of baked rice), Korean zest, and a dash of Chinese influence. The result is nothing short of a culinary masterpiece (don't mind me bragging). Enough chit-chat; let's get cooking! Ingredients: (Serve 4) Baked Rice: Jasmine Rice, 60g Barley, 20g Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Scallions (White Parts Only) Coarsely Sliced, A Handful Sea Salt, Pinch Black Pepper, Pinch Millet, 5g (Optional) Amaranth, 5g (Optional) Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Gochujang, 1 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Kewpie Mayo, 1 TBSP Soy Sauce, 1 TBSP Chicken Stock Homemade, 240g Eggs, 2 Bok Choy (Optional): Bok Choy, 200g Oyster Sauce, 2 TBSP Soy Sauce, 2 TBSP ShaoXing / HuaTiao / Sherry Wine, 1 TBSP Pure Honey, 1 TBSP Cornstarch, 1 TBSP Garlic Finely Minced, 1 Clove Garnishes: Toasted Sesame Oil, For Drizzling Black Pepper, Pinch White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Roasted Seaweed Crumbled, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Sauce Pot Directions: Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes. Please visit, "How To Make Chicken Stock" page for the recipe. Prepare the baked rice. Wash and drain the rice and barley until the water runs clear, about 3 to 5 times. Set aside. Preheat oven to 230 degree celsius or 450 fahrenheit. In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in garlic and scallions. Season with salt and pepper. Saute until aromatic. Add in the washed rice and barley, along with the kimchi. Saute until well combined. Add in millet and amaranth, if using. In a small bowl, combine kimchi brine, gochujang, gochugaru, mayo and soy together. Add that sauce to the skillet. Saute until well combined. Add in the stock and stir to combine well. Bring it up to a simmer. Taste and adjust for seasonings with salt and pepper. Remove from heat and carefully wack into the oven and bake for 30 mins. In the meantime, you can prepare the bak choy if you are using. Wash the bok choy thoroughly. Add some water to a sauce pot over medium-low heat. Once bubbles start to form, blanch the bok choy for about 30 secs. Remove and set it aside in a large mixing bowl. You can do this in batches. Reserve 120g of that blanching liquid and add in oyster, soy, shaoxing, honey and cornstarch. Return back to the heat and stir to combine well, until the cornstarch is fully incorporated. Add in garlic and stir to combine well. Continue cooking until the sauce thickens and coats the back of a spoon. Immediately pour this sauce over the blanched bok choy. Mix to combine well and set it aside until ready to use. By now, the rice should be baked. Remove from the oven and keep the oven running. Create 2 cradles. Crack eggs into a glass and slide into the cradles. Return to the oven and bake for about 5 mins or until the egg whites are set. Remove from the oven. Garnish with the bok choy along with any leftover sauce. Drizzle some toasted sesame oil over the top. Sprinkle some pepper, sesame seeds and seaweed over the top. Serve immediately. Eggcellent... I can have the entire skillet to myself, but I will be making my 2 daughters very angry... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Long before Shakshuka took the world by storm, there is an Indonesian dish called "Sambal Telur Pecah". Very much like Shakshuka, eggs are poached in a red sauce. But unlike Shakshuka, instead of s tomato sauce, the eggs are poached in sambal sauce. Mind blown? You can use any type of chili paste you desire, but sambal works really well in this recipe. Thai red chili paste is also a great substitute. You can sue me if you want, but Sambal Telur Pecah tastes way better than Shakshuka. Period. I didn't do any major alterations to this dish. So, I am safe from being killed by my grandma. Lol! I love to serve this with some flatbread on the side. It is totally optional. You can serve this on some rice and it will be a very hearty and yummilicious meal already. Without much delay, why don't we get started with the recipe? Ingredients: (Serve 2) Canola / Peanut / Vegetable Oil, For Sauteing Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Sambal Homemade, 2 Heaped TBSP (Adjust To Preference) Chicken Stock, 235g Tomato Puree, 1 TBSP Gula Melaka, 1 TBSP Eggs, 2 Scallions Finely Chopped, For Garnishing Matcha Salt, Pinch Equipment: Cast Iron Skillet Directions: Please visit my "How To Make Sambal" page for the recipe. In a skillet over medium heat, add oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until slightly caramelized. Add in the garlic. Saute until aromatic. Add in the sambal. Saute until well combined. Add in 1/3 of the chicken stock and deglaze. Add in the tomato puree and sugar. Saute until well combined. Taste & adjust for seasonings with sugar, salt and pepper. Add in the rest of the chicken stock. Turn the heat down to low. *You can crack the eggs directly onto the sauce. But I crack the eggs individually into a cup and slide them in. This is to prevent any mishaps of rotten eggs or broken shells.* Continue cooking until the egg whites are set. If you desire a hard-boiled yolk, cook it longer. Remove from heat. Garnish with scallions. Lightly season the egg with matcha salt. *To make matcha salt, blitz 1 TBSP of Maldon sea salt and 1 TSP of matcha powder until powdery in a spice grinder.* Serve immediately over some rice or with any bread. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video A close friend of mine from China introduced me to a unique kind of mooncake, distinctively filled with Yunnan's specialty: cured ham. He emphasized how monumental the Mid-Autumn Festival is in China, with each province showcasing its own signature mooncakes. Shaped and ready for the final rise... This revelation had me questioning: Why haven’t these regional treasures been more widely celebrated? Outside of the familiar snow-skin and Cantonese-style mooncakes, there's a vast world to explore. My attempt to dig deeper led me to a lone YouTube video, which, while informative, left me grasping for details on ingredients and proportions. You can get the video here. Just outta the oven... Undeterred, I put my own spin on it. Opting for economical bacon and a few flavor-enhancing additions, I let intuition be my guide. The outcome was genuinely delightful, surpassing my expectations. I'm already pondering tweaks for next year—like using baking soda over yeast. Now, without further ado, let's roll up our sleeves and dive into this recipe! Ingredients: (Make 10 mooncakes) Dough: Unbleached All Purpose Flour, 300g Active Instant Dry Yeast, 5g Granulated Sugar, 30g Sea Salt, Pinch Whole Milk, 150g Pork Lard, 30g Sesame Oil, For Greasing Fillings: Sesame Oil, 1 TBSP Bacon Finely Diced, 200g Sea Salt, Pinch Black Pepper, Pinch Soy Sauce, 1 TBSP ShaoXing / HuaTiao / Sherry Wine, 1 TBSP Chinese 5 Spice Homemade, 1/2 TSP Liquid Smoke Preferably Stubb's, 1 TBSP Pure Honey, 1 TBSP Light Muscovado Sugar, 1 TBSP Pork Lard, 1 TBSP Unbleached All Flour, 50g Scallions (White Parts Only) Coarsely Chopped, 25g Egg Lightly Beaten, 1 For Egg Wash Equipment: Oven Cast Iron Skillet / Pan Directions: Prepare the dough. In a large mixing bowl, combine flour, yeast, sugar and salt well. *Do not add the yeast directly to the salt. It will kill the yeast.* Create a well in the middle. Gradually pour the milk into the well while still mixing with a spatula. Knead in the lard. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 10 mins. The dough should be tacky, but not sticky and it should pass the "window-pane" test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Lightly grease the bowl with some sesame oil. Transfer the dough back to the greased bowl. Cover with a lint-free kitchen towel and let rise for 30 mins. It should have slightly risen. Punch down the dough and fold the top, sides and bottom to the center. Flip, cover and let rise for 1 hr. This process is sorta to ensure that the yeast is activated. In the meantime, prepare the fillings. In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in bacon. Season with salt and pepper. Saute until lightly browned. Add in soy and shaoxing wine. Saute until well combined. Remove from heat and transfer to a large mixing bowl. Add in 5 spice, liquid smoke, honey, sugar and lard. In the same skillet, add flour. Toast until lightly browned. Transfer to the bacon mixture, along with the scallions. Mix everything together until well combined. You should be able to form portions of balls without breaking apart. Set aside to cool down slightly. Weigh and divide into 10 equal portion of balls, about 25g each. By now, the dough should be doubled in size. Divide the dough into 10 equal pieces, roughly 50g each. Cover with a lint-free kitchen towel and let rest for 15 mins. This is called the bench rest which allows the gluten to relax. Flatten each dough into a disc, pinching the edges, so that the middle will be thicker. Place the fillings in the middle of the flattened dough. Wrap tightly and form into tight dough balls. Transfer to a baking tray lined with parchment paper. Cover with a lint-free kitchen towel and let rest for 30 mins. Preheat oven to 180 degrees celsius or 350 fahrenheit. Bring the mooncakes lightly with some egg wash. Wack into the oven. Bake for 25 to 30 mins or until golden brown. Remove from the oven. Set side to cool down completely before serving. It will taste even better the next day. Enjoy. Way better than I expected, will try this again next year... Recipe Video:

Jump To Recipe Jump To Video Bread-making is more than just a casual endeavor for me—it's almost sacred. Unlike whipping up a quick batch of cookies, crafting the perfect loaf involves obsessing over multiple variables. From the flour type and brand to the kneading and fermentation processes, every detail has the potential to make or break your loaf. Just out of the oven... When I decided to venture into making a fried chicken sandwich, I realized I couldn't compromise on the bread. That led me to Shokupan, a Japanese sandwich bread distinct for its use of a bread roux or "Yukane." This not only gives the bread its unique soft yet chewy texture but also differentiates it from other roux-based breads like the Chinese Tangzhong. The recipe for Shokupan is straightforward; no need for specialized equipment like a bread machine or proofer. All you need is attention to detail during the kneading process, and you'll be rewarded with a loaf that rises to the occasion. Now, without further ado, let's dive into the recipe. Ingredients: (Make 1 loaf) Yudane: Unbleached Bread Flour, 75g Boiling Water, 125g Dough: Unbleached Bread Flour, 325g Granulated Sugar, 30g Sea Salt, 7g Active Instant Dry Yeast, 6g Water, 200g Heavy Whipping Cream, 50g Room Temperature Softened Unsalted Butter, 25g Sesame Oil, For Greasing Equipment: Oven Pullman Bread Pan (196 x 106 x 110 mm) Directions: Prepare the yudane. In a shallow bowl, add flour and water. *The water has to be boiling.* Stir to combine well. It should be a sticky roux. Spread out to cool down faster. Cover with a damp lint-free kitchen towel. Set aside to cool down to room temperature. Prepare the dough. In a large bowl, combine flour, sugar, salt and yeast well. *Do not add the yeast directly to the salt. It will kill the yeast.* Create a well in the middle. Mix water and cream in another mixing bowl. Gradually pour the water-cream mixture into the well while still mixing with a spatula. Once it becomes a dough, cover and rest for 15 mins. Knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. Knead in the butter, followed by the yudane. Knead for about 10 mins until the butter and yudane are fully incorporated. *Do take note that the yukane and butter have to be at room temperature.* The dough should be tacky, fluffy and it should pass the "window-pane" test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Lightly grease the bowl with some sesame oil. Transfer the dough back to the greased bowl. Cover with a lint-free kitchen towel and let rise for 30 mins. It should have slightly risen. Punch down the dough and fold the top, sides and bottom to the center. Flip, cover and let rise for 1 hr. This process is sorta to ensure that the yeast is activated. The dough should be doubled in size. *You can do a test by poking a floured finger into the dough. If it doesn't spring back, the yeast is activated properly and the dough is ready.* Transfer the dough onto a lightly floured surface. Divide the dough into 2 equal pieces. Cover with a lint-free kitchen towel and let rest for 15 mins. This is called the bench rest which allows the gluten to relax. Grease the bread pan with sesame oil. Pat down a dough ball to an oblong disc. Fold the top 2/3 way to the bottom. Using the heel of your palm, gently press down the sim. Fold the bottom 2/3 way to the top. Using the heel of your palm, gently press down the sim. Rotate 90 degrees. Fold the top 2/3 way to the bottom. Gently pinch down the sim. Fold the bottom 2/3 way to the top. Gently pinch the sim. Roll the dough simmed side down to form a ball. Transfer to the greased bread pan. Repeat the process for the remaining dough. You will have 2 dough balls, side by side in your loaf pan. Cover with the Pullman loaf pan slider and let rise for 40 to 50 mins. Preheat oven to 200 degrees celsius or 400 fahrenheit. You can feel some resistance when you try to slide open the cover, which means the dough has risen. Wack into the oven. Bake for 40 mins to 1 hr or until the crust is golden brown. Remove from the oven. Immediately unmold onto a wire cooling rack. Set aside to cool down completely before slicing. Use this sandwich bread for your sandwich adventures, or simply make a toast. Soft and chewy... Making your own bread is therapeutic... So good that you can even eat this on its own... Recipe Video:

Jump To Recipe Jump To Video Much like its caffeinated counterpart, Kopi Peng, Singapore boasts a refreshing iced tea variant known as Teh Peng. And guess what? I'm employing the same ingenious technique I used for my Kopi Peng. Now, I get that the idea of tea ice cubes might seem a bit out there, but trust me on this one—it's a game-changer for avoiding watered-down iced tea. As for that condensed milk syrup, we're using the same clever trick here. The result? An ultra-refreshing glass of iced tea that's perfect for beating the relentless heat. So, are you ready to elevate your Teh Peng game? Let's roll up our sleeves and dive into this recipe. Ingredients: (Serve 1) Freshly Brewed Tea, 1 Serving Black Tea Leaves, 10g Boiling Water, 1L Condensed Milk, 2 TBSP Adjust To Preference Equipment: Teapot Ice Cube Tray Directions: Fill ice cube tray with the freshly brewed tea. Freeze overnight to make tea ice cubes. I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves to the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. You can pour the brewed tea to a pitcher, I used a sauce pot. Chill in the fridge for at least 2 hrs. Place the tea ice cubes to a serving glass. Pour over the chilled tea. In a cup, add condensed milk and just enuff hot water to dissolve the condensed milk. Stir to combine well or until the condensed milk has fully dissolved to a syrupy consistency. Pour that condensed milk mixture over the tea. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Just like any other locale—be it a city or a country—Singapore has its own take on iced coffee and tea. You'd typically find coffeeshops serving Kopi poured over regular ice, affectionately known as "Kopi Peng." But hey, this is Fat Dough, where we like to shake things up a bit—or, at the very least, enhance the classics. Sabana's Signature Blend... Now, here's my twist: I opt for coffee ice cubes in my Kopi Peng to avoid the watery disappointment that regular ice cubes often bring. If you're cool with regular ice, that's totally fine, no judgment here! Additionally, instead of the traditional method of blending brewed coffee with condensed milk, I save that luscious condensed milk for the grand finale. Intrigued? Don't worry, I'll spill the beans—no pun intended—on this nifty trick in the directions below. So, let's not keep you in suspense any longer; shall we dive into the recipe? Ingredients: (Serve 1) Freshly Brewed Coffee, 1 Serving Singapore Blend Ground Coffee Preferably Sabana, 20g Boiling Water, 200g + More Condensed Milk, 2 TBSP Adjust To Preference Equipment: Cloth Drip Pot / V60 Sauce Pot Ice Cube Tray Directions: Fill ice cube tray with the freshly brewed coffee. Freeze overnight to make coffee ice cubes. I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Pour the brewed coffee to a cup and chill in the fridge for at least 2 hrs. Place the coffee ice cubes to a serving glass. Pour over the chilled coffee. In a cup, add condensed milk and just enuff hot water to dissolve the condensed milk. Stir to combine well or until the condensed milk has fully dissolved to a syrupy consistency. Pour that condensed milk mixture over the coffee. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Where there's "kopi-c," you can bet there's also "teh-c." In Singaporean lingo, "teh" means tea, and that little "c" stands for the addition of evaporated milk. Interestingly, I discovered that Hong Kong has a similar type of tea that also uses evaporated milk. I'm definitely keeping that on my radar for future exploration. But for now, let's dive into this uniquely Singaporean take on tea. Personally, I tend to enjoy my coffee and tea without any added sweeteners or cream. Nevertheless, this concoction is quite something. Remember, using the finest quality of tea leaves you can get your hands on makes all the difference. So, here's to raising a cup of perfectly blended tea – cheers! Ingredients: (Serve 1) Black Tea Leaves, 20g Boiling Water, 1L Evaporated Milk, To Froth Equipment: Teapot Milk Frother Directions: I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves into the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. Froth evaporated milk with a milk frother until foamy. Pour the tea to a serving cup to about 3/4 way full. Pour in the frothed evaporated milk. Top the tea with some foam. Serve immediately. Cheers! Cheers! Recipe Video: