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Jump To Recipe Jump To Video You got it – where there's kopiccino, there's gotta be a teh-cino too! What's fascinating about this drink? Here's the twist – we're not pouring the frothy milk over the tea, we're giving the tea a delightful bath in that creamy froth. Today, I'm bringing out my trusty Hario ChaCha Kyusu Maru teapot for this adventure. If you're into using a cloth-filtered drip pot for your brew, go for it – there are no tea rules here! Personally, I like to brew those tea leaves in some boiling water and let 'em steep, rather than the whole pulling and dripping thing. But hey, you do you! So, what do you reckon? Let's dive right into the recipe, shall we? Ingredients: (Serve 1) Black Tea Leaves, 10g Boiling Water, 1L Whole Milk, To Froth Or Oat Milk Homemade Gula Melaka Syrup Homemade, For Serving Equipment: Teapot Milk Frother Directions: Please visit my "How To Make Gula Melaka Syrup" for the recipe. 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. Froth milk with a milk frother until foamy. Drizzle some gula melaka into a serving glass, and adjust to your preference. Pour in the frothed milk to about 1/2 way full. Pour in the brewed tea. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video For a cup of teh that'll transport you back to Singapore's bustling hawker centers, all you need are some quality tea leaves and a can of condensed milk—no fancy gear required. In my trusty Hario ChaCha Kyusu Maru teapot, the tea leaves mingle perfectly with the condensed milk, creating a warm and nostalgic brew. Ditch those expensive, underwhelming cups you've been settling for; this simple yet magical recipe aims to spark your interest in homemade drinks. So, let's elevate our daily brew together and make it something special. Ingredients: (Serve 1) Black Tea Leaves, 10g Boiling Water, 1L Condensed Milk, 2 TBSP Adjust To Preference Equipment: Teapot Directions: 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. Add condensed milk to a serving glass. Pour in the brewed tea. Stir and enjoy. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video To be honest, despite living in Singapore for 42 years, I still find myself struggling to order a satisfying cup of coffee or other beverages. So, I've decided it's high time for me to do some research and learn how to make proper drinks myself. Sabana's Signature Blend... Let's start with Kopi-O, which translates to "black coffee" in Hokkien. If you prefer your coffee on the sweeter side, feel free to add some sweetener, but personally, I enjoy mine without sugar. To achieve that authentic aroma and flavor, it's crucial to use a Singapore blend coffee. I've opted for Sabana (not sponsored), as it captures the essence of a truly authentic cup of Kopi-O. If you don't have a cloth drip pot, you can give the V60 method a try. Cheers to exploring the world of coffee and discovering the perfect brew! Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana, 20g Boiling Water, 200g + More Equipment: Cloth Drip Pot / V60 Sauce Pot Directions: I am using my cloth pour over to make this coffee. You can also use V60. "Wash" the cloth filter with boiling water and discard the water. Add the coffee to the cloth filter. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the cloth filter 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 process back to the pour over. Pour into a serving glass. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I have some leftover pandan leaves on hand and thought I shared with you lovely people what I usually do with them. After washing them thoroughly, I would air-dry them before baking them in the oven. Followed by blitzing them into powder. They can be kept for a long time in a sterilized jar, preferably in the freezer. I thought I make some tea outta them and at the same time, showing off my new drip pot. Lol! If you have been following me, you would know that I posted a pandan tea recipe a few months back. I honestly think that this version is better. You have to be the judge of that. Cheers! PS: This is not a miracle tea. Please consult a doctor. Ingredients: (Serve 2) Pandan Leaves, A Large Handful Water, 500g Desiccated Coconut, 1 TBSP Gula Melaka Syrup Homemade / Maple Syrup / Pure Honey, 2 TBSP Adjust To Preference (Optional) Equipment: Oven Spice Grinder Sauce Pot Cloth Drip Pot / V60 Directions: Wash the pandan leaves thoroughly. Lay the pandan leaves on a baking tray. Air dry for 1 day. Preheat oven to 65 degrees celsius or 150 fahrenheit. Wack into the oven and bake for 25 to 30 mins or until the leaves are dry and crispy. Transfer into a spice grinder and blitz until powder forms. Store in a sterilized jar. I like to keep them in the freezer for a prolonged period of time. Bring water to a boil in a sauce pot. I am using my drip pot to make the tea. You can also use V60. Add 1 TBSP of dried pandan leaves and desiccated coconut to the pot. Pour in the boiling water in a circular motion. Once the water has completely dripped, pour over into the sauce pot in an up-and-down motion. Repeat the step to the drip pot. Pour into a serving glass. Add sweetener if desired. Serve immediately. Cheers! If only you can smell this amazing aroma... Cheers! Recipe Video:

Jump To Recipe Jump To Video I have been feeling under the weather for the past few weeks. The coughing, sore throat and flu kept recurring. One of my close friends suggested some ginger tea and I just gave it a shot. It somehow works; I haven't been coughing as much. Showing off my new teapot... It also reminded me that I have not posted any beverage recipes for quite some time. Ginger has loads of health benefits. You can research it and maybe it is time to include more ginger into our diets. PS: This is not a miracle tea. Please consult a doctor. Ingredients: (Serve 2) Ginger, 1 Thumb Size Black Tea Leaves, 1 TBSP Green Cardamoms Crushed, 4 Water, 500g Pure Honey / Maple Syrup, 2 TBSP Adjust To Preference Equipment: Teapot / Sauce Pot Directions: I am using my Hario ChaCha Kyusu Maru teapot. If you do not have 1, you can do this in a sauce pot. Bring water to a boil. Remove from heat. Grate in the ginger unpeeled. Add in the tea leaves and green cardamoms. Cover and steep for 8 to 10 mins. If you are using a teapot, grate ginger unpeeled into the infusion basket. Add in the tea leaves and green cardamoms. Pour in the boiling water. Cover and infuse for 8 to 10 mins. Add honey or maple syrup to a serving glass and pour in the tea. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video You're already well aware of my preference for black, unsweetened coffee. But every now and then, a fleeting craving for a macchiato strikes me. Unlike the richness of a cappuccino, a macchiato is a delicate dance between coffee, typically espresso, and a kiss of milk foam. It's a nuanced balance that never overwhelms. Sabana's Signature Blend... Drawing from this concept, I decided to infuse the essence of Singaporean coffee into the mix. And I must say, it's a symphony of flavors! This concoction has swiftly become my ultimate Singaporean coffee indulgence. If you're feeling adventurous, I wholeheartedly recommend giving this Singapore-inspired cup of Joe a whirl. It just might become your new favorite too. Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana, 20g Boiling Water, 200g + More Whole Milk, To Froth Or Oat Milk Homemade Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Directions: 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. Froth milk with a milk frother until super foamy. Pour the coffee into a serving cup to about 3/4 way full. Top the coffee with all the foam from the frothed milk. You can use the milk for another coffee recipe. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I must admit, I thought I stumbled upon a hidden gem, a coffee revelation. But alas, I discovered that this delightful cup of Joe already had its place in Singapore's coffee culture. Allow me to introduce you to the "Kopiccino," a clever twist on the traditional Cappuccino. Sabana's Signature Blend... In a nutshell, it's a creation where Singaporean brewed coffee takes center stage, crowned with a frothy milk topping instead of the customary evaporated milk. Call me biased, but there's something uniquely satisfying about this Kopiccino that seems to resonate more with my taste buds than its Kopi-C counterpart. So, I extend an invitation: why not embark on this flavor journey and give this Kopiccino a well-deserved shot? Cheers to new coffee adventures! Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana, 20g Boiling Water, 200g + More Whole Milk, To Froth Or Oat Milk Homemade Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Directions: 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. Froth milk with a milk frother until foamy. Pour the coffee into a serving cup to about 3/4 way full. Pour in the frothed evaporated milk. Top the coffee with some foam. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video By now, you might be familiar with my ongoing beverage adventure in Singapore. Even today, I find myself facing the challenge of ordering the perfect cup. Now, let's talk about a local favorite known as "Kopi-C". This unique variation swaps out regular milk for evaporated milk, creating a delightfully rich, creamy, and slightly sweet coffee experience. Sabana's Signature Blend... The big question: Is this an improvement over your typical coffee? Well, it's definitely different. Adjusting to the flavor might take a few sips, as it stands apart from the usual. But is it inherently better? That's a matter of personal taste, as we all hold our own preference when it comes to that cherished cup of coffee. Cheers to that! Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana, 20g + More For Dusting Boiling Water, 200g + More Evaporated Milk, To Froth Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Directions: 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. Froth evaporated milk with a milk frother until foamy. Pour the coffee to a serving cup to about 3/4 way full. Pour in the frothed evaporated milk. Top the coffee with some foam. Dust with some ground coffee. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Continuing my culinary journey with the leftover sauces from my Black Pepper Crab and Chili Crab ventures, I decided to acquire more crab meat and embark on this new recipe. If you've already caught a glimpse of my Black Pepper Crab and Chili Crab Fried Pizzas, and the idea of making pizza dough feels a bit overwhelming, then this recipe is your ultimate shortcut. Black Pepper Crab... Imagine indulging in a scrumptious crab-packed brunch without the need for extensive prep. This dish offers a hassle-free way to satisfy your crab cravings. And the best part? It's remarkably straightforward to assemble. I've even crafted two delectable variations of Singapore's beloved crab dishes, right on a bed of toast: Black Pepper and Chili Crab. Or Chili Crab... Personally, the Black Pepper rendition takes the crown for me. Without further ado, let's delve into the recipe and savor the goodness! Ingredients: (Serve 4) Stale Baguette, 2 Loaves Singapore Black Pepper Crab Sauce Homemade, 125g High Quality Crab Meat, 40g + 40g Gruyere, For Grating Low-Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Singapore Chili Crab Sauce Homemade, 125g Coriander Finely Chopped, For Garnishing Fresh Lime Zest, For Garnishing Equipment: Oven Sauce Pot Directions: Please visit my "Singapore Black Pepper Crab" page for the recipe. Please visit my "Singapore Chili Crab" page for the recipe. Preheat oven to 190 degrees celsius or 375 fahrenheit. Soak the stale baguette with water. Transfer to a baking tray lined with parchment paper. Wack into the oven and bake for 10 to 12 mins or until the baguette is soft and crispy. Remove from oven and set aside to cool down slightly. *At this point turn the oven setting to broil.* *You can skip the above steps if you are using fresh bread.* Slice the baguette into halves lengthwise. Press the baguette down gently with the baking tray. Transfer the black pepper crab sauce to a sauce pot. Grate the 3 cheeses over the sauce and turn the heat up to medium. Stir until the cheeses have melted. Add in 40g of crab meat. Stir to combine well and cook for 2 to 3 mins. Spread the mixture onto the baguette. Repeat the process with the chili crab sauce as well. Wack into the oven and broil for 6 to 8 mins. Remove from the oven and immediately garnish with coriander and lime zest. Serve immediately. This is Mama Mia... I still think this is better and I probably can eat this every day... Recipe Video:

Jump To Recipe Jump To Video I often find myself mistakenly receiving the wrong coffee order, particularly when I ask for "Kopi." Instead of getting the black coffee I desire, I am usually served coffee with condensed milk. Personally, I prefer my coffee without sugar, cream, or milk, enjoying it in its pure black form. I find that it allows me to fully appreciate the flavors and nuances of the coffee itself. Sabana's Signature Blend... Nevertheless, let me introduce you to Kopi, "pulled" coffee with condensed milk. I must admit that the sweetness of the condensed milk can sometimes overpower the coffee flavor. What are your thoughts? How do you like your coffee? Would you be willing to give this Kopi a try? Let's delve into the recipe and explore the rich flavors of this traditional beverage. Ingredients: (Serve 1) 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 Directions: 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. Add condensed milk to a serving glass. Pour the coffee over the condensed milk. Give it a stir to become homogenous. Serve immediately. Cheers! Cheers! Recipe Video: