This week's highlights on ST Food

Husband-and-wife duo Victor Yong and Leong Shal Yee run The Pantree, which specialises in dai gao min or traditional Ipoh-style pancakes. Ms Leong learnt the recipe and the art of making pancakes from her father.ST VIDEO

Here is a look at what is on ST Food, The Straits Times food website - straitstimesfood.com, this week.

IPOH-STYLE PANCAKES

Watch a video on traditional Ipoh-style pancakes, better known as dai gao min or ban chang kueh.

Ms Leong Shal Yee, 34, who runs The Pantree at CT Hub 2 in Lavender with her husband Victor Yong, 35, uses a recipe from her father, a street food vendor in Ipoh.

Aside from traditional fillings such as ground peanuts and creamed corn, the couple also serve heritage pancakes with a twist. Newfangled fillings include ham and egg, Speculoos cookie butter, and Nutella.

THE PANTREE
Where: CT Hub 2, 114 Lavender Street, 01-19
Open: 8.30am to 5pm (weekdays), closed on weekends and public holidays. The shop opens every last Saturday of the month, from 9.30am to 4pm.
Info: Go to http://www.thepantreepancakes.com/

WHERE TO EAT TEOCHEW FOOD

 

Teochew restaurant Swa Garden in MacPherson served its final meal to diners last Sunday.

If you are hankering after traditional Teochew fare, ST Food has put together a guide featuring 11 restaurants where you can tuck into everything from braised duck and braised goose to cold pig's trotter jelly and orh nee (sweet yam paste).

Swa Garden closure: 11 Teochew restaurants to dine at http://str.sg/4B5S

MAKE PASTA AND GYOZA AT HOME

 

Ever wanted to try your hand at making fresh pasta?

 

ST Food has a step-by-step recipe for a basic fresh pasta dough from The New York Times.

 

You can also vary the recipe by adding herbs such as parsley and tarragon to the egg mixture; opt for wholegrain flours; and make spinach pasta too.

 

For some hearty Asian fare, ST Food also has recipes from The Star, The Japan News and The Korean Herald.

Whip up salted egg yolk brinjal, handmade Japanese gyoza and dubu jorim - a Korean side dish of tofu braised in a spicy sauce.

Pasta recipe: http://str.sg/4BM3

Salted egg brinjal recipe: http://str.sg/4B5Y

Japanese gyoza recipe: http://str.sg/4BGo

Dubu jorim recipe: http://str.sg/4Bgo

ST Food showcases stories on where to eat and what to cook. There are features on the latest food trends as well as videos and recipes.

Apart from ST stories, ST Food also has articles from The Business Times, The New Paper and regional and international newspapers including The Washington Post and The New York Times.

Use the site's handy search function to find what you are looking for.

• Follow Rebecca Lynne Tan on Twitter @STrebeccatan

A version of this article appeared in the print edition of The Sunday Times on April 23, 2017, with the headline 'Get kueh and Teochew food'. Print Edition | Subscribe