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SINGAPORE COOKS

A treasured culinary inheritance

Singapore Cooks: She hopes her children will learn to make Hakka abacus seeds

Ms Wong Wai Yen's sliced fish bee hoon soup can be made with snakehead or red garoupa, among other fish.

Quick, comforting fish soup

Singapore Cooks: Pressure cooker fish soup within the hour

After cooking the pork trotters, Mr Linus Eng leaves the dish to rest with the hard-boiled eggs for half a day so that the flavours infuse into the eggs. He says the dish is usually consumed after a woman has given birth as it is believed to nourish and w

Dad's confinement dish for new mums

Singapore Cooks: 'Confinement daddy' whips up a mean dish of vinegar pork trotters

Housewife Liu Yaling with her spicy and sour fungus dish.

Her duty - and weapon - is cooking spicy dishes

Singapore Cooks: Starved of spicy food overseas, housewife makes her own sauces

Ms Janet Lim uses fresh pineapple chunks instead of bananas for her Asian-style Hummingbird Cake with lime-cream cheese frosting.

Doing a recipe 20 times to get it right

One of the highlights of Mrs Rosita Ezra Goldstein's culinary repertoire is challah bread, which is traditionally eaten for Shabbat meals and major Jewish holidays.

Bread braid