Version of gold tucked away in old drawer, today we are opening this book of precious recipes passed down from generations to generations. Precious and nostalgic collections encased in a time capsule, today Yeh Lai Siang shares with you 4 of our golden recipes.
Yeh’s Curry Chicken
One of our best sellers today,Yeh’s Curry Chicken has become a must-have dish for any Chinese buffet. This authentic recipe known for its distinctive scents and piquant flavors is a great complement to the spicy chicken dish and remains a popular choice over the few decades.
Yam Paste drizzled with coconut milk
This classic Teochew yam paste (also known as “Or Nee”) is often served last during traditional Chinese wedding. The preparation for Or Nee is pretty tedious thus this dish can rarely be seen around the neighborhood. While there are different types of preparation method for Or Nee, our version of drizzling the yam paste over with coconut milk has been ubiquitously rejoiced. Fresh coconut milk, a great add on to the yam paste is adopted to exude the savory element of this dessert.
SotongYouTiao with Salad Dips
SotongYouTiao is one well sought after snack that suits everyone’s taste. Fresh sotongpaste deep-fried with crispy youtiao createsa distinctive juxtaposition between the exterior crispand interior tenderness. By eating it together with the slightly-sour mayonnaise, this dish is an appetizing snack for all occasion.