I have never been a fan of hum jeem pang, it is often too alkaline tasting and very often there isn’t enough red bean paste filling in the “pang”. It would also seem that save for a few stalwart hawkers most of the hum jeem pangs and you tiaos are made in factories/central kitchens and…

This is my favourite curry, simply because it is easy to cook and freezes well. You can whip up a batch, and freeze individual portions to be reheated and eaten with prata or rice, or even pasta.You can even pair it with some ownself make pickle (achar) or a salad. Here is the recipe that…

Ingredients20 egg yolks350g gula melaka10 pandan leaves tied into two bunches500g coconut milk (fresh) MethodPlace gula melaka and coconut milk into bain marie and whisk until sugar is melted. Beat the 20 egg yolks and slowly whisk it into the coconut milk and sugar mixture. Cook mixture, whisking it from time to time.When it has…

Since finding out that I am gluten intolerant (boo, very boring and sad), I have been trying to find good recipes for various baked goods. I love scones and they are are so easy to whip up with just a few ingredients that you are likely to have in your fridge and pantry. Have that…

What The Duck was one of the first menus that I wrote for Ownself Make Chef, right after aPORKalypse and Sinfully Seafood. It is time for a refresh, and while I have kept a few favourites, I have also added some fun new DUCK courses. Email ownselfmakechef@gmail.com to chope your seats now99 per pax MENUDuck…

Only 5 seats left I am proud to present the first dinner that uses alcohol made locally in Singapore with a variety of local flavours in 8 courses set in the unique gastronomic style of Ownself Make Chef. I will be dry ageing in Gertrude The Dry Ager some awesome Wagyu Bone In Ribeye (MB5)…

During a recent aPORKalypse, I was asked by a regular, why I didn’t have an ALL BEEF menu. That question stumped me. Why DIDN’T I have an all beef menu? So I set about correcting that wrong, given that my favourite meal growing up, used to be a very blue fillet mignon with a baked…

SOLD OUT This dinner is the result of a few things, my friendship with Terence Aw which began over a bowl of ba chor mee (cooked by him at his now defunct hawker stall), my love of local flavours and ice cream, and The Milky Way Cafe. I used to make my own ice creams…

My soy intolerance has made eating out really difficult, where most dishes seem to have some form of soy – whether it be soy sauce, hydrolysed soy protein (MSG) or tofu products. Coupled with my crustacean allergy, and wheat intolerance – there is very little I can eat without some deleterious side effects. What has…

2019 was the year of trying to live better and healthier. I had been putting off figuring out what foods I was intolerant/allergic to for some time. In October of 2019, I started my elimination diet (click here for a link on what is an elimination diet and how it works https://www.healthline.com/nutrition/elimination-diet#section2) I have known…

I got the ageing bug early on, when I was a noodling around in 2004, making my own bacon in my home fridge with a dry rub. Fast forward to 2018, with Ownself Make Chef, I started experimenting with more local flavours like the soy lees from soya sauce making (generously provided by Ken from…

Roasted Duck Breast with Hawthorn Berry Sauce Dry Rub8g Chinese angelica root (broken into shorter lengths)2g cloves 4g fennel 100g brown sugar 10g salt 2g ginger MethodUse a coffee/spice grinder, process the angelica root, cloves and fennel into a powder (the angelica root will be in long whiskery fibres which is fine)Cut diagonal slits in the skin of the duck breast,…

I have been contemplating fermentation a lot more in the recent months. Every culture (haha) has fermentation and specific uses for the fermented products. Breads and alcohol, soy sauces and soy ferments are just some examples but they show how we can take a fruit, veg, meat or grain and ferment them for extra flavour…