Recipes Videos

We first began in 1976 in Lorong Ah Soo, selling fresh coconuts, coconut leaves, freshly grated coconuts as well as the enormously popular spicy fish otah. And now, we have been the leading halal otah (..more)

We first began in 1976 in Lorong Ah Soo, selling fresh coconuts, coconut leaves, freshly grated coconuts as well as the enormously popular spicy fish otah. And now, we have been the leading halal otah manufacturer in Singapore since 1986. Throughout the years, quality and taste are never compromised as they are created authentically from the famous recipe with freshest ingredients and spices to bring out the all-natural and delicious taste! Our halal certified products are best suited for all races at all events. Our wide range of otah products include: # # Spicy Fish Otah Spicy Fish Head Otah # # Non Spicy Fish Otah Spicy Banana Leaf Otah # Spicy Seafood Otah # ( Prawn / Crab / Squid ) Spicy Otah Box (200g) ( Fish / Prawn / Squid / Crab) We also supply the followings: # # Fish Ball Nasi Lemak # Satay # ( Beef / Chicken / Mutton ) Ketupat Today, we distribute island-wide to schools, community centres, coffeeshops, pasar malams, food courts, hawker centres, retail outlets, confectioneries, food processors, restaurants, hotels as well as homes. Our logo (top right-hand-corner) signifies that we strive to serve our customers better wi (..less)

Just in time for summer cook-outs Authors@Google NY welcomed Fred Thompson, author of Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard . Thompson has searched acr (..more)

Just in time for summer cook-outs Authors@Google NY welcomed Fred Thompson, author of Barbecue Nation: 350 Hot-Off-the-Grill, Tried-and-True Recipes from America's Backyard . Thompson has searched across the U.S. for America's best backyard cooks and their favorite recipes--not chefs' fancy interpretations of barbecue classics or pitmasters' ways with barbecue that the reader can't reproduce at home, but 350 recipes that are easy to recreate in anybody's backyard Barbecue Nation is a culinary mosaic of what 14 million Americans like to do most when it comes to cooking--make dinner at the grill. Fred reflects on America's ever-changing populations, with recipes with the flavors of Cuba from South Florida, or Brooklyn-born Jamaican jerk, or the taste of Vietnam from the coast of Texas, as well as the country's regional bounties, including grilled salmon recipes from the Pacific Northwest, brats from the Midwest, and Delta Grilled Catfish. Fred Thompson is a food writer, food stylist, and culinary developer. The author of three cookbooks, he is a columnist for the News & Observer in Raleigh, North Carolina and teaches regularly at the Institute for Culinary Education in New (..less)

October 2006 (Medialink) -- Over 25 million Americans are of Italian descent in the U.S. and this month showcases the U.S.'s number one ethnic food, Italian! October is National Italian Heritage Month (..more)

October 2006 (Medialink) -- Over 25 million Americans are of Italian descent in the U.S. and this month showcases the U.S.'s number one ethnic food, Italian! October is National Italian Heritage Month and people everywhere are celebrating. Food is one of the biggest contributions that Italians made to America. Italian dishes became popular in the States after World War II, as pizzerias sprang up outside of Italian-American neighborhoods. First came pizza, then spaghetti & meatballs, lasagna and ravioli! The American palate has matured over the years to embrace more regional Italian dishes, like polenta and stuffed eggplant - along with Italian influenced fish and chicken. When cooking Italian food, experts suggest cooking well and saving time. Timesaving tips can include using seasoned breadcrumbs instead of going to the trouble of making them yourself; and preparing marinara sauce ahead of time and freezing it in small portions for later use. For recipes and tips beyond the trusty pizza, log onto progressofoods.com. -------------------------------------------------------------------------------- Produced for General Mills (..less)

My 1st cooking tutorial!!! I wish that I have enough memory in my camera to make a Live video, but unfortunately, I don't. So until then, please enjoy the picture video. Thanks! p.s. Like all t (..more)

My 1st cooking tutorial!!! I wish that I have enough memory in my camera to make a Live video, but unfortunately, I don't. So until then, please enjoy the picture video. Thanks! p.s. Like all true Khmers, we love prahok. You can add fermented fish to this dish as well in the step where you're adding your seasonings. Ingredients: Chicken Tenders or Chicken Breasts Cilantro Red Bell Pepper Garlic Limes Laab Seasoning Mix Salt Sugar Tamarind Soup Base Fish Sauce (..less)

My first attempt at making a podcast for the website I work on. It's a recipe for chilli jam filmed in my own kitchen and put together in my first try at iMovie. If you look carefully you can see me o (..more)

My first attempt at making a podcast for the website I work on. It's a recipe for chilli jam filmed in my own kitchen and put together in my first try at iMovie. If you look carefully you can see me once... ok, twice. Oh, and it's really nice jam too, great with pork, chicken and, apparently, fish (not that I'd know, I don't DO seafood). (..less)

For this dish, you can either stir fry your meat first or boil coconut cream first. I chose to boil cream first to get that coconut taste more vs a stir fry taste. Ingredients: Chicken Breasts Sc (..more)

For this dish, you can either stir fry your meat first or boil coconut cream first. I chose to boil cream first to get that coconut taste more vs a stir fry taste. Ingredients: Chicken Breasts Scallops Button Mushrooms (accidentally hit the wrong buttom and typed "buttom" in my video) Oyster Mushrooms Straw Mushrooms Jalapeno Green Onions Cilantro Lemon Grass Lime Leaves Coconut Cream Chili Paste Tamarind Base (or you can use lime juice) Fish Sauce Salt Sugar Chicken Soup Base (wouldn't need this if you replace water with chicken stock) P.S. I'm sorry everyone, but I completely forgot to add 1 tsp of thinly sliced galangal (looks similiar to a ginger root) to this soup. It's added with the lemon grass and lime leaves. (..less)

Dietitians and cookbook authors Liz Weiss and Janice Newell Bissex (AKA The Meal Makeover Moms) cook up this fast and healthy dinner recipe the whole family will love. Their Meal Makeover cooking &a (..more)

Dietitians and cookbook authors Liz Weiss and Janice Newell Bissex (AKA The Meal Makeover Moms) cook up this fast and healthy dinner recipe the whole family will love. Their Meal Makeover cooking & advice segments feature everything from healthy makeovers for chicken nuggets, fish sticks, fruit smoothies and other kid favorites to practical tips for getting picky eaters to try their vegetables! If you're a mom (or dad) looking for easy ways to improve your family's diet, be sure to visit www.MealMakeoverTV.com. To learn about Liz & Janice's cookbook, The Moms' Guide to Meal Makeovers, check out www.MealMakeoverMoms.com (..less)

Dietitians and cookbook authors Liz Weiss and Janice Newell Bissex (AKA The Meal Makeover Moms) cook up this fast and healthy breakfast/snack recipe the whole family will love. Their Meal Makeover (..more)

Dietitians and cookbook authors Liz Weiss and Janice Newell Bissex (AKA The Meal Makeover Moms) cook up this fast and healthy breakfast/snack recipe the whole family will love. Their Meal Makeover cooking & advice segments feature everything from healthy makeovers for chicken nuggets, fish sticks, fruit smoothies and other kid favorites to practical tips for getting picky eaters to try their vegetables! If you're a mom (or dad) looking for easy ways to improve your family's diet, be sure to visit www.MealMakeoverTV.com. To learn about Liz & Janice's cookbook, The Moms' Guide to Meal Makeovers, check out www.MealMakeoverMoms.com (..less)