jiaksimi的八卦，YOUTUBE、PINTEREST和Yahoo名人娛樂都在討論

Cereal Prawn (aka 麦片虾) is a constant favourite in many restaurants or zi char stalls in Singapore. People love them, so do we for the simple reason that they’re so sinfully satisfying. There is always something special about deep-fried prawns coated in butter cereal.

In this dish, we prefer the use of chili padi over normal chili and fresh curry leaves are added to give a slight kick to the sweet savoy butter cereal prawns. A drool-worthy favorite for anyone to cook any day! #sg50 #jiaksimi #themeatmensg

Recipe at: http://jiaksimi.sg/index.php/recipe/cereal-prawn/

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Here's wishing you great fans Selamat Hari Raya Haji in advance! We've got a treat just for you.

A classic Malay kueh with such a cute name like ondeh ondeh. We would be crazy to leave this out! Imagine QQ (chewy) glutinous rice balls oozing with Gula Melaka (palm sugar) and coated with fresh coconut shreds. Dyed into a natural green colour from the juice of pandan (screwpine) leaves.

These gula melaka bombs are sure to have you going for more once you have your first!

#SG50 #jiaksimi #themeatmensg #ondehondeh #gulamelaka #localdessert

Recipe at:-http://jiaksimi.sg/index.php/recipe/ondeh-ondeh/

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local.

We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you'll be able to achieve an absolutely awesome HCG, crispy on the outside, and full of juicy flavours on the inside. The pinnacle of crispy chicken perfection!

After testing out with both corn starch and potato starch batter, we decided on the potato starch batter as its gives that layer of crispy crunch to the wings that we love. 4 hours of marinating is just nice, so the wings don’t end up overly salty.

One thing to take note, if you’re deep frying the wings straight out from the fridge, make sure to bring the oil all the way up till it smokes, as the cold wings will reduce the temperature when you drop them it.

All we can say is, you wouldn’t be able to stop at one! Or ten! #SG50 #jiaksimi #themeatmensg

Recipe at:- http://jiaksimi.sg/index.php/recipe/har-cheong-gai/

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Achar, as some of us locals may know, derived from the Nonya method of preserving food for longevity to eat as sides together with main dishes. But as the saying goes - “so good you can eat it on its own”, we think this sweet, sour, and spicy (all at the same time!) recipe worked out very well for us!

The mandatory ingredients are the key vegetables, but most of the work comes from the preparatory cutting, mixing, and blanching. Once you’ve got all this worked out, getting a really tasty achar treat becomes relatively easy!

Last but not least is that you’ll need to be leaving the completed dish overnight for the taste to seep into the vegetables, so if you’re planning to eat this, make it the day before and you won’t regret it!

‪#‎SG50‬ ‪#‎jiaksimi‬ ‪#‎themeatmensg‬ ‪#‎achar #nonya #spicy

Recipe at:- http://themeatmen.sg/achar

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Hokkien Prawn Mee, also affectionately known as福建蝦麵, is another favourite of every local in Singapore. In our recipe, we have used both thick and thin bee hoon (rice vermicelli) for a varied slurpyness to the noodly goodness of the noodles. We would think however, that the MAGIC of this dish is in the seafood (lots and lots of prawns!) and the pork bone broth. The broth is key in producing the irreplaceable flavour that makes us all love Hokkien Prawn Mee so much, and we can be proud to say that this is as good as those in hawker centres!

Remember as well to fry some some 猪油渣 aka fried pork lard (refer to our previous video on this). Also it’s worth noting that due to limitations in home kitchen stoves, it is difficult to achieve the flavour of “wok hei” in home kitchens.

And there you have it, an awesome dish of Hokkien Mee goodness! Cook and share this flavour bomb with your family and friends today! #SG50 #jiaksimi #themeatmensg

Recipe at:- http://themeatmen.sg/hokkien-prawn-mee/

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

The weekend is here again! And what better way to enjoy it than to cook up a storm and share this treat with family and friends? This time around, we have none other than the famous Singapore Chilli Crab! The flavorful combination of this sweet and spicy sauce easily makes it one of Singapore's national favorites.

Not to forget, dipping both the crab and the deep fried mantou in the sauce makes for the perfect bite, there's no doing without it! Do take note though, that the mantou browns REALLY fast while deep frying, so a tip from us is to constantly flip them from side to side!

Will it be messy? Yes. Will you cry? Probably. Is it worth it? TOTALLY!

Enjoy and have a blast this weekend!

Recipe at:- http://themeatmen.sg/singapore-chilli-crab/

#SG50 #jiaksimi #themeatmensg #crybabycry #messycrabby