How much do you understand about your Roots and Heritage?

These are not just recipes; they are ties holding us together, tastes of heritage rooting us.

These are reminders of our childhood, infused with tradition (and) preserved through practice.

These are flavours developed over generations carrying stories and memories, shared with the people you love.

Sharing Traditions, Cherishing Bonds

The earliest centre of Teochew community in Singapore town was at Boat Quay

2nd Largest Dialect Group in Singapore

It’s the Teochew tradition not to finish the fish served on reunion dinner table. This is to symbolise excess and abundance for the coming year.

To the Teochew, eating the (rabbit Fish) pek tor during new year symbolises prosperity for the coming new year.

Teochew cuisines brings you the taste of nature. A harmonious match between the freshness and quality of the ingredients gives the best flavours. Steaming and braising are the 2 main signature cooking methods of an authentic Teochew cuisine. These are flavours developed over generations carrying stories and memories, shared with the people you love.

正宗地道的潮州料理绝对少不了蒸和卤的烹调方式。潮州佳肴重视食材的鲜甜，口味的协调和完美精细的烹调体验。每一道潮州佳肴都是潮州人数百年的烹调文化与智慧的完美结合。

Ingredients:

3 ½ cups of rice

2 tbsp of chopped garlic

2 tbsp of shallots

3 pieces shiitake mushroom (soaked)

2 tbsp braised duck oil

250g of yam cut into 1cm cube

5 tbsp braised duck sauce

1 tbsp of white pepper

Pinch of salt

4 cups of water

Method:

1.         Heat braised duck oil in a pan at medium heat. Sauté sliced shallots until golden brown (set aside for garnishing).

2.         Sauté garlic until fragrant.

3.         Add in the sliced shiitake mushrooms and stir fry for 30 seconds.

4.         Add taro cubes, deglaze the pan with water used to soak dried shiitake mushrooms. Add braised duck sauce. Mix well.

5. Add in pinch of salt and pepper to let it simmer until taro cubes are slightly softened.

6. In a pot, put in washed rice and water. Add the sautéd taro, garlic mushroom into the rice cooker and cook in high heat. Once it begins to boil, reduce heat to the minimum and allow rice to cook for 10 to 15 minutes more.

7. Allow rice to rest for another 5 minutes before giving it a mix. Garnish with fried shallots and serve the rice hot.

Recipe by Xueting and Florence