I have a preference for black variety, but it’s good to try out the white variety once in a while. I was so used to the black variety during my childhood days that when I first tried the white variety later in life, the difference in flavours and ingredients became very obvious to me. Of course, there are many varieties of black/white chye tau kway that use almost the same ingredients except for the black sauce. My perception of the white variety is demonstrated in the video above.

Singapore’s favourite breakfast. If I can do it, so can you. Come on, don’t let foreigners spoil it for us. Don’t our food heritage die.

Many Asians hate sardines. They just can’t stand that fishy taste and they don’t understand how Westerners could have ever invented that dish. But we’re known for our adaptability and our Indian friends have come up with an ingenious solution to turn fishy sardines into something nice and aromatic.

This video shows the way I do it. Do try this at home. Your kids will love it even if they don’t normally eat sardines.