I am utterly obsessed with dumplings. There’s just something so comforting about them. The soft silky wrapper, the juicy flavourful filling and the spicy umami from the chilli oil makes it an absolutely satisfying dish.
Author Archives: thehantamcook
Oxtail Bak Kut Teh
My family doesn’t consume pork, thus this alternative. This version of Bak Kut Teh is the brainchild of my late mother, after multiple trials with other proteins which resulted with this as the best substitute.
Moussaka
I’ve made moussaka before but I found the recipe I used a little.. underwhelming. The thing about food to me is that I envision them to taste a certain way, and when it doesn’t, I get frustrated. Which leads me to what I do, hantam cook everything till I achieve that particular taste.For this moussaka, …
Cantonese Style Braised Brisket Soup
Made this one day after watching many YouTube videos of people eating Chinese beef noodle soups for months. I had some here in Singapore but I was mostly disappointed by the lack of beefy flavours, and well, the lack of beef.
Braised Soy Sauce Lotus Root with Dried Chillies
This recipe is was adapted from my late mom’s braised chicken recipe. I absolutely love lotus root. This recipe is one of the best lotus root dishes I’ve made and tasted, perfectly savoury, hearty and comforting.
Welcome to The Hantam Cook!
First thing’s first, I am sure you guys are wondering; What on earth is “Hantam”? I originate from Malaysia/Singapore, and the word “hantam” [huhn- tahm] is a Malay derived word which essentially means to do something randomly or purely on the basis of luck AKA winging it! Why hantam? It’s because that’s pretty much what …
The Hantam Cook 