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Feast By Sandra

@feast.by.sandra

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Registered kitchen📍Melbourne
Refined small batch 🇲🇾 food
BEST SELLER SIEW BAO|KUIHS
COOKING RECIPES
Catering:📧|DM
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(RECIPE)This nostalgic dish is as easy as you see it, you cook it and it simply turns out delicious to the max! 🥢✨Braised Pork Belly with Mei Cai (Mui Choy) — a dish that brings back memories of home, slow-cooked comfort, and the kind of flavour you can never forget. Every bite is tender, rich, and beautifully balanced with the sweetness & saltiness of the preserved mustard greens. Perfect with a bowl of hot rice or porridge! 🍚It’s one of those recipes that reminds me how the simplest ingredients can turn into something truly special when cooked with heart. Is this classic dish nostalgic to you? HOW TO COOK:Serves: 4–6Ingredients:• 800g pork belly without skin, cut into 1½ cm thick slices• 400g preserved mustard vegetable (Mei Gan Cai 梅干菜), soaked in water for 30 minutes or as per package instructions, washed, then drained and squeezed dry. Cut into 3 cm lengths if needed.• 50g rock sugar (adjust to taste)• 2 slices ginger• 2 star anise• 1 dried bay leaf• Water, enough to almost cover the pork mixtureSeasoning:• 1–2 Tbsp light soy sauce, to taste• 1½ Tbsp oyster sauce• 1½ Tbsp Shao Xing wineMethod:1. Heat a little oil in a wok and brown the pork belly on both sides until lightly golden.2. Transfer the pork into a pot.3. Add all the remaining ingredients and seasonings.4. Cover with a lid, bring to a boil, then reduce the heat to low.5. Braise gently until the pork is tender and the sauce has slightly thickened.6. Taste and adjust seasoning if needed.7. Serve hot with steamed rice.#feastbysandra #asianfood #chinesefood #chinesecooking #soyummy #melbournefoodie #foodidea #reel #foodreel #homecookedmeal #homecooking #comfortfood #delicious by @feast.by.sandra

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9 months ago

Another random food hack from my kitchen! I gave Spicy Shin Ramyun a little makeover and turned it into a “Korean Mee Goreng” 🍜🔥Not gonna lie, this was pretty good! My hubby went back for almost 3 helpings, and my son happily devoured one big serve. Safe to say this unexpected hack has earned a spot on the family-approved list! 😂Would you give this Shin Ramyun twist a try? I used chopped garlic, chicken, green bean, onion, tofu puff (all shredded)>salt>tomato>eggs>coriander. You can follow my cooking method from the reel with your own preferred ingredients for another wonderful twist!! *Tips: Do not cook the noodles in the boiling water till too soft, al dente texture is the best for stir-fry. #feastbysandra #asianfood #foodhacks #meegoreng #koreannoodles by @feast.by.sandra

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a month ago

Everyone is talking about the “viral no-water chicken”… but getting natural soup from chicken without adding water isn’t actually new.It’s a cooking technique many home cooks have quietly been using for years — including in my kitchen.The real secrets are actually very simple:1️⃣ The vegetables you use.Chinese cabbage (Wombok) is one of the best for releasing natural juices. Other ingredients like tomato, radish, onion, leek, carrot, zucchini, tofu, or even certain fruits can also release moisture — though usually not as much as Wombok.2️⃣ Gentle simmering.Low heat but still steaming, lid on, and time. This slowly draws out the natural juices from the vegetables and chicken.Some viral posts suggest simmering for 2 hours just to extract more liquid. But cooking the chicken (which is almost at a room temperature) that long will make the meat overly soft and falling off the bone. Unless you like mushy chicken, that’s not ideal. Usually 45 minutes to 1 hour is more than enough, depending on the size of the chicken. If a whole chicken is used, cut into 2 halves for easier extracting the juice. If you’re using smaller portions of chicken like chicken Maryland or thigh, even less than 45 minutes is sufficient. Also consider the type of chicken —firmer free-range chicken may need slightly longer, while regular farm chicken softens more quickly.What matters most is this:✔️ The chicken, which is the core ingredient, should be tender, juicy, and still slightly firm, not falling apart.✔️ And while this dish won’t produce a big pot of soup realistically, you will definitely get a flavourful natural sauce from the ingredients.Not exactly soup, but a delicious saucy broth perfect with steamed rice, noodles or eating it as it is. 🌟Save this tip for your next chicken dish! -Have you tried cooking chicken this way before? -Do you have a similar cooking technique in your kitchen? I’d love to hear.#feastbysandra #asianfood #chinesecooking #instafood #melbournefoodie by @feast.by.sandra

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4 months ago

No measuring. No fixed recipe. Just eyeballing and years of intuition! 😊I’ve made this Ginger Spring Onion Sauce countless times, and it never lets me down. Fresh, fragrant, and so versatile—it’s perfect with chicken, seafood, noodles, rice, or simply drizzled over steamed/blanched vegetables.Sometimes, the best recipes are the ones your hands just know by heart. ❤️Are you someone who follows recipes for every dish, or do you mostly cook by intuition? ⭐ 😀#feastbysandra #asianfood #melbournefoodie #gingerspringonion #asmr by @feast.by.sandra

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4 days ago

Is it a hack? You bet! 😉 Save this for the next time you need a quick meal that’s packed with flavour!My grandkids absolutely loved it and kept asking for it again and again! 😂 I have a feeling yours will too!This fluffy eggy (egg+salt+milk) bread sandwich is made with a pan melted with some butter at low heat, then filled with tomato sauce, mayo, shaved ham and plenty of melty cheese, then finished with a sprinkle of fresh parsley or baby spinach. Simple ingredients, delicious results, and ready in no time.Would you enjoy this for breakfast, lunch or dinner? Let me know in the comments! ⬇️😊#feastbysandra #quickmeal #breakfast #lunch #eggybread by @feast.by.sandra

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6 days ago

The Creamiest Basque Burnt Cheesecake ✨Caramelised on the outside, irresistibly creamy on the inside. The centre turned out beautifully silky, just as you see in the reel. However, my family and I personally prefer an even softer, creamier centre, so after testing it in my oven, I slightly lowered the baking temperature. You’ll find my recommended baking temperatures in the recipe below.Recipe adapted from @vicky_bakery. Thank you! ❤️Basque Burnt CheesecakeSpringform Cake Tin Size: 20cm round × 7cm highIngredients* 900g cream cheese (room temperature)* 260g caster sugar* 42g plain flour or corn flour * 4.5g salt* 413g thickened/heavy cream (33–35% fat)* 315g eggs (about 6 large eggs)* 5g vanilla extract or vanilla bean pasteMethod1. Add all the ingredients to a tall mixing bowl. Blend with an immersion blender for 2-3 minutes until completely smooth.2. Cover and refrigerate the batter for at least 2 hours (around 4°C).3. Pour the batter through a fine sieve into a baking paper-lined 20cm cake tin. Gently stir the surface with a skewer to release any air bubbles.4. Bake in a preheated 230°C oven for 25 minutes. Reduce the temperature to 200°C and continue baking for 15 minutes, or until the centre is still wobbly and the internal temperature reaches 58–65°C when tested with a thermometer.5. Cool completely at room temperature.6. Refrigerate uncovered for at least 8 hours, preferably overnight. Once chilled, carefully remove the cheesecake from the cake tin, then return it to the refrigerator until ready to serve.7. Remove the chilled cheesecake from the refrigerator and let it sit at room temperature for at least 2 hours before serving. This allows the centre to soften and become deliciously creamy.Tip: For the signature creamy centre, don’t rely solely on baking time as Vicky has advised. Use an instant-read thermometer and remove the cheesecake once the centre reaches 58–65°C, as every oven bakes differently.#basqueburntcheesecake #feastbysandra #baking #melbournefoodie by @feast.by.sandra

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10 days ago

Baker’s Tip 💚After baking countless Chiffon Cakes in different flavours over the years, this is the method that works best for me.💡I like to release the cake while it’s still slightly warm—about 1 hour 45 minutes after removing it from the oven and cooling it upside down. I’ve found that once the cake is completely cold, it tends to cling more firmly to the tin, making it harder to slide the knife around and increasing the chance of tearing the delicate sides.💡I use a thin, flexible knife and gently slide it along the centre tube, the sides, and finally the base of the tin. It gives me better control, and I simply love seeing the cake release cleanly with its beautiful, fluffy crumbs intact.Of course, once in a blue moon, I still accidentally nick the side of the cake… we’re all human! 😅Every baker has their own preferred method, but this is the one that has served me well for years. I hope it helps if you’re baking your own chiffon cakes at home! 💚#feastbysandra #malaysianfood #malaysianfoodinmelbourne #chiffoncake #baking by @feast.by.sandra

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14 days ago

My very own from-scratch CENDOL! 💚➡️ Sometimes life asks us to pause, and that’s exactly what I’ve had to do. ❤️It’s been over four months since I’ve taken a break from preparing my regular Saturday boxes (while continuing with catering), as I’m currently committed to something very important for my family.Over these past months, so many of you have reached out to ask, “When are the Saturday boxes coming back?” Every message, every enquiry and every kind word has reminded me just how special this little community is. It truly means the world to me to know that my kuihs and pastries have been missed.For now, I’m still not sure when I’ll be able to resume my regular Saturday boxes. Family has to come first at this time, and I hope you understand.When I’m ready to return, I may begin with Saturday boxes just once or twice a month. If and when that happens, I’ll be sure to announce it here first.In the meantime, thank you for your patience, your unwavering support, and for allowing Feast By Sandra to continue being part of your lives in a different way. While I’ve been taking a break from preparing my regular Saturday boxes, I’ve found joy in sharing the home-cooked recipes that have been part of my family’s table for many years. It has been my way of staying connected with you and giving back to this wonderful community that has supported me over the years.Whether you’ve enjoyed my handcrafted kuihs and pastries or recreated one of my recipes in your own kitchen, thank you for welcoming my food into your homes and family tables. Your support means more to me than words can express, and I hope to be cooking and baking for you again before too long. ❤️With heartfelt gratitude,SandraFeast By SandraKUIH DADAR - Filled generously with moist, caramelized grated coconut and pure coconut sugar, this traditional treat is a must-try from my Kuih list!PANDAN KUIH KOSUI SERVED WITH GRATED COCONUT. - Delightfully chewy pandan kuih with its signature dimpled centre, generously topped with freshly grated coconut. A nostalgic Malaysian classic with the perfect balance of fragrant pandan, subtle sweetness, and creamy coconut.FEAST BY SANDRA's KAYA Rich by @feast.by.sandra

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17 days ago

[Recipe ⬇️] A bowl of old school Mak Juk Tong Sui/麦粥糖水/Bubur Gandum always brings back memories.🥺These days, it’s surprisingly hard to find a really good bowl unless you make it yourself at home. The best Mak Juk should be luxuriously creamy, with pearl barley that has partially broken down while still keeping a lovely bite. Sweetened with fragrant gula Melaka, enriched with coconut milk, and finished with just the right touch of salt… that’s the secret that makes every spoonful so satisfying.Simple ingredients, timeless flavours, and pure comfort in a bowl. This is exactly how I remember it—and how I still love making it today.Save this recipe for the next time you’re craving for it! If you grew up enjoying Mak Juk, I’d love to hear your memories in the comments. 🥣Old School Mak Juk (Creamy Pearl Barley Dessert)Serves: 6–8Ingredients:200g pearl barley, washed2.5L water2 Pandan leaves, knotted80-100g pure gula Melaka, chopped150–170g light brown sugar or white sugar (adjust to taste)200ml 100% natural coconut milk 1–1¼ tsp salt (adjust to taste)Method:1. Pressure cook the pearl barley, water and pandan leaves for 20 minutes. Allow the pressure to release naturally before opening the lid.2. Stir in the gula Melaka and sugar over medium-low heat until fully dissolved and the soup is thick and creamy.3. Add the coconut milk and salt. Simmer gently for 2–3 minutes. Do not over boil after adding the coconut milk.4. Serve warm and enjoy!💡Tips:•As the Mak Juk cools, it will naturally thicken. Simply add a little hot water to loosen it to your preferred consistency, then reheat gently in the microwave or over the stovetop.•No pressure cooker? Soak the pearl barley for at least 6 hours or overnight. Then simmer gently for about 1½ hours, stirring occasionally, until the barley softens and partially breaks down into a creamy consistency.#FeastBySandra #MakJuk #asianfood #糖水 #tongsui by @feast.by.sandra

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22 days ago

[RECIPE ⬇️] Sometimes the simplest dishes are the most satisfying. Crisp broccoli, cauliflower, wombok and smooth and fragrant bean curd sheets all come together in a light, flavourful sauce.This is one of those everyday dishes that disappears quickly at our dinner table! For me, I can even just have the dish by itself! 🤭 What about you? Stir-Fried Mixed Vegetables with Bean Curd SheetsServes 4Ingredients-2 tbsp cooking oil1/2 tbsp chopped garlic4 large Wombak leaves, washed * Cut stalks into 2cm pieces * Cut leaves into 5cm pieces * Keep stalks and leaves separate10–12 carrot slices¼ medium cauliflower, cut into florets1 small broccoli, cut into florets10-15 pieces bean curd sheets Seasoning-1 tbsp oyster sauce, 1 tsp salt, 1 tsp sugar1 tsp vegetable stock powder, 2 tsp sesame oilSlurry- Mix well and set aside.2½ tbsp water1 tbsp potato starch1)Bring a pot of water to a boil. Add ½ tsp salt, ½ tsp sugar, a few drops of oil & a splash of Shao Xing wineAdd the cauliflower and broccoli florets and blanch for about 1 minute, or until just cooked but still crunchy. Remove and drain well. Reserve the hot blanching water for later use.2)Heat a wok over high heat and add the cooking oil.Add the garlic, carrot slices and wombok stalks. Stir-fry until the stalks are about halfway softened.Add the wombok leaves and oyster sauce, salt, sugar and stock powder. Continue stir-frying until the leaves are just wilted.3)Add the blanched cauliflower and broccoli. Splash in about ¼ cup of the reserved hot blanching water and toss well to combine.4) Add half of the bean curd sheets and give the vegetables a few quick tosses. Add the remaining bean curd sheets and continue stir-frying for about 30 seconds.5) Give the slurry a quick stir, add gradually into the wok and stir continuously at high heat until the sauce thicken slightly and become glossy. And lastly finish it off with sesame oil and toss well. Serve immediately.Cooking Tip: This dish pairs beautifully with steamed rice or noodles and can easily be adapted with mushrooms, snow peas or baby corn.#feastbysandra #asianfood #chinesecooking #stirfry #stirfryv by @feast.by.sandra

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a month ago

Save The Recipe⬇️One cake batter, two delicious finishes! 🧡 This soft and tasty Pumpkin Banana Coconut Yoghurt Cake is a wonderful way to use up overripe bananas and pumpkin. The coconut yoghurt adds extra moist, while the mixed spice fills the kitchen with the most comforting aroma.I made two loaves from the same batter—one topped with crunchy pepitas, and the other mixed with toasted walnuts for extra texture. *Which one would you choose? 😊 Pumpkin Banana Yoghurt CakeMakes: 2 loaf cakesIngredients-250g butter, softened220–250g firmly packed brown sugar (adjust to your preferred sweetness)4 eggs450g self-raising flour1 tsp bicarbonate of soda2 tsp mixed spice1 cup mashed banana (about 2 large overripe bananas)1 cup mashed pumpkin (from about 350g peeled pumpkin, steamed and mashed)240g yoghurt (or substitute with sour cream) 1/2 cup milk1 Tbsp pepitas (pumpkin seeds)3/4 cup coarsely chopped toasted walnutsMethod-1. Preheat the oven to 170°C. Grease two 15cm x 25cm or 10cm x 28cm loaf pans and line the bases and sides with baking papers. 2. Using an electric mixer, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.3. Sift together the self-raising flour, bicarbonate of soda and mixed spice into the mixture, followed by all the wet ingredients. Using a spatula, gently fold the mixture until just combined.4. Divide the batter evenly between the two prepared loaf pans.5. Loaf 1: Sprinkle the pepitas evenly over the top.6. Loaf 2: Fold 1/2 cup of the toasted walnuts into the batter, then sprinkle the remaining walnuts over the top.7. Bake for approximately 50 minutes, or until a skewer inserted into the centre comes out clean.8. Allow the cakes to stand in the pans for 5 minutes before transferring them to a wire rack to cool completely.TIPS:The bananas must be overripe. If not, the cake will be heavy. These cakes stay wonderfully moist for several days and also freeze beautifully. 💡Try swapping the mixture of banana/pumpkin for coarsely chopped durian or cempedak (if you are in SEA) for a bolder flavour! by @feast.by.sandra

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a month ago

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2 months ago