FTTG Media

09/12/2022

Where to go, what to eat in Bangkok, city of angels. This episode, we visited not just the Michelin noted places, but also some delicious hidden gems tucked away from plain sight.

The Fork List:
Rung Rueang Pork Noodle - https://goo.gl/maps/ArVwEvXJqWVunvoR8
Sarnies Bangkok - https://goo.gl/maps/v6hGMH9vFuVVdVvt5
Jok Prince - https://goo.gl/maps/Kb6hteTMeAdnsFxE9
Doo Nam 1608 - https://goo.gl/maps/qxXF333oF1Y3yQBm6
Pompano Cafe - https://goo.gl/maps/7wnbRGqVpWwqc34F9
Chatuchak Weekend Market - https://goo.gl/maps/QRUWFwbutyYa57Rp7
Hong Sieng Kong - https://goo.gl/maps/Xjfp3a5FsVvkQu8LA
Chumpol Coffee - https://goo.gl/maps/vSGE1KwHj4XKtGPVA
The Never Ending Summer - https://goo.gl/maps/dnGeBtpz6WfZseiC9
Patom Organic Living - https://goo.gl/maps/WrJKntkSbznPyeky6
Khao Jao - https://goo.gl/maps/ak1hKAhPdrsJFySH9

Director & Cinematographer - Justin Foo, Evelyn Gow
Producer - Evelyn Gow
Co-host - Ryan Wee
Editor - Zhiqi Wong

Follow Forkcast on:
Telegram: https://t.me/forkcast
Instagram: https://www.instagram.com/forkcast.tv/
Facebook: https://www.facebook.com/Forkcast.TV/
Youtube: https://www.youtube.com/c/ForkcastFTTGTV

23/09/2022

We put back the blindfold on Tai Tai Chan for another taste test. This time, Bak Kwa, grilled meat jerky. Singaporeans go crazy for this every year, and every one has their own favourite brand.

Can Tai Tai Chan tell which brands are on the table?

Brands we picked:
1. Bee Cheng Hiang - https://www.beechenghiang.com.sg/
2. Hu Zhen Long - https://huzhenlong.com.sg/
3. Lim Chee Guan - https://limcheeguan.sg/

24/08/2022

Tai Tai tries the 3 most highly recommended Strawberry Cake we brought her!
Tai Tai is very picky with her food, will any of these 3 Brands satisfy her?

Have a favourite Strawberry Cake brand in mind? Let us know in the comment section below! Remember to subscribe!

Featuring .sg on Instagram and Facebook. Subscribe to Forkcast and follow Tai Tai Chan here:
Facebook: https://www.facebook.com/taitaigram
Instagram: https://www.instagram.com/taitaigram.sg/

10/08/2022

Happy National Day!
What is the first thing that comes into your mind when someone says "Singapore Food"?
We're willing to bet that Chicken Rice will be one of the food in your mind.

In this National Day episode, Chef Lionel will be preparing Singaporean's well-loved dish, Chicken Rice.

Let us know in the comments which type of chicken rice you prefer!

Subscribe to us for more Forking content!

Take this recipe to the market

Ingredient list
Chicken stock and chicken
Whole chicken - 2no.
Whole ginger smashed - 1pc
Whole garlic smashed- 1pc
Shallots - 6pcs
Rock salt - ½ tablespoon
White peppercorn - 10grm
Sesame oil - 1tblsp
Water - 2L

Rice mix
Rice washed and drained dry - 500grm
Chicken fat - from the tail end of the chicken and excess skin
Garlic- 1 clove from the stock
Ginger- from the stock
Shallots- from the stock
Chicken stock- 550ml
Pandan leaves- 2 pcs
Cooking oil- 1 tblsp

Minced ginger
Ginger de-skinned - 2 pcs
chicken stock- ½ cup
Salt to taste
Kwong Cheong Thye light soya sauce best - 1tblsp
Sesame oil- 1tbsp

Chicken rice chilli
Long red chilli - 1pkt
Chilli Padi - 3pcs
Shallots - 4pcs
Coriander root - 2pcs
garlic - 1 bulb
Ginger- 1 inch
Calamansi (juiced)- 8pcs
Sesame oil- 1tblsp
Kwong Cheong Thye light soya sauce best- 1 tbsp
Chicken stock - 1 cup

Garnish
coriander leaves - 1 bunch
Cherry Tomato - 6pcs
Cucumber 1pc
Oyster sauce- 1 tablespoon
Light soy sauce 1 1table spoon
Sesame oil - 1 tablespoon
Chicken stock- 1 ladle

Condiments
Kwong Cheong Thye chicken rice dark soy
Chicken rice chilli
Minced ginger

Instructions
1. In a pot combine all the ingredients for the chicken stock and steamed chicken bring to a boil and simmer for 30min.
2. Wash your rice thoroughly and drain dry
3. In another pot, fry the chicken fat till fragrant, then ginger clove, ginger and shallots and fry till fragrant
4. Add the rice to the pot mix and fry till fragrant, transfer to a rice cooker and add 550ml of chicken stock, pandan leaves, sesame oil, and cook for 15mins
5. In a blender, mince the ginger and transfer into a bowl, add in the sesame oil and light soya sauce, and chicken stock, season with salt
6. In the same blender, blend the long red chilli, chilli padi, garlic, and ginger to a paste, transfer to a bowl and add in calamansi juice and chicken stock, add salt to taste
7. Take the chicken out and cool it in ice water for 15mins, to give it a QQ texture
8. Next mix the oyster sauce, sesame oil, and light soy sauce for the chicken rice sauce
9. Chop the chicken evenly and put it on the plate
10. Slice the cucumber and tomatoes and place nicely
11. Spoon over the chicken sauce, garnish with coriander leaves and serve with rice.

Follow Chef Lionel on Instagram:
https://www.instagram.com/lionels.lunches/

Kitchen powered by Smeg
https://www.smeg.sg/

Chef - Lionel Yu - https://www.instagram.com/lionels.lunches/
Guest - Justin Foo - https://www.instagram.com/justinfjh/
Producer & Editor - Ryan Wee - https://www.instagram.com/thryanking/

10/08/2022

Tai Tai tries the 3 most highly recommended Sambal Chilli we brought her!
Tai Tai is very picky with her food, will any of these 3 Brands satisfy her?

Have a favourite Sambal Chilli brand in mind? Let us know in the comment section below! Remember to subscribe!

Featuring .sg on Instagram and Facebook. Subscribe to Forkcast and follow Tai Tai Chan here:
Facebook: https://www.facebook.com/taitaigram
Instagram: https://www.instagram.com/taitaigram.sg/

27/07/2022

Tai Tai exploring Halong Bay!

This is the third episode of Tai Tai in Vietnam.
Tai Tai is very picky with her food, will the taste of the food in Vietnam satisfy her?

Ever been to Vietnam? Let us know in the comment section below! Remember to subscribe!

Featuring .sg on Instagram and Facebook. Subscribe to Forkcast and follow Tai Tai Chan here:
Facebook: https://www.facebook.com/taitaigram
Instagram: https://www.instagram.com/taitaigram.sg/

10/06/2022

Going to Phuket anytime soon? Rent a bike for cheap and hit the roads to your favourite Thai restaurants! Check out our 3 days 2 nights itinerary where we explore our way around Phuket in search of the best eats!

Director & Cinematographer - Justin Foo - https://www.instagram.com/justinfjh/
Producer & Editor - Ryan Wee - https://www.instagram.com/thryanking/

Follow Forkcast on:
Telegram: https://t.me/forkcast
Instagram: https://www.instagram.com/forkcast.tv/
Facebook: https://www.facebook.com/Forkcast.TV/
Youtube: https://www.youtube.com/c/ForkcastFTTGTV

08/06/2022

08/06/2022

I travel all the way to Italy for... DINNER!

07/06/2022

This recipe is dedicated to all of Chef Lionel's Penang friends who have been in Singapore for many years.

Assam laksa has a very complex flavour of sweet, sour, spicy and umami. This is Chef Lionel's take on Penang Laksa!

Let us know in the comments below if you prefer assam laksa or nyonya laksa.

Subscribe to us for more Forking content!

Follow Chef Lionel on Instagram:
https://www.instagram.com/lionels.lunches/

Kitchen powered by Smeg
https://www.smeg.sg/

Take this recipe to the market!

Laksa paste
Long red chilli - 3pcs
Dried chilli - 5pcs
Tumeric- 1 inch
Lemongrass- 3 stalks
Galangal- 20 grms
Shallots- 3pcs
garlic - 3cloves
Belacan toasted- 20grm

Laksa stock
Tamarind - 70g
Laksa leaves- 8-9 stalks
Ginger flower - ½ pc
mackeral/ kembong - 2 pcs
Sugar- 3tbsp
Salt to taste
Water 200ml
Fish bones- 300gm

Toppings
Laksa noodle blanched - 400grm
Pineapple sliced- 100gm
Cucumber julinned- 100grm
onion red sliced thinly- 1no.
Ginger flower sliced thinly
Shrimp paste - 1 tsp

Instructions
1. To start it off first we squeeze and sieve the tamarind water set aside
2. In a pot prepare the fish stock, combine the fish bones and laksa leaves and bring to a boil, and simmer for 45 mins strain and set aside
3. Next we chop and blend the ingredients for the laksa paste, in a hot pan heat up oil transfer laksa paste over, fry till fragrant which takes abt 15-20 mins and set aside, in a separate pot toast the belachan and set aside
4. Using the fish stock, blanch the mackerel, debone and flake the meat out
5. Boil a pot of water to blanch the laksa noodles and set in a bowl
6. Heat up the laksa paste, and combine the stock and tamarind water, season with salt and sugar, lastly add in the belachan and bring to a boil add in chopped laksa leaves
7. Pour over the laksa soup in to the bowl
8. Top it off with cucumber, pineapple, sliced onions, sliced ginger flower and shrimp paste and serve it hot.

Chef - Lionel Yu - https://www.instagram.com/lionels.lunches/
Producer - Ryan Wee - https://www.instagram.com/thryanking/
Director - Justin Foo - https://www.instagram.com/justinfjh/
Camera Operator & Photographer - Darrel Ng - https://www.instagram.com/jiaxcheng_/

02/06/2022

Episode 21 of our Forking Fresh series! In this series, we bring you recipes that help you eat healthier using more plant-based ingredients.

In this video, we're bringing you a quick and easy Lotus Root & Pork Fritters.

Craving for something fried yet nutritious? Try out this recipe!
Lotus root is mildy sweet and contains many properties that make it an especially healthy ingredient to consume.
Fry it with pork for the extra flavour and you will definitely keep going back for more.

Are you a fan of lotus root? Let us know in the comments down below!

Subscribe to us for more food content! .TV
YouTube - https://www.youtube.com/c/ForkcastFTTGTV
Instagram - https://www.instagram.com/forkcast.tv/
Facebook - https://www.facebook.com/Forkcast.TV

Credits
Producer - Evelyn Gow
Director - Amos Poh
Chef - Justin Foo

01/06/2022

Tai Tai tries the 3 most highly recommended Rice Dumpling we brought her!
Tai Tai is very picky with her food, will any of these 3 stalls satisfy her?

Have a favourite Rice Dumpling stall in mind? Let us know in the comment section below! Remember to subscribe!

Featuring .sg on Instagram and Facebook. Subscribe to Forkcast and follow Tai Tai Chan here:
Facebook: https://www.facebook.com/taitaigram
Instagram: https://www.instagram.com/taitaigram.sg/