<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Singapore Street Food on MacWorks</title><link>https://macworks.dev/tags/singapore-street-food/</link><description>Recent content in Singapore Street Food on MacWorks</description><generator>Hugo</generator><language>en</language><atom:link href="https://macworks.dev/tags/singapore-street-food/index.xml" rel="self" type="application/rss+xml"/><item><title>Cooking Videos</title><link>https://macworks.dev/docs/today/cooking-videos-2026-07-25/</link><pubDate>Mon, 01 Jan 0001 00:00:00 +0000</pubDate><guid>https://macworks.dev/docs/today/cooking-videos-2026-07-25/</guid><description>&lt;h1 id="cooking-videos--2026-07-25"&gt;Cooking Videos — 2026-07-25&lt;a class="anchor" href="#cooking-videos--2026-07-25"&gt;#&lt;/a&gt;&lt;/h1&gt;
&lt;h2 id="watch-first"&gt;Watch First&lt;a class="anchor" href="#watch-first"&gt;#&lt;/a&gt;&lt;/h2&gt;
&lt;p&gt;If you&amp;rsquo;re craving authentic Southeast Asian street food, Chef James&amp;rsquo;s guide to Singaporean-style radish cake is an absolute must-watch today. It perfectly balances a culinary travel memory with a highly achievable, ultra-comforting home cooking technique that will instantly upgrade your pan-frying game.&lt;/p&gt;
&lt;h2 id="highlights-by-theme"&gt;Highlights by Theme&lt;a class="anchor" href="#highlights-by-theme"&gt;#&lt;/a&gt;&lt;/h2&gt;
&lt;h3 id="recipes--tutorials"&gt;Recipes &amp;amp; Tutorials&lt;a class="anchor" href="#recipes--tutorials"&gt;#&lt;/a&gt;&lt;/h3&gt;
&lt;p&gt;Over on the 詹姆士官方專屬頻道 channel, Chef James delivers a fantastic walkthrough in &lt;strong&gt;&lt;a href="https://www.youtube.com/watch?v=40DCb1aEGY4"&gt;姆士不私藏蘿蔔糕煎法！新加坡外景吃到的 #黑白蘿蔔糕 好吃秘訣在這！&lt;/a&gt;&lt;/strong&gt;. Inspired by his culinary travels, he demonstrates how to recreate the beloved &amp;ldquo;Black and White Radish Cake&amp;rdquo;. The absolute standout technique here is ditching standard cooking oil in favor of rich pork lard and a massive amount of garlic, which ensures the cakes become deeply fragrant, perfectly crispy on the outside, and irresistibly pillowy on the inside.&lt;/p&gt;</description></item></channel></rss>