Family Kitchen with Sherson
    • Episode 1: Kampung Classic
    • Episode 1: Kampung Classic

      Family Kitchen kick starts the season with classic dishes! Sherson’s Chili Prawns with Starfruit Reed packs a punch with the perfect combination of spiciness and tartness. An Indian classic, Ann creates her own version of Chicken Tikka Masala, with roasted marinated chicken chunks in a creamy spiced curry sauce.

      With any typical Asian meal, it usually comes with a variety of side dishes.  Back in the day, Achar was a way to preserve foods for a longer period of time but also to compliment the main course - Sherson’s Stuffed Chili Achar with Papaya is a delicious side dish to any meal. To complete the meal, Ann’s Rice Sponge Cake uses homemade rice flour instead of the traditional white flour, perfect for those who prefer a gluten free alternative.

      Featured Dishes

    • Episode 2: Quick and Easy
    • Episode 2: Quick and Easy

      Being pressed for time does not mean instant noodles and ready-made foods, in this episode, Sherson and Ann share delicious quick and easy recipes to prepare. As an appetizer, start with Sherson’s Tuna Tataki, seared tuna with a light Ponzu dressing. For a main, try Ann’s Yau Mei Fan, a flavorful dish of dried shrimp, dried oysters and mustard greens, put it altogether in a rice cooker and you get a one pot wonder. End the meal with a refreshing and healthy dessert. Ann’s Almond Pudding with Snow Fungus and Goji Berries is an innovative twist on a sweet dessert soup turned pudding.

      Featured Dishes

    • Episode 3: Outside In
    • Episode 3: Outside In

      In this episode, Sherson and Ann showcases recipes that have been inspired by their adventures around the world. From his time spent in New Zealand, Sherson shares his recipe for a hearty Stout Steak Pie. Slow cooked beef brisket in rosemary, stout and aromatics and baked in the oven covered with puff pastry! Closer to home, Sherson cooks up his version of Indonesian fried chicken, commonly known as Ayam Penyet with its essential sambal, condiments and fluffy rice.

      Ann takes us to Taiwan with her interpretation of the popular Taiwanese classic, Three Cup Chicken. Chicken braised in sesame oil, soya sauce and rice wine with loads of garlic and basil gives this dish a deep earthy aroma. To add variety, Ann creates a unique dish of yam with prawns where yam paste is used in lieu of flour batter for the prawn fritters. This Deep-Fried Prawns with Yam sure tastes as yummy as it sounds and requires little effort to prepare.

      Featured Dishes

      • Stout Steak Pie
      • Ayam Penyet
      • Three Cup Chicken
      • Deep-Fried Prawns with Yam
    • Episode 4: What The Fish?
    • Episode 4: What The Fish?

      This episode focuses on the various styles of cooking fish but never compromising on the nutrients and flavors! Starting off with Ann’s Pan-Fried Threadfin with Salted Radish, a simple fish dish with modest ingredients, yet rich in taste, it will easily impress your guests with its texture and flavor. Sherson’s Grilled Saba Mackerel with Garlic and Lemon is done with two different cooking methods, resulting in a crispy fish skin but leaving the flesh moist and packed with the flavors from the garlic and lemon infused olive oil.

      Steaming is a popular technique when it comes to preparing fish, this classic Teochew-style Salted Plum Steamed Fish is another recipe where the true savor comes from the fresh sweetness of the fish. Grouper steamed with salted vegetables, garlic, ginger and some chili blend well together to produce a subtle balance of flavors. Ending off with Ann’s Homemade Tangy Fish Floss, this is her take on fish serunding. A local delicacy where fish is cooked and dried with lemongrass, galangal, chili and grounded coriander that can be kept for months.

      Featured Dishes

      • Pan-Fried Threadfin with Salted Radish
      • Grilled Saba Mackerel with Garlic and Lemon
      • Salted Plum Steamed Fish
      • Homemade Tangy Fish Floss
    • Episode 5: Mummy’s Favorites
    • Episode 5: Mummy’s Favorites

      A tribute to mum, this episode is all about Ann! Sherson recreates one of her favorite, Dried Shrimp Glutinous Rice followed by an Indonesian-inspired Chicken with Crispy Garden Herbs. Fried and tossed with various spices, it gives this dish a mouthwatering, tangy and earthy taste. To pamper his mom further, Sherson cooks Shrimp Cakes with Sweet Thai Mayo Dip. Filled with juicy shrimp which is one of Ann’s favorite seafood, it’s deliciously crispy, and sweet and a mother’s smile is worth all the effort. Ann’s Spicy Bee Hoon with Petai comes with a sweet story. Going back to the days when she was dating her husband, Vincent, this dish is a walk down memory lane for the matriarch.

      Featured Dishes

      • Dried Shrimp Glutinous Rice
      • Chicken with Crispy Garden Herbs
      • Shrimp Cakes with Sweet Thai Mayo Dip
      • Spicy Bee Hoon with Petai
    • Episode 6: Meat Lovers Unite
    • Episode 6: Meat Lovers Unite

      Meat dishes are a ‘must-haves’ for the Lian brothers since they were young. This meaty episode starts off with Sherson cooking his mom’s favorite red meat, lamb. The Roast Lamb with Cider and Honey is beautifully seared and slow roasted with the wonderful aromas of rosemary, cider and a hint of sweetness from honey and pears. A succulent piece of sirloin infused with Vietnamese flavors gives this Spicy Grilled Beef Steak a juicy, tangy and savory finish.

      Ann loves a good spicy and sour Tom Yam soup, but she loves duck too. So, she put two of her favorites together in this Tom Yam Duck dish, where a quick braise coats the duck with the familiar Tom Yam flavors. Sherson then shows off his innovative mind with his Spicy Beef Soup. He uses a Bak Kut Teh soup base instead and spice it up with Szechuan peppers. It’s definitely a recipe not to be missed!

      Featured Dishes

      • Roast Lamb with Cider and Honey
      • Spicy Grilled Beef Steak
      • Tom Yam Duck
      • Spicy Beef Soup
    • Episode 7: Go Green
    • Episode 7: Go Green

      Looking for recipes with a slightly greener option but not comprising on the taste without meat? Sherson starts off with his take on an Asian styled salad, Thai Inspired Squid Fern Salad. Using local ferns as his salad base, the flavorful salad is then topped with grilled squid and Thai dressing for that extra kick. Ann prepares a Savory Yam and Pumpkin Cake, a twist on the traditional snack, both ingredients are filled with beneficial nutrients, making this bite-sized snack a treat to look forward to.

      Everyone loves soup, Sherson’s Superior Soup with Spinach only uses anchovies and soy beans as the soup base. Easy to prepare for the family, spinach is packed with iron and goji berries enrich the soup to provide that comforting wellness of a home-made dish. A healthier dessert option, Ann prepares Barley Soya with Aloe Vera & Pandan Pearls, a lactose free alternative as Ann replaces dairy with soy milk, simple but still yummy!

      Featured Dishes

      • Thai Inspired Squid Fern Salad
      • Savory Yam and Pumpkin Cake
      • Superior Soup with Spinach
      • Barley Soya with Aloe Vera & Pandan Pearls
    • Episode 8: Egg-alicious
    • Episode 8: Egg-alicious

      This episode focuses on one ingredient – egg. Filled with vitamins and fatty acids that are good for the body, Ann starts off cooking Kampung Salmon with Salted Egg, a kampong style fish dish where Greek yogurt is used instead to replace the coconut milk but retaining the same richness. Sherson uses preserved egg and showcases his version of Pad Krapow Chicken with Century Egg. The sharp garlicky flavors cooked with basil and topped with century egg is a dish worth trying out at home.

      Making a snack with the Spinach Frittata with Sauteed Mushrooms, Sherson bakes this in a muffin mould, making it an easy to go snack for busy mothers. Finally, Ann prepares a dish using quail egg, inspired by her trip to her friend’s restaurant in Vietnam. Smaller in size but equally flavourful, the Sambal Seral Quail Egg gets its fragrance from the generous amount of lemongrass used in the sambal, making it a perfect accompaniment to have during meals!

      Featured Dishes

      • Kampung Salmon with Salted Egg
      • Pad Krapow Chicken with Century Egg
      • Spinach Frittata with Sauteed Mushrooms
      • Sambal Seral Quail Egg
    • Episode 1: Family Favorites
    • Episode 1: Family Favorites

      Season 3 kicks off with Sherson and Ann sharing some of their favorite recipes, starting with fragrant Herbal Stewed Eggs – boiled eggs usually soaked in tea overnight – but Ann cooks a quicker version by simmering the eggs. For those who enjoy clean and healthy eating, Ann shares a simple and unique dish packed with nutrition, Tofu and Wood Ear Salad. Plus, Sherson prepares Curried Lamb Meat Balls that are bursting with juicy and aromatic flavors. The duo finishes off with an all-time family favorite, Chili and Assam Prawns cooked with Assam Jawa paste, a dish that will certainly wake you up!

    • Episode 2: All Things Fowl
    • Episode 2: All Things Fowl

      There can never be enough ways to cook poultry and this mother and son duo is ready to show a few ways to make this versatile ingredient shine. Using an unconventional way of steaming a chicken, Ann’s Steam Basil Chicken uses a clay pot to keep the chicken moist while trapping the flavors of the basil. For those wary of cooking duck, Ann showcases a fail and fool-proof recipe, a one-pot wonder of Stewed Duck with Five Spices. For those looking for a challenge, Sherson’s Indo Style Braised-Grilled Chicken is cooked two ways, first braised to build flavor and finished on the grill for a layer of crispy smokiness on the skin. To fight the tropical heat, Sherson whips up a refreshing Berry Sorbet that doesn’t require an ice cream churner!

    • Episode 3: Fishy Business
    • Episode 3: Fishy Business

      In this episode, Sherson and Ann showcase their skills and versatility with three different types of fish – Cod, Catfish and Pomfret. Sherson starts with an innovative dish that is the perfect blend of Asian and Western flavors, Spiced Baked Cod with Caper Butter. Moving onto more Asian flavors, Sherson cooks an Indonesian Style Fried Catfish with Green Chilies, a beautiful turmeric seasoned catfish that is deep fried and finished with spicy sambal on top. Ann takes a more traditional approach with a classic dish that can be found in any Chinese household, Pomfret with Crispy Ginger & Chinese Black Vinegar Sauce.

    • Episode 4: Eating Out At Home
    • Episode 4: Eating Out At Home

      Tired of eating out? Recreate your restaurant favorites in your own kitchen as Sherson whips up his version of a Big Breakfast complete with truffled eggs, sautéed mushrooms and potato rosti. Making bread doesn’t have to be difficult, and you have endless choices in fillings, textures and taste when you do it yourself, Sherson showcases an easy homemade Mushroom Loaf with a hint of Italian flavors. Starting the day with rice is the Asian way, so Ann cooks up a traditional Cantonese dish that is definitely a favorite at home and in restaurants, Drunken Chicken with Black and White Fungus.

    • Episode 5: Healthy Cooking = Healthy Eating
    • Episode 5: Healthy Cooking = Healthy Eating

      Eating healthy and clean doesn’t have to be boring! Sherson shares a simple Vietnamese Grilled Chicken Salad bursting with tangy sweet flavors proving that salads don’t have to be tasteless. Ann whips up a Homemade Healthy Bar packed with nutrition, full of nuts, seeds and lightly sweetened with honey. For those who prefer something more hearty, try Ann’s Savory Tapioca & Vegetable Pancake with Home Ground Brown Rice Flour, which takes it a step further by replacing flour with ground brown rice. This pancake is the perfect guilt free snack.

    • Episode 6: Meat, Meat and More Meat!
    • Episode 6: Meat, Meat and More Meat!

      From stews to roasts, join Sherson and Ann as they share recipes for a fulfilling meal. A Vietnamese Style Beef Stew with Vermicelli by Sherson that uses beef brisket, and Ann prepares a Stew Lamb with Garden Herbs, using spices that give it an aromatic Nyonya flavor. Char Siew seems like one of those dishes that would be difficult to execute at home but Ann’s adaptation of the classic char siew by using beef is great for those looking for something new using a red wine residue.

    • Episode 7: Seafood Galore
    • Episode 7: Seafood Galore

      It’s seafood galore on this episode of Family Kitchen with Sherson. A special creation of Thai Style Bouillabaisse, where Sherson uses a traditional French fish stew base consisting of the freshest varieties of seafood and fresh Thai herbs and spices. Nothing tastes better than fresh squid grilled to perfection; pick up tips on how to create Sherson’s Spiced Grilled Cuttlefish with Tau Chiu Dip, which incorporates his homemade curry powder. Ann cooks up a storm with Butter Crab with Tamarind, an all-time favorite, but creates an extra depth of flavor by using flower crabs. A seafood galore is not complete without prawns; Ann cooks Stir Fried Prawns with Tau Si and Chili – kicking up the meal in a pinch!

    • Episode 8: Kampung Classics
    • Episode 8: Kampung Classics

      Take a trip down memory lane with classic dishes that are sometimes forgotten. Similar to a Thai Kaeng Som and reminiscent of Assam Fish Curry, Sherson cooks up a Thai Spicy Sour Shrimp Curry that will win over the pickiest of eaters. Ann takes you back with Superior Chinese Chicken, a classic chicken dish steamed with sweet wolfberries, dates and chicken essence. Chinese desserts usually revolve around sweet soups and can be served hot or cold – this Sweet Black Sesame Soup is simple and easy to cook for any time of the day.