Family Kitchen with Sherson
    • 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.