Tey & Yas Kitchen

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Tey & Yas Kitchen Baking🥞🥯🎂🍰🥔 & Cooking 👩‍🍳🔪🇸🇬🇵🇭
Homemade dishes 🏠 We offer signature Kapampangan dishes with Singaporean twist.

Kapampangan dishes have cemented their place in Philippine cuisine. As Kapampangan, we take pride in it and do our best to live up to it, perfecting recipes that have been passed down from generation to generation before serving our dishes to our guests. Kapampangan dishes has always been on the list of the best Filipino cuisines. Through the years, it has established a good name and background of taste, winning the hearts of the most food enthusiasts. Thus, Pampanga, one of the most known provinces in the Philippines has been dubbed as the Culinary Capital in the country. There could be a lot of factors that influence Pampanga to have the best dishes for every local and foreign individual, but the most-believed cause of the creation of Pampanga’s best dishes is the fact that the early cooks in the province were trained by the Spanish colonizers during the colonial period of the country, according to Will Explore Philippines. The tips and techniques were then passed through generations, establishing the image of the dishes in Pampanga.

12/10/2026

Sapin Sapin Recipe

Ingredients:
3 cups glutinous rice flour
1/2 cup sugar
3 cups coconut milk
1 can condensed milk
1/2 tsp salt
1/2 tsp vanilla essence
1 tbsp ube flavour
1/2 tsp langka flavour
yellow food colour drops

For latik:
2 cans coconut milk

Instructions:
1. Mix the glutinous rice flour and sugar then stir it well
2. Add coconut milk and condensed milk, then add salt and vanilla essence and mix well.
3. Making the latik:
Prepare a pan and put the coconut milk and stir continuously until oil comes out and form a latik and set aside.
4. Divide the Sapin Sapin Mixture into three bowls, the first mixture add 1 tbsp Ube Flavour, then mix it well.
While the second mixture you will put some langka flavor and add yellow coloring on it then mix it well
5. Pour out the Ube mixture on the heatproof casserole and then steam it for 10 minutes.
6. Add the second mixture which is the langka flavour and steam it again for 10 minutes.
7. Add the last mixture and steam it again 10 - 15 minutes.
8. Brush it with coconut oil from latik and add latik on the top.





Thai cuisine craves 🇹🇭🥰😋☆ Sizzling Platter with Beef ☆ Steamed Fish with ginger soy sauce & rice
06/10/2026

Thai cuisine craves 🇹🇭🥰😋

☆ Sizzling Platter with Beef
☆ Steamed Fish with ginger soy sauce & rice





Xin Chao!Vietnamese cuisine time 🇻🇳✔️Special Beef Satay on rice✔️Crispy Tofu
06/10/2026

Xin Chao!

Vietnamese cuisine time 🇻🇳

✔️Special Beef Satay on rice
✔️Crispy Tofu





Ramen time ⏰️Tonkotsu RamenSpicy Kimchi Ramen
03/10/2026

Ramen time ⏰️

Tonkotsu Ramen
Spicy Kimchi Ramen





Ohayo feels🇯🇵🍜Shiromaru Classic ramen on set▪︎crispy takoyaki set▪︎ice lemon tea
30/09/2026

Ohayo feels🇯🇵🍜

Shiromaru Classic ramen on set
▪︎crispy takoyaki set
▪︎ice lemon tea





Asian mode ON part II 😋🤩😋🥰Pad thaiThai Chicken on riceStir fried cashews with chicken on rice 🇹🇭
29/09/2026

Asian mode ON part II 😋🤩😋🥰

Pad thai
Thai Chicken on rice
Stir fried cashews with chicken on rice





🇹🇭

Asian foodie mode ON 🤩😋2 roasted meats on riceRoasted duck on noodles
28/09/2026

Asian foodie mode ON 🤩😋

2 roasted meats on rice
Roasted duck on noodles





21/09/2026

Seri Muka - Coconut Pandan Layer Cake

Ingredients:
For the rice layer:
1 cup glutinous rice
500 ml water, to cover rice for soaking
75 ml coconut milk
50 ml water
pinch salt
For the custard layer:
75 ml water
3 tbsp cornstarch/cornflour
5 tbsp plain flour/all purpose flour
2 eggs
100 ml coconut milk
1/2 tsp pandan flavouring
80 g palm sugar, chopped small
pinch salt
For the coconut rice layer:
Wash the glutinous rice twice in water, and drain each time. Then cover with water, around 1 inch / 2.5cm above the rice level (as it will expand) and allow to soak for 30 minutes. Drain again.
Add the 50ml / 1.7floz water, coconut milk and salt to the rice and stir through. Line a 9 inch x 9 inch square or circular tray with baking paper and add the rice mixture.
In a large pot or electric cooker, add 1-2 litres / quarts of water and bring to the boil. Pop the tray on a dish to hold it out of the water, cover with a lid and steam the rice for 35 minutes.
At the 20 minute mark, start the pandan custard layer.
For the pandan custard layer:
Pop the palm sugar in a small bowl and zap in the microwave for around 20-30 seconds in 10 second increments. You want to soften the palm sugar, so it melts quickly in the custard.
Using the double boiler method, fill the bottom of a medium saucepan with water and bring to the boil then turn down to medium heat. Add a metal mixing bowl on top to make the custard.
Add the water, cornstarch, all purpose flour, eggs, coconut milk, pandan paste and salt into the bowl. Using a whisk, combine until smooth, then add in the chopped palm sugar. Keep mixing quickly, scraping down the sides as you go to avoid the custard clumping. In around 5-10 minutes, the mixture should start to thicken to more of a custard. Remove from the heat at this point while still a little runny.
To finish:
Remove the rice from steaming and fluff the top with a fork (careful not to tear the baking paper). Next, flatten with the back of a spoon until firmly packed down.
Pour over the pandan custard, and smooth out with the back of a spoon.
Pop the tray back into the pot or electric cooker, and steam for another 25 minutes.




Japanese mood: Mazesoba(soup-less noodle) and Clear Spicy Ramen with Special Toppings
20/09/2026

Japanese mood: Mazesoba(soup-less noodle) and Clear Spicy Ramen with Special Toppings





10/09/2026

Bubur Kacang Hijau 🍈

Ingredients:
200g mung beans – soak with water for about 2 hours (kacang hijau)
3 tbspn of sago – soak with water for an hour
1litre of water (you may have to add more later)
400ml coconut milk
3 pandanus leaves
2 disk of palm sugar
1/2 cup dark muscovado sugar (gula melaka)
1/2 tsp salt
2-3 pieces of durian per person (optional)

Method:
1. Wash mung beans thoroughly. In a pot, boil mung beans in a liter of water. Turn the fire lower and leave to cook until the beans break. The beans will double or triple in size. Taste the texture, if it is still hard or al dente – add more water. I usually add a cup at a time. Do not skip this part – if the mung beans don’t break and turned mushy, the bubur doesn’t work at all. (do not add sugar yet).
2. Add in sago.
3. Once the beans are ready, add in coconut milk, pandanus leaves, palm sugar and salt. Stir to combine.
4. Taste for sugar. Add the muscovado sugar as you please.
5. Once the bubur reach the boiling point, lower the fire, stir to combine all flavours and leave to simmer for about 15-20 minutes. Keep tasting for saltiness and sweetness. If you fine the bubur to be too thick, add water and let boil again.
6. To make Bubur Kacang Berdurian, add the durian flesh at this point. To serve different people who wish to have it with and without durian, serve it with a jug of durian cream on the side, leaving them to add as they please.
Serve hot.





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