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Modern Home has one mission: To Provide You With The Best Quality Items

Being unable to find quality products, our founders decided to create an online departmental store that sells only the best quality products so that you may be confident of your home. As all our products undergo vigorous product testing, we are able to guarantee that all products will work. We provide an additional 6 months warranty on all products purchased through us on top of their existing warranties.

17/03/2026

🥥 Coconut Panna Cotta with Gula Melaka Syrup
Light, creamy and beautifully fragrant, this Coconut Panna Cotta with Gula Melaka Syrup is a refreshing modern twist on a familiar Southeast Asian dessert. After a hearty meal, sometimes all you need is something cool and delicate to balance things out, and this silky coconut panna cotta does exactly that.

One of the best things about this dessert is how easy it is to prepare ahead. Simply make the panna cotta the night before, keep it chilled in the fridge and drizzle the syrup just before serving. It is perfect for gatherings, dinner parties or when you want an elegant homemade dessert without the stress.

Save this recipe if you love easy coconut desserts, panna cotta recipes, gula melaka desserts and simple make ahead desserts.

Coconut Panna Cotta with Gula Melaka Syrup
Makes 4 ramekins

Coconut Panna Cotta
500 ml coconut cream
80 g granulated sugar
Pinch of salt
1 tsp vanilla bean paste or extract
Zest of 1 lime (optional)
2 tsp powdered gelatine (8 g)
2 tbsp cold water (30 ml)
Coconut oil to brush the moulds (if unmolding)

Gula Melaka Syrup
250 g palm sugar
200 ml water
3 pandan leaves, knotted

👩‍🍳 Instructions

1. Pour the cold water into a small bowl and sprinkle the powdered gelatine over it. Let it sit for a few minutes to bloom.
2. Lightly grease the ramekins with coconut oil and place them on a tray.
3. In a saucepan, gently heat the coconut cream, sugar, salt and lime zest until the sugar dissolves. Do not let it boil.
4. Remove from heat and stir in the vanilla and bloomed gelatine. Whisk until the gelatine fully dissolves. If needed, warm gently over low heat.
5. Strain the mixture through a fine sieve and pour into the ramekins for a silky smooth texture. Refrigerate for at least 5 hours or preferably overnight.
6. Serve in the ramekin or unmold by dipping the ramekin halfway into hot water for 10 to 15 seconds before flipping onto a plate.
7. Gula Melaka Syrup: Break the palm sugar into smaller pieces. Knot the pandan leaves.
8. Bring the water to a gentle boil in a small pot over medium low heat. Add pandan leaves and palm sugar and simmer until the sugar dissolves and the syrup thickens slightly.
9. Remove pandan leaves, strain the syrup and let it cool completely before storing in a clean jar in the fridge.
10. Serve directly in the ramekin or unmold by dipping the ramekin halfway into hot water for 10 to 15 seconds. Flip onto a plate and gently shake to release.

Drizzle the gula melaka syrup over the chilled panna cotta and enjoy this creamy coconut dessert. ✨

🔗

12/03/2026

Ayam Masak Merah — the dish that always disappears first at the table. 🍗✨

If you’ve ever been to a Hari Raya gathering, you’ll know exactly what we mean. The moment this rich, glossy red gravy hits the table, plates start piling up with rice and chicken. Sweet, savoury, slightly spicy, and deeply aromatic — it’s one of those kampung classics that every makcik seems to have perfected.

If you’re planning your Raya menu or simply craving a hearty home-cooked meal, save this recipe for later.

🍗 Ayam Masak Merah Recipe
Serves: 6 pax

Chicken Marinade
1 kg chicken, cut into bite-sized pieces
1 tsp turmeric powder
1 tsp salt

Base Paste (Rempah)
1 large onion, quartered
5 cloves garlic
1 inch ginger, chopped
1 lemongrass, sliced into thin rings
10 dried chillies, soaked for 20–30 minutes
¼ cup water (for blending)

Sauce & Aromatics
2 tbsp vegetable oil
3 tbsp tomato puree (thick concentrated paste)
3 tbsp sambal (adjust to preference)
½ cup fresh tomatoes
½ cup water, or as needed
2 tsp sugar, or to taste
1 medium cinnamon stick
3 cloves
1 star anise
Salt to taste

Garnish
Handful of coriander
Fried shallots

👩‍🍳 Instructions

1️⃣ Marinate chicken with turmeric and salt for 1 hour (or at least 15–20 minutes).

2️⃣ Blend onion, garlic, ginger, lemongrass and soaked dried chillies into a fairly fine paste, adding ¼ cup water if needed. Set aside.

3️⃣ Heat oil in a wok over medium-high heat. Sear the chicken in batches for 1–2 minutes per side, then remove from the pan.

4️⃣ Using the same pan, fry the cinnamon stick, cloves and star anise over low heat for about 30 seconds until fragrant. Increase heat to medium-high and add the blended paste. Stir continuously for 2 minutes until the oil begins to split.

5️⃣ Add tomato puree, sambal and fresh tomatoes. Stir well until the sauce becomes thick and uniform. Add the chicken, sugar and salt to taste, coating the meat thoroughly in the sauce.

6️⃣ Reduce heat to medium-low and allow the chicken to cook in the gravy for 5–10 minutes. If the sauce thickens too quickly, add water gradually until you reach your preferred gravy consistency.

7️⃣ Garnish with coriander and fried shallots, then serve hot with steamed rice.

This Ayam Masak Merah is rich, fragrant, and packed with flavour — the kind of traditional home-cooked dish that brings everyone back to the table. Perfect for Raya feasts, weekend family dinners, or whenever you’re craving a comforting classic. ❤️

🔗

09/03/2026

Golden, crispy Tahu Begedil — a delicious twist on the classic begedil that’s perfect for Ramadan iftar spreads, Hari Raya gatherings, or as a comforting homemade snack.

Instead of the usual potato patties, this version stuffs a savoury, spiced potato filling into tofu puffs before frying them until beautifully golden. The result? Crispy tofu on the outside, fluffy and flavourful potato on the inside, with fragrant coriander, nutmeg and savoury minced beef bringing everything together.

Serve it as a side dish with nasi lemak, lontong, mee rebus, or enjoy it on its own dipped in a spicy chilli soy sauce. It’s the kind of dish that disappears quickly at the table — so you might want to make extra.

Tahu Bergedil
Makes 22 Tahu Bergedil

Ingredients:
• 500g Holland potatoes, peeled & sliced (1" thickness)
• 200g fried round tofu puffs (~22 pcs)
• 200g minced beef
• 20g coriander leaves, roughly chopped
• 40g fried shallots, roughly chopped (~3 shallots)
• 2 eggs, beaten
• 5–6 tbsp oil (adjust as needed)
• 1 tsp ground nutmeg
• 2 tsp salt
• 2 tsp pepper

🌶 Dipping Sauce
• 5 chilli padi
• 1 garlic clove, fried till golden
• ½ tbsp sugar
• 2 tbsp soy sauce
• ½ tbsp lemon/lime juice

👩‍🍳 Instructions
1️⃣ Cook minced beef (without oil) over medium heat until browned and dry. Set aside.
2️⃣ In the same pan, heat oil for 2 mins. Fry potatoes until cooked through (not too brown). Drain, then mash while warm using the Joseph Joseph Helix potato ricer.
3️⃣ Snip an “X” into each tofu puff, remove excess filling and set aside.
4️⃣In a large bowl, combine mashed potatoes, coriander, beef, tofu puff inners, fried shallots, nutmeg, salt & pepper. Mix well before stuffing each tofu puff generously with the potato mixture.
5️⃣ Coat each piece in beaten egg. Shallow/deep fry over medium heat until light golden brown (about 15–20 seconds per side).

Serve hot with the chilli sauce and enjoy this crispy, flavourful Ramadan and Hari Raya favourite with family and friends.

🔗

06/03/2026

Every family has their own Sambal Goreng recipe… and this one has been passed down by our makciks for years 🥹🌙

It’s the kind of dish you’ll always find on the table during Ramadan iftar and Hari Raya open house. Spicy, savoury, slightly sweet, packed with crispy tempeh, golden tofu, long beans and juicy prawns simmered in rich coconut milk. It’s hearty, nostalgic and tastes even better the next day. Perfect with a big plate of white rice and good company.

Here’s the full recipe for you to recreate at home:

Sambal Goreng (Serves 6 pax)

Ingredients
200 g tofu, sliced into 1" cubes
200 g tempeh, sliced into 1" cubes
200 g long beans or French beans, sliced into 2" lengths
8–9 shrimps, deveined and shelled
2 tbsp dried chilli paste
3–4 makrut lime leaves (optional)
1 stalk lemongrass, bruised and halved
2 tbsp tamarind paste
5 tbsp vegetable oil
1 tsp salt, or to taste
1 tsp sugar, or to taste
125 ml coconut milk, or to taste

Blended Base Paste (Rempah)
4–5 shallots or 1 medium onion
2–3 cloves garlic
10 bird’s eye chilli
1/2 inch ginger
1/2 inch galangal
1 lemongrass inner white core
1/4 cup water

Instructions

1. Blend all rempah ingredients until smooth.
2. Fry tofu in 2 tbsp oil until golden. Remove. Fry tempeh until golden. Remove.
3. Sauté rempah, tamarind paste, chilli paste and lemongrass until fragrant and oil splits.
4. Add long beans, tofu and tempeh. Stir-fry, then add prawns.
5. Pour in coconut milk, add lime leaves, salt and sugar. Simmer 3–4 minutes until beans are tender.

Save this easy Hari Raya recipe and add it to your festive menu. A true Malaysian and Indonesian classic that brings everyone back to the table 💛

🐎✨ Galloping into Lunar New Year 2026 with Full Hearts & Fresh Beginnings ✨🐎As we welcome the Year of the Horse, we’re w...
17/02/2026

🐎✨ Galloping into Lunar New Year 2026 with Full Hearts & Fresh Beginnings ✨🐎

As we welcome the Year of the Horse, we’re wishing you a year filled with strength, freedom, resilience, and forward momentum — the kind that carries you closer to the life (and home) you’re building, one meaningful moment at a time.

May 2026 bring you warm homes, fuller tables, stronger bonds, and everyday wins worth celebrating! Whether that’s finally mastering a new recipe, hosting your first reunion dinner, or simply slowing down to savour a quiet cup of tea with the people who matter most.

From our home to yours, thank you for letting us be part of your journey — guiding you through life’s little moments, big milestones, and everything in between. We can’t wait to keep cheering you on as you create spaces that hold memories, relationships, and stories for years to come.

🧧 Happy Lunar New Year!
May the Year of the Horse carry you forward with confidence, joy, and plenty of reasons to gather again soon.

新年快乐，万事如意，阖家安康! 🏮✨

06/02/2026

🎉 No Chinese New Year reunion is complete without chicken! But why settle for plain 白切鸡 when you can level up your feast with our Aromatic Steamed Chicken? Tender, juicy, and bursting with flavour, this dish is comfort, elegance, and festivity all in one. 😍

Aromatic Steamed Chicken
(Serves 6–8)

Ingredients:
1 Free-range/Kampung chicken, whole
3 slices ginger
3 pandan leaves, knotted
A handful of scallions, knotted
2–3 Tbsp sesame oil
Salt
Handful of coriander (garnish)
Crispy garlic bits (garnish)

Aromatic oil:
6 Tbsp oil
8 shallots, halved
5 garlic cloves, bruised
3 slices ginger
2 bay leaves
3–5 coriander roots
2–5 scallions, sliced into fourths
5 Tbsp soy sauce
2 Tbsp oyster sauce
1 tsp sugar
150ml water

Instructions:
1️⃣ Wash and pat dry the chicken. Rub salt all over the skin and stuff the cavity with pandan leaves, scallions, and ginger. Steam on high heat for 30 mins.
2️⃣ Heat oil in a saucepan over medium-low heat. Add shallots, garlic, ginger, bay leaves, coriander roots, and scallions. Sauté low and slow until fragrant and slightly caramelised.
3️⃣ Stir in soy sauce, oyster sauce, sugar, and water. Bring to a gentle simmer, then turn off the heat and strain out the aromatics.
4️⃣ Remove aromatics from the chicken cavity, rub sesame oil over the skin, chop into bite-sized pieces, drizzle with aromatic oil, and garnish with coriander and crispy garlic bits.

✨ Pro Tip: Serve with steamed rice and extra aromatic oil for a feast that everyone will remember!

Save this for your CNY menu 📌, share it with the family group chat 💬, and let this aromatic steamed chicken become a new tradition at your table.
Because great meals aren’t just cooked… they’re remembered. ❤️🍽️

02/02/2026

Chinese New Year is all about gathering loved ones around the table, sharing meaningful dishes, and ushering in a year of good fortune 🧧🍜

One must have classic for reunion dinners is Seafood Longevity Noodles (Yee Fu Mian). Soft, springy noodles coated in a savoury sauce, paired with juicy prawns, sweet scallops, earthy mushrooms and crisp vegetables. Every strand symbolises prosperity, health and long life, making this the perfect centrepiece for your festive spread.

This recipe is beginner friendly, quick to cook, and ideal for hosting family and friends at home. Save this post for your Chinese New Year menu planning and share it with someone hosting this season ❤️

🦐 Seafood Longevity Noodles (Yee Fu Mian)

Serves 6 pax

Ingredients
2 servings Yee Fu noodles
3 Tbsp cooking oil
2 Tsp garlic, minced
2 Tsp ginger, minced
4 bunches spring onions, cut into sections
Handful beansprouts
½ medium carrot, julienned
8 scallops
8 prawns, shelled and deveined
4 dried shiitake mushrooms, softened and sliced (reserve mushroom water)

Sauce
2 Tbsp oyster sauce
2 Tbsp light soy sauce
1½ Tsp dark soy sauce
2 Tsp sugar
1 Tsp sesame oil
Pinch salt and pepper
100ml noodle cooking water
2 Tbsp mushroom water

Method
1️⃣ Parboil Yee Fu noodles in boiling water for 2 to 3 mins. Drain and reserve noodle water.
2️⃣ Heat 1 Tbsp oil and pan fry scallops till lightly browned. Add prawns and cook till pink and opaque. Lightly salt the seafood, remove and set aside.
3️⃣ In the same wok, add remaining oil and sauté garlic, ginger and the white parts of the spring onions till fragrant.
4️⃣ Add sliced mushrooms, carrots and noodles. Stir fry briefly to mix well.
5️⃣ Combine all sauce ingredients in a small bowl. Add to the noodles, stir through, cover the wok and let simmer for 3 to 4 mins until almost dry.
6️⃣ Add beansprouts and the green parts of the spring onions, cook for another 2 mins. Top with the seafood and serve hot.

Follow us for more Chinese New Year recipes, festive cooking ideas, seafood dishes, easy home cooking, reunion dinner inspiration and Modern Home approved favourites to help you create meaningful moments at home 🏠❤️

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