Chinese

Steamed Soft Beancurd In Country Style

February 24, 2012

Hmmm why is this dish called country style? I’ve no idea. Most probably due to the use of fermented bean paste. Just like the Japanese with their miso (fermented rice/barley/soybean) and the Korean with their doenjang (fermented soybean paste), we Chinese have fermented bean paste or more commonly known as taucu. I don’t think anyone [...]

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Brown Rice With Pumpkin & Mushroom

January 17, 2012

Firstly, I would like to wish my dear readers a very Happy Chinese New Year. San nin fai lok. Man see yue yee. Can’t wait to ‘mum’ the CNY cookies and yummy dishes in less than a week time. Hehe :) As promised, here’s another interesting dish which you can try for the coming CNY. [...]

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Stuffed Lotus Root With Mushrooms

January 13, 2012

Happy New Year everyone! This first post of 2012 is themed lotus root. As Chinese New Year is around the corner I will share 1 or 2 CNY dishes with you all (provided they are yummy of course) and this is one of them. Lotus root is one of the many auspicious Chinese New Year [...]

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Steamed Homemade Egg Beancurd with Filament Sticks

November 23, 2011

Steam Homemade Egg Beancurd with Filament Sticks

Have you tried making your own egg beancurd/tofu? Why not? It’s super easy, super fast, super delicious and most important of all it’s homemade. What you need is just 3 basic ingredients: plain soybean milk, eggs and cornstarch. I’ve never thought it would be this easy: mix, steam and eat! Haha This dish is perfect [...]

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Fried Prawns With Salted Egg Yolk

November 3, 2011

Ahh… salted egg yolk, my love! How are you? Long time no eat you! Hahaha :D When it comes to salted egg yolk in Chinese dishes, the most obvious choice is the partnering of prawn with this sinful duck egg. And the favorite way to cook it is either with butter or kam heong style [...]

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Shanghai Rice Cake With Minced Pork & Leeks

October 19, 2011

Chinese Rice Cake With Minced Pork & Leeks

Chinese white rice cake, Shanghai rice cake or pak kor meen… they mean the same thing. I didn’t really fancy eating pak kor meen when I was young because it was usually very chewy and difficult to swallow. However recently my dad help me rediscovered this childhood food again. Since then my memory of pak [...]

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Osmanthus ‘Gui Hua’ Beancurd

September 15, 2011

When I saw this recipe in my favorite Beancurd Flavor book, I knew I gotta try it. Osmanthus ‘Gui Hua’ Beancurd is sort of a replica of Osmanthus Shark Fin dish that I so loved. Typically you can find Osmanthus Shark Fin as one of the ‘season’ in the four season dish served in Chinese [...]

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Deep Fried Beancurds With Minced Pork

August 19, 2011

Hmm what can I say? I’m having beancurd fever! Of course that doesn’t explain why I’ve been idle for nearly 10 days. I make Perilla Leaves Kimchi again and also experimented with some new recipes; resulting in 2 successes and 1 failure. Deep fried beancurds with minced pork is one of the successful experiment. This [...]

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