When you think of tofu, bland and boring are the first two things that would come to mind. Because of its inability to absorb flavor, […] Read More
Category: Recipes
It’s been such a long time since I’ve made sushi and I finally got around to using my makiyakinabe (Japanese for roll-bake pan literally) that […] Read More
Sweet and sour pork or 咕噜肉 is undisputedly one of China’s most famous dishes and exports. Of Cantonese origin, this winning combination of crispy and crunchy […] Read More
I hope everyone had a great Christmas and as we’re still in the thick of the holiday season, here’s an extremely simple and quick stir-fry […] Read More
Fried glutinous rice is one of my favourite indulgences – glutinous rice or also known as sticky rice is almost glue-like in texture when cooked […] Read More
I love egg tofu or 玉子豆腐 in Chinese which tastes richer than the usual plain tofu. Just like tofu, egg tofu is extremely versatile and […] Read More
Egg tofu (玉子豆腐) is one of my all-time favourite ingredients to use, so versatile yet so flavourful even on its’ own – I highly recommend that you give egg […] Read More
I am excited today to feature a classic dim sum favourite, steamed rice rolls Hong Kong style. This version of steamed rice noodle rolls or ‘cheong […] Read More
Sichuan cuisine is famously known for its’ fierce flavours, spicy, hot, pungent and salty. Due to the use of Sichuan peppercorns, not only are some of the […] Read More
Most of the time, I don’t feature side-dishes at least not as one post on its’ own. This time, I thought these roasted potatoes perfected […] Read More