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The Noodle Series: Wonton Noodle Soup
Wontons and dumplings; delectable plump morsels of minced meat and prawns encased in thin pastry skins. With readily available pastry skins, it is easy to make dumplings at home. J & I spent many...
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Ginger & Sherry Chicken with Wolfberries
The wintry chill inspired me to cook this very warming dish; ginger and wine chicken with wolfberries/goji berries. Traditionally, this is made with old ginger, rice wine and wood fungus AND...
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Cold Silken Tofu with Spicy Chilli Bean Sauce & Dried Shrimp
I’ve cooked this countless of times to the point that I don’t remember who actually taught me to douse this plain soft silken tofu with chilli bean sauce. It could either be my mom or my aunt but this...
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Kitchen Battle: Foodsze vs. Rice Dumpling (Nyonya Chang)
Nyonya Chang: glutinous rice dumpling with a peppery, sweet & savoury filling of pork, pork fat, ground coriander seeds, sweet winter melon, white pepper, chopped chestnuts & shitake...
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Hand-made Noodles with Spicy Fried Sauce “zha jiang”
Well, the fridge is almost empty and we haven’t shopped for this week so I pulled out some of the frozen leftover mince pork filling used for the rice dumpling and turned it into a fried hot sauce by...
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Lotus Root Soup for the Soul
I woke up this morning with an uncomfortable sorethroat and I could not let it progress to a cold or flu as I’m heading to the Gold Coast this weekend so getting sick is definitely a no-no. I then...
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Ginger Lamb and Carrot Stew – Mama’s style
Mom used to cook and bake heaps but between manning the fort we call home, bringing up 5 kids and chauffeuring us to school, after school activities, tuition classes and what not, meant her food...
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Steamed Egg and Pork Mince with Salted Duck Egg Yolk
I love this Hakka dish for its simplicity. I associate this dish with my popo (grandma) who used to whisk this up for Sunday dinners. I remember being content polishing off a small chunk of this tasty...
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Taiwanese ‘Pop-Corn’ Chicken with Crispy Basil Leaves
These irresistable salt and pepper coated crispy chunks made the pain of cleaning up after a session of deep-frying worthwhile. Crispy-liciousness got kicked up a notch with golden, translucent...
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Wor Tip: ‘Pot-Stickers’/Shanghai Pan-Fried Dumplings
Whenever J & I opt for a Shanghainese meal out, we always order a serve of ‘Wor Tip’ otherwise also known as ‘Pan/Pot Stickers’. The name comes from the method in which they are cooked; pan-frying...
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Egg Tarts
Believe it or not, this is my first successful chinese egg tart attempt! I would say it’s been eight years since I made my very first egg tart, with less than exciting results; burnt blistered top,...
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Savoury Pumpkin Cake
Bite-size savoury pumpkin cakes Aunty No. 2 from my dad’s side of the family has bestowed many slabs of this tasty treat to us when we were growing up and it remains a personal favourite snack of...
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Pork Ribs and White Radish Soup
Melbourne’s more than chilly weather off late makes me crave for soup. Hot, heart-warming nourishing soup! I think I’m the hibernating kind when temperatures plummet to brrrrrrrfreezing cold (for me...
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Angku Kueh and introducing Baby J
After a 10 month hiatus from blogging, I am back and boy am I struggling for words. To summarise , I was expecting and whilst cooking didn’t exactly slow down during my pregnancy, I stuck to what’s...
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Sticky Orange Chicken
A bag of oranges laid on the kitchen floor. I juiced some and they were pretty sour; very juicy but tart! So I decided to make orange chicken the same way I would lemon chicken. The dish turned out...
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