How’s your Chinese New Year preparation? Actually I have been doing my spring cleaning since 3 weeks ago till date. It’s almost 90% done and the last chore to be completed is cleaning my fridge , before I can officially make my “Sou Gong” announcement. When I was tidying my pantry the other day, I found that I accidentally bought […]
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Lotus root, as the name implies, is the root of the lotus flower and it is one of the more common vegetable used by Chinese for soups and stir-fry dishes. I believe most of us in a Chinese household would have fond memories of having this soup regularly while growing up. This soup is not only very simple to prepare but […]
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I think everyone likes fried rice, raise your hand if you don’t. 🙋🏼 Fried Rice is my favorite way to use leftover rice. Pretty much anything can go into fried rice, usually a combination of veggies, beaten egg, and a protein such as the shrimp I’m using in this recipe, or pork, chicken, bacon or waxed sausage. It’s quick and […]
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As a Hakka Moi, my mom has a few traditional Hakka dishes under her belt such as Hakka Char Yoke (客家炸肉, fried pork belly with fermented tofu), Hakka Yong Tau Foo (酿豆腐, bean curd and vegetables stuffed with fish and meat paste), Hakka Kau Yoke (芋头扣肉, slices of pork belly layered with sliced yams in between) and this Ham Kai (蒸咸鸡, […]
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Who doesn’t like crispy chicken chunks with sweet and savoury sticky honey glaze? Definitely not me! Especially when no frying process is involved in the recipe, let’s do it! Ingredients (Serve: 3-4) 400g boneless chicken thighs (or any other part), cut into bite-sized chunks 1/2 teaspoon salt 1 egg, beaten 1/2 cup cornstarch 2 cloves garlic , minced 1 teaspoon ginger, minced 2 green onions, chopped, with white and […]
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