I’m half Hakka (客家) and half Gaozhou 高州 (my mom is a Hakka). Yong Tao Foo (酿豆腐), Pork Belly with Pickled Mustard Greens (梅菜扣肉), braised Pork Belly with Wood Ear Fungus (木耳焖炸肉) are some of the Hakka delicacies that my mom usually cooks for us. Hakka dishes are always related to salty, heavily flavored and fatty. The salty food helps […]
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Are you a fan of thick soup? Chinese style thick soup, to be precise, for example hot and sour soup (酸辣汤). Many restaurants or homemade version are normally thickened the soup using cornstarch or potato starch, rendering a thick and starchy broth, which I don’t really fancy of. Today, I’m going to share an easy thick soup recipe with a “magic […]
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Why pound cake is called pound cake? It is traditionally made with an equal weights (one pound each) of flour, butter, eggs, and sugar. Pound cake is served either dusted with powdered sugar, lightly glazed, or with a coat of icing. Texture wise, pound cake is a dense cake with a sturdy crumb structure. Adding mix-ins, interesting flavorings, and delicious glazes and drizzles to […]
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Do you know or have you seen this vegetables? These are Garlic Scapes, the tender stem and flower bud of a hardneck garlic plant. If left unharvested, the scapes eventually bloom flowers when the garlic plant fully matures. However, the scapes are usually harvested before they flower so the garlic plant can channel all its energy into producing the most […]
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We all love snacks. Who doesn’t, right? This upcoming Chinese New Year celebration definitely is the perfect time to indulge in snacks and treats. However, adding inches to our waistline and suffering a sore throat from excessive snacking is not cool! So, this roasted nuts is one of the healthier alternatives that will prevent that inescapable guilt-trip. This recipe […]
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