Still remember I posted a recipe of Spaghetti Alle Vongole quite some time ago? That time Sam still couldn’t accept this “weird” looking sea creature but recently she’s so into Lala (clams) that she requested for it every time we dined out. (at Dai Chow restaurants) But is Lala clams a type of seasonal seafood (anyone can enlighten me?) as […]
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Do you like chestnuts(栗子/板栗)? I like it very much, be it roasted, boiled or braised in a dish. I like its delicate creamy texture and the sweet nutty flavour. Chestnuts are available fresh, dried, frozen as well as cooked and ready-to-eat package just like the photo shown below. Cooked and ready-to-eat chestnuts which can be found in supermarkets (vegetables […]
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I’ve recently bought a cookbook which is all about Chinese boiled soup, so expect more soup recipes will be featured here in my blog. There are many interesting recipes in that cookbook, using some unusual ingredients for boiling soup and this is one of them. Starfruit, a distinctive fruit with five ridges on its body and it resembles a star […]
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This is an elevated version of Tamagoyaki (Japanese Rolled Omelet) 玉子焼き which I add in seaweed and salmon flakes for extra textures and flavors. Normally the egg mixture is seasoned with Dashi (Japanese stock made from kombu (dried kelp) & Bonito flakes) but to make the recipe easier, I just season it with Mirin, soy sauce and sugar. I don’t […]
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Preserved vegetables or preserved mustard green aka Mui Choy (梅菜) I’m going to use in my recipe today is normally cooked with pork belly (Hakka Simmered Pork Belly with Mui Choy梅菜焖猪肉), which is a popular Hakka delight. My mom is a “Hakka moi” so I grew up eating her home-cooked Moi Choy Pork Belly which I think is one of […]
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