Preserved Radish, 菜脯 Choy Poh in Cantonese or Chai Pu in Mandarin, is Chinese sweet-salty preserved daikon radish, which is one of the many types of Chinese style preserved vegetables/pickles. It is widely used as condiments and cooking ingredients for many dishes such as steamed fish with preserved radish, fried radish cake, or THIS clear fridge vegetarian stir fried and […]
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Royale Chives, or more commonly known as Qing Long Cai 青龙菜, literally translated as “Green Dragon Vegetable. It belongs to the Allium family which includes hundreds of species such as onion, garlic, shallot, scallion, chives and leek. Royale Chives are grown using a modified process that changes the yellow chives into a more tender and less fibrous green version that does […]
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Plans always fall behind changes or in Chinese we say “计划赶不上变化”, very much can explain my situation when I planned to cook this dish on last week. I had some big prawns in my freezer and decided to cook this One Pot Brazilian Shrimp Stew which I found when browsing one of my cookbooks. So I got all the ingredients […]
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Chinese sausage – 腊肠 Lap Cheong (Cantonese) Là Cháng (Mandarin) refers to any type of cured sausage originating in China. There are many varieties and flavors of Chinese sausages available on the market such as the most common Cantonese Sausage which is made from pork and fat, Run Chang which is made from pork liver with dark reddish colour and also […]
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Located right opposite the hotel we stayed during our previous Penang trip on last December, we had our coffee fix (hubby’s coffee fix to be precise) at Norm Micro Roastery after slightly freshen up in our hotel room. Didn’t know what to expect (we didn’t do any research on this cafe before our visit), we were greeted by a […]
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