Jiu Hu Char or “bang kuang char” is one of the favourite dishes in Peranakan households especially in Penang. It is an old time flavour dish of stir fried julienned jicama/yam bean and assorted vegetables with cuttlefish floss which is always being served during festival celebration or ancestral praying. This dish is usually eaten wrapped like a parcel with fresh […]
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Huadiao 花雕酒 or Shaoxing Hua Diao is an aged Shaoxing Jiafan wine (one type of Shaoxing wine by adding about 10% extra rice during fermentation process). As the name implies, it is from Shaoxing, a city in China’s Zhejiang Province which is famous for rice wine production. The production process involves fermenting rice, water, and a small amount of wheat. The wine […]
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When I saw photos of Be Real shared by my friend in social media, I couldn’t believe this enticing looking cafe is opened in my neighbourhood, Kepong. At an unlikely location, in one of the old commercial area right beside the morning market. If you haven’t already know, Kepong is one of the biggest new villages formed during the Malayan […]
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Glutinous Rice Wine, Huang Jiu 黄酒 which literally translated as yellow wine, is a type of Chinese rice wine made from glutinous rice, dried yeast cake aka wine biscuit 酒饼 and water. It is usually being widely used during confinement period for confinement dishes such as rice wine chicken, gnger pork with rice wine as well as fried egg with […]
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My mom gave me some roasted pork (Siew Yoke) from the recently Ching Ming prayer and this dish immediately came into my mind ~ Stir Fried Dark Soy Sauce Siew Yoke. By adding just a few simple ingredients such as dark soy sauce, sugar, garlic or even dried chilies, the flavour of the roasted pork will be elevated a few […]
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