Cantonese Chee Cheong Fun (Rice Noodle Roll)

This is my first attempt at creating rice noodle rolls (or what we call ‘chee chiong fun’). The usual way to make it is to use rice flour with a little potato or corn starch, the latter of which is supposed to make the rice noodle springy and elastic. I adapted the recipe to use cake flour instead of rice flour so that I could use up all my cake flour in the cupboard before the year comes to an end. It worked perfectly. Just like the real deal.

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Bee Tai Mak Soup (Chinese Silver Needle Noodles)

I used to dislike eating silver needle noodles a lot when I was young. Whenever I fell sick, my mum would buy a packet of these for me to eat because that’s what sick people should eat when they have no appetite, or so she says. My mum definitely had good intentions, but these soup noodles tasted almost always very bland and plain and would make me feel worse and even more deprived. I therefore grew up associating this dish with sickness, fever, vomit, lack of appetite and all the emotions that one would feel when one falls sick. That’s how much I used to dislike this dish.

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Old English Buknade Pottage (Chicken Stew)

First dish of 2019 – an old English classic with a simple yet stunning flavour. Old English buknade pottage, made of leftover meat that’s cooked into a stew (‘pottage’ means ‘stew’).

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麻糍 (Muah Chee)

A new year is coming again. In three days’ time.

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Der Frankfurter Petzkuchen (Frankfurt Style Pinch Cake)

Trying out a Hessian cake for the first time. Or maybe it’s not the first time for this recipe because I actually tried this recipe a couple of months back but failed, because I used instant yeast instead of active ones. This time round, I used the active ones and the cake came out perfect. Just perfect.

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