This soup, although commonly served in Chinese households, is very unique in its texture and technique. Firstly, it uses a very unique vegetable called luffa (or loofah), which looks like a huge cucumber, or a green coloured radish, but is … Read more
I am so proud of myself for being able to successfully make and bake this traditional Chinese yam pastry. I’ve always been very curious about how it’s done – all the kneading, rolling out as well as all the preparations … Read more
Week one of work is over. I feel exhausted already. Thank goodness for the weekend break.
I think I can bake buns well. What I do not know well enough is how to wrap them up such that there’s enough filling in the center to bite into once it’s baked. I always think it’s enough, but … Read more
This dish is so so delicious. I can’t emphasize that enough. The tofu was easy enough to make and steam, and the kai lan mixed into the pork mixture was perfectly disguised. It makes this dish perfect because it has … Read more
