Category Archives: Chinese

Cantonese Chilli Oil Version One

This is a type of chilli oil that’s commonly found in Chinese restaurants, as a condiment for Chinese and/or Cantonese dishes like dim sum, noodles, pork dumplings etc. They are typically marked by the tremendous amount of oil in which … Read more

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Pickled Fragrance In Chinese Olive Fried Rice

It’s a very simple dish to prepare and cook, especially since the pickled black olive vegetables could be easily purchased off the shelves of supermarket. The best part about using these bottled pickled vegetables is the oil contained within. Using … Read more

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Chinese Steamed 2-Toned Chocolate Buns

Back in Durham, there was an attempt to make steamed buns. The result – though edible – was not fantastic, what with a strange, off-white coloured dough. A later attempt, however, produced an unexpected surprise, when the buns were baked … Read more

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Mooncake Piglets As Mascots Of The Mid-Autumn Festival

This is my first attempt making mooncake piglets, after a break of about 2 years. The last time I made snowskin mooncakes was in 2010, before I left for my studies. I have originally intended to bake just simple piglet … Read more

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Asian Stir-Fried Brinjals

A brinjal is a type of plant in many disguises, simply because it can also be called an eggplant (English/American), an aubergine (European), a melongene or a guinea squash. Asians usually identify them as brinjals, which in turn usually refers … Read more

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