Another simple recipe of tender chewy squids, this time using large squids, stir-fried with spicy black bean sauce.
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Category Archives: Chinese
Baby Squids Braised In Dark Soya Sauce
Baby squids braised in dark soya sauce – this is a Teochew dish that I learnt to cook from my mum when I was young; it’s also what she learnt to cook from my grandmother when she was young.
Home-Made Hokkien Style Ngoh Hiang (五香）
Ngoh Hiang, or 五香 in Mandarin, is a mixture of minced meat and vegetables seasoned with five-spice powder (hence its name), rolled up in beancurd skin, steamed and then deep-fried. The local Teochews and Hokkiens love this dish equally, especially … Read more
Cantonese Chilli Oil Version Two
Here it is. The version of Cantonese chilli oil that uses more dried chilli (80%) and lesser chilli padi. Being a dim sum lover myself, I personally favour this version more than the previous one, especially because of the dried … Read more
Missy Piggy Chinese Steamed Red Bean Buns
Red bean paste – yet another leftover from making the Chinese rice dumplings. Since the Mooncake Festival is still a couple of months away, I figured the best way to use up this ingredient is to stuff them into piping … Read more