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
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
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
The summer heat is just a convenient excuse to explain why I decided to concoct this drink. The truth is that I bought water chestnuts instead of chestnuts to make the rice dumplings in my previous recipe… So now I … Read more
Eating rice dumpling during the Rice Dumpling Festival a.k.a. Duan Wu Jie（端午节) a.k.a. Dragon Boat Festival is a Chinese tradition that has been going on since time immemorial. The festival takes place every year on the 5th day of the … Read more