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
The ready-mix is courtesy of ‘Maggi Fix und Frisch‘, a brand that is widely popular in Europe, especially the German-speaking regions, given that Julius Maggi – the man who developed the legendary all-in-one mix and sauces – came from Switzerland … Read more
‘Kohlroulade‘ means ‘Cabbage (Kohl) Roll (Roulade)’. It tastes exactly like Frikadellen, due largely to the fact that the ingredients used are about 90% similar to those used to make the Danish meatballs.
Haven’t made anything edible since last December. I’ve decided to make Frikadelle to start off the recipe blog for 2012 – a dish that has left a deep imprint in my mind ever since I last tried it in Frankfurt … Read more
Shui Jian Bao literally means ‘buns fried/cooked/steamed in water. It came to me as a sudden realisation. I didn’t know that the name was so literally translated! One really has to get down and cook a dish in order to … Read more
