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 for its easily identifiable 5-spice fragrance.
This teatime kueh is a snack with both Malay and Peranakan origins. In general, ‘kueh dadar’, or ‘kueh ketayap’, refers to rolled up pandan pancakes filled with sweet coconut fillings. It is a common snack readily available at our local Malay food stores in hawker centers, as well as at the Bengawan Solo stores inside shopping malls. Its unmistakably green identity emits a pandan fragrance which is usually irresistable.
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 fragrant chilli flakes. For those who enjoy the sweetness and freshness of sambal chilli, do try out Cantonese Chilli Oil Version One.
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 hot Chinese buns and serve them as a treat for breakfasts in the mornings.
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 know – chestnuts, which are real nuts, grow from branches which belong to the beech and oak genus; water chestnuts, on the other hand, are aquatic vegetables that grow beneath the ground.
No regrets though, because it’s one of the most cooling and refreshing drinks to gulp down after a busy work day.