Wonton noodles, otherwise known as 云吞面 (or wonton mee), is usually served with char siew and chye sim as side dishes, as well as green chillies in light soy sauce to eat the noodles with. Given that there are so many … Read more
Tag Archives: Cantonese
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
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
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
Looks like I couldn’t find a much better way to end the year then. It has to be a recipe, and an egg recipe at that. How very appropriate.