The word ‘scotch’ stems likely from an old English term ‘scotching’, which refers to the way meat is minced or chopped for wrapping around the egg. Interestingly, it’s got nothing to do with Scotland at all, although it’s near enough. … Read more
It’s a sunny Sunday today. The weather finally turned sunnier and drier starting from this week. We could go out again and guess who’s the happiest? The boy, of course. Though I must confess, I’m happy to be able to … Read more
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
