Durian Cream Pie

  This is my contribution for the 49th Goumet Club meet: The Unified Theory of Deliciousness. The host of the club meet says “go take your favorite non Asian dish and go make it Asian OK?”. So I deconstructed my favorite Banana Cream Pie recipe and decided to substitute the banana with durian. This goes beyond Asian, its really South Read More

Stir-fried Greens with Beech Mushrooms

I prepare some variation of this recipe almost every week. This is my go-to recipe whenever healthy vegetables is requested. You can pick the type of greens, baby Bok Choy, Chinese mustard, Chinese brocolli, or any other leafy greens you can find in the Chinese grocery store. I like the beech mushrooms, you can also substitute with any other type Read More

Teochew Spiral Taro Mooncake

It is time for me to honor the Mooncake festival with some home-baked taro moon cakes.  I made the filling true to the Teochew tradition, with yam paste fried in shallot oil. Very happy with the outcome from my first attempt. The crust is flaky, and the filling is sweet and fragrant. Took me a long time, but the process Read More

Oh-so-good Ketchup Shrimp

Hua Jie’s awesome ketchup sauce and fresh, plump shrimp is a match made in heaven. Of all the dishes Hua Jie cooks, this ranks #1 for me. ❤. Ingredients 10 large shrimps, peeled and deveined 1 tsp sugar 2 Tbsp canola oil 1 large sweet onion, finely chopped 1 tsp minced garlic 1/2 cup onions cut into wedges 1 large tomato, Read More

Claypot Rice

  Claypot rice, stir-fried greens, and Chinese tea. A perfect combo for a family dinner on the weekend. The best part is that I cooked this in the rice cooker 😉. It so easy, yet so delicious. Ingredients Chicken 2 lb boneless, skinless chicken thigh, cut into bite-size pieces 1 tsp salt 1 tsp msg 1 tsp dark soy sauce Read More

Stuffed Turkey Burger

This recipe is created at Hanna’s request. I was never a fan of turkey till Hanna told me that her favorite is turkey burger. I stuffed the burger with caramelized onions, sauteed mushrooms, and Swiss cheese. I’d say the end result is oozing with juiciness… I am starting to like turkey. Ingredients Caramelized Onions 3 large onions, thinly sliced (trust Read More

Stone Fruits Clafoutis

Summer fruit galore! I stopped by the farmers market this morning and there are stone fruits of all colors on display. Peaches, plums, pluots and more, and they are all bursting in juices and flavors. How can you resist? I came back with a full bag of stone fruits. They are best eaten fresh and naked, but what else am Read More

Hua Jie’s Pork Chop Sauce

I ate this growing up, and I can eat this everyday with pork chop or chicken chop and I’ll be happy. So happy. Hua Jie was here for 3 weeks. She made this sweet and sour sauce twice at my request, yet every time, I was busy at work and couldn’t watch how she made it. I called her last Read More

Strawberry & Blueberry Muffins

The summer fruit bakes and desserts seem to strike a chord with my mother-in-law. These strawberry and blueberry muffins are no exception. The moment they come out of the oven, I found one of them missing. It’s so good that she couldn’t wait for them to cool! Her favorite part of these fruit bakes are the crunchy strussel topping. She Read More


配料 (A)松饼顶 1/2杯白糖 1/3杯麵粉 1/4杯非常冷的牛油,切小方块 1 1/2 小匙桂皮粉 1/2杯切碎的核桃 (B)松饼 1 1/2杯麵粉 3/4杯糖(如果需要,取一汤匙减轻甜度) 1/2茶匙盐 2茶匙发泡粉 1个鸡蛋 1/3杯植物油 1/3杯牛奶 1杯新鲜蓝莓 几粒草莓切片做点缀 做法 将松饼顶的用料用刀割法混合成面包屑状。搁置待用。 烤箱预热至华氏400度。把松饼纸杯放在松饼盘里。 将麵粉,糖,盐和发泡粉放在一个大碗中混合均匀。 将鸡蛋和植物油放入量杯中,加入足够的牛奶填满一杯, 調入麵粉混合体成麵糊。 将蓝莓和草莓翻叠入麵糊里,平均的分入松饼杯中。 撒上第一程续的松饼顶混合料。 在预热的烤箱中烘烤25分钟,直到顶部成为金黄色即可享用。

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