Tag Archives : Chinese

Porky ‘Yu Sheng’


Happy Chinese New Year! Yu Sheng is an iconic Singapore dish for CNY celebration. This is our version of fish-less Yu Sheng. We replaced the fish with Bak Kua, fitting for the year of the Pig? Since I couldn’t find mung bean skin, I’ve also substituted it with bean curd skin. Use your imagination with the ingredients and have fun preparing Read More

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Enoki, Trumpet, and Shimeji Mushrooms Stir-fry


I found this very simple and delightful recipe in the Simple Thai Food cook book that Hanna bought for my birthday. In so many things we do, the simplest are the best. If you substitute the chicken stock with vegetable stock and use vegetarian oyster sauce instead of standard oyster sauce, you get a vegan dish out of this simple Read More

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Yu Sheng for Year of Pooch


It’s the Year of the Pooch! Before Nike came into our lives, I could not imagine living with a dog. I am a convert now. Just seeing him wag his tail, snuggling up by my side when I work, and imploring with his soulful eyes to play brings so much joy and affection into our family. What did I miss Read More

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Fried Raddish Cake (生煎萝卜糕)


While you can find these Fried Raddish Cake in all Dim Sum place anytime of the year, these savory cakes have a very special meaning during Chinese New Year. It symbolizes prosperity, good luck, and good fortune. Prepare them yourself and bring the good luck home! Ingredients 1 lb rice flour 1350g white raddish 2 pairs of Chinese sausage 2 Read More

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Vegan Claypot Sensation


Vegan ham, carrots, mushrooms, and bamboo shoots simmered for more than an hour… I was hoping that it will turn out like Claypot Sensation in Vegetarian House. Alas, this vegan ham is not the same as that vegan ham. No matter how long I stew it, it does not get as soft as what is available in the restaurant. Otherwise, Read More

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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

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Hong Kong Fried Noodles (港式炒面)


  Noodles symbolizes longevity. It is a favorite item on the menu for Chinese dinner of any celebratory occasion. After preparing a number of other dishes for our CNY dinner, I wanted a ‘longevity’ dish to round out the menu. It must be simple, not too oily. I chose Hong Kong Fried Noodles this time. It is very easy to Read More

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Asian Meatball Soup


This weekend’s cooking theme is homey Chinese food. Besides Three-cup chicken, I decided to make a simple meatball soup that my sister prepares often back home. The secret ingredient is the very tasty homemade meatballs, tender and springy. Sipping the soup brings back many fond memories of childhood days. Prep-time: 30 minumtes Cook time: 1 hour Ingredients 1 lb ground Read More

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Three-Cup Chicken


I love three-cup chicken for the thick, aromatic sauce. While it is true that you need equal parts of soy sauce, rice wine, and sesame oil, the key to success of this dish is to have lots of garlic and basil. I tried it this weekend as part of the catering menu for the girls.  Delicious! Drizzle the sauce over Read More

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Home-Style Minced Meat Omelette


  Whenever I want to prepare a simple home-style meal, this minced meat omelette is one that comes to mind. My god sister prepared this dish often when I was growing up. It is simple, and goes so well with a bowl of jasmine rice that I can eat it over and over again. I have not recorded this recipe Read More

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