October 3, 2017
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
February 20, 2017
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
November 7, 2016
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
November 7, 2016
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
August 1, 2016
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
March 19, 2016
I am blogging this recipe at Ashley’s request. This is one soup that you can prepare in 10 minutes if you have a can of cream-style corn, water chestnut, and eggs. Its simple, easy, tasty, and healthy! Get cooking Ashley! Prep Time: 10 minutes Cook Time : 10 minutes Serves: 4 Ingredients 1 14oz can cream-style corn 10 water chestnut, Read More
September 28, 2015
Updated October 11th, 2022It’s been seven years since I first published this recipe 😯. One of the reason is deep frying; all that oil splatter is quite a deterent to putting it on the dinner menu. But fear not. Now that I have found my favorite air fryer, frying the green beans is a breeze. Replace the cup of oil Read More
March 22, 2015
Yet another dough ball recipe. All the recent glutinous rice ball recipes are my attempts to make Mochi. Ashley insists tang yuan (汤圆) <> Mochi. I wonder. Aren’t they all made from glutinous rice flour? Regardless, she has gobbled every one of the variations/look-alike I’ve attempted over the last few weeks. Unlike the usual peanuts/black sesame topping, this is the Read More
November 7, 2014
Pot stickers, gyoza, dumplings? Whatever you call them, they are wonderful appetizers… First published this post in Nov 2014, updating the picture and ingredients again today in Mar 2015. I’ll keep refining the recipe as it gets better 🙂 Looks like I make dumplings approximately once a quarter! What’s the occasion? The meat-ball lover is home, and I get lots Read More
