April 16, 2022
2nd successful attempt May 2022 Tried again in May in preparation for the 59th Gourmet Club meet. This time the result is perfect! The skin was translucent, chewy, and held the pleats well after steaming. The filling was delicate, savoury, and delicious. I am ready for the party! Alas, the much anticipated club meet was thwarted by Covid again with Read More
February 1, 2021
Soon kueh is one of the Teochew delicacies that I wanted to master. I love the chewy skin and the complex texture of the savory filling. Top it with sweet soy sauce and fried shallots, Yum! I spent 5 hours in the kitchen, painstakingly wrapping, pinching and pleating the edges of each dumpling. Well worth the effort. The filling in Read More
March 4, 2018
Being Teochew, we have steam fish frequently on our dining table when I was growing up. When we go to a Teochew restaurant, it is also a must have item on the menu. I think Teochews have perfected the art of steam fish! 😉 It is so fresh, tasty, and healthy. However, EK does not eat seafood, and I do not Read More
March 13, 2017
I have a god sister, I call her Hua Jie, but she is really more like my nanny. She took care of me since I was born. She does not read nor write, but she cooks the greatest dishes I know. I think it is because they are homecooked, and every dish is prepared with love. I started this blog Read More
February 5, 2017
I am in search of my Chinese/Teochew roots. This weekend, I decided to try an authentic Teochew dessert Pumpkin Yam Paste with Gingko Nuts (金瓜芋泥) – more aptly called Au Nee in Teochew. We always had this dessert at the end of a meal at Teochew restaurants. It is tough to find a Teochew restaurant here in the bay area; Read More
