Chinese

Steamed Prawns With Egg White and Chinese Wine

February 23, 2012

This is my second attempt to deplete the egg whites left over from my Lapis cake. Baking 6 Pistachio Dacquoise cookies did not quite help to make a dent in my bowl of egg whites and I desperately want to move away from sweets and butter for a short while.This is a very handy recipe for seafood preparation [...]

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Ox Tongue Cookies – 宜兰牛舌饼

January 4, 2012

My first encounter with this cookie was in Taiwan. Named after the shape it resembles, it is literally called Ox Tongue Cookies and is the local specialty of Yilan Province in Taiwan. The commercial grade I had tried, came in many different flavours including, cheese, coconut, black sesame etc… The cookie was whisper thin and [...]

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XO Sauce Stir Fried Loh Shu Fun / Mee Tai Mak

November 20, 2011

Mee Tai Mak/ Bee Tai Mak is one of the many forms of rice noodles that we eat in Asia. Very much like a shorter and more wriggly cousin of the Japanese Udon, the cantonese name of this noodle (Loh Shu Fun) literally translates to mean Rat’s Noodle. Not too difficult to understand for the [...]

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Hong Kong Soya Sauce Fried Noodles – 豉油王炒面

September 19, 2011

One of the dishes which I simply cannot resist when I am in Hong Kong, is a good plate of the plain, simple Soya Sauce Fried Noodles. Totally simplistic in its make up and yet so flavourful and satisfying. This is somewhat similar to our morning breakfast favourite, the economy Fried Beehoon/ Fried Noodles. These are [...]

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Traditional Baked Mooncake

September 11, 2011

When I went to get my mooncake ingredients at Kwong Cheong Thye 2 weekends ago, I was suprised to see the little alley way along Geylang Lorong 27 jammed with vehicles and the shop house corridor blocked by a long queue leading to a traditional Teochew pastry shop. The shop, Thye Moh Chan Cake House [...]

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Durian Snowskin Mooncake

September 7, 2011

Making mooncakes, contrary to what most people think, is not difficult. The pretty, exotic molds lend a wow factor which belies the simplicity of the modern day process of making this traditional celebratory pastry. Modern day accessibility allows one to purchase a myriad of ready made lotus paste in a wide array of exotic flavours. [...]

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Lotus Seed Paste Pau – 莲蓉包

August 31, 2011

I shall officially admit that the yeasted species have bewitched me. First the sweet soft buns and now, the snowy white chinese steamed buns aka Paus. I have been making paus everyday over the long weekend here and have been enjoying every minute of it. It helps when the friends and family to whom these [...]

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Chinese Chicken Pau – Following The Heritage Trail

August 20, 2011

When I started blogging about 2 years ago, someone left a nice message for me in my comment column. An outstanding baker, this lady had commented how happy she was to see a fellow Singaporean blogger bake French pastry when most of the time, the local food blogging scene are only limited to chiffon cakes, [...]

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Hong Kong Egg Tarts – Flaky Egg Tart, 酥皮蛋挞

July 2, 2011

I have always wondered about the Egg Tart. It has all the elements of a western pastry, from the short crust/ puff pastry and the egg custard to the little tart molds but yet, I have only seen them offered at Chinese Dim Sum restaurants or bakeries in Chinatowns. There is no doubt that these [...]

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Radish Cake with Seafood and XO Sauce

June 22, 2011

It took my 2 weeks’ business travel to pry me away from my cookies. Taking a break sometimes, opens up the mind for new stimulation. The stimuli for this post came in the form of an amazing XO Sauce I found in Taiwan. Unlike the supermarket versions that we get here, this is chock full [...]