INTRODUCTION Luohan Zhai (罗汉斋） is a very representative dish or iconic of Mahayana Buddhism..The stew of 18 vegetarian cooking ingredients and the 18 ingredients represent the 18 arhat, the disciples of Buddha. In Wikipedia, it was written that: “The Eighteen Arhats (Chinese: 十八羅漢/十八阿羅漢; pinyin: Shíbā Luóhàn/Shíbā āLuóhàn; Wade-Giles:Lóhàn) are depicted in Mahayana Buddhism as the […]
INTRODUCTION Today’s post is a simple post on braised peanuts .. Whether Teochew or not I am rather unsure but it was always in the menu of Bakuteh stores, Kuih Chap stores and pig organ soup store…
INTRODUCTION “Sea cucumbers are echinoderms from the class Holothuroidea. They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. Sea cucumbers are found on the sea floor worldwide. The number of holothurian/ˌhɒlɵˈθjʊəriən/ species worldwide is about 1,717 with the greatest number being in the Asia Pacific region. Many […]
INTRODUCTION My kids called this dish Zombie Chicken and I said her late grandmother surely will scold them if she had the chance to hear this .. This is because the Chinese words shredded ginger (…
INTRODUCTION Every time when I wanted to issue a recipe, I will have to decide what is the purpose of the post. Will the readers be interested? Will it be too easy and is there any readers who will try? Well, not all recipes are popular with the readers. I have discovered a strange pattern […]
INTRODUCTION When I worked in the corporate world, i travelled and entertained a lot..I remembered this is such a common cold dish served in the restaurant but I really cannot recall in which region.. Possibly in Shanghai, Hong Kong, Malaysia or Singapore. I have tried to trace the origin of this dish and apparently all […]
INTRODUCTION Malaysian and Singaporean curries are mostly orangey red, Thai has their green version of curry, Indian curries looks yellowish and Japanese curry is brownish.. However, Indonesian has a very famous Javanese curry that looks rather pale , beige to very light yellowish. That will lead to the definition of curry. What is curry? […]
INTRODUCTION Trust me, all traditional recipes are straightforward and easy. This recipe is no exception. However, I do not think that I will prepare this in the near future as it is very laborious. It took me about 1 hour to wrap about 40 small pieces….It is not the recipe fault but my own productivity.. […]
INTRODUCTION Vegetarians like all other human beings need protein to grow.. There are a few sources of protein in Chinese vegetarian foods including those from the soy protein, wheat glutens …
INTRODUCTION Today’s post is a simple post on braised peanuts .. Whether Teochew or not I am rather unsure but it was always in the menu of Bakuteh stores, Kuih Chap stores and pig organ soup store…
INTRODUCTION When I worked in the corporate world, i travelled and entertained a lot..I remembered this is such a common cold dish served in the restaurant but I really cannot recall in which region.. Possibly in Shanghai, Hong Kong, Malaysia or Singapore. I have tried to trace the origin of this dish and apparently all […]
INTRODUCTION When I was stationed in Shanghai, I needed to work a lot of overtimes. One of the snacks that I like is the oatmeal biscuits and that is how I started to like this biscuit. I like it because of its unique crispy texture , with bits to bite and the oats aroma. There […]
INTRODUCTION This is a recipe that I need no reference from other website. It is a common household dish that was cooked by my late mum since we are very young. When I started blogging, I have rejected sharing this type of simple home cooked dishes for fear that readers will not accept such recipes. […]
INTRODUCTION I am unsure this dish belongs to which dialect group but my wife’s auntie who is a Hakka used to cook this. She loved this duck and radish combo.. I never have a chance to taste this until we get married at her aunties house. Surprisingly it is quite a nice combo. Radishes are […]
INTRODUCTION Luohan Zhai (罗汉斋） is a very representative dish or iconic of Mahayana Buddhism..The stew of 18 vegetarian cooking ingredients and the 18 ingredients represent the 18 arhat, the discipl…
Updated on 27-9-2016 Upload of new pictures using cranberry . INTRODUCTION First of all, I want to apologize to title the post as “cranberry biscuits” yet in this illustration, there is no cranberry being used. Well, the original recipe is using cranberry but since I do not have cranberry at home, I do not intend […]
INTRODUCTION This is a Szechuan dish that I always ordered whenever I saw it appeared in the restaurant menu… If I did not order, it must be because my guest don’t take pork belly …Though it is of Szechuan origin, it is such a common meat dish that is sold in most Chinese restaurants. I […]
INTRODUCTION It is not my intention to issue kway chap recipe today. Initially, my objective was very simple, sharing with readers how to clean the pig big intestine (猪大肠头）. I have decided to learn how to clean the pig big intestine as my wife loves the intestine. I am struggling what type of pig intestine […]
INTRODUCTION I presumed most readers will know what is mayonnaise and there is no need for me to dwell into the details of mayonnaise. But it is always good to have a good and concise definition from Wikipedia: “Mayonnaise (/ˈmeɪəneɪz/, /ˌmeɪəˈneɪz/ or in AmE also /ˈmæneɪz/, and often abbreviated as mayo /ˈmeɪoʊ/) is a thick, […]
INTRODUCTION I do not expect many readers to try this recipe as you may not be able to get the ingredients in Singapore (pardon me if I am wrong), but my objective of introducing reader this unique cooking ingredient would have achieved if readers finished reading this post. This is a very popular cold dish […]
INTRODUCTION “Sea cucumbers are echinoderms from the class Holothuroidea. They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. Sea cucumbers are found on the sea floor worldwide. The number of holothurian/ˌhɒlɵˈθjʊəriən/ species worldwide is about 1,717 with the greatest number being in the Asia Pacific region. Many […]
INTRODUCTION Today’s post is a simple post on braised peanuts .. Whether Teochew or not I am rather unsure but it was always in the menu of Bakuteh stores, Kuih Chap stores and pig organ soup store…
INTRODUCTION Before we have kids, me and my wife used to dine in Thai restaurants for its delicious spicy and tangy food. One of the commonly ordered fish dish is this Thai steamed fish. This dish is very refreshing, tangy and spicy hot and we love the soup that taste a bit like their famous […]
INTRODUCTION I love the dish but I am eating the dish in guilt. I have prepared this purely out of my passion for cooking and a challenge to myself for the ability of preparing some authentic traditional Chinese dishes. I first tried Dongpo Meat (“东波肉”） in Shanghai, China many years ago. It is slightly sweet […]
INTRODUCTION When I was a kid, my daily breakfast was rice porridge without fail. I had this porridge breakfast until the day I left my house for university in Kuala Lumpur. No cakes, no breads or even steamed buns like bao. Deep fried banana fritters (pisang goreng) was an occasional treat. In fact, even though […]
INTRODUCTION I have been cooking my fish using miso paste for at least a few years.. There is once when I am running out of Chinese fermented soya beans or tau cheo in my kitchen, it suddenly cropped out from my mind to substitute these tau cheo with miso paste.. Yes, the taste blends very […]
INTRODUCTION There are many ways of serving Yong Tau Foo . In Singapore, it is very common that Yong Tau Foo was served in a soupy form together with the noodles. Some sweet sauce was used as a dip…
INTRODUCTION If you liked this type of package meatballs, you can give this recipe a try. While it may not produce exactly the same springiness as in the store bought meatballs, but it is rather springy and taste delicious. Making meatballs or fish balls need experiences. All recipes are almost the same. It is the […]
INTRODUCTION To me, this is a very common restaurant dish that I ordered.. Mostly in China or Hong Kong and it is especially popular in Szechuan or Sichuan restaurants. Therefore, I have my fair share of exposure to this dish. What I liked is the garlicky flavoured of the pork belly. It is slightly spicy […]
Updated post on 12-9-2016 Updated a recipe to convert into a vegetarian recipe. For vegetarian recipe, please omit the ingredients in red. This vegetarian recipe is only suitable for those who takes eggs (蛋素）. Those who did not take eggs, this recipe cannot be used as store bought mayonnaise sauce has eggs unless you prepare […]
INTRODUCTION I think every house chef will know how to prepare this dish, be it experienced ah ma or new housewife. This is a very basic recipe when someone is learning to cook a meal for the family. But it does take a lot of courage for me to issue this recipe since everyone knew […]
INTRODUCTION I personally does not have objections to use chemical raising agents such as baking powder and baking soda, but when a recipe called for usage of quantities that exceeds my comfort limit, I will feel uncomfortable about the recipe. Putting health risks aside, it is the metallic aftertaste that I always have if too […]
INTRODUCTION As per Wikipedia (Source: https://en.wikipedia.org/wiki/Suan_cai) , “Suan cai 酸菜(also called suan tsai and Chinese sauerkraut; literally “sour vegetable”) is a traditional Chinese pickled Chinese cabbage, used for a variety of purposes. Suan cai is a unique form of pao cai, due to the ingredients used and the method of production. Two distinct types of […]
INTRODUCTION Whenever I saw this familiar logo appeared in the supermarket shelf, it will remind me of this long life noodle dish that my late mum used to cook. I am unsure about the exact name even in mandarin or Hokkien. I remembered my late mum called it “siu mee” or longevity noodles but […]
Dragon Boat activities are basically carried out during the Chinese Rice Dumpling Festivals (Duan Wu Jie (端午节）in Mandarin）and during these festival, rice dumpling were prepared for offering to the famous ancient Chinese Poet, Qu Yuan (屈原). Though the origin of rice dumpling is from China, however, overseas Chinese have incorporated each countries local elements […]
Dragon Boat activities are basically carried out during the Chinese Rice Dumpling Festivals (Duan Wu Jie (端午节）in Mandarin）and during these festival, rice dumpling were prepared for offering to the famous ancient Chinese Poet, Qu Yuan (屈原). Though the origin of rice dumpling is from China, however, overseas Chinese have incorporated each countries local elements […]
INTRODUCTION I love the dish but I am eating the dish in guilt. I have prepared this purely out of my passion for cooking and a challenge to myself for the ability of preparing some authentic traditional Chinese dishes. I first tried Dongpo Meat (“东波肉”） in Shanghai, China many years ago. It is slightly sweet […]
INTRODUCTION I have already issued more than 500 recipes and I am rather brain dead on what to share on certain household dishes especially those dishes that are simple restaurant dishes or home cooked dishes. I do not think I can write much about this simple fish steaming recipe. Apparently, this is one of the […]
INTRODUCTION Locally pork chop or the German called it pork schnitzel is always associated with the Hainanese but I am unable to find any write up on Chinese website. Why information in People’s Republic of China’s website is important? Well, any traditional Chinese cuisines will usually have a write up on the evolution of the […]
INTRODUCTION This is a Szechuan dish that I always ordered whenever I saw it appeared in the restaurant menu… If I did not order, it must be because my guest don’t take pork belly …Though it is of Szechuan origin, it is such a common meat dish that is sold in most Chinese restaurants. I […]
INTRODUCTION How can I forget this dish that always appeared on my childhood dining table. My mum cooked this rather often and in fact she bought the tomato sauce purely for this dish alone.. This is such a common household dish but I have never prepare since I started cooking a few years back..Surprising it […]
INTRODUCTION We were having lunch at a hawker centre and my wife ordered this dish, the stewed sour vegetable. She told me she has not eaten this vegetable for years and I have also forgotten about this vegetable.. She said her mother used to stir fry this with minced meat just like what my late […]
