How to Make Hakka Lo Pek Pan (Hakka Radish Cake)

I sometimes feel sorry for those not born into the culture trying to learn all the nuances of Chinese food. It’s hard enough trying to wrap your head around the topic, let alone recognise all the different iterations of specific dishes by different Chinese dialect groups. Radish cake is one such example; the Cantonese version found at yum cha » Read More

How to Make Jackie M’s XXO Sauce

I remember when XO sauce started popping up in Chinatown menus as an option for your stir-fried Chinese dishes a couple of decades ago, and thinking it must refer to cognac. I eventually learned that it was in fact a condiment made with dried scallops, an ingredient that’s expensive enough that it would deter me from ever entertaining the thought » Read More

How to Cook Wonton Noodles and Chicken Char Siew, Plus My First Twitch Troll

My second Twitch.tv livestream covered one of the more popular menu items from my Orange Grove Market days - wonton (aka sui gow) noodles with chicken char siew - I’m still tweaking my broadcasts, so I appreciate your patience re: screen layouts, audio, etc. etc. You’ll notice in this second livestream that I’ve tried to make it more » Read More