How to Make Loh Mai Kai (Sticky Rice with Chicken)

Loh Mai Kai (Cantonese for sticky rice with chicken) is traditionally steamed in rice bowl-sized moulds and eaten at breakfast; in this particular version, it’s steamed in a casserole dish. I’ve omitted the Chinese wax sausage since I don’t eat pork, but you’re more than welcome to use it; you just need to steam and dice it up and add it to the » Read More

Soya Sauces (30 Days 30 Asian Ingredients Series Day 1)

I thought I might start with an ingredient that almost everyone is familiar with, but which is nonetheless somewhat confusing. There are 3 broad types of soya (aka soy) sauce - sweet soya sauce salty soya sauce - for this exercise I’ll call it “regular soya sauce” thick soya sauce aka caramel sauce Growing up in Malaysia, » Read More