How to Make Shanghai-Style Pancakes

I remember Shanghai red bean paste-filled pancakes being a staple on the sweets trolley at yum cha back in the day, but I have to admit that I haven’t really seen them around in recent years. The good news is that they’re actually pretty easy to make, and apart from red bean paste, all you really need are flour and eggs, and oil for frying. I used » Read More

Epping Twilight Markets – Friday 9 November 2018

Just a quick announcement that I will be at the annual Epping Twilight Markets again this year; details as follows - Location: Our Lady Help of Christians Catholic School, Epping Entrance: Cambridge or Oxford Streets, Epping Date: Friday 9 November 2018 Time: 5 pm - 9 pm You can find out more about it » Read More

How to Cook Sihanoukville Cuttlefish

A Wok Around Asia Recipe from Courtyard by Marriott Siem Reap Resort, Cambodia I didn’t get a chance to visit Sihanoukville during my first Wok Around Asia jaunt, but I had the opportunity to taste one of its well-known dishes, Sihanoukville Cuttlefish, at Courtyard by Marriott Siem Reap Resort’s Lok Lak Restaurant. This recipe is courtesy of Chef » Read More

How to Cook Steamed Fish with Choy Poh (Preserved Radish)

I've previously posted a couple of steamed fish recipes with preserved vegetables, and this is a variation on one of them; this time around, I'm using barramundi instead of silver perch (though, really, this would work with most white fish/fish fillets). Since I get asked all the time, I'm also showing you the type of  "choy poh" ie. preserved » Read More

How to Make Durian Fritters (Jemput-Jemput Durian)

I belong to that demographic of Malaysians who turn up our noses at our Singaporean neighbours’ sad attempts to use durian in edgy ways, such as in a pizza, hot pot (ie. steamboat) or chee cheong fun (rice noodle rolls). It seems like a bit of a waste of good durian, which I prefer to eat straight and unencumbered by ingredients that effectively » Read More

How to Make Harm Chim Peng (Savoury Doughnuts) w/Red Bean Filling

If at first you don’t succeed, try, try again… Harm Chim Peng (I’ve spelled the dish the way it’s pronounced in Cantonese; I don’t know of a standard spelling for it), is a type of savoury doughnut sold at street stalls back in Malaysia, and it comes in a number of different varieties - plain, spiralled, filled with sticky rice, etc. My favourite » Read More

How to Make Red Bean Paste

Red bean paste filling is popularly used in Chinese snacks, from steamed buns to mooncakes; here are some examples of what I’ve been using my most recent batch in, with recipes to follow in my upcoming posts - You can buy canned red bean paste filling at Asian grocery stores, but I like the idea of making my own when I can; it’s » Read More

Taste of the World – Liverpool! Food Tour

It sounds crazy, but in the twenty years since my parents moved out Liverpool way (some 32 km from Sydney's CBD), we’ve never ventured out to eat at any of the restaurants there - nearby Cabramatta has always been our default for food and dining. I realised I’d be so lost if I were to find myself in the middle of Liverpool and feeling hungry, so I » Read More

Taste Of Chinatown Food Tour

Did you know that the location of Sydney’s Chinatown today was actually the third since it was established? I learned that along with lots of other fascinating historical facts thanks to the Taste of Chinatown food tour I attended a few evenings ago. While I consider myself pretty familiar with Chinatown - one of my first weekend jobs after » Read More

How to Make Vegan Yam (Taro) Cake

This iteration of yam (taro) cake which I made during my Twitch Live Asian Kitchen broadcast did not start out being vegan, but it became so when I realised I did not have anywhere near enough dried shrimp for it. I did have some minced preserved radish, however (the stuff you use in Pad Thai, and which I use in my Chai Tow Kway or radish cake), so » Read More