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
How to Make Harm Chim Peng (Savoury Doughnuts) w/Red Bean Filling
October 25, 2018 by
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
October 25, 2018 by
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
How to Make Mashed Banana Fritters
October 29, 2015 by
This is variously called Cekodok, Kuih Kodok or Jemput-Jemput Pisang in Malaysia. I added this snack to my market-stall menu to use up some overripe bananas, it proved so popular I kept it on for a long time. There are many different varieties of bananas in Malaysia and the kind traditionally used for this recipe are sweeter than what is readily » Read More
Roti with Banana and Chocolate Sauce
September 15, 2015 by
Roti Canai dough is usually flipped, but in this version, Chef Kris rolled it into a thin pastry which is then filled with banana slices. This is one of the dishes from the Shangri-La Tanjung Aru Wine Dinner I hosted recently. INGREDIENTS: Roti canai dough - 1 kg strong flour 1 tsp salt 2 egg whites 1 Tbsp ghee 1 Tbsp condensed milk 1 Tbsp » Read More