I prefer my Hainanese Chicken Rice with roast rather than “white” chicken, though my recipe actually calls for it to be deep-fried, since it produces a crispier skin (it’s a personal preference, folks, I know that’s not how most people make it). Here’s my take on Hainanese “roast” chicken rice; I’ll post a new update down the track, especially if I » Read More
How to Make Shanghai-Style Pancakes
November 5, 2018 by
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