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…
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 …
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…
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…
This is one of my favourite ways to cook prawns; it’s quick, easy, and uncomplicated, and it goes great with steamed rice. It’s based on my stepmom’s recipe, but the flavour is also somewhat influenced by my experience eating at the Vietnamese-run Urban Crayfish Station in Las Vegas a couple of years back. This time…
I go through phases with my food shopping habits; if you’re part of my Live Asian Kitchen community you’ll know that for awhile I bought and cooked a lot of lamb casserole pieces because it was the cheapest cut of lamb available at my local butcher. That was until my butcher overcharged me on one…
Pickled green chillies are a popular condiment back in Malaysia, and most commonly served as an accompaniment to hawker stall dishes like wantan mee (wonton noodles). I make this only very occasionally, since I don’t often eat wonton noodles myself, and in all honesty, I don’t really measure the ingredients that go into it. Nonetheless,…
I rarely bake because I’m not much of a cake eater, but I have on occasion had to use up some leftover carrots, in which case my go-to option is to bake it into a carrot cake. This recipe was originally sourced from the Thermomix recipe community, but I’ve made so many adjustments that it…
This is a more recent recipe for Soon Kuih or Chai Kueh that I used during one of my Live Asian Kitchen broadcasts on Twitch. I was much happier with the texture of the skin, which was softer and less rubbery, hence why I’m posting it here. (BTW kuih and kueh are the same word…
Steamed eggs are a staple of Chinese homecooks, so if your childhood was anything like yours truly’s, this will have featured regularly at the dinner table. They are sometimes embellished with other ingredients such as minced meat, or, in this instance, salted duck egg and century egg. This recipe will work just as well if…