I had never eaten kanom krok (aka Thai coconut cakes or Thai coconut custard) when I attempted to make it during a recent Live Asian Kitchen broadcast. Without a frame of reference as to how it should taste, I found both the recipe I used and the final outcome somewhat perplexing. First of all, it…
A few weeks back, an interesting Facebook video on Szechuan mung bean jelly noodles caught my attention; since I had several packs of mung bean flour in my pantry, I decided to attempt making it during my Live Asian Kitchen broadcast on Twitch. The mung bean flour packs I had are actually what’s called Tepung…
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…
Mud crab with ginger and shallots and yee meen noodles is a bit of a special occasion dish at Chinese restaurants here in Australia because of its price tag, but it’s actually quite easy to achieve at home, especially if you use cheaper varieties of crab like I did here. I usually go for spanner…
Savoury Taro Cake (Wu Tao Ko in Cantonese) was a breakfast snack that I remember being sold alongside Chee Cheong Fun (steamed rice noodle rolls) back in my hometown of Seremban in Malaysia. My parents would typically order a small share plate of it from the hawker stall at breakfast, and it was served steamed…