Yu Xiang means “fish-fragrant” in Mandarin, but I’ve avoided using the direct translation in this title to avoid confusion – there’s no fish in this vegan dish, much like there’s no seafood in hoisin (Cantonese for “seafood”) sauce. “Fish-fragrant” references the fact that the sweet, sour and spicy combination in the sauce is often used…
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…
Kuih Bingka Ubi or Baked Cassava Cake is about as simple a Malay kuih as you can make, and the bonus is that it’s gluten-free. If you’re based in Sydney, you should be able to find grated cassava easily in the freezer section of Indian and well-stocked Asian grocery stores – it’s a definite timesaver….