This winter melon soup recipe 冬瓜汤 is the adaptation of my mother’s recipe, which she cooked for our family when I was young. I love the subtle flavor of winter melon and the aroma of dried shiitake mushrooms. This soup hit the bullseye; I missed it so much since she is staying in Hong Kong …
Soy sauce chicken (See Yao Gai/Si Yau Kai / 豉油鸡) is a famous Cantonese cuisine that is easy to prepare. The flavor is exceptional, achieved by using the top-quality premium soy sauce and poaching at a sub-boiling temperature. It is a popular traditional recipe during Chinese New Year, but I make it regularly since it is …
Chinese Sausage Fried Rice, made with lup cheong (腊肠), is a beloved comfort dish that’s especially popular around Chinese New Year. The sweet, aromatic flavor of Chinese sausage infuses every grain of rice, bringing both taste and symbolic meaning, abundance and satisfaction, to the festive table. Unlike more elaborate dishes, this fried rice comes together …
Chinese steamed chicken (白切鸡/白斩鸡) is one of the simplest Cantonese recipes. It is incredibly delicious when it is appropriately prepared. It is also the dish to make for worshipping the ancestors along with Chinese roast pork during Chinese New year. This recipe is widely popular in Southern China, including Guangdong, Fujian, and Hong Kong. Two …
As a Cantonese, Szechuan stir-fry beef 干煸牛肉 is one of my favorite dishes. I grew up eating pure Cantonese food that is light and subtle. When I tried the Szechuan food that is bold and spicy, it captures my attention and wins over my palate right away. It tastes completely different from what we ever …
I published my first char siu recipe (Chinese barbecue pork, 叉烧) a few years ago. Since then, I have improved the recipe to make it as close as possible to one the char siu served in one of the best Cantonese restaurants in Kuala Lumpur. The challenge is not only to carry out a gantlet …
Nian Gao (年糕), also called Chinese New Year cake, is a must-have festive dessert during the Lunar New Year. The name nian gao sounds like 年高 (nián gāo), meaning “a higher year,” symbolizing success, prosperity, and growth in the coming year. In many Cantonese families, this sweet, chewy rice cake is not just food, it’s …
I’ve just made these Pineapple Tarts for the upcoming Chinese New Year, and they are truly irresistible. The crust is buttery and crumbly, breaking under your fork with a satisfying crunch, while the pineapple filling is reduced into a dense, flavorful jam. In Hokkien, pineapple is pronounced “ong-lai (旺来)”, which sounds like “prosperity is arriving.” …
Whenever I think about kaya (coconut jam), it always conjured up flashes of childhood memories sitting in the old-school cafe eating Hainanese toast bread overflowing with kaya top with a piece of chilled butter. It is the epitome of Malaysian-Singapore perennial breakfast favorite, often served with a cup of brew-on-demand Hainanese coffee waft up to …
Today, I want to show you how to prepare a traditional Cantonese dessert called red bean soup 红豆沙. Red bean soup is in the category of Cantonese desserts called tong sui (糖水), which means sugar water. It is a popular item on the menu of most Chinese dessert houses in Hong Kong, Malaysia, and Singapore. …