What is an image in your mind of a pineapple bun look like? You may visualize it as a bun with some pineapple jam as the filling. But in reality, there isn’t any pineapple in the bun. Eighteenth years ago, I visited a cafe called Polo Bun, serving these pineapple-shaped buns as the main menu …
My xiao long bao story To be honest, I only had the first bite of xiao long bao when I was in my 20’s! I grew up eating Cantonese dim sum when I was a kid. Every Sunday, my parents and I head to the old-fashioned dim sum store for breakfast. I would eagerly wait …
Lion’s Head Pork Meatballs (Lion’s head meatballs) is a highly regarded Chinese cuisine that catches everyone’s attention because of its size. It measures up to 1.5 to 2 inches in diameter, juicy, fluffy, and served with an umami-packed gravy. It is different because the pork meatballs are stewed in a braising liquid, instead of the …
In this article, I want to explain how to prepare the Chinese-style stuffed cabbage roll I made as a teenager. The flavor of these traditional cabbage rolls still lingers on in my memory after a lapse of so many years. (Imagine my son has already married!) I still vaguely remember the process and have tweaked …
I have just made the Pineapple tart for the forthcoming Chinese New Year. This pineapple tart (黄梨挞, 黄梨酥) is intertwined with flavor and texture The crust is so crumbly you can hear it break under your fork (handle with care!) and the filling is the result of condensing the pineapple to a dense jam with …
Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break. It is one of such savory delicacies that you can find in the Dim Sum shops serving breakfast, along with shrimp dumplings, Char Siu Pao, Shumai, and others. If you want to throw in some Asian flavor …
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. …
Chinese salted egg pastry (蛋黄酥, 鹹蛋酥, Harm Tarn Soh) is an all-time favorite among the Chinese, particularly during the Mid-Autumn Festival and Chinese New Year. It is prepared by encasing the salted egg yolk in sweetened red bean paste or lotus paste, then wrapped in the flaky Chinese pastry. It has a unique taste of …
You will be captivated by the lava-like filling flowing out when you tear open this Chinese custard bao (Liu Sha Bao). The filling is a little sweet, creamy, and most noticeably the slightly salty, sandy and lava-like texture of the mashed salted eggs yolk. The molten, lava-like filling is the characteristic of this unique Cantonese …
Snow skin mooncake 冰皮月饼 has become a favorite dessert served during the Mid-Autumn festival. It was invented in the 1960s in Hong Kong (some say Singapore) and evolved to the present formula in the late 1980s The texture, ingredients, and methods of cooking are entirely different from the traditional mooncake. Snow skin mooncake is made …