What can you do with Milk Bread, especially with the last few pieces that have gone a bit stale? Let me introduce you to the Hong Kong Style French Toast, which is a Chaa Chan Teng (casual-setting, uniquely Hong Kong breakfast/brunch/lunch/afternoon tea restaurant) staple.Served alongside milk tea and a pad of butter, it’s one of…
Category: Asian cuisine
Marinated Ramen Eggs – Ajitsuke Tamago
An essential topping for our Cha Shu Ramen is our “7-minute egg”: soft-boiled and marinated (Ajitsuke Tamago). Creamy and runny, the yolk should glisten enticingly when you slice through the marinated egg. Super versatile, other than serving as a topping on ramen, we have it as a side dish for meals too. When I’m making…
Chinese doughnuts 笑口棗
I have fond memories of going shopping with mum around CNY and she would always pick up sweet treats from this Chinese pastry shop in an older suburb. There would be fried sweet dumplings with nuts and sesame, large hollow sesame dough balls that are crisp when you first bite into it and then chewy…
Sweet and sour pork (咕噜肉)
The most iconic of all cantonese cuisine would have to be sweet and sour pork 咕噜肉. I dare say there would be a Chinese takeaway shop in any town any city, selling a variant of this. The Hong Kong version I grew up with is sweet and tangy, with thick pieces of meat thinly coated…
Truffle Pate and Beef Dumplings
What’s your favourite dumpling flavours? For me it’s always been pork and chives as that’s what mum makes at home. When we go out for dinners though, we will get a variety: pork and cabbage, beef and onion etc but I’ve not made any with beef at home… Until this week! This truffle and beef…
hopes.dreams.aspirations 