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…

10 steps to build your steamboat or hot pot


There is nothing better than gathering around a warm fire and enjoying food with friends and family. Remember the good old camp fires and barbecue pits? You’ve most likely forgotten the banter, but the warm and happy feeling lingered long after the meal’s digested. Steamboat has the same effect. It’s essentially a large pan of…

Braised pork belly, leek and noodle with vinegar broth


This is one of J’s all-time favourite year-round dish. Using the pressure cooker, it takes only 35 minutes for the pork belly to become soft and meltingly tender. The soup is fragrant from peppercorns and bay leaf, with the big and bold vinegar taste adding depth to the soup. The key here is to use…