Mooncakes? Yes please! Homemade mooncakes? Yes please! Homemade gluten-free mooncakes? Yesssssssssss, please!
I love mooncakes. Growing up, we’d be lucky if we had a tin of four to share between six of us. They were never great in quality, but what did I know? For many years, I didn’t eat mooncakes. This was until about 4-5 years ago, when I stumbled across them and had to buy them. After that, I couldn’t stop eating them! (I’m surprised I’m not the size of a house).
Since each fresh mooncake is about $5 each, I was determined to make my own. I even have a wooden mold! This project was put on hold when I went gluten-free Continue reading
This is a great filling for steamed or baked Chinese buns. It’s rich, smooth, nutty and barely sweet. I used it in my gluten-free mooncakes.
This recipe does not use lard, lye water or rose water. It’s simple: lotus seeds, sugar, water and olive oil (believe it or not). There is definitely a difference in taste, but I do like the flavor of olive oil so it doesn’t perturb me. I’d also rather use olive oil than some dodgy vegetable oil. Most traditionalists Continue reading
Everybody should eat more probiotic food… period. Kimchi is one of those foods where you can sneak probiotics into your diet without noticing it, well, ok, you will notice it if you don’t like kimchi. I guess it is definitely an acquired taste, and to be honest with you, I’m not sure if I have that acquired taste. I like the kimchi when it’s not fully ripe, that is when it’s not fully fermented, which kind of defeats the object Continue reading
It’s funny how we often crave the foods we enjoyed when we were children. This recipe is based on a dish my mother used to make, and still makes. Thinly sliced, boneless, pork chops are marinated in a mixture of Marsala wine, light soy sauce, sesame oil, ginger and spring onions.
The combination of soy sauce, sesame oil, ginger and spring onions bring out the Chinese-influence on this dish. Although my mother used to use Sherry Continue reading
Ever since I ordered black sesame jin dui (fried sesame glutinous rice balls) at a dim sum restaurant in Vancouver B.C., J has been slightly obsessed with the aromatic flavor of black sesame seeds. He refused to eat any jin dui stuffed with red bean paste! I, on the other hand, am no stranger to the wonderful aromas of black sesame seeds. One of my favorite desserts is sweet black sesame soup.
When I saw the recipe for “black sesame ice cream” in my latest test book “The Vegan Scoop”, I just had to try it! I adapted the recipe by toasting Continue reading
You have to believe me when I tell you that this is not a bowl of thickened squid ink.
It’s a dessert/snack, which tastes like a grass jelly flavored Angel Delight (pudding). The creation was made purely accidentally. I had half a can of grass jelly left, and I wanted to make it into a drink with rock sugar syrup… only the amount of syrup I used was not substantial enough to make a drink, but a silky dessert/snack.
I thought it was pretty pleasant. However, if the black gelatinous mass doesn’t put you off, Continue reading
I’ve been going through a weird phase recently. I’ve been craving foods from my childhood… often the ones that I hated then. The most recent craving was Chinese grass jelly.
It was warm in Seattle for about a week, and all I could think about was a bowl of nicely chilled Chinese grass jelly with rock sugar syrup. Only I didn’t have any at home. The idea of this jelly normally disgusts me, Continue reading
Let’s get back to basics.
Plain egg fried rice is one of the easiest, quickest, simplest and cheapest Chinese dishes you can make. It can be served as a side dish or as a main meal. The best part is that you can add anything to it to make it a little more substantial. In this recipe I’ve added prawns (shrimp), but feel free to omit them, or add something else. It’s also a great way of making use of any leftover rice.
I’ve cut down on the amount of oil used typically in Chinese restaurants, mainly because I think it is unnecessary. Continue reading
One of J’s favorite dim sum items is char siu bao – baked or steamed, he loves both the same. Only the other day, we were in Uwajimaya and he felt hungry for something warm. He opted for steamed BBQ pork buns. He offered me a bite, but I refused – the dough looked rubbery, the interior was scarily red, and the meat was non-existent. Ugh!
I’ve only ever made baked char siu bao once. It was not that they weren’t super-tasty, they were. They just took a lot of effort to make. However, one evening whilst surfing for food porn, Continue reading
I know, I know, traditional Chinese wontons should be made of minced (ground) pork. My mother always makes wontons with minced (ground) pork and prawns (shrimp). However, I wanted to try with chicken. Why? It’s not that we don’t dig on swine, it’s just because we don’t eat much pork these days.
The filling consists of minced (ground) chicken thighs, shiitake mushrooms, spring (green) onions, water chestnuts, Chinese leaf (napa cabbage) and seasonings. Continue reading
One of the best things about the passing of summer is the availability of pumpkins! I use the term pumpkins loosely here, I also mean winter squash. We love winter squash; we love homemade soup; we love coconut milk and we love Thai curry… so, this soup was born! It’s the perfect winter warmer.
Chicken is simmered with delicata squash (or kabocha) and potatoes (or rice) in a coconut curry soup base. It’s creamy, well-flavored and has all the major food groups. If you’re vegetarian, feel free to substitute the chicken for tofu. Continue reading
I’ve been meaning to post this entry for a long time… but I keep forgetting! It’s a delicious vegan dish (when omitting the fish sauce), which I make when we have a meat-less dinner. You really won’t miss the meat in this recipe.
The curry is well flavored and very mild. I’d compare it almost to a korma. The addition of the creaminess from the coconut milk makes this dish ultra-dreamy. Serve this over freshly cooked rice. Continue reading