I have been without nightshades for over a year now, and the only thing I miss are chili peppers. Can you believe that? I particularly miss spicy foods, especially curries.
I know that curries don’t have to be spicy, so I created a coconut curry without chili peppers. This soup is made with onion, garlic, ginger, turmeric, lemongrass, coconut, rice noodles and kabocha squash. I added two boiled eggs, Continue reading
A few years ago, A and I were at dinner with a really nice Chinese family who told us that in China, people usually prefer either noodles or rice. Growing up, we always had rice, and had the occasional doll noodles for a snack. If I had to pick between rice and noodles, it would be reaallllly difficult. I love them both equally. I know, that’s sort of a cop out, but seriously, I love them both. Continue reading
This is a delicious and refreshing chilled dessert soup. The creamy coconut milk is slightly sweet and salty, which marries well with the chewy tapioca pearls and the incredibly juicy ripe cantaloupe.
Note: The original recipe calls for ½ teaspoon salt, but this was a tad too much for me, so omit or adjust the amount of salt for your taste buds.
There are times that I really crave the foods that I ate as a kid. This soup is one of them. It’s just so comforting! My mum used to make it occasionally, and although it wasn’t my favourite thing to eat, it was sweet, thick and incredibly soothing. I hadn’t eaten this for yonks, and thought it was time to revisit it, so I made it for my birthday. I know, this is a little bit weird, but it was my birthday. Continue reading
I have not celebrated Chinese New Year (CNY) for many many years. “Celebrating” in my family meant receiving red envelopes and gorging on good, homemade, traditional Chinese food.
It’s been twenty years since I celebrated Chinese New Year with my folks! They do still go about the tradition with my siblings, but living 5,000+ miles away doesn’t make it easy to rush over for dinner.
This year, I wanted to eat something “special” for CNY. Continue reading
I have never have liked sweet and sour sauce, whether it was with vegetables, chicken, pork, or prawns! I hated the smell. I hated the consistency. I just plain hated it. The funniest thing is that I have never tried it, but the smell of vinegar has always put me off food.
Since I hate it so much, I never paid any attention to how my father made it.
So why am I blogging about it? Well…. Continue reading
One morning, I really felt like a sweetened coconut milk soup for breakfast and came up with this rather weird concoction. Ok, it’s not that weird, I mean, my father used to make a pasta dish with a super-sweet sugary broth and served it with boiled eggs. However, the honey in this soup did lend a rather “honey-ish” flavor to the soup (not surprisingly). Continue reading
I love coconut curry. I love kabocha squash. I love boiled eggs. I love rice noodles. So why on earth did I not mix them together to make a dish that I would love earlier? Who knows. It’s Easy. Simple. Delicious.
I used a Panang curry paste to make this soup, but you can use any curry paste of your choosing. I think yellow, red or even green Thai curry pastes would work well with this. Continue reading
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