My Happy Food & Travel Picks
There’s mochi, and then there’s crispy Shanghai butter mochi and the difference really does come down to texture. Hawaiian butter mochi had its moment online for a reason: it’s dense, chewy, and deeply satisfying. But Shanghai butter mochi pushes that same foundation further, until the outside is crispy while the centre stays perfectly soft and…
The Ultimate Guide to Making Restaurant-Quality Crackling Pork at Home There’s a sound that defines Lunar New Year in my family: the crackle of perfectly crispy pork skin as it’s sliced into golden pieces. Siu yuk (烧肉), or Cantonese crispy pork belly, has always been my brother’s favourite dish. I still remember my parents lining…
Orange & Mascarpone Burnt Cheesecake Ingredients Preparation Instructions 1. Preheat your oven to 400°F. Use a 6-inch (15cm) springform pan. Line it with parchment paper that has been crumpled up and then flattened back out. The paper should stand at least 2 inches above the rim of the pan to catch the “rise” of the…
I added espresso to my gingerbread this year, and honestly? It’s the best decision I made all December. There’s something about watching these cookies bake, puffing up full of hope in the oven, then settling into something even better which feels like the perfect metaphor for the year. It’s the end of the year, and…
I made matcha salted egg yolk snow skin mooncakes because it’s not Mid-Autumn Moon Festival without it! The moon should be the biggest and brightest during this festive day and legend has it that Chang’e drank the elixir of immortality to stop her husband’s greedy apprentice from taking it. After she took it, she floated…
Growing up, Cantonese-style steamed eggs would always bring everyone running to the dinner table. The irresistible silky and jiggly nature of it makes this dish super comforting, especially on a cold night. To get the dish to the right consistency, my grandma shared her hack for the perfect egg-to-water/broth ratio (see instructions below). Recipe Instructions…
Soto Ayam is the perfect chicken noodle soup for the rainy cold season and the only major equipment you need is a blender and a pot to accomplish this soulful dish. How to Make Indonesian Chicken Noodle Soup Broth Soto Ayam toppings Instructions for Soto Ayam
I’m obsessed with bouncy fishballs smothered in a slightly spicy fragrant Hong Kong curry sauce. It’s a must-eat when I’m in Hong Kong and it’s often found at Fa Yuen Street. Since I’m living on the opposite side of the world, I thought why not make them at home! Hong Kong Curry Fish Ball ingredients…
I turned my favourite Cantonese dessert, black sesame glutinous rice balls with peanut powder (擂沙湯圓) into a whiskey cocktail! Found in Hong Kong dessert shops like Tei Mou Koon (地茂館甜品), you’ll find glutinous rice balls with peanut powder. To add the flavour of peanut powder to the drink, I used Skrewball Peanut Butter Whiskey! It…
During Chinese New Year, I love making and eating this sweet and chewy nian gao (年糕). We eat this rice cake because cake in Chinese ‘糕’, sounds like the Chinese word for tall ‘高” and 年糕’s direct translation is ‘year high/tall’. So by eating this cake, we are wishing each other a new year with…
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