Pork Jowl (Pork Cheek) Char Siu
Peanut Butter Noodles
Homemade Kung Pao tofu tastes just like great Chinese takeout. Feel free to substitute chicken, beef, or pork for a versatile, healthy meal.
Flaky Shallot Pancake made with instant roti canai/prata.
Snow skin moon cakes for Mid-Autumn/Moon Festival.
Shredded Beef with TriColor Beans and Tofu Puffs
Vietnamese Sticky Rice with Chinese Sausage, Chicken, Shrimp - Xoi Man
Loh Mai Chi - my first attempt at this sweet Malaysian beauty
A recipe for a warming Chinese chicken and sweetcorn soup. This is really easy and quick to make.
A Survey of Taiwanese Mooncakes: Just in time for Mid-Autumn Festival; learn about the different kinds of mooncakes available in Taiwan.
Pan-fried crispy radish cake topped with green onions, lup cheong and thin ribbons of omelette.
The Fastest and Easiest Soup I Know How to Make: Chinese Chicken Corn Soup
Traditional Piglet Biscuits are a common sight during the Mid-Autumn Festival, along with mooncakes, lanterns and pomelos.
Teochew Spiral Mooncake (Thousand Layer Flaky Mooncake)
farmer cultivates pears in shape of babies! (in keeping with belief that eating imaginary baby shaped fruit will bring eternal life)
Green onion pancake
Homemade "char siew" or Chinese BBQ pork - really easy to do!
Steamed Chicken Dumpling
Best spicy peanut sauce on earth.
Lemon Sarsi Chicken - a Chinese styled Chicken.
Simple meatless omelette.
Minced fish with tofu.
Recipe for traditional Chinese plum sauce made from scratch with fresh plums, just like my Chinese aunties in Hawaii brought to every potluck.
Wanton soup, refreshing!
Asparagus and chicken stir-fry.
A veggie everyone loves to hate gets a delicious Asian make-over.
Chinese Flower Steam Buns
This traditional Sichuan method of cooking eggplant is done with very little oil and results in a toasty, fragrant stir fry.
12 tantalising mooncakes you don't want to miss this Mid-Autumn Festival
Apam Balik - a sweet, thin and crispy Malaysian peanut pancake to satiate the homesickness.
Steamed Seafood Dumplings
"3-cup Eggplant" - a vegetarian version of the famous Taiwanese dish from Jo Jo Taipei in Boston.
Classified as a noxious weed in the US, this dark leafy green is super nutritious, delicious, and easy to cook!