Bitter melon is an unusual vegetable with bumpy husk and a peculiar peppery taste. Will you appreciate the humble and unique deliciousness it offers?
Auntie Wong was a acrobat, a dentist and a great cook.
Juicy, spicy, salty and sour shredded chicken, and memories of Mr. Chen who swam to Hong Kong during the culture revolution.
Braised beef flank or brisket with soy sauce, star anise, cloves, cinnamon, fennel seeds, cardamom and ginger.
The simplest and delicious soup cooked in 10 minutes. The soup warmed the souls of girls from a boot-camp style boarding school.
A slow cooked congee (Asian rice porridge) with lettuce, served with pan fried fish, topped with sesame oil and green shallot.
Story of Molly from the Waterloo public housing estate. She was once a beautiful little girl.
A Chinese New Year must-have dish – braised Chinese mushrooms with oyster sauce.
Steamed pork with soy sauce, sesame oil, sesame sees, white wine, shallot and chili
Fried pork cracklings, served with a rick flavored with pork fat and soy sauce
When I was a little kid these buns were sold in little shops on nearly every street in GuangZhou. We had them mostly for breakfast. The bread was also great for a picnic lunch during school excursions.
‘Did China have famines?’ my little boy asked. These few innocent words had brought back my memories of a peasant family begging at a roadside noodle shop.
A very simple and healthy soup with seaweed and egg, flavored with green shallot, sesame oil and black pepper.
Aromatic Singapore meat and bone soup – Chinese herb flavor.
Chinese New Year – sweet dumplings with a delicious filling of peanut, sesame seed and coconut. This recipe is baked (vs fried).
Easy winter melon broth with diced bacon, dried shrimps and mung bean vermicelli.
Memories of the GuangDong GuangYa Middle School in the 1980s.
Chinese pan-fried garlic chive pockets with chicken, Chinese mushrooms, mung bean vermicelli and eggs.
I can hear you asking – what has vegemite to do with Chinese Luna New Year? My little boy’s school is running a food festival
Pan fried Chinese shallot cake
Chicken chop suey with sweet-salty radish, Chinese mushroom, lily buds and bamboo shoots.
Simple stir fry clams in shells with XO sauce, wine, shallot, chili and coriander. Memories of my uncle from TaiShan 台山, GuangDong province
Steamed pork belly with preserved Chinese vegetables (dry mustard greens).
Hometown style (ZhongShan region) steamed sticky rice cake with bacon (or Chinese sausage), white radish, and dried shrimps.
The province of Sichuan in China is famous for its taste bud numbing pepper corns and spicy food. One of their famous dishes is the
How I love steamed fish! Growing up in Guangzhou in the early 1970s, we lived in a rundown 5-bedroom terrace house on a little lane
Hometown style sweet and savory glutinous rice dumplings with pork, Chinese sausages, bacon, leek, bamboo shoot and garlic chives.
Poached chicken with a tangy fish sauce, on a bed with Asian slaw with mint and coriander.
As a Cantonese grown up in southern China in the 70s, bean sprout dishes were a regular on the dinner table because it was very
Asian ‘liang ban’ style cucumber salad with soy sauce, sesame oil and sesame seeds.
Sauté bok choy with ginger and wine.