A modern take to the traditional baked mooncakes, this lotus paste jelly mooncake is a guaranteed crowd pleaser. You can make them in attractive colours, yet retain the authentic bits of a mooncake with the lotus paste filling and the pseudo-salted egg yolk center. These jelly mooncakes are fun to make and an absolute a delight to serve.
Congee or rice porridge is considered by many Chinese people as a classic breakfast dish, and the ultimate comfort food. There are no rules to what ingredients you can add to this basic congee, but there are classic favourites such as the
Delicious, warm and comforting, this dish is a classic combination of minced pork, century egg and salted egg in a bowl of creamy congee - the ultimate comfort food to pick you up when you're feeling under the weather, or when you're craving for a simple, easy-to-digest meal.
Are you looking for something to warm yourself up on a cold night? None will do the job quite like a steaming hot bowl of Suan La Tang, or Sichuan Hot & Sour Soup. Get a thick heart-warming soup, which is guaranteed to fire-up your senses with its rich flavours and satisfy your soul, with this recipe.
Add a little ‘fire’ to your green beans with this Sichuan recipe! Traditionally, the green beans are dry-fried from 20 mins to 2 hours until it’s completely withered before adding the spices. This restaurant-style recipe deep-fries the green beans to make them crispier and retain the vegetable’s colour better.
Some things are just made for each other; like sugar and spice, sweet and sour, and of course – black pepper and beef! This simple and delicious dish is a combination of succulent beef and vegetables in savoury and peppery sauce.
Heart-stopping juicy, tender, and fatty BBQ pork dripping in a sweet, savoury, sticky sauce. A good char siew when executed to perfection is to die for. Try this oven-baked version of the most popular Cantonese (Chinese) pork dish loved by all.
Considered as the sophisticated version of Kung Pao Chicken, the smokier and spicier Chogqing Chicken is a dish of crispy chicken smothered in dried chillis, Sichuan peppercorns, and loaded with aromatics. Enjoy this succulent tongue-tingling dish with steamed rice.
Kou Shui Ji, or Mouth-watering Chicken is a signature dish in the Sichuan cuisine. The red chilli oil is the essential part of this dish that gives it the balance of savouriness and numbing spiciness. Follow the full recipe to make it a main dish, or halve it to serve as an appetiser.
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