Salted eggs are often used to add flavour into appetisers and steamed meats. They are also often eaten together with congee. The round orange-red yolks are found in Chinese mooncakes which symbolises the full moon and is also found in glutinous rice dumplings. The egg yolks would turn orange-red beautifully because of the effect of adding shaoxing wine.
This ‘red’ version of Lion’s Head Meatballs is stewed in soy sauce and chicken stock which results in a darker coloured dish. The large size of the meatball is said to resemble the head of the lion with the surrounding wombok representing the mane. Meatballs are pan-fried then stewed until they are fully infused with the stock and soy sauce. When served with rice, this Chinese dish evokes the warmest of childhood memories.
‘Huat’ literally means ‘rise’ or ‘bloom’ in Chinese. Usually this is in reference to prosperity, luck and fortune. Therefore it is often referred to as ‘prosperity cake’ which is often made for special occasions such as Chinese New Year or as offering for prayers. As huat kueh signifies good luck and fortune, it is important to achieve the split top which resembles abundance. In the olden days, there are a lot of taboos associated with the preparation of this cake which includes no quarrelling in the kitchen, no unlucky words mentioned, no peeping into the steamers and etc.
A Shanghainese speciality, Lion’s Head are giant pork meatballs, seasoned and braised in flavourful sauce and traditionally served with wombok (you may also add bok choy). The large size of the meatball is said to resemble the head of the lion with the surrounding wombok representing the mane. The addition of mushroom brings depth of flavour to the stock and the slippery mung bean noodles add texture. When making this, try to get fattier minced pork as it would taste juicier and the meat is tenderer. Besides the fatty minced pork, tofu is also added into the meatballs to add moisture making them extra tender.
This classic fried rice dish is quick and easy to make. The trick is to have leftover white rice that was kept in the refrigerator overnight. The moisture content of overnight rice evaporates which allows the rice to loosen up and not stick to each other thus, making the fried rice extra fluffy. This one-pot fried rice is aromatic and flavourful as it is mixed with soya sauce, oyster sauce and filled with luncheon meat, egg and vegetables.
Congee, also known as porridge is an iconic breakfast dish that is popular in many parts of Asia. This dish can also be eaten at any time of the day and it is nourishing and comforting. It is simple to make with leftover rice and can be made in many ways and with many different ingredients.
A lighter variation of the traditional mooncake, snowskin mooncake is unbaked and therefore must be refrigerated. Its skin is more delicate, soft and pliable similar to the Japanese mochi. Often attractively coloured and flavoured, it has infinite variation of flavours which gives it a fun element. Some if its flavours include matcha, pandan, durian, rose, and more!
Made from a rich, dense filling wrapped around by a soft, delicate skin, this humble piece of pastry has fascinated countless generations. Passed down through 3,500 years of history, today it is a symbol of a harmonious reunion. This traditional mooncake is of Cantonese descent and has evolved into many shapes, sizes and variants over the years. Try making these most-loved mooncakes and you’ll know that traditional is best made at home.
Easy and remarkably scrumptious, this quick pan-fried garlic prawn makes a delicious appetizer or even a meal when served with rice.
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.
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