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.
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.
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